This Grilled Hawaiian BBQ Chicken is the perfect combination of sweet, tangy and smoky. Ideal for summer barbecues and family dinners.
With summer on the way, it’s time to fire up the grill. This Grilled Hawaiian BBQ Chicken is easy to prepare and works great for backyard gatherings or quick weeknight meals. The sauce is sweet and tangy without being spicy, so it’s a kid-friendly option the whole family will enjoy.
Serve the chicken on its own, over rice, in a salad, or tucked into a wrap. The marinade comes together quickly, so this recipe is convenient for busy evenings while still delivering big flavor.
Ingredient Notes
Chicken: Boneless, skinless chicken breasts work well here, but the marinade also suits thighs, drumsticks, or wings. Adjust cook times for different cuts.
Fresh Pineapple: Fresh pineapple grills better and holds together when cut into thicker slices or wedges. Canned or pre-cut pineapple can be used, but fresh yields the best texture and caramelization.
BBQ Sauce: Use your favorite BBQ sauce; pick a mild, balanced sauce if serving children. A neutral, slightly sweet sauce complements the pineapple and soy notes without overpowering them.
Why You’ll LOVE This
Quick to prep and cook
Versatile: Great alone, with rice, or in wraps
Family-friendly: A hit with kids and adults
Instructions
- If using fresh pineapple, remove the skin and either slice into thick rounds or core and cut into wedges. Combine all marinade ingredients in a large bowl and toss to coat the chicken and pineapple. Cover and marinate for 20–30 minutes.
- Preheat the grill to medium and lightly oil the grates. Place the chicken on the grill, baste with the marinade, close the lid and cook 5 minutes to develop a char.
- Flip the chicken, baste again, and cook another 5 minutes.
- Flip once more if desired, baste, then add the pineapple to the grill. Grill chicken and pineapple, flipping the pineapple halfway through, for an additional 5–10 minutes until the chicken reaches 165°F and the pineapple is tender. Fresh pineapple usually takes about 7 minutes depending on thickness.
- Remove chicken and pineapple from the grill, let the chicken rest a few minutes, then slice and serve with your preferred sides.
Leftovers
Store grilled pineapple and chicken in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave before serving.
Pro Tips
Pineapple Slicing: Slice into thick rounds or core and make wedges. Leaving the core intact helps the slices hold together on the grill, but you’ll need to cut around it when eating.
Canned Pineapple: If using canned slices, reduce grill time—canned pieces are thinner and more fragile and only need a couple minutes to heat and caramelize.
Grilling Temperature: Grill over medium heat to prevent burning the exterior before the chicken cooks through. Move pieces to a cooler zone if charring too quickly.
Basting: Basting with the marinade while grilling adds flavor and color. Keep a reserve of marinade aside for basting rather than using the bowl marinade that held raw chicken.
No Need to Flip Often
Limit flips to two or three to allow a nice char to develop and to keep the chicken juicy. Baste before each flip for extra flavor.
FAQS
Pineapple juice adds flavor and helps keep chicken tender, but fresh pineapple contains enzymes that can break down meat if left too long. Marinate for the recommended 20–30 minutes to avoid a mushy texture.
Marinate or brine the chicken beforehand, grill over medium heat, and avoid overcooking. Use a meat thermometer to ensure an internal temperature of 165°F.
If your grill has a lid, grilling with the lid closed helps the chicken cook evenly and reduces flare-ups. It acts like an oven for consistent heat.
Serving Suggestions
This BBQ pineapple chicken is delicious on its own, over rice, or served in a wrap or salad.
You May Also Enjoy…
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Air Fryer Cheese Stuffed Chicken Breasts
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Grilled Lemon Pepper Chicken Thighs
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Grilled Chicken Club Sandwich
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Easy King Ranch Chicken Casserole
Thank you for stopping by. If you make this recipe, I’d love to hear about it in the comments below. Happy eating!
Happy Eating!
Grilled Hawaiian BBQ Chicken Recipe
Ingredients
- 4 large boneless skinless chicken breasts
- 1 small pineapple (see notes)
- 1/4 cup pineapple juice
- 1/4 cup olive oil
- 3 tablespoons soy sauce
- 1/2 cup BBQ sauce (your favorite)
- 1/4 cup brown sugar
- 2 teaspoons minced garlic
- 1 teaspoon ground black pepper
- 1/2 teaspoon sea salt
- 1/2 teaspoon paprika
- Chopped green onion, optional for serving
Instructions
- If using fresh pineapple, remove the skin and slice into thick rounds or core and cut into wedges. Skip this step for canned or pre-cut pineapple.
- Combine all ingredients in a large bowl and toss to coat the chicken and pineapple. Cover and marinate for 20–30 minutes.
- Preheat the grill to medium and oil the grates. Place chicken on the grill, baste, and cook 5 minutes to develop a char.
- Flip, baste, and cook another 5 minutes.
- Flip again if desired, baste, then add pineapple to the grill. Grill chicken and pineapple, flipping pineapple halfway, for 5–10 more minutes until chicken is cooked and pineapple is tender.
- Remove from grill, let the chicken rest, slice, and serve.
Notes
Leftovers: Store chicken and pineapple in an airtight container in the fridge for up to 4 days.
Canned Pineapple: Use canned slices if needed but reduce grill time—canned pieces are thinner and more fragile.
Slicing: You can core the pineapple and slice into wedges or leave the core in and slice into rounds; both work.
Sides: Serve with rice, vegetables, or use the chicken in a salad or wrap.
Grilling: Grill over medium heat to avoid burning; move to a cooler zone if the exterior chars too quickly. Cook until the internal temperature reaches 165°F.
Marinade Time: Do not marinate for too long with fresh pineapple to avoid meat breakdown from enzymes. Keep to 20–30 minutes.
Nutrition
Carbohydrates: 22.9 g
Protein: 31.3 g
Fat: 8.2 g