Hawaiian BBQ Chicken
If you asked me to name one dish that instantly transports me to a sun-kissed beach with warm breezes and tropical vibes, it would be this Hawaiian BBQ Chicken. It’s one of those meals that hits all the right notes—sweet, smoky, tangy, and savory. I love how the juicy grilled chicken, caramelized pineapple slices, and sticky BBQ glaze create such an irresistible combination that never fails to impress.
I started making this recipe when I was craving something flavorful and satisfying yet quick enough for a weeknight dinner. After a few experiments, I found the perfect balance of Hawaiian flavors using a mix of teriyaki and barbecue sauce, paired with a quick marinade to keep the chicken incredibly moist. The charred pineapple rings and fresh green onions add texture and brightness that make each bite pop.
Whether you’re cooking for your family, hosting friends, or just want to treat yourself to something tropical, this Hawaiian BBQ Chicken will have everyone coming back for seconds. The aroma alone as it grills is enough to make your mouth water. You don’t need to travel to the islands to taste paradise—you can bring it right to your dinner table.
Why You’ll Love This Hawaiian BBQ Chicken
This dish is the ultimate fusion of flavor and simplicity. The chicken is grilled to juicy perfection, then smothered in a rich BBQ-teriyaki glaze that clings to every slice. Pineapple adds a tropical twist while balancing the smoky-sweet sauce beautifully. It’s a complete meal served over rice, and it tastes like a celebration of summer, anytime of the year. Plus, it requires only a handful of ingredients and minimal prep, making it ideal for both weeknights and special occasions.
How to Make Hawaiian BBQ Chicken
Step 1: Prepare the Marinade
In a bowl, mix together 1/2 cup barbecue sauce, 1/4 cup teriyaki sauce, 2 tablespoons soy sauce, 1 tablespoon honey, 2 minced garlic cloves, and a teaspoon of grated ginger. This marinade is the heart of the flavor profile, so don’t skip it!
Step 2: Marinate the Chicken
Add 4 boneless, skinless chicken breasts to a large zip-top bag or shallow dish. Pour the marinade over the chicken and let it sit in the fridge for at least 1 hour, or overnight if you have time. The longer, the better.
Step 3: Grill the Chicken and Pineapple
Preheat your grill or grill pan over medium-high heat. Remove the chicken from the marinade and grill for about 5-6 minutes on each side, basting with extra marinade as it cooks. Add pineapple rings to the grill and cook until caramelized and charred, about 2 minutes per side.
Step 4: Slice and Assemble
Once the chicken is fully cooked and reaches an internal temp of 165°F, remove from the grill and let it rest for 5 minutes. Slice it into strips and serve over a bowl of steamed white rice. Top with grilled pineapple, green onions, sesame seeds, and an extra drizzle of sauce if desired.
Recipe Variations and Possible Substitutions
You can easily swap the chicken breasts for boneless thighs if you prefer a juicier cut. For a spicier kick, add a teaspoon of sriracha or chili flakes to the marinade. If you don’t have teriyaki sauce, substitute with a mix of extra soy sauce and a splash of pineapple juice. Want it low-carb? Serve it with cauliflower rice instead of white rice. Vegetarians can try the same method with thick slices of tofu or cauliflower steaks—they soak up the marinade beautifully and grill well too.
Serving and Pairing Suggestions
I love serving Hawaiian BBQ Chicken over a bed of fluffy jasmine or basmati rice, letting the sauce soak into every grain. For a colorful, balanced plate, I often pair it with a crisp cucumber salad or a side of grilled vegetables like zucchini, bell peppers, and red onions. If you’re going for a backyard BBQ spread, throw in some Hawaiian rolls or a light tropical coleslaw with mango or pineapple chunks for added brightness. It’s also perfect in a rice bowl with avocado slices, edamame, and a drizzle of spicy mayo.
