Grilled Hawaiian BBQ Chicken Recipe

This grilled Hawaiian BBQ chicken is smoky, sweet, and packed with tropical flavor thanks to juicy pineapple, garlic, and a bold, sticky-sweet marinade. This recipe takes the best elements of authentic Huli Huli chicken, my sweet Hawaiian crockpot chicken, and baked chicken legs to make my own rendition of Hawaiian chicken. It’s the perfect summer grilling recipe—easy to prep ahead, simple to cook, and guaranteed to impress whether you're making it for a cookout or a weeknight dinner.

Why I Love This Hawaiian BBQ Chicken Recipe

What I love most about this Hawaiian BBQ chicken recipe is how it brings together everything I look for in a great summer dinner. There’s something about juicy grilled chicken thighs, sweet pineapple, and that sticky, garlicky BBQ glaze that just hits every time.

I usually toss the chicken in the marinade the night before, and by the time it hits the grill, the flavor is unreal. And the grilled pineapple? Total game-changer. It gets those charred grill marks and turns perfectly caramelized—just the right sweet bite to balance the smoky, savory chicken. This one’s always a hit at my house, whether it’s a weekend cookout or a random Tuesday when I’m craving tropical flavors.

Ingredients You'll Need

• 3 lbs boneless, skinless chicken thighs, sliced in half
• 1 (20 oz) can sliced pineapples, juice reserved
• ½ cup pineapple juice (from the can)
• ½ cup soy sauce
• ½ cup ketchup
• ½ cup brown sugar
• 3 garlic cloves, minced
• ¾ teaspoon black pepper

How to Make Grilled Hawaiian BBQ Chicken

Step 1 – Make the marinade

In a bowl, whisk together the pineapple juice, soy sauce, ketchup, brown sugar, minced garlic, and black pepper until smooth.

Step 2 – Marinate the chicken

Set aside ⅔ cup of the marinade for later basting. Add the remaining marinade to the chicken thighs, cover, and refrigerate for at least 4 hours or overnight, stirring occasionally to coat evenly.

Step 3 – Prepare the basting sauce

Pour the reserved marinade into a small saucepan. Bring it to a boil, then reduce the heat and simmer for 1–2 minutes until slightly thickened.

Step 4 – Grill the chicken

Preheat your grill to medium-high to high heat. Grill the marinated chicken for 5–6 minutes, covered. Flip the chicken, baste with the thickened sauce, and grill for another 5 minutes or until fully cooked through, continuing to baste as desired.

Step 5 – Grill the pineapple

Place pineapple slices directly on the grill. Cook for 3–4 minutes per side until grill marks appear and the fruit is lightly caramelized.

Step 6 – Serve and enjoy

Serve the grilled chicken with pineapple slices on top or on the side. Spoon extra sauce over the chicken if desired.

Expert Tips For The Best BBQ Chicken Thighs

• Use boneless, skinless chicken thighs for maximum flavor and moisture.
  Chicken thighs are ideal for grilling—they stay juicy, are harder to overcook, and soak up marinade better than breasts. If using breasts, slice them in half or pound to even thickness for more even cooking.
• Slice the chicken in half for quicker, more even grilling.
  Halving the thighs helps them cook faster and more evenly, especially when grilling over medium-high heat. It also gives more surface area for the marinade to cling to.
• Marinate the chicken for at least 4 hours—overnight is even better.
  The longer you let the chicken sit in the marinade, the more time it has to absorb all the sweet, salty, and garlicky flavors. Overnight marinating makes a big difference in both tenderness and taste.
• Reserve and reduce the marinade for basting.
  Always set aside marinade before adding the raw chicken—never reuse raw marinade for basting. Simmering the reserved sauce thickens it slightly and ensures it’s safe to brush on during grilling. The glaze adds that glossy, sticky finish that makes this dish pop.
• Preheat your grill fully before adding the chicken.
  You want the grates hot enough to sear the chicken quickly—this helps lock in juices and creates those beautiful grill marks. Medium-high to high heat is ideal for this recipe.
• Don’t overcrowd the grill.
  Leave a little space between each piece of chicken to allow even heat circulation. If your grill is smaller, cook in batches to prevent steaming instead of searing.
• Baste during the second half of cooking only.
  Start basting once you flip the chicken so the sugar in the sauce doesn’t burn. Brush the sauce on in layers every minute or so toward the end to build up that flavorful lacquered glaze.
• Use a thermometer to check for doneness.
  Chicken thighs should be cooked to an internal temperature of 165°F. A quick-read thermometer ensures they’re fully cooked without drying them out.
• Grill the pineapple last—it cooks fast.
  Pineapple slices only need a few minutes per side. Place them directly on the grill once the chicken is nearly done, and watch for light caramelization and defined grill marks.
• Rest the chicken before serving.
  Let the grilled chicken sit for 5–10 minutes before slicing or serving. This helps the juices redistribute and keeps the meat moist and flavorful.

FAQs About Hawaiian BBQ Chicken

Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts, but they tend to dry out faster than thighs on the grill. For the best results, slice large breasts in half lengthwise or pound them to an even thickness so they cook evenly. Keep a close eye on the temperature—remove them from the grill once they reach 165°F internally to avoid overcooking.

How long should I marinate the chicken?

Marinate for at least 4 hours, but overnight is ideal. The longer marinating time allows the soy sauce, pineapple juice, garlic, and brown sugar to fully penetrate the chicken, giving you a deeper flavor and more tender bite. If you're in a hurry, even 1–2 hours will add noticeable flavor.

Do I need to boil the marinade before basting?

Yes. Always bring the reserved marinade to a boil for at least 1–2 minutes to make it food-safe. This step kills any bacteria from contact with raw meat and thickens the sauce slightly, making it perfect for brushing on the chicken as it finishes grilling.

Can I bake the chicken instead of grilling?

Yes. Preheat your oven to 425°F, place the marinated chicken in a baking dish, and bake for 25–30 minutes, flipping halfway through and basting with the boiled marinade. You can also broil for the last few minutes to get some caramelization on the surface.

Can I grill the pineapple ahead of time?

Yes! Grilled pineapple holds up well. You can grill it earlier in the day and store it in the fridge, then reheat it quickly on the grill or in a skillet. That said, grilling it fresh right before serving gives you the best flavor and texture.

Can I use fresh pineapple instead of canned?

Absolutely. If using fresh pineapple, just substitute ½ cup of freshly juiced pineapple for the canned juice in the marinade. Slice the pineapple into rings or spears and grill as directed.

How do I store leftovers?

Store leftover chicken in an airtight container in the fridge for up to 4 days. Reheat gently in the oven or microwave with a splash of extra sauce to keep it moist.

Can I freeze the marinated chicken?

Yes! Place the chicken in the marinade in a freezer-safe bag, seal, and freeze for up to 2 months. Thaw overnight in the fridge before grilling.

My Final Thoughts

This grilled Hawaiian BBQ chicken is sweet, savory, and packed with smoky island-inspired flavor. It’s an easy, crowd-pleasing recipe that’s perfect for summer dinners, backyard cookouts, or meal prep. Once you taste that tangy pineapple glaze on crispy grilled chicken, you’ll be hooked. If you give it a try, leave a comment and review below!

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