This Grilled Hawaiian BBQ Chicken is the perfect combination of sweet, tangy and smoky. Ideal for summer barbecues and weeknight family dinners.
Summer is almost here — time to fire up the grill. This Grilled Hawaiian BBQ Chicken is quick to prepare, kid-friendly, and packed with balanced sweet, tangy, and smoky flavors. It works well on its own or as a protein for rice bowls, salads, and wraps. The short marinade time makes it a great option for busy weeknights.
Ingredient Notes
Chicken: Boneless, skinless chicken breasts are used here, but the marinade works with any cut — thighs or wings will also be delicious. Cooking time will vary by cut.
Fresh Pineapple: Fresh pineapple is recommended if you plan to grill the fruit. Thicker slices or wedges hold up better on the grill. Canned or pre-cut pineapple can be used for convenience, but it grills more quickly and is more fragile.
BBQ Sauce: Use a mild, family-friendly barbecue sauce if serving kids. Any favorite BBQ sauce will work — choose a neutral-flavored one if preparing for little ones.
Why You’ll LOVE This!
Quick prep and cook time
Versatile: Serve it alone, with rice, or in a wrap
Family Favorite: A hit with kids and adults alike
Instructions
- If using fresh pineapple, remove the skin and either slice into large rounds or core and cut into thick wedges. If using canned or pre-cut pineapple, skip this step.
- In a large bowl combine pineapple juice, olive oil, soy sauce, BBQ sauce, brown sugar, minced garlic, black pepper, sea salt, and paprika. Toss the chicken (and pineapple, if using) in the marinade until well coated. Cover and marinate 20–30 minutes.
- Preheat the grill to medium heat and lightly oil the grates. Place the chicken on the grill, baste with marinade, close the lid, and cook 5 minutes to develop a char.
- Flip the chicken, baste again, and cook another 5 minutes.
- Flip one more time if desired, baste, and add the pineapple to the grill. Grill chicken and pineapple, flipping pineapple halfway through, for an additional 5–10 minutes until chicken reaches 165°F and pineapple is softened. Thicker pineapple slices take closer to 7–10 minutes; canned slices need only a couple of minutes per side.
- Remove chicken and pineapple from the grill. Let the chicken rest a few minutes, then slice and serve with your choice of sides.
Leftover Storage
Store grilled chicken and pineapple 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 large rounds or core and cut wedges. Leaving the core intact helps the fruit hold together while grilling, though you’ll need to cut around it when eating.
Canned pineapple: Canned slices are thinner and more fragile — grill just a minute or two per side until warmed and lightly caramelized.
Grill temperature: Cook over medium heat so the outside doesn’t burn before the inside reaches 165°F. Move pieces to a cooler part of the grill if they char too quickly.
Basting: Basting with the marinade while grilling enhances color and flavor. Use sparingly to avoid excessive flare-ups.
No Need to Flip Constantly
Flip the chicken two or three times maximum to develop a good char and retain moisture. Baste before each flip for extra flavor.
FAQS
Fresh pineapple contains enzymes that tenderize meat. Keep marinade time short (about 20–30 minutes) to avoid the chicken becoming overly soft or mushy.
Marinate or brine the chicken before grilling to lock in moisture, monitor internal temperature, and remove the chicken when it reaches 165°F. Avoid overcooking.
Grilling with the lid closed helps the chicken cook more evenly, reduces flare-ups, and mimics oven-like heat distribution.
Serving Suggestions
This BBQ pineapple chicken is delicious on its own, served over rice, or tucked into 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, please leave a comment to let us know how it turned out. 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
- 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 rounds or core and cut wedges.
- Combine all marinade ingredients in a large bowl. Toss chicken (and pineapple if using) to coat. Cover and marinate 20–30 minutes.
- Heat grill to medium and oil the grates. Grill chicken 5 minutes per side, basting occasionally, to develop color.
- Add pineapple to the grill and continue grilling 5–10 minutes until chicken reaches 165°F and pineapple is softened. Flip pineapple halfway through.
- Remove from grill, let the chicken rest, slice, and serve.
Notes
Leftovers: Store in an airtight container in the fridge up to 4 days.
Canned pineapple: Grill only briefly — a couple of minutes per side — since slices are thinner.
Slicing fresh pineapple: Core and cut wedges or leave the core intact and slice; both work.
Serving ideas: Serve with rice, vegetables, in salads, or in wraps.
Grilling tip: Use medium heat to avoid burning the exterior before the inside is done.
Marinade time: Do not marinate too long with fresh pineapple — the enzymes can over-tenderize the meat.