This Hawaiian BBQ Chicken is a real treat! You’ll love the sweet and tangy flavor that comes from the pineapple and barbecue sauce, making it perfect for any meal.
I like to serve it with rice or fresh veggies for a colorful plate. This dish is not just tasty but super simple to make—ideal for a weeknight dinner!
Key Ingredients & Substitutions
Chicken Thighs: I recommend boneless, skinless thighs because they stay juicy and flavorful when grilled. If you prefer a leaner option, boneless skinless chicken breasts work as well but may dry out more quickly.
Pineapple Juice: This adds sweetness and tang. If you don’t have it, you can use orange juice for a similar flavor. Freshly juiced or canned juice both work great!
Soy Sauce: Low sodium soy sauce is my go-to to keep the dish from being overly salty. You can also use coconut aminos if you’re looking for a soy-free alternative.
Brown Sugar: Light or dark brown sugar both work; dark brown sugar will give a richer flavor. If you’re out of brown sugar, you can mix white sugar with a bit of molasses.
Ginger: Fresh ginger gives a great kick! If you don’t have fresh, you can use ground ginger, but the flavor won’t be as vibrant. Just cut the amount to about 1/4 tsp.
How Do I Get Juicy Grilled Chicken?
To achieve juicy and flavorful grilled chicken, marinating is key. The marinade not only infuses flavor but also keeps the chicken moist during cooking.
- Start by whisking the marinade ingredients together well. Make sure the brown sugar is fully dissolved.
- Marinate the chicken for at least 30 minutes, but letting it sit for 1-2 hours will enhance the flavor even more.
- When grilling, preheat your grill or grill pan until it’s hot. This helps to sear the chicken, locking in juices.
- Flip the chicken only once or twice to develop a nice char, and baste with reserved marinade as it cooks to add even more flavor.
Easy Best Hawaiian BBQ Chicken
Ingredients You’ll Need:
- 1.5 lbs boneless, skinless chicken thighs (or breasts), cut into strips
- 1 cup pineapple juice
- 1/2 cup soy sauce (low sodium preferred)
- 1/3 cup brown sugar
- 1/4 cup ketchup
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- 1 tbsp rice vinegar or apple cider vinegar
- 1 tbsp honey
- 1/2 tsp black pepper
- 1 tbsp cornstarch mixed with 2 tbsp water (optional, for thickening sauce)
- 1 ripe avocado, sliced for serving
- Cooked rice, for serving
- Fresh cilantro, chopped for garnish
- Lime wedges, for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and at least 30 minutes to marinate. Cooking on the grill will take around 15 minutes. Altogether, plan for about 1 hour if you include marinating time. This dish is quick, fun, and perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Make the Marinade:
In a medium bowl, whisk together the pineapple juice, soy sauce, brown sugar, ketchup, minced garlic, grated ginger, vinegar, honey, and black pepper until the sugar dissolves and the sauce is nice and smooth. This sweet and tangy marinade is what gives the chicken its delicious flavor!
2. Marinate the Chicken:
Place your chicken strips in a large zip-top bag or a shallow dish. Pour half of the marinade over the chicken, seal or cover, and pop it in the fridge for at least 30 minutes. If you have more time, let it marinate for 1-2 hours for even better flavor. Reserve the other half of the marinade for later.
3. Prepare the Grill:
Preheat your grill or grill pan over medium-high heat. Remember, a hot grill will give you those lovely grill marks and ensure the chicken cooks quickly. Once heated, take the chicken from the marinade and place it on the grill.
4. Grill the Chicken:
Grill the chicken strips for about 5-7 minutes on each side, or until they’re fully cooked and have a nice char on the edges. While grilling, baste the chicken occasionally with the reserved marinade to keep it juicy and flavorful.
5. (Optional) Prepare the Sauce:
If you like a thicker sauce, pour the remaining marinade into a small saucepan. Bring it to a boil, then reduce the heat and let it simmer. Stir in the cornstarch mixture and cook until the sauce thickens slightly. This will give you a delicious glaze to drizzle over your chicken.
6. Serve:
Once the chicken is grilled, serve it over cooked rice. Arrange sliced avocado on the side to add a fresh touch. Drizzle the thickened sauce over both the chicken and avocado for extra flavor.
7. Garnish:
Top off your Hawaiian BBQ chicken with fresh cilantro and a few lime wedges for a burst of color and flavor. Enjoy every bite of this sweet, tangy, and savory delight!
This recipe perfectly balances savory soy and garlic flavors with sweet pineapple and brown sugar, creating a yummy Hawaiian BBQ chicken that’s simple and quick to prepare. The avocado and lime add the ideal fresh touch to complete this delicious meal!
FAQ for Easy Best Hawaiian BBQ Chicken
Can I Use Bone-In Chicken for This Recipe?
Absolutely! You can use bone-in chicken thighs or breasts, but remember that they will take longer to cook. Ensure that the internal temperature reaches 165°F (75°C) for safe consumption. You may also need to adjust the cooking time on the grill.
Can I Substitute Fresh Pineapple for Pineapple Juice?
Yes, you can use fresh pineapple! Just blend or juice some fresh pineapple to get the equivalent amount needed for the recipe. It will add a lovely fresh flavor and may even give your dish a little more texture!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stove. If you want to keep the sauce flavorful, add a splash of water or extra marinade while reheating.
What Can I Serve with Hawaiian BBQ Chicken?
This dish pairs well with various sides! Serve it over cooked rice or quinoa, alongside steamed vegetables, or with a fresh salad to balance the sweetness. Corn on the cob or a pineapple coleslaw would be excellent complementary sides too!
