Hawaiian BBQ Chicken Recipe
A flavorful and juicy Hawaiian BBQ Chicken recipe featuring marinated chicken thighs or breasts grilled to perfection with a sweet and tangy pineapple BBQ sauce. Garnished with grilled pineapple slices and fresh green onions, this dish offers a perfect blend of savory and tropical flavors ideal for summertime grilling or casual dinners.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 30 minutes
- Yield: 5-6 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
Ingredients
Marinade & Chicken
- 1 can (20 ounces) pineapple slices in juice
- 1 cup BBQ sauce
- ⅓ cup soy sauce or coconut aminos
- 2 teaspoons sesame oil
- 3 garlic cloves, minced
- 1 teaspoon ginger, minced
- 2 pounds skinless, boneless chicken thighs or breasts
- 2 Tablespoons vegetable oil
- 4 green onion stalks, thinly sliced
Instructions
- Prepare Pineapple Juice: Strain and reserve the pineapple juice from the can into a separate container. Set aside the pineapple slices for later grilling.
- Make the Marinade: In a large bowl, whisk together the BBQ sauce, 1/2 cup of the reserved pineapple juice, soy sauce (or coconut aminos), sesame oil, minced garlic, and minced ginger until well combined.
- Reserve Marinade Portion: Take 1/2 cup of the marinade and set it aside in a separate container for basting during grilling.
- Marinate Chicken: Add the chicken pieces to the bowl with the remaining marinade or place both chicken and marinade in a large ziplock bag. Seal and refrigerate for at least 2 hours, or overnight for maximum flavor absorption.
- Preheat Grill & Prepare for Cooking: Remove chicken from the refrigerator and preheat your grill to high heat for grilling.
- Grill Chicken: Place the marinated chicken on the grill and cook for about 5-7 minutes on each side, basting with the reserved marinade during the last 5 minutes to enhance flavor and moisture.
- Grill Pineapple Slices: Brush both sides of the reserved pineapple slices with vegetable oil and grill alongside the chicken during the final minutes for about 2 minutes per side, until grill marks appear and they are warmed through.
- Serve & Garnish: Transfer the grilled chicken and pineapple slices to a serving plate and garnish with the thinly sliced green onions for a fresh, vibrant finish.
Notes
- Makes approximately 5-6 servings.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Marinate chicken overnight for deeper flavor infusion.
- Use coconut aminos as a gluten-free alternative to soy sauce if needed.
Find it online: https://flavorspath.com/hawaiian-bbq-chicken-recipe/
