Hawaiian BBQ Chicken (Print Version)

Juicy chicken thighs marinated in sweet-tangy sauce with pineapple, ginger and garlic for an authentic Hawaiian BBQ experience.

# Ingredients:

→ Chicken

01 - 4-5 pounds boneless skinless chicken thighs
02 - Pineapple rings - 1 pineapple or 1 can of slices, drained

→ Marinade

03 - ½ cup packed light brown sugar
04 - ½ cup ketchup
05 - ½ cup light soy sauce
06 - ½ cup pineapple juice, canned
07 - 1 tablespoon ginger paste or minced ginger
08 - 1 tablespoon garlic paste or minced garlic
09 - 3 tablespoons apple cider vinegar
10 - ½ teaspoon cumin
11 - ½ teaspoon coarse black pepper
12 - ½ teaspoon paprika, smoked or sweet

→ Garnish

13 - ½ cup sliced green onions

# Steps to Follow:

01 - Rinse chicken thighs and pat dry.
02 - In a large bowl or gallon-sized zip-top bag, combine all marinade ingredients except for the chicken. Mix well.
03 - Remove ½ cup of the marinade mixture and set aside for serving the chicken.
04 - Add chicken thighs to the remaining marinade. Mix well to ensure all chicken pieces are coated. Cover or seal and refrigerate for at least 4 hours or overnight.
05 - Heat grill to medium-high heat (400°F). Lightly brush the grates with oil.
06 - Place the marinated chicken on the grill. Cook for 10 minutes without turning. Flip and continue cooking until the internal temperature reaches 165°F, about 10 minutes more. Discard the remaining marinade.
07 - When chicken is halfway done cooking, add pineapple rings to the grill. Grill until golden on each side.
08 - Remove chicken and pineapple from the grill. Brush the reserved marinade over the chicken. Optionally, thicken the marinade in a small saucepan or under a broiler and brush over the chicken.

# Additional Notes:

01 - Store leftover chicken in the refrigerator for 1-2 days. Freeze for up to 1 month unless the chicken was previously frozen.
02 - Adjust seasonings as desired; add more sugar for a sweeter flavor.
03 - Allow excess marinade to drip off before grilling to prevent flare-ups.
04 - This recipe works with any chicken cut; adjust cooking time for larger or bone-in pieces.

Go Back