Hawaiian BBQ Chicken with Pineapple (Print version)
Juicy grilled Hawaiian BBQ chicken with pineapple, a sticky sweet-savory glaze, and caramelized fruit on the side.
# Ingredients:
For the marinade and chicken
01 -
2 lb (900 g) boneless skinless chicken thighs
02 -
1/2 cup (120 ml) canned pineapple juice
03 -
1/2 cup (140 g) BBQ sauce, plus 2 tablespoons for brushing
04 -
1/4 cup (60 ml) low-sodium soy sauce
05 -
2 tablespoons brown sugar
06 -
1 tablespoon rice vinegar or apple cider vinegar
07 -
3 cloves garlic, minced
08 -
1 tablespoon fresh grated ginger
09 -
1 tablespoon neutral oil, plus more for the grill
10 -
1/2 teaspoon kosher salt
11 -
1/4 teaspoon black pepper
For grilling and serving
12 -
1 fresh pineapple, peeled, cored, and cut into thick rings or spears
13 -
2 green onions, thinly sliced
14 -
1 lime, cut into wedges
15 -
Steamed rice, for serving
# Instructions:
01 -
Whisk pineapple juice, BBQ sauce, soy sauce, brown sugar, vinegar, garlic, ginger, oil, salt, and pepper in a bowl until combined.
02 -
Place the chicken thighs in a shallow dish or zip-top bag. Add the marinade, turn to coat, and refrigerate for at least 30 minutes or up to 8 hours.
03 -
Heat a grill to medium-high, about 400°F. Oil the grates well. Remove the chicken from the marinade and let the excess drip off.
04 -
Grill the chicken for 5-7 minutes per side, turning once, until browned and nearly cooked through. Brush with the extra BBQ sauce during the last 2 minutes.
05 -
Add the pineapple rings or spears to the grill and cook for 2-3 minutes per side until warm with visible grill marks.
06 -
Rest the chicken for 5 minutes. Serve with grilled pineapple, sliced green onions, lime wedges, and steamed rice.
# Good to know:
01 -
Use canned pineapple juice for longer marinating because fresh juice can soften chicken too much.
02 -
For food safety, chicken should reach 165°F in the thickest part.
03 -
Best served hot from the grill while the glaze is glossy.