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Grilled Hawaiian BBQ Chicken Recipe

This Grilled Hawaiian BBQ Chicken Recipe is the ultimate summer meal, blending sweet pineapple with smoky barbecue flavors for a dish that tastes like a tropical vacation. It is a quick, family-friendly option that works perfectly for busy weeknights or weekend backyard cookouts.
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Prep Time 10 minutes
Cook Time 20 minutes
Marinating Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: American, Hawaiian
Calories: 293
Ingredients Equipment Method Notes

Ingredients
  

  • 4 Large Boneless Skinless Chicken Breasts
  • 1 small Fresh Pineapple
  • 1/4 cup Pineapple Juice
  • 1/4 cup Olive Oil
  • 3 tbsp Soy Sauce
  • 1/2 cup Sweet Baby Ray's BBQ Sauce or your preferred brand
  • 1/4 cup Brown Sugar
  • 2 tsp Minced Garlic
  • 1 tsp Ground Black Pepper
  • 1/2 tsp Sea Salt
  • 1/2 tsp Paprika
  • Chopped Green Onions optional for garnish

Equipment

  • Grill
  • Basting Brush
  • Meat Thermometer

Method
 

  1. Prepare the Pineapple: If you are using a fresh pineapple, start by removing the skin. You can then slice it into large, thick circles or core it and slice it into wedges.
    1 small Fresh Pineapple
  2. Marinate the Chicken: In a large prep bowl, combine the chicken breasts, pineapple slices, pineapple juice, olive oil, soy sauce, BBQ sauce, brown sugar, garlic, pepper, salt, and paprika. Toss everything thoroughly. Cover the bowl and let it marinate for 20 to 30 minutes.
    4 Large Boneless Skinless Chicken Breasts, 1 small Fresh Pineapple, 1/4 cup Pineapple Juice, 1/4 cup Olive Oil, 3 tbsp Soy Sauce, 1/2 cup Sweet Baby Ray's BBQ Sauce, 1/4 cup Brown Sugar, 2 tsp Minced Garlic, 1 tsp Ground Black Pepper, 1/2 tsp Sea Salt, 1/2 tsp Paprika
  3. Prepare the Grill: Preheat your grill to medium heat. Lightly spray the grates with cooking spray to prevent the meat from sticking.
  4. First Side Cook: Place the chicken breasts on the grill. Baste them with a bit of the leftover marinade from the bowl. Close the lid and cook for 5 minutes until a nice char has developed.
  5. Flip and Baste: Flip the chicken over and baste the other side with more marinade. Close the lid and cook for an additional 5 minutes.
  6. Add Pineapple: Flip the chicken one last time and baste. Now, add the pineapple slices to the grill. Cook the chicken and pineapple for another 5 to 10 minutes, flipping the pineapple halfway through. The chicken is done when it reaches an internal temperature of 165 degrees Fahrenheit.
  7. Rest and Serve: Remove everything from the grill. Let the chicken rest for a few minutes to lock in the juices, then slice and serve.

Notes

I recommend leaving the core in the pineapple circles while grilling to provide structural integrity so the fruit doesn't fall apart. If you choose to use canned pineapple instead, grill it for only 2 to 3 minutes as it is much more fragile.