Hawaiian BBQ Chicken
Juicy, caramelized chicken thighs marinated in a sweet and savory pineapple-soy glaze, then grilled until beautifully charred. This backyard luau classic brings island vibes to your table with its irresistible sticky-sweet glaze and tender, fall-apart meat.
For 4 servings
- prep · ~7 min
Make the Hawaiian BBQ sauce.
1.Combine pineapple juice, soy sauce, brown sugar, ketchup, minced garlic, grated ginger, apple cider vinegar, and sesame oil in a small saucepan over medium heat.2.Bring to a gentle simmer, stirring occasionally until sugar dissolves (3-4 min).3.Mix cornstarch with 2 tbsp water to form a smooth slurry. Whisk into the simmering sauce.4.Cook until sauce thickens enough to coat the back of a spoon (2-3 min). Remove from heat and let cool slightly.TIPReserve about half a cup of sauce before adding the cornstarch to use as a final finishing glaze. - prep · ~20 min
Marinate the chicken.
1.Season chicken thighs lightly with salt on both sides.2.Place thighs in a bowl and pour over half the cooled sauce. Toss to coat evenly.3.Let marinate at room temperature while the grill heats (15–20 min).TIPDon't marinate longer than 30 minutes — the pineapple enzymes can make the chicken mushy. - grill · ~3 min
Preheat and prep the grill.
1.Heat a grill or grill pan to medium-high (375–400°F).2.Brush the grates with vegetable oil to prevent sticking. - grill · ~12 min
Grill the chicken thighs.
1.Remove chicken from marinade and let excess drip off. Discard used marinade.2.Place thighs on the hot grill and cook for 5–6 minutes per side.3.Brush with remaining thickened sauce each time you flip.4.Grill until internal temperature reaches 165°F at the thickest part and edges are caramelized.TIPWatch for flare-ups from the sugary sauce — move chicken away from direct flame if needed. - rest · ~5 min
Rest the chicken.
1.Transfer grilled chicken to a clean plate and let rest for 5 minutes.2.Brush one final time with reserved sauce for a glossy finish. - serve
Slice, garnish, and serve.
1.Slice each thigh against the grain into thick strips.2.Scatter sliced green onion over the top and serve immediately.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Reserve ½ cup of sauce before adding cornstarch to use as a glossy finishing glaze at the end.
- 2Don't marinate the chicken for more than 30 minutes — the bromelain in pineapple can make the meat mushy.
- 3Watch for flare-ups on the grill: the sugar in the glaze can catch fire, so keep a spray bottle of water handy.
- 4For the best caramelization, pat the marinated chicken dry before placing it on the grill grates.
- 5Let the grilled chicken rest for 5 minutes after cooking so the juices redistribute, keeping every bite tender.
- 6If using wooden skewers for grilled chicken pieces, soak them in water for 30 minutes first to prevent burning.
Adapt it for your goals.
Spicy Hawaiian
Add 1-2 minced Thai bird chilies or 1 teaspoon of sriracha to the marinade for a fruity heat that balances the sweetness.
Low SugarLow Sugar
Swap brown sugar for 1 tablespoon of monk fruit sweetener or allulose to reduce sugar without sacrificing caramelization.
Oven BakedOven Baked
Place marinated thighs on a foil-lined baking sheet and broil on high for 6-8 minutes per side for a caramelized finish without a grill.
Gluten FreeGluten-Free
Replace soy sauce with tamari or coconut aminos, and ensure your ketchup is gluten-free to make this dish celiac-friendly.
Why this is on our healthy list.
Rich in Lean Protein
Boneless, skinless chicken thighs provide high-quality protein for muscle repair and satiety without excess saturated fat.
Pineapple's Vitamin C
The pineapple juice in the marinade contributes a notable amount of vitamin C, which supports immune function and collagen production.
Ginger's Anti-inflammatory Properties
Fresh ginger contains gingerol, a compound known for its anti-inflammatory and digestive benefits.
Lower in Added Sugar
Using only 2 tablespoons of brown sugar in the glaze keeps added sugars moderate compared to many bottled BBQ sauces.
Frequently asked questions
Pineapple juice contains bromelain, an enzyme that breaks down protein. Marinating for more than 30 minutes, especially at room temperature, can over-tenderize the meat, causing a mushy texture. Stick to 15-20 minutes.
