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Hawaiian BBQ Chicken

Hawaiian BBQ chicken with a pineapple-soy glaze caramelizes on the grill, then gets finished with basting for a glossy, sweet-smoky finish. Juicy grilled pineapple rings add the tropical, caramelized contrast that makes this pineapple BBQ chicken feel like an island dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
marinating 1 hour
Total Time 1 hour 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Hawaiian-American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Hawaiian BBQ Chicken
  • 4 bone-in chicken thighs Use skin-on for better browning and juiciness.
  • 0.5 cup pineapple juice Forms the sweet-tangy base for the glaze and marinade.
  • 0.25 cup soy sauce Adds salty depth for the pineapple-soy glaze.
  • 0.25 cup ketchup Helps create a barbecue-style glaze that clings as it caramelizes.
  • 3 tbsp brown sugar Sweetness for caramelization on the grill.
  • 2 tbsp sesame oil Adds aroma and a teriyaki-like finish.
  • 4 clove garlic, minced Minced garlic blends into the marinade for savory flavor.
  • 1 tsp ginger, grated Freshly grated ginger brightens the glaze.
  • 4 pineapple rings for grilling Grill until caramelized and lightly charred.
  • green onions and sesame seeds for garnish Sprinkle on top to finish with fresh bite and nutty crunch.

Equipment

  • 1 grill
  • 1 grill pan

Method
 

Make the pineapple-soy glaze and marinade
  1. In a bowl, whisk pineapple juice, soy sauce, ketchup, brown sugar, sesame oil, garlic, and grated ginger until the sugar dissolves, then reserve 1/3 for glazing.
  2. Cover and set the remaining 2/3 aside as the marinade so it’s ready for the chicken.
Marinate
  1. Add chicken thighs to the marinade, cover, and refrigerate for at least 1 hour or up to overnight to let the flavors penetrate and deepen.
Grill the chicken
  1. Preheat the grill over medium-high heat until hot, then place chicken thighs on the grates.
  2. Grill for 8-10 minutes per side, keeping the lid closed as much as possible for even cooking.
  3. In the last 6 minutes, baste the chicken with the reserved glaze so it turns glossy and starts to caramelize.
Grill the pineapple rings
  1. Place pineapple rings on the grill and cook 2-3 minutes per side until caramelized with charred edges.
Serve
  1. Transfer the grilled chicken to plates and serve alongside the grilled pineapple rings.
  2. Top with green onions and sesame seeds for a fresh, lightly smoky finishing touch.

Notes

Pro tip: reserve the glaze before marinating and use it only for basting—this keeps the flavor bright while preventing raw-marinated glaze from touching the grill. Refrigerate leftovers in a covered container for up to 3 days; freeze chicken only (no pineapple garnish) for up to 2 months. For a lighter option, use low-sodium soy sauce and reduce ketchup to 2 tbsp to cut overall sodium while keeping the sweet-tang balance.