Tropical Hawaiian BBQ Chicken

This Hawaiian BBQ chicken recipe brings tropical flavors straight to your dinner table with its perfect balance of sweet, savory, and tangy notes. The pineapple-based marinade creates juicy, flavorful chicken that pairs beautifully with grilled pineapple and creamy avocado for a complete meal that transports you to the islands.

I first made this recipe during a particularly cold winter when my family needed a mental vacation. The tropical flavors immediately brightened our mood, and it has since become our go-to recipe whenever we need a taste of paradise without leaving home.

Ingredients

• Pineapple juice: Provides natural sweetness and tenderizes the chicken
• Soy sauce: Delivers deep umami flavor and perfect saltiness
• Brown sugar: Caramelizes beautifully on the grill for those signature grill marks
• Fresh ginger and garlic: Form the aromatic base of authentic Hawaiian flavor
• Sesame oil: Adds a nutty undertone that completes the marinade
• Boneless chicken thighs: Stay juicy and absorb flavors better than breast meat
• Fresh pineapple rings: Caramelize on the grill for natural sweetness
• Avocado: Adds creamy richness that balances the tangy sauce

Step-by-Step Instructions

Make the Marinade:

Combine pineapple juice, soy sauce, brown sugar, minced garlic, grated ginger, rice vinegar, and sesame oil in a bowl and whisk thoroughly until the sugar dissolves completely. The marinade should have a glossy appearance and smell fragrant with notes of ginger and garlic coming through strongly.

Marinate the Chicken:

Place chicken thighs in a container and pour half the marinade over them, ensuring each piece is fully coated. Press out excess air if using a bag. The chicken needs at least 30 minutes to absorb flavors, but overnight marination allows the enzymes in the pineapple juice to tenderize the meat more effectively.

Prepare the Grill:

Heat your grill to medium high heat around 375°F to 400°F. Clean the grates thoroughly and oil them lightly to prevent sticking. Creating two heat zones gives you flexibility if some pieces cook faster than others.

Grill the Chicken:

Place marinated chicken on the hottest part of the grill and cook for 6 to 7 minutes until grill marks form. Flip once and continue cooking until the internal temperature reaches 165°F. The sugar in the marinade will caramelize, creating a beautiful mahogany color.

Grill the Pineapple:

While the chicken rests, place pineapple rings on the grill for 2 to 3 minutes per side. Watch them carefully as the natural sugars can burn quickly. Perfect grilled pineapple has visible grill marks and slightly caramelized edges.

Let it Rest:

Transfer the grilled chicken to a cutting board and let rest for 5 minutes before slicing. This critical step allows juices to redistribute throughout the meat, ensuring each bite remains moist and flavorful.

Serve it Up:

Build your bowl starting with hot white rice, then arrange sliced chicken, grilled pineapple, and avocado slices. The contrast of temperatures and textures creates an incredibly satisfying meal.

Garnish and Enjoy:

Finish with fresh cilantro and optional red pepper flakes for color and a hint of heat that complements the sweet and savory elements perfectly.

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The pineapple juice is truly the secret ingredient in this recipe. Not only does it add sweetness, but it contains bromelain, an enzyme that naturally tenderizes meat. My family discovered this recipe during a Hawaiian vacation years ago, and recreating it always brings back memories of watching the sunset on Maui while enjoying a similar dish.

Make Ahead Options

This Hawaiian BBQ chicken is perfect for meal prep. The marinade can be prepared up to three days in advance and stored in the refrigerator. For even faster weeknight cooking, marinate the chicken overnight and keep it ready to grill when you get home from work. The cooked chicken stays juicy and flavorful for up to three days in the refrigerator, making excellent leftovers for lunch bowls or quick dinners.

Perfect Substitutions

This recipe welcomes adaptations based on what you have available. Chicken breasts can replace thighs but reduce the cooking time to prevent drying out. No fresh pineapple? Canned pineapple rings work wonderfully on the grill. For a gluten free version, substitute tamari for the soy sauce. If you prefer to cook indoors, a grill pan or even a regular skillet works beautifully the marinade creates a wonderful sauce as it reduces.

Serving Suggestions

While delicious as described, this Hawaiian chicken offers endless serving possibilities. Try it in tacos with a quick slaw and pineapple salsa for a fusion meal. Slice leftover chicken to top a green salad with mandarin oranges and a ginger dressing. For a heartier option, serve alongside coconut rice and stir fried vegetables. My family particularly enjoys it with grilled sweet potato wedges seasoned with a touch of cinnamon for a complete tropical inspired feast.

The Cultural Background

This recipe draws inspiration from traditional Hawaiian plate lunch, a beloved local meal typically featuring grilled meat, two scoops of rice, and macaroni salad. The sweet and savory marinade reflects the multicultural influences in Hawaiian cuisine, particularly Japanese and Filipino cooking traditions that use similar flavor profiles. While not strictly traditional, this recipe captures the essence of island cooking with its emphasis on fresh ingredients and bold, balanced flavors that let the natural sweetness of pineapple shine through.

Recipe FAQs

→ Can I use chicken breast instead of thighs?

Yes, you can substitute chicken breasts for thighs. Since breasts are leaner, reduce the grilling time to about 5-6 minutes per side and be careful not to overcook. Using a meat thermometer to ensure they reach 165°F (74°C) will help keep them juicy.

→ How can I make this dish if I don't have a grill?

No grill? No problem! You can cook the marinated chicken in a cast-iron skillet or under the broiler. For stovetop cooking, sear over medium-high heat for 6-7 minutes per side. For broiling, place chicken on a lined baking sheet about 6 inches from the heat source for 6-8 minutes per side.

→ What sides pair well with Hawaiian BBQ chicken?

Beyond the rice, pineapple and avocado, this dish pairs beautifully with macaroni salad, coleslaw, grilled vegetables, or a simple green salad. For a complete Hawaiian plate lunch experience, serve with a scoop of macaroni salad and steamed rice.

→ Can I make the marinade ahead of time?

Absolutely! The marinade can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. This makes meal prep easier, allowing you to quickly marinate the chicken when you're ready to cook.

→ Is there a way to use the leftover marinade?

The marinade that has touched raw chicken should be discarded. However, if you set aside a portion of the marinade before adding chicken, you can simmer it in a small saucepan for 5-7 minutes to reduce it into a delicious glaze to drizzle over the finished dish.

→ What's the best way to store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 325°F oven for 10-15 minutes to maintain moisture. Microwave reheating works too, but may dry out the chicken slightly. Add fresh avocado just before serving.