This Grilled Hawaiian Chicken is so tender and delicious and it’s covered in the best sticky-sweet Pineapple Barbecue Sauce! We make this chicken almost every week during the summer and it never disappoints!
Recently, we celebrated my mom’s 60th birthday by having a luau-themed murder mystery dinner. I picked up a murder mystery kit at a local games store and it included everything that was needed for the game: the premise, character descriptions with costume ideas, scripts, evidence cards, etc. It was SO much fun!
Cook’s Note – Grilled Hawaiian Chicken with Pineapple Sauce:
- Sometimes I mix things up and make this recipe using 2 whole split chickens, or 8 bone-in skin-on chicken breasts. Just note that the split chicken and breasts will the about 25-30 minutes per side to come up to temperature.
- I’ve also used a combination of pineapple and guava juice for the glaze and it came out perfectly!
- Sometimes I like to make double or triple the sauce recipe to use for later. The sauce will freeze up to 3 months, or chill in the refrigerator, in an air-tight container, for up to 2 weeks. I use this sauce on kabobs or on my BBQ Chicken Pizza that I add pineapple to as well, YUM!
- If you’re going to grill this chicken on a smoker like a Traeger, then I suggest using mesquite or cherry wood chips.
Cook’s Tools – Grilled Hawaiian Chicken with Pineapple Sauce:
ONE YEAR AGO: Slow Cooker Baked Ziti
TWO YEARS AGO: Garden Veggie Guacamole
THREE YEARS AGO: Classic Guacamole
- 6 pounds chicken thighs, bone in, skin on - about 12 thighs
- 2 cups soy sauce
- 8 cups water
- 1 13.5 oz can coconut milk
- 1 cup dark brown sugar
- 6 large garlic cloves, minced
- 1 Tablespoon freshly grated ginger
- 1 teaspoon sesame seed oil
- 2 1/4 cup pineapple juice
- 1/4 cup dark brown sugar
- 1/4 cup ketchup
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 3 large garlic cloves, minced
- 2 Tablespoons freshly grated ginger
- 2 teaspoons Sriracha chili sauce
- 3 green onions, green and white parts sliced thin
- In an extra-large bowl whisk together the soy sauce, water, coconut milk, brown sugar, garlic, ginger, and sesame seed oil.
- Add the chicken thighs and cover with plastic wrap. Refrigerate for at least 1 hour and up to 8 hours.
- In a large saucepan whisk together the pineapple juice, brown sugar, ketchup, soy sauce, rice vinegar, garlic, ginger, and Sriracha. Heat on high heat until boiling. Then, reduce to medium heat and simmer until the sauce is reduced and it has thickened (there should be about 1 cup of sauce), about 25 minutes.
- Transfer the sauce to a bowl and cover with plastic wrap (the sauce will thicken even more as it cools).
- 15 minutes before you’re ready to grill, turn all of the burners to high and cover the grill. Scrape the grill and lightly oil the grates with canola oil. Add the chicken, skin side up, cover the grill, and reduce the heat to medium-low (or around 325 degrees F). Cook until the meat registers 120 degrees F, about 15-20 minutes.
- Flip the chicken so now the skin side is down. Cover and grill until the meat registers 170-175 degrees F, about another 15-20 minutes.
- Transfer the chicken to a serving platter and brush with half of the glaze. Garnish with sliced green onions and serve with extra pineapple barbecue sauce.
This Grilled Hawaiian Chicken Recipe first appeared on FFF on August 23, 2011. I recently updated the recipe and pictures for this post.