Simple Hawaiian BBQ Chicken

There’s something about grilled chicken that makes everyone happy at dinner time. But plain grilled chicken? That gets old fast. I’m always looking for marinades that pack enough flavor to make chicken exciting again without requiring me to hunt down specialty ingredients at three different stores.

That’s where this Hawaiian BBQ chicken comes in. The marinade hits all the right notes—sweet from pineapple juice, salty from soy sauce, and just enough spice to keep things interesting. I keep most of these ingredients in my pantry already, so I can throw this together on a random Tuesday without planning ahead.

Want something that tastes like you put in way more effort than you actually did? This is it. The grilled pineapple rings take it over the top, and serving everything over rice with avocado makes it feel like a complete meal without much extra work.

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What Kind of Chicken Should I Use?

Both chicken thighs and chicken breasts work great for this Hawaiian BBQ chicken, so feel free to use whichever you prefer or have on hand. Thighs tend to stay juicier and are more forgiving if you cook them a bit longer, while breasts are leaner and cook a little faster. You can even mix both cuts like I did to get the best of both worlds. Just make sure you’re using boneless, skinless pieces so they soak up all that sweet and tangy BBQ sauce without any fuss.

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Options for Substitutions

This recipe is pretty forgiving, so here are some easy swaps you can make:

• Chicken thighs: Chicken breasts work great if you prefer leaner meat, or you can mix both like the recipe suggests. Just keep in mind that breasts can dry out faster, so watch your cooking time.
• Fresh ginger: No fresh ginger? Use ½ teaspoon of ground ginger instead. It won’t have quite the same punch, but it’ll still give you that warm, spicy note.
• Sesame oil: If you don’t have sesame oil, you can use vegetable or canola oil, though you’ll lose some of that nutty flavor. Consider adding a sprinkle of toasted sesame seeds at the end to make up for it.
• Pineapple rings: Canned pineapple chunks work just as well, or you can use fresh pineapple. If using fresh, add ¾ cup of pineapple juice or orange juice to the sauce.
• Brown sugar: Honey or maple syrup can replace brown sugar in equal amounts. You might need to adjust slightly based on your sweetness preference.
• Soy sauce: Tamari or coconut aminos are good alternatives, especially if you’re avoiding gluten. Coconut aminos will be slightly sweeter and less salty.

Watch Out for These Mistakes While Grilling

The biggest mistake when making Hawaiian BBQ chicken is not reserving enough marinade for basting – make sure you set aside the portion that hasn’t touched raw chicken and boil it properly for at least 5 minutes to kill any bacteria before brushing it on during cooking.

Another common error is placing the chicken on a grill that’s too hot, which chars the outside while leaving the inside undercooked, so aim for medium heat and use an instant-read thermometer to check that the thickest part reaches 165°F.

Don’t skip the resting time after grilling – letting the chicken sit for 5 minutes allows the juices to redistribute throughout the meat instead of running out onto your cutting board.

Finally, if you’re grilling the pineapple rings, pat them dry with paper towels first so they caramelize nicely instead of steaming, and add them during the last few minutes of cooking so they don’t turn mushy.

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What to Serve With Hawaiian BBQ Chicken?

This sweet and tangy chicken is perfect over a big bowl of fluffy white rice, which soaks up all that amazing pineapple BBQ sauce. I love adding some quick pickled cucumbers or a simple cabbage slaw on the side to balance out the richness of the dish – the crunch and acidity really help cut through the sweetness. You could also serve it with some grilled or roasted vegetables like bell peppers, zucchini, or snap peas to round out the meal. For an easy weeknight dinner, I sometimes just throw together some steamed broccoli and call it a day, but if you want to go all out, try making some coconut rice or fried rice to really lean into those tropical flavors.

Storage Instructions

Store: Keep your leftover Hawaiian BBQ chicken in an airtight container in the fridge for up to 4 days. I like to store the chicken and sauce together so it stays moist and flavorful. The rice is best stored separately in its own container so it doesn’t get mushy.

Freeze: This chicken freezes really well for up to 3 months. Let it cool completely, then portion it out into freezer-safe containers or bags with the sauce. I don’t recommend freezing the rice or avocado though – make those fresh when you’re ready to eat.

