Juicy Grilled Hawaiian BBQ Chicken: Your New Favorite Summer Recipe
Get ready to fire up the grill because this Grilled Hawaiian BBQ Chicken recipe is about to become your go-to dish for amazing summer meals. Imagine tender, juicy chicken infused with a sweet, tangy, and smoky marinade, perfectly charred alongside caramelized pineapple slices. It’s a flavor explosion that transports you straight to a tropical paradise with every bite!
Summer is synonymous with outdoor cooking, and nothing beats the ease and deliciousness of a perfectly grilled meal. This Hawaiian BBQ chicken is incredibly simple to prepare, making it ideal for everything from casual weeknight dinners to festive backyard barbecues and family gatherings. Its balanced flavor profile, with just the right amount of sweetness and tang, is sure to be a hit with both kids and adults alike. Plus, with a short marinade time, you can have this fantastic meal on the table even on your busiest evenings.
This versatile chicken isn’t just a standalone star; it shines brightly whether served simply with a side of rice, tucked into a fresh salad, or wrapped in a warm tortilla for a quick and satisfying meal. The magic truly lies in its incredible marinade, which tenderizes the chicken while infusing it with those signature Hawaiian flavors we all crave. So, get ready to embrace the warmth of the sun and the delicious sizzle of the grill with this unforgettable BBQ pineapple chicken recipe!
Essential Ingredient Notes for Perfect Hawaiian Chicken
Crafting the perfect Grilled Hawaiian BBQ Chicken starts with selecting the right ingredients. Here’s a closer look at what you’ll need and some tips for each:
Chicken: For this recipe, I typically opt for boneless, skinless chicken breasts. Their lean nature and ability to quickly absorb flavors make them a fantastic choice for grilling. If your chicken breasts are particularly thick, consider pounding them slightly to an even thickness (about ¾ inch) before marinating. This ensures more even cooking and helps the marinade penetrate thoroughly. However, the delicious marinade is incredibly versatile and pairs wonderfully with any cut of chicken, including juicy boneless, skinless chicken thighs or even flavorful chicken wings. Just remember that cooking times will vary depending on the cut and thickness, so adjust your grilling duration accordingly, ensuring the chicken reaches an internal temperature of 165°F (74°C).
Fresh Pineapple: While convenient, canned pineapple often lacks the vibrant flavor and firm texture needed for optimal grilling. I highly recommend using a fresh pineapple for this Hawaiian BBQ chicken. Fresh pineapple allows you to cut thicker slices or wedges, which are much sturdier on the grill and caramelize beautifully without falling apart. The grilling process enhances the pineapple’s natural sweetness, creating a delightful contrast to the savory chicken. If you’re short on time or fresh pineapple isn’t available, pre-cut pineapple from your grocery store or even canned pineapple slices can work in a pinch, but be mindful that they will cook much faster and may become softer on the grill. Choosing a ripe pineapple is key: look for one that smells sweet at the base and has firm, bright green leaves.
BBQ Sauce: The BBQ sauce forms the delicious base of our marinade, contributing to that irresistible sweet and smoky flavor. My family’s absolute favorite is the original Sweet Baby Ray’s BBQ Sauce. Its perfectly balanced sweetness and mild smokiness make it universally appealing, especially for kids. Of course, you are welcome to use your favorite brand of BBQ sauce. If you’re cooking for children or prefer a less intense flavor, stick with a mild or classic BBQ sauce. For those who love a bit of a kick, feel free to choose a spicier variety, or even add a dash of cayenne pepper or hot sauce to the marinade for an extra layer of flavor. The key is to select a sauce that complements the sweet and tangy notes of the pineapple.
Why You’ll LOVE This Grilled Hawaiian BBQ Chicken!
Quick & Easy Cook and Prep Work: With minimal marinating time and straightforward grilling instructions, this recipe is designed for efficiency.
Versatile: Enjoy it on its own, serve it over fluffy rice, or get creative by adding it to a vibrant salad or a satisfying wrap.
A Hit with Both Kids & Adults: The perfectly balanced sweet and savory flavors make this dish a crowd-pleaser for all ages.
Step-by-Step Grilling Instructions
Get ready to create a masterpiece on your grill! Follow these simple steps for perfectly cooked Grilled Hawaiian BBQ Chicken and pineapple:
- Prepare the Pineapple: If you’re using fresh pineapple, first remove the skin. You can then slice it into large, ½-inch thick rounds, or core it and slice it into sturdy wedges. The thicker cuts will hold up best on the grill and develop a beautiful caramelized exterior. If using pre-cut or canned pineapple, you can skip this initial preparation step.
- Combine & Marinate: In a large mixing bowl, combine all the marinade ingredients: the chicken breasts, pineapple slices (or wedges), pineapple juice, olive oil, soy sauce, BBQ sauce, brown sugar, minced garlic, ground black pepper, sea salt, and paprika. Toss everything together thoroughly, ensuring all surfaces of the chicken and pineapple are well coated. Cover the bowl and let the chicken and pineapple marinate for 20-30 minutes at room temperature. This short marinade time is crucial due to the enzymes in fresh pineapple, which can tenderize the chicken quickly, but also make it mushy if marinated for too long.
