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Hawaiian Barbecue Chicken

By Amy Flanigan

Published Jun 30, 2026

Read 25 Reviews

Prep 10 minutes mins

Cook 10 minutes mins

Servings 6 servings

By Amy Flanigan

Published Jun 30, 2026

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These grilled Hawaiian barbecue chicken thighs are juicy, smoky, sweet, and packed with tropical flavor. The pineapple juice, soy sauce, garlic, and brown sugar create a sticky, sweet-savory marinade that develops caramelized edges and lightly charred bits on the chicken that taste amazing straight off the grill in about 15 minutes. It’s the perfect easy summer dinner for cookouts, backyard BBQs, or busy weeknights when you want something flavorful without a lot of work.

Helpful Tips

• Let the chicken rest before serving. Give the chicken about 5 minutes to rest after grilling so the juices have time to settle back into the meat. It keeps every bite juicy instead of running out onto the plate.
• Don’t over-marinate the chicken. I tested a few different marinating times, and the sweet spot was around 2–6 hours. Pineapple juice contains enzymes that help tenderize the chicken, but too much time can start making the outside texture overly soft or mushy. I also found canned pineapple juice worked best here since fresh pineapple juice is much stronger and breaks down the chicken faster.
• Use chicken thighs instead of chicken breasts. Chicken thighs are much more forgiving on the grill and stay juicy even with the high heat and sugary marinade. Breasts can dry out quickly here, especially since the sugars caramelize fast and require frequent turning.
• Keep an indirect heat zone ready. The brown sugar and pineapple juice create those delicious sticky charred edges, but they also make flare-ups happen fast. If the chicken starts browning too aggressively, move it to the cooler side of the grill for a few minutes so the outside doesn’t burn before the inside finishes cooking.
• Turn the chicken often while grilling. I had the best results flipping the chicken every few minutes instead of letting it sit too long on one side. Frequent turning helps the marinade caramelize evenly and builds those glossy charred bits without scorching.
• Oil the grill grates really well. This marinade gets sticky as it cooks, so properly oiled grates make a huge difference. I like to preheat the grill fully first, then oil the grates right before adding the chicken to help prevent sticking and tearing.
• Cook the chicken thighs a little past 165°F. Unlike chicken breasts, thighs actually taste better when cooked slightly longer. I usually pull them around 175–185°F when they’re extra juicy, tender, and easy to bite through without feeling rubbery or dry.

5 from 25

Hawaiian Chicken

Prep: 10 minutes mins

Cook: 10 minutes mins

Marinating: 4 hours hrs

Total: 4 hours hrs 20 minutes mins

Servings: 6 servings

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Juicy grilled Hawaiian chicken thighs with pineapple marinade, caramelized edges, and smoky, sweet-savory flavor. Perfect for summer grilling

Step-by-step photos can be seen below the recipe card.

Ingredients 

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• ▢ 1 cup packed light brown sugar
• ▢ 1 cup low-sodium soy sauce
• ▢ ¾ cup canned pineapple juice
• ▢ 5 cloves garlic, minced
• ▢ 1½ tbsp fresh ginger, chopped
• ▢ ⅛ to ¼ tsp crushed red pepper flakes
• ▢ 1 cup sliced sweet onion
• ▢ 3 lbs. skinless boneless chicken thighs, (about 12 thighs)
• ▢ 8 pineapple rings, patted dry
• ▢ ⅓ cup butter, melted
• ▢ 4 scallions, diced
• ▢ coconut rice, for serving

Instructions 

• In a large bowl, combine the brown sugar, soy sauce, and pineapple juice together until all the sugar is dissolved. Mix in the garlic, ginger, crushed red pepper flakes, and onion.
• Add the chicken to the marinade and toss gently to coat. Cover and transfer to the fridge to marinate for at least 4 hours (or overnight.)
• Prepare grill for medium-high heat and brush the grill grates with oil or generously coat with non-stick cooking spray.
• Discard marinade. Grill chicken until cooked through and an internal temperature of 165° is reached, about 5-7 minutes per side (depending on how thick the thighs are and how hot your grill is, careful not to let them burn.)
• During the last couple minutes of cooking the chicken, lay the pineapple rings on the grates and grill for 1-2 minutes per side until charred and tender.
• Transfer grilled chicken to a casserole dish. Pour melted butter and diced scallions over the top, toss to coat.
• Serve over white rice or coconut rice with the grilled pineapple rings and enjoy!

