Grilled Hawaiian BBQ Chicken
Looking for a crowd-pleasing meal that bursts with tropical flavors and is super easy to whip up? This Grilled Hawaiian BBQ Chicken features juicy chicken, a sticky-sweet barbecue sauce, and caramelized pineapple—summer vibes on a plate!
Servings: 4 servings
Equipment
- Grill
- Mixing Bowl
- Resealable Bag
Ingredients
Ingredients
- 1 cup BBQ sauce
- 20 ounce canned pineapple slices in juice NOT heavy syrup
- 1/4 cup less sodium soy sauce
- 2 teaspoons sesame oil
- 2 teaspoons minced garlic
- 1 heaping teaspoon minced fresh ginger
- 2 pounds boneless skinless chicken breasts and thighs
- 2 tablespoons vegetable oil
- 4 pieces green onions, thinly sliced
- 3 cups cooked long grain white rice
Instructions
- In a medium bowl, whisk together the BBQ sauce, 1/4 cup reserved pineapple juice (drained from the can), soy sauce, sesame oil, garlic, and ginger. This will be your marinade and basting sauce.
- Place the chicken breasts and thighs in a large resealable bag or shallow dish. Pour two-thirds of the marinade over the chicken, turning to coat. Seal and marinate in the refrigerator for at least 30 minutes (or up to 4 hours for maximum flavor).
- Preheat your grill to medium-high heat and brush the grates with vegetable oil to prevent sticking.
- Remove chicken from the marinade and let excess drip off. Place on the grill and cook for about 5-6 minutes per side, brushing with the reserved marinade during the last few minutes. Grill until cooked through and internal temperature reaches 165°F.
- While the chicken grills, brush pineapple slices lightly with a bit of the reserved marinade and grill for 2-3 minutes per side, until caramelized and lightly charred.
- Remove chicken and pineapple from the grill. Let the chicken rest for a few minutes before slicing.
- Serve chicken and pineapple slices over bowls of fluffy white rice. Top with sliced green onions for a fresh crunch and extra color. Dig in and enjoy!
Notes
Store leftover chicken and pineapple in an airtight container in the refrigerator for up to three days. To reheat, gently warm chicken and pineapple in the microwave or a covered skillet over low heat, adding a splash of pineapple juice or water to prevent dryness.