Grilled Hawaiian BBQ Chicken is a tropical twist on your regular BBQ!
With juicy, tender chicken and a smoky-sweet BBQ glaze, it’s a flavor-packed dish that’s perfect for summer grilling.
Pair it with sweet grilled pineapple for the ultimate combination of savory and tropical.
It’s quick, easy, and guaranteed to become your go-to grilling recipe!
Why You’ll Love This Recipe
There’s BBQ chicken… and then there’s BBQ chicken with caramelised pineapple. One little addition, and suddenly dinner tastes like summer on a plate.
The chicken stays beautifully juicy thanks to a quick pineapple marinade, while the BBQ sauce turns sticky and smoky on the grill. Add those sweet, lightly charred pineapple slices and you’ve got the perfect balance of sweet, savoury and smoky in every bite.
Best of all? It’s easy enough for a weeknight dinner but impressive enough to serve when friends come over. That’s my kind of recipe.
For the Grilled Hawaiian BBQ Chicken
- Chicken Breasts – Boneless and skinless for a juicy, tender bite.
- Pineapple – Fresh or canned, it adds a tropical sweetness that complements the BBQ flavor.
- Pineapple Juice – For a touch of extra sweetness and tang in the marinade.
- Olive Oil – Helps to bind the marinade and add moisture to the chicken.
- Soy Sauce – Adds saltiness and depth to the marinade.
- BBQ Sauce – Sweet and smoky, this is the heart of the BBQ flavor.
- Brown Sugar – Adds sweetness to balance the savory ingredients.
- Minced Garlic – For a savory kick and aromatic flavor.
- Ground Black Pepper – Adds a hint of spice to the marinade.
- Sea Salt – To bring out the flavors of the chicken and the marinade.
- Paprika – A dash of smoky flavor for extra depth.
- Chopped Green Onion – Optional for garnish and a fresh bite.
Step-by-Step Instructions
1. Prep the pineapple
If you’re using fresh pineapple, peel and cut it into thick slices or wedges. Using canned? Lucky you—one less job!
2. Make the marinade
Whisk together the pineapple juice, olive oil, soy sauce, BBQ sauce, brown sugar, garlic, black pepper, sea salt and paprika until smooth. Add the chicken and pineapple, turning everything so it’s well coated. Pop it into the fridge for 20 to 30 minutes—but no longer, or the pineapple juice will start softening the chicken too much.
3. Grill the chicken
Heat your grill to medium and lightly oil the grates. Lay the chicken on the grill, brush over a little extra marinade and cook with the lid closed for about 5 minutes until you get lovely grill marks.
4. Flip and baste
Turn the chicken over, brush with more marinade and cook for another 5 minutes. The BBQ sauce will start becoming beautifully sticky.
5. Grill the pineapple
Add the pineapple slices to the grill during the final cooking time. Flip them halfway through so they caramelise on both sides while the chicken finishes cooking to an internal temperature of 165°F.
6. Rest, then serve
Give the chicken a few minutes to rest before slicing. Serve alongside the grilled pineapple and plenty of your favourite sides.
Expert Tips
- Keep the marinade short. Pineapple juice is fantastic for flavour, but more than 30 minutes can make the chicken a little too soft.
- Medium heat is your friend. BBQ sauce contains sugar, so cooking over blazing heat can cause it to burn before the chicken is cooked through.
- Trust a thermometer. Chicken is perfectly cooked at 165°F—no guessing required.
- Fresh pineapple grills differently. It holds its shape better, while canned pineapple only needs a couple of minutes because it’s already softer.
- Rest before slicing. Even five minutes makes a noticeable difference in keeping the juices where they belong—in the chicken!
Recipe Variations
One of the great things about this recipe is how easy it is to make your own.
- Swap chicken breasts for thighs if you prefer darker meat—they’re extra juicy on the grill.
- Turn it into rice bowls with sliced chicken, grilled pineapple and steamed rice.
- Stuff it into wraps with crisp lettuce for an easy lunch or picnic meal.