Video

Notes

• Boneless chicken thighs are ideal for this recipe. They’re juicier and richer. Having said that, if you don’t like thighs, then chicken breasts are fine. You’ll need to adjust the cooking time so the breasts don’t dry out.
• The butter is essentially the sauce and needed not only for richness and flavor, but prevents the chicken from drying out. Don’t cut back too much.
• Use canned pineapple juice. Fresh juice will make the chicken mushy.
• Don’t marinate longer than 6–8 hours, or the pineapple juice can soften the texture too much.
• Use medium-high heat and keep part of the grill cooler to prevent flare-ups.
• Let the chicken rest before slicing so the juices stay inside.
• Grill until lightly charred and the internal temperature reaches at least 165°F for the best texture.

Nutrition

Serving: 1serving | Calories: 604kcal | Carbohydrates: 58g | Protein: 49g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 243mg | Sodium: 1828mg | Potassium: 969mg | Fiber: 2g | Sugar: 51g | Vitamin A: 502IU | Vitamin C: 14mg | Calcium: 99mg | Iron: 3mg

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

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How to Make Hawaiian Chicken Thighs Step by Step

Gather all the ingredients together.

Make the marinade: In a large bowl, whisk together 1 cup packed light brown sugar, 1 cup low-sodium soy sauce, and ¾ cup pineapple juice until the sugar fully dissolves and the marinade looks glossy and smooth. Stir in the 5 minced garlic cloves, 1½ tbsp chopped fresh ginger, ⅛ to ¼ tsp crushed red pepper flakes, and 1 cup sliced sweet onion.

Marinate the chicken: Add the 3 lbs skinless boneless chicken thighs to the marinade and toss until every piece is well coated. The marinade should cling lightly to the chicken instead of looking watery. Cover and refrigerate for at least 4 hours or up to 6 hours for the best texture.

Finish the chicken: Transfer the grilled chicken to a large serving dish and immediately pour the ⅓ cup melted butter over the top. Sprinkle with the 4 diced scallions and gently toss while the chicken is still hot so the butter coats every piece.

Serve and enjoy: Serve the grilled Hawaiian chicken thighs over white rice or coconut rice with the grilled pineapple rings on the side. Spoon any buttery juices from the dish over the rice before serving.

Serving Suggestions

I usually serve these grilled Hawaiian chicken thighs over pineapple coconut rice with extra grilled pineapple on the side because the sweet, smoky flavors work so well together. For summer cookouts or backyard BBQs, I love adding Hawaiian macaroni salad, grilled vegetables, cucumber salad, and warm Hawaiian rolls to round everything out. We also use the leftovers for easy meal prep during the week since the chicken reheats really well for rice bowls, wraps, or sandwiches. Right before serving, I like adding extra green onions, sesame seeds, fresh cilantro, or another spoonful of chopped grilled pineapple to brighten everything up.

How to Store Leftovers

• Fridge. Store leftover grilled Hawaiian chicken thighs in an airtight container in the refrigerator for up to 4 days. I like keeping any extra juices or pineapple with the chicken so it stays flavorful and juicy when reheating.
• Freeze. Let the chicken cool completely, then transfer it to a freezer-safe container or zip-top bag and freeze for up to 2 months. I recommend freezing the chicken with a little of the cooking juices to help keep it from drying out later.
• Reheat. Warm the chicken gently in a skillet over medium-low heat with a splash of water to loosen the sauce and keep the chicken juicy. You can also microwave it in short intervals, stirring or flipping the chicken between each round so it heats evenly.

More Summer Grilling Recipes

• Hawaiian Chicken Kabobs: These Hawaiian chicken kabobs have the same sweet-savory tropical flavors with pineapple, BBQ sauce, and juicy grilled chicken. They’re perfect for summer cookouts and easy backyard dinners.
• Jerk Turkey Burgers: These juicy jerk turkey burgers bring bold tropical flavors with smoky spices and fresh mango on top. They’re one of my favorite grilling recipes when I want something a little different from classic burgers.
• Thai Grilled Shrimp: If you love sweet, savory, and slightly tropical grilling flavors, this Thai grilled shrimp recipe fits right in. The shrimp cook quickly and pair perfectly with rice, grilled vegetables, or summer salads.

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!

Our Hawaiian Barbecue Chicken recipe was originally published 6/28/12. It was retested, reworked, and republished to be better than ever 6/30/26.