Storage and Reheating Tips
To store leftovers, place the chicken and pineapple in an airtight container and refrigerate for up to 4 days. If storing with rice, keep them in separate containers to avoid sogginess. For reheating, microwave in 30-second bursts until heated through, or reheat in a skillet over medium heat to restore some crispness to the chicken. Avoid reheating the pineapple too long to preserve its texture. You can also freeze cooked chicken slices for up to 2 months. Thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use canned pineapple instead of fresh?
Yes, canned pineapple rings work well and are convenient. Just be sure to drain them thoroughly and pat them dry before grilling to avoid excess moisture.
Can I bake the chicken instead of grilling it?
Absolutely. Bake the marinated chicken at 400°F for about 20-25 minutes or until the internal temperature reaches 165°F. You can broil it for the last 2-3 minutes to get some caramelization.
What’s the best BBQ sauce to use?
Use your favorite store-bought or homemade BBQ sauce. I recommend one that’s sweet and smoky to complement the pineapple.
Can I make this recipe ahead of time?
Yes! You can marinate the chicken up to a day in advance and even grill it a few hours ahead. Just slice and reheat when ready to serve.
Is this recipe gluten-free?
It can be! Just use gluten-free soy sauce and double-check your BBQ and teriyaki sauces for hidden gluten.
Related Recipes You’ll Like
If this Hawaiian BBQ Chicken gets you in the mood for more tropical or BBQ-inspired flavors, don’t miss out on these must-try meals. Try the juicy and savory BBQ Chicken Pizza that’s perfect for game day or family dinners. Or mix things up with the smoky goodness of Skirt Steak Rice Bowls with Chimichurri if you’re in the mood for something hearty. Craving another chicken twist? The Easy Chicken Fried Rice recipe is a quick, satisfying dish that’s perfect for lunch the next day.
Save and Share This Recipe for Later
Love this Hawaiian BBQ Chicken? Don’t forget to pin this recipe to your Pinterest board so you can easily find it whenever the craving hits. Share it with your friends on Facebook or drop the link in your favorite foodie group chat. Whether you’re spreading the Aloha vibes or just saving ideas for your next meal plan, a little sharing goes a long way—and helps others find their next favorite dinner too!
Hawaiian BBQ Chicken
This Hawaiian BBQ Chicken is a sweet and savory fusion dish that brings together the smoky flavor of grilled chicken, the tropical tang of pineapple, and a sticky BBQ-teriyaki glaze. Juicy chicken breasts are marinated to perfection, grilled alongside caramelized pineapple rings, and served over a warm bed of rice. The result is a colorful and flavorful plate that tastes like a mini vacation. Ideal for summer cookouts, weeknight dinners, or make-ahead meal prep, this recipe balances tropical flair with family-friendly comfort. It's easy to make, packed with bold flavor, and sure to please everyone at the table.
Ingredients
- 4 boneless, skinless chicken breasts
- 1/2 cup barbecue sauce
- 1/4 cup teriyaki sauce
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 2 garlic cloves, minced
- 1 teaspoon grated fresh ginger
- 4-6 fresh pineapple rings (or canned, drained and dried)
- 2 tablespoons chopped green onions
- 1 tablespoon sesame seeds
- Cooked white rice, for serving
Instructions
- In a medium bowl, whisk together barbecue sauce, teriyaki sauce, soy sauce, honey, garlic, and ginger.
- Place chicken in a large zip-top bag or shallow dish. Pour marinade over the chicken, seal, and refrigerate for at least 1 hour or overnight.
- Preheat grill or grill pan over medium-high heat. Remove chicken from marinade and grill 5–6 minutes per side, basting occasionally.
- Add pineapple rings to grill and cook for 2 minutes per side until caramelized.
- Remove chicken when internal temperature reaches 165°F. Let rest for 5 minutes, then slice.
- Serve sliced chicken over rice with grilled pineapple, green onions, sesame seeds, and extra sauce if desired.
Notes
- Swap chicken breasts for boneless thighs if preferred.
- Add sriracha to the marinade for a spicy version.
- Substitute cauliflower rice for a low-carb option.
- Store leftovers in an airtight container for up to 4 days.
- Freeze cooked chicken slices up to 2 months; thaw before reheating.
