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Hawaiian BBQ Chicken

Hawaiian BBQ chicken with a pineapple-soy glaze delivers sweet, smoky caramelized edges and juicy bone-in thighs. Marinated overnight and grilled until the teriyaki pineapple flavor turns glossy, then finished with charred pineapple rings.
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Prep Time 15 minutes
Cook Time 20 minutes
marinating 1 hour
Total Time 1 hour 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Hawaiian-American
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 bone-in chicken thighs
Pineapple-soy BBQ glaze & marinade
  • 0.5 cup pineapple juice
  • 0.25 cup soy sauce
  • 0.25 cup ketchup
  • 3 tbsp brown sugar
  • 2 tbsp sesame oil
  • 4 clove garlic, minced
  • 1 tsp ginger, grated
Grilled pineapple & garnish
  • 4 pineapple rings for grilling
  • 1 green onions and sesame seeds for garnish

Equipment

  • 1 grill

Method
 

Make the pineapple-soy glaze
  1. Whisk pineapple juice, soy sauce, ketchup, brown sugar, sesame oil, garlic, and ginger together until the sugar dissolves and the mixture looks glossy, then reserve 1/3 for glazing (marinade base should be fully mixed).
Marinate the chicken
  1. Coat the bone-in chicken thighs with the marinade and refrigerate for at least 1 hour or overnight so the flavors deepen and the chicken looks evenly tinted.
Grill the chicken and glaze
  1. Grill chicken over medium-high heat for 8-10 minutes per side with the lid closed as much as possible, until browned and cooked through.
  2. In the last 6 minutes, baste the chicken with the reserved glaze so it caramelizes and turns sticky and shiny.
Grill the pineapple rings
  1. Grill the pineapple rings for 2-3 minutes per side until caramelized with visible grill marks and a slightly softened texture.
Serve
  1. Serve the caramelized chicken with grilled pineapple, topped with green onions and sesame seeds so each bite has sweet, smoky flavor and a fresh garnish crunch.

Notes

For best caramelization, reserve the 1/3 glaze before marinating and use it only during the final 6 minutes on the grill. Store leftovers in the refrigerator up to 3-4 days; freeze chicken only (after cooling) up to 2 months for best texture. For a lower-sugar option, reduce brown sugar by half and consider using low-sugar ketchup while keeping the same marinating and grilling times.