Description
This Hawaiian BBQ Chicken is juicy, sweet, smoky, and packed with tropical flavor. The combination of pineapple, BBQ sauce, and a hint of garlic creates a sticky glaze that caramelizes beautifully on the grill. It’s the perfect balance of sweet and savory, making it a crowd-pleasing dish for summer dinners, cookouts, or easy weeknight meals.
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts (or thighs for extra juiciness)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Hawaiian BBQ Sauce:
- 1 cup BBQ sauce
- 1/2 cup pineapple juice
- 1/4 cup brown sugar
- 2 tablespoons soy sauce
- 2 cloves garlic (minced)
- 1 teaspoon grated ginger
For Serving:
- Grilled pineapple slices
- Cooked rice (optional)
- Fresh cilantro or green onions
- Lime wedges
Instructions
Pat the chicken dry with paper towels to remove excess moisture. If the pieces are thick, slice them in half horizontally or pound them slightly so they cook evenly. Place the chicken in a bowl and drizzle with olive oil, then rub it all over each piece. This helps the seasoning stick and keeps the chicken juicy during cooking.
In a small bowl, mix garlic powder, onion powder, smoked paprika, salt, and black pepper. Sprinkle the seasoning evenly over both sides of the chicken. Press the spices into the surface so they adhere well. Let the chicken sit for 10–15 minutes so the flavors can soak in before cooking.
In a saucepan over medium heat, combine BBQ sauce, pineapple juice, brown sugar, soy sauce, minced garlic, and grated ginger. Stir well and bring to a gentle simmer. Let the sauce cook for 5–7 minutes until slightly thickened. It should be glossy, sticky, and rich with a sweet tropical aroma. Remove from heat and set aside.
Heat your grill to medium-high heat (about 375–400°F). Lightly oil the grates to prevent sticking. If using a grill pan, heat it until hot and lightly grease it.
Place the chicken on the grill and cook for about 5–7 minutes per side, depending on thickness. Avoid flipping too often so it develops a nice char. Cook until the internal temperature reaches 165°F (75°C).
During the last few minutes of grilling, brush the Hawaiian BBQ sauce generously over the chicken. Turn and brush again to build layers of flavor. The sauce will caramelize slightly, creating a sticky, flavorful coating.
Place pineapple slices on the grill and cook for 2–3 minutes per side until lightly charred and caramelized. This enhances their sweetness and adds smoky flavor.
Remove the chicken from the grill and let it rest for 5 minutes to lock in the juices. Serve over rice with grilled pineapple on the side. Garnish with cilantro or green onions and squeeze fresh lime juice over the top for a bright finish.
Notes
- Use chicken thighs if you want extra juicy results
- Don’t add sauce too early or it may burn due to sugar
- Let chicken rest before slicing to keep it moist
- Pineapple juice adds natural sweetness and tenderizes the meat
- Grill pineapple for extra flavor and presentation
Nutrition
- Serving Size: Per serving
- Calories: 380