- Slice it over a salad for a lighter dinner that’s still full of flavour.
- Choose your favourite BBQ sauce to make it sweeter, smokier or a little spicy.
Storage & Reheating
Leftovers keep brilliantly, making this recipe just as handy the next day.
Store the chicken and pineapple in an airtight container in the refrigerator for up to 4 days.
For longer storage, freeze the cooked chicken for up to 3 months. Thaw overnight in the fridge before reheating.
To reheat, warm gently in a skillet over medium-low heat or microwave in short bursts until heated through. Try not to overcook it—the chicken is at its juiciest when it’s just warmed.
Serving Suggestions
This is one of those recipes that happily works with just about anything.
Serve it over fluffy rice to soak up every drop of that sticky BBQ glaze, alongside grilled vegetables for an easy summer dinner, or tuck slices into warm wraps for a quick lunch.
It’s also fantastic chopped into salads, served with corn on the cob, potato salad or roasted vegetables, making it equally at home at a casual family dinner or your next backyard barbecue.
Grilled Hawaiian BBQ Chicken FAQs
- Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are a fantastic substitute. They’re even juicier and more flavorful, so go ahead and swap them if you prefer dark meat. - How can I speed up the marinating process?
If you’re in a rush, try using a vacuum-seal bag to speed up marination. You can also marinate the chicken at room temperature for 20 minutes—just be sure not to leave it out too long for food safety. - Can I grill the pineapple with the chicken?
Yes, you can! Just throw the pineapple slices on the grill during the last few minutes of cooking. It’ll get all caramelized and smoky, adding even more flavor to your dish. - Do I need to reserve some marinade for basting?
Yes, it’s best to set aside some of the marinade before adding it to the raw chicken. This reserved marinade can be cooked and used for basting the chicken while grilling, keeping everything safe and extra flavorful. - Can I use an air fryer for this recipe?
For sure! Preheat your air fryer to 350°F (175°C), and cook the marinated chicken for 15-18 minutes, flipping halfway through. Just make sure the chicken reaches an internal temperature of 165°F (74°C) for perfect results!
Grilled Hawaiian BBQ Chicken Recipe
Ingredients
- 4 large boneless, skinless chicken breasts
- 1 small pineapple (fresh or canned)
- ¼ cup pineapple juice
- ¼ cup olive oil
- 3 tbsp soy sauce
- ½ cup BBQ sauce (such as Sweet Baby Ray's, or your favorite)
- ¼ cup brown sugar
- 2 tsp minced garlic
- 1 tsp ground black pepper
- ½ tsp sea salt
- ½ tsp paprika
- Optional: chopped green onion for garnish
Instructions
- Prep the Pineapple: If using fresh pineapple, remove the skin and either cut into large slices or wedges, depending on your preference. If using canned pineapple, skip this step.
- Make the Marinade: In a large bowl, combine pineapple juice, olive oil, soy sauce, BBQ sauce, brown sugar, minced garlic, black pepper, sea salt, and paprika. Mix well. Add the chicken breasts and pineapple slices, ensuring both are well-coated with the marinade. Cover and refrigerate for 20-30 minutes.
- Grill the Chicken: Preheat your grill to medium heat and spray with cooking spray to prevent sticking. Place the marinated chicken breasts on the grill, brushing with additional marinade. Close the lid and cook for 5 minutes, until the chicken has developed a nice char.
- Flip and Continue Grilling: After 5 minutes, flip the chicken over, baste with more marinade, and cook for another 5 minutes.
- Add Pineapple: Flip the chicken again if desired, then add the pineapple slices to the grill. Grill both the chicken and pineapple for an additional 5-10 minutes, flipping the pineapple halfway through, until the chicken reaches an internal temperature of 165°F and the pineapple is soft.
- Serve: Once cooked, remove from the grill and let the chicken rest for a few minutes. Slice and serve with your choice of sides, such as rice, veggies, or in a wrap.
Notes
Nutrition
