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Hawaiian BBQ chicken recipe with pineapple soy marinade

Hawaiian BBQ Chicken Recipe

Fresh Meat Recipes Editorial Team
This Hawaiian BBQ chicken recipe is made with juicy chicken thighs or breasts marinated in pineapple juice, BBQ sauce, soy sauce, brown sugar, garlic, and ginger, then cooked until sticky, caramelized, and tender. Grill it, bake it, air fry it, or make it in the crockpot for an easy sweet-and-savory chicken dinner served with rice, grilled pineapple, or cabbage slaw.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 2 hours 30 minutes
Course Dinner, Main Course
Cuisine American, American / BBQ, Hawaiian
Servings 4 Servings
Calories 360 kcal

Equipment

  • Mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Large zip-top bag or shallow dish
  • Grill, oven, air fryer, or crockpot
  • Tongs
  • Basting Brush
  • Meat thermometer
  • Cutting Board
  • Sharp knife

Ingredients
  

  • 2 pounds boneless skinless chicken thighs or breasts
  • 1 cup pineapple juice
  • 1/2 cup BBQ sauce
  • 1/3 cup low-sodium soy sauce
  • 1/4 cup brown sugar
  • 3 garlic cloves minced
  • 1 tablespoon fresh grated ginger
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil optional
  • 1/2 teaspoon black pepper
  • Green onions and sesame seeds for garnish

Instructions
 

  • Whisk together pineapple juice, BBQ sauce, soy sauce, brown sugar, garlic, ginger, rice vinegar, sesame oil, and black pepper.
  • Reserve 1/2 cup of the marinade for basting.
  • Add chicken to the remaining marinade and refrigerate for 30 minutes to 8 hours.
  • Grill over medium-high heat for 5–7 minutes per side, or cook using the oven, air fryer, or crockpot method above.
  • Brush with reserved sauce during the last few minutes of cooking.
  • Cook until the chicken reaches 165°F.
  • Rest for 5 minutes, garnish, and serve.

Notes

For the juiciest Hawaiian BBQ chicken, use boneless skinless chicken thighs instead of chicken breasts. Thighs stay tender during grilling and absorb the pineapple-soy BBQ marinade better.
Reserve 1/2 cup of the marinade before adding the raw chicken if you want extra sauce for basting. Do not reuse marinade that touched raw chicken unless you boil it first.
Brush the BBQ sauce on during the last few minutes of cooking. If you add it too early over high heat, the sugar in the sauce can burn before the chicken is fully cooked.
Marinate the chicken for 2 to 8 hours for the best flavor. Avoid marinating longer than 24 hours, especially with fresh pineapple juice, because it can make the chicken texture too soft.
Always cook chicken to an internal temperature of 165°F. Let it rest for 5 minutes before slicing so the juices stay inside.