- Preheat the Grill: While the chicken is marinating, preheat your outdoor grill to a medium heat (approximately 375-400°F or 190-200°C). Once hot, lightly spray the grill grates with cooking spray or wipe them with an oil-soaked paper towel (using tongs) to prevent the chicken and pineapple from sticking.
- First Side Grill: Place the marinated chicken breasts directly onto the preheated grill. Baste the chicken generously with any remaining marinade from the bowl. Close the grill lid and cook for about 5 minutes, allowing a beautiful char to develop on the first side.
- Second Side Grill: After 5 minutes, carefully flip the chicken breasts. Baste them again with the marinade. Close the lid and cook for an additional 5 minutes to create char marks and continue cooking through.
- Add Pineapple & Finish Grilling: You can flip the chicken one more time and baste it if desired. At this point, add the sliced pineapple (if not already on the grill) alongside the chicken. Continue to grill the chicken and pineapple for an additional 5-10 minutes. The chicken is fully cooked when its internal temperature reaches 165°F (74°C) when measured with a meat thermometer. The pineapple should be soft, slightly caramelized, and have visible grill marks. I like to flip and baste the pineapple halfway through its cooking time as well. Note that thinner or canned pineapple will cook faster, usually in just 2-3 minutes per side.
- Rest & Serve: Once the chicken and pineapple are perfectly cooked, remove them from the grill. Let the chicken rest for 5-10 minutes on a cutting board before slicing. Resting allows the juices to redistribute, ensuring a more tender and flavorful result. Slice the chicken against the grain, arrange it with the grilled pineapple, and serve immediately with your side dish of choice.
Leftover Storage Instructions
To enjoy later, store any leftover grilled pineapple and BBQ chicken in an airtight container in the fridge for up to 4 days. For best results, rewarm gently in the oven or microwave before savoring.
Pro Tips for the Best Hawaiian BBQ Chicken
Elevate your grilling game with these expert tips designed to make your Hawaiian BBQ Chicken an absolute showstopper:
Pineapple Slicing Tips: When preparing a fresh pineapple, you have a couple of options. You can slice it into large, ½-inch thick circles, or for easier handling on the grill, you can core the pineapple first and then slice it into thick, sturdy wedges. If you choose to leave the core in (which I often do), the pineapple tends to hold together extremely well during grilling and achieves a beautiful char. Just be aware that you’ll need to cut around the fibrous core when eating. If you prefer to avoid this, simply core the pineapple before slicing it for grilling. Always use a sharp knife for clean cuts.
Canned Pineapple Tip: If you opt for canned pineapple slices, be sure to significantly reduce their grilling time. Canned pineapple is much thinner, more delicate, and already softened, making it prone to breaking apart or burning quickly compared to fresh pineapple. It can still be delicious grilled, but it will only require a few minutes per side – just enough to warm through and get some light grill marks, usually no more than 1-2 minutes per side.
Grilling Temperature Tip: I strongly recommend grilling your Hawaiian BBQ chicken on medium heat. This temperature range (around 375-400°F or 190-200°C) is ideal because it allows the chicken to cook through evenly without the exterior burning or getting overly charred before the interior is done. If you notice the chicken is charring too quickly, or if your grill has hot spots, move the chicken to a cooler part of the grill to finish cooking. Always use a reliable meat thermometer to ensure the chicken reaches a safe internal temperature of 165°F (74°C).
Basting for Maximum Flavor: Don’t let that delicious marinade go to waste! I love to use the leftover marinade to baste the Hawaiian BBQ chicken and pineapple while they are on the grill. This step, while optional, truly enhances both the color and flavor of the chicken and pineapple, adding an extra layer of sweetness and tanginess with each application. Basting also helps keep the chicken moist as it cooks.
No Need to Flip Constantly
When grilling chicken breasts, I find that flipping them only two to three times throughout the cooking process is best. This technique helps to develop a beautiful, flavorful char on each side, promotes faster cooking, and crucially, prevents the chicken from drying out. Each time before flipping, I like to give the chicken a fresh basting with the marinade for an extra boost of flavor and moisture.
Frequently Asked Questions (FAQS)
Fresh pineapple contains bromelain, a natural enzyme that is excellent at tenderizing meat. This enzyme helps infuse the chicken with flavor and keeps it incredibly tender on the grill. However, because bromelain is so effective, it’s crucial not to marinate the chicken for too long, especially with fresh pineapple. If left in the marinade for an extended period (more than 30-60 minutes, and certainly not overnight), the enzymes can break down the chicken fibers too much, resulting in a mushy or mealy texture. Stick to the recommended 20-30 minute marinade time for optimal results.