Reheat: Warm up the chicken in the microwave or on the stovetop over medium heat until heated through. If it seems a bit dry, just add a splash of water or chicken broth while reheating. The sauce will loosen up nicely and coat the chicken again.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2100-2400
• Protein: 125-145 g
• Fat: 50-65 g
• Carbohydrates: 285-325 g

Ingredients

For the marinade and glaze:

• 3/4 cup pineapple juice (I use Dole for the most consistent sweetness)
• 1/3 cup soy sauce (Kikkoman brand provides the best salt balance)
• 1/3 cup ketchup
• 3 tbsp brown sugar (packed tightly for deep molasses flavor)
• 2 tsp tomato paste
• 1 tbsp sesame oil
• 3 garlic cloves (freshly minced for best aroma)
• 1 1/2 tbsp ginger (freshly grated)
• 1/2 tsp red pepper flakes
• 1/2 tsp nutmeg (freshly grated adds a game-changing warmth)
• 1/4 tsp chili powder
• 1 tbsp rice vinegar
• 1/4 tsp kosher salt

For the grill:

• 2 lb chicken thighs (boneless and skinless for faster grilling)
• 20 oz pineapple rings

For serving:

• 1/4 cup cilantro (roughly chopped)
• 3 green onions (thinly sliced on a bias)
• rice
• 1 large avocado (cubed into 1/2-inch pieces for even distribution)

Step 1: Build the Hawaiian BBQ Marinade

• 3/4 cup pineapple juice
• 1/3 cup soy sauce
• 1/3 cup ketchup
• 3 tbsp brown sugar
• 2 tsp tomato paste
• 1 tbsp sesame oil
• 3 garlic cloves, freshly minced
• 1 1/2 tbsp ginger, freshly grated
• 1/2 tsp red pepper flakes
• 1/2 tsp nutmeg, freshly grated
• 1/4 tsp chili powder
• 1 tbsp rice vinegar
• 1/4 tsp kosher salt

In a medium bowl, whisk together the pineapple juice, soy sauce, ketchup, brown sugar, and tomato paste until the sugar dissolves completely.

Add the sesame oil, minced garlic, grated ginger, red pepper flakes, nutmeg, chili powder, rice vinegar, and kosher salt.

Stir well to combine all aromatics and spices evenly.

I like to taste the marinade at this point—it should have a balance of sweet, salty, and umami with a subtle heat and warm spice from the nutmeg.

Divide the marinade into two equal portions: one for marinating the chicken and one for basting during cooking.

Step 2: Marinate the Chicken and Prepare for Cooking

• 2 lb chicken thighs, boneless and skinless
• half of the marinade mixture from Step 1

Pat the chicken thighs dry with paper towels and place them in a large bowl or resealable bag.

Pour half of the marinade over the chicken, ensuring each piece is well coated.

Let the chicken marinate at room temperature for 20 minutes—this brief marinating window is enough to infuse flavor without over-softening the meat.

While the chicken marinates, prepare your cooking vessel: heat your grill to medium-high heat (for grilling), or preheat your oven to 375°F or air fryer to 350°F if using those methods.

Set the remaining marinade aside in a small saucepan.

Step 3: Cook the Chicken with Basting Sauce

• marinated chicken thighs from Step 2
• remaining marinade from Step 1

For grilling: Remove chicken from marinade and grill 8-10 minutes per side over medium-high heat, brushing with the reserved marinade halfway through cooking.

For oven: Place marinated chicken on a lined baking sheet and bake at 375°F for 16-18 minutes, brushing with reserved marinade halfway through.

For air fryer: Arrange chicken in the basket and cook at 350°F for 15-18 minutes, brushing with reserved marinade at the 7-8 minute mark.

In all methods, the chicken is done when the internal temperature reaches 165°F at the thickest part.

I always brush the sauce on during the last half of cooking—this prevents it from burning while still caramelizing the chicken beautifully.

Step 4: Grill the Pineapple Rings

• 20 oz pineapple rings

While the chicken is finishing its final few minutes of cooking, grill the pineapple rings on the same heat source (or in the oven/air fryer with the chicken) for about 4 minutes, just long enough to develop light caramelization and grill marks.

If grilling, place rings directly on the grates; if using the oven or air fryer, place them on the same sheet or basket with the chicken.

The pineapple should be warm and slightly softened but still hold its shape.

Step 5: Rest and Assemble

• cooked chicken from Step 3
• grilled pineapple rings from Step 4
• rice
• 1 large avocado, cubed
• 1/4 cup cilantro, roughly chopped
• 3 green onions, thinly sliced

Remove the cooked chicken from heat and let it rest for 5 minutes—this allows the juices to redistribute, keeping the meat moist and tender.

While the chicken rests, prepare the serving plates with warm cooked rice as the base.

Arrange the rested chicken thighs on the rice and place a grilled pineapple ring on or next to each piece.

Scatter the cubed avocado over the plate and finish with a generous sprinkle of fresh cilantro and thinly sliced green onions.

The combination of warm chicken, cool creamy avocado, and bright fresh herbs creates the perfect balance of flavors.