Preventing dry chicken on the grill involves a few key strategies. First, always marinade or brine your chicken before grilling. This infuses moisture and flavor while also helping the chicken retain its natural juices. Second, avoid overcooking. Chicken breasts are particularly prone to drying out when cooked beyond their ideal temperature. Use a reliable meat thermometer and remove the chicken from the grill as soon as it reaches 165°F (74°C) in the thickest part. Lastly, allow the chicken to rest for 5-10 minutes after grilling; this allows the internal juices to redistribute, ensuring a more tender and succulent bite.
If your grill has a cover, it’s generally best to always cover your chicken while grilling. Closing the grill lid creates a convection-like environment, similar to an oven. This helps the chicken cook more evenly and thoroughly, especially for thicker cuts, and reduces overall cooking time. Covering the grill also helps to manage flare-ups by cutting off some of the oxygen to the flames, contributing to more consistent heat and preventing the outside of your chicken from burning before the inside is cooked.
Serving Suggestions for Your Hawaiian Feast
While this BBQ Pineapple Chicken is absolutely delicious on its own, it also pairs wonderfully with various sides. I love enjoying it with a fluffy side of white or brown rice, but it also goes beautifully in a fresh and crisp salad, or as the star ingredient in a hearty wrap. Consider coconut rice for an extra tropical touch, or a simple green salad with a light vinaigrette.
Discover More Delicious Recipes You May Also Enjoy…
If you loved this Grilled Hawaiian BBQ Chicken, here are some other fantastic recipes to inspire your next meal:
- Air Fryer Cheese Stuffed Chicken Breasts
- Grilled Lemon Pepper Chicken Thighs
- Grilled Chicken Club Sandwich Recipe
- Easy King Ranch Chicken Casserole Recipe
Thank you so much for stopping by! If you tried this delicious recipe, I would absolutely love to hear from you in the comments section below. Your feedback and experiences help others discover and enjoy these recipes too. To stay updated with what The Erhardts are Eating (and exploring!), be sure to follow along on Facebook, Instagram, Pinterest, Twitter& Youtube.
Happy Eating!
Grilled Hawaiian BBQ Chicken Recipe
Caitlyn Erhardt
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Ingredients
- 4 Large Boneless Skinless Chicken Breasts
- 1 Small Pineapple See Notes
- ¼ Cup Pineapple Juice
- ¼ Cup Olive Oil
- 3 tablespoon Soy Sauce
- ½ Cup Sweet Baby Ray’s BBQ Sauce or Your Favorite Sauce
- ¼ Cup Brown Sugar
- 2 teaspoon Minced Garlic
- 1 teaspoon Ground Black Pepper
- ½ teaspoon Sea Salt
- ½ teaspoon Paprika
- Chopped Green Onion Optional for Serving
Instructions
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If using a fresh pineapple, remove the skin and either slice into large circles, or core and slice into wedges. If using store-bought pre-cut or canned pineapple, you can skip this step.
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Combine all ingredients in a large prep bowl and toss to combine, ensuring the marinade coats all sides of the chicken and sliced pineapple. Cover and marinade the chicken for 20-30 minutes.
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Once marinated, heat your grill to medium heat (375-400°F) and spray with cooking spray to prevent sticking. Add the chicken breasts to the grill, baste with marinade, close the lid and cook for 5 minutes until a nice char has developed.
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After 5 minutes, flip the chicken, baste with marinade, then cook for an additional 5 minutes with the lid closed.
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After another 5 minutes, you can flip the chicken one more time and baste. At this point, add the sliced pineapple to the grill alongside the chicken. Continue to cook both chicken and pineapple (flipping the pineapple halfway through) for 5-10 minutes until the chicken is cooked through (internal temperature 165°F / 74°C) and the pineapple is soft and caramelized.
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Once the pineapple and chicken are cooked, remove from the grill. Let the chicken rest for 5-10 minutes before slicing and serving with your chosen side dish. Garnish with chopped green onions if desired.
Notes
Canned Pineapple: You can use canned pineapple slices instead of a fresh one. Be aware that canned pineapple is thinner and won’t hold together as well on the grill; it only needs a couple minutes per side until it’s finished.
Slicing the Pineapple: When slicing a fresh pineapple, you can either core it first and then slice into wedges, or leave the core in and just slice into rounds. Both methods work, but if you leave the core in, you will need to eat around it.
Side Ideas: Serve this delicious grilled chicken and pineapple with a side of white or brown rice, steamed vegetables, or incorporate it into a refreshing salad or a flavorful wrap.
Grilling Tips: I recommend grilling your chicken on medium heat to ensure it cooks through without burning the exterior. If the chicken starts to get too dark, move it to a cooler section of the grill until its internal temperature reaches 165°F (74°C).
Marinade Time: It is crucial not to marinate this chicken for too long when using fresh pineapple, as the pineapple juice contains enzymes that can break down the chicken’s protein, potentially making it mushy. I do not recommend marinating overnight.
Nutrition