Easy Hawaiian BBQ Chicken Recipe in 30 Mins

Okay, so I'm kinda obsessed with this Hawaiian BBQ chicken recipe. Like, embarrassingly obsessed. My kids tease me about it because I've made it three times in the past two weeks alone! But whatever - when you find something this good that takes just 30 minutes to make, you don't question it, ya know?

It all started when my sister-in-law Jen brought over this amazing BBQ chicken to our Memorial Day cookout last year. I literally stalked her around the party until she finally broke down and scribbled the recipe on a napkin for me. I've tweaked it a bit since then (sorry Jen!), but the heart of it is still her awesome creation.

The Hawaiian BBQ Obsession Begins...

So back in 2018, before the whole pandemic craziness, my husband Dave and I finally took that Hawaiian vacation we'd been saving up for forever. We're not fancy resort people - we like to eat where the locals eat. This taxi driver, Raymond, told us about this hole-in-the-wall place near Waikiki that served the best plate lunch on the island.

OMG. That chicken. I still dream about it.

It had this sticky, sweet-but-not-too-sweet sauce with just a hint of ginger that made my taste buds do a happy dance. The meat was so tender it practically fell apart when you looked at it. I probably took 50 photos of my food that day (Dave was mortified lol).

When we got home, I tried to recreate it, but something was always missing. Until Jen's recipe gave me the missing piece - pineapple juice! Duh! It's Hawaiian BBQ, of course there's pineapple involved. 🤦‍♀️

What You'll Need For This Amazing Chicken

Here's what you'll need to make this Hawaiian BBQ chicken recipe:

For the chicken:

• About 2 pounds of chicken thighs (I use bone-in because they're cheaper and more flavorful, but boneless works too)
• Salt and pepper

For the sauce (the good stuff!):

• 1 cup pineapple juice (I buy those little cans - one is perfect)
• 1/4 cup soy sauce (or 1/3 cup if you like it saltier)
• 1/4 cup brown sugar, packed down
• 2-3 garlic cloves, minced (I use 4 because we're garlic freaks)
• 1 tablespoon fresh ginger, grated (in a pinch I've used the pre-grated stuff in a tube)
• 2 tablespoons ketchup (I know it sounds weird but trust me on this)
• 1 tablespoon apple cider vinegar
• 1 teaspoon sesame oil (careful - this stuff is strong!)
• Red pepper flakes if you want some heat

For serving:

• Green onions, chopped
• Sesame seeds (totally optional, I usually forget these tbh)
• Rice (we like jasmine)
• Pineapple rings if you're feeling fancy

My friend Teresa, who's actually from Hawaii, tried this and said it reminded her of home - which was basically the best compliment ever. She suggested adding a tiny bit of five-spice powder, which I've done a few times when I remember to buy it!

Let's Get Cooking Already!

Step 1: The Magical Sauce

First thing's first - let's make that sauce that's gonna make your house smell so good the neighbors might "accidentally" drop by.

Grab a bowl and dump in the pineapple juice, soy sauce, and brown sugar. Whisk it up until most of the sugar dissolves. It probably won't all dissolve and that's totally fine.

Add the minced garlic, grated ginger (fresh is best but we're all busy people, right?), ketchup, vinegar, and sesame oil. If you want a little kick, throw in some red pepper flakes.

Give it all a good stir. Now take a spoon and taste it. Seriously, taste it! This is how you learn to cook - by tasting and adjusting. Too sweet? Add a little more soy sauce. Not sweet enough? A bit more brown sugar. You get the idea.

Now, super important step: BEFORE you add the chicken, scoop out about 1/3 cup of this sauce and set it aside in a separate bowl. This is your basting/serving sauce. If you forget this step (like I did the first time 🙄), you'll end up with no sauce for later because you can't reuse the stuff that had raw chicken in it.

Step 2: Prep That Chicken

Pat your chicken pieces dry with paper towels. Nobody taught me this step when I first started cooking, but it makes such a difference! Dry chicken = better browning.

Sprinkle a little salt and pepper on both sides. Not too much salt since the sauce has soy sauce in it.

Now, toss the chicken in the marinade (the bowl with the REMAINING sauce, not your reserved sauce). I usually just use my hands to make sure everything's coated well. Yes, it's messy. Yes, it's worth it.

If you're in a hurry, you can cook it right away, but it's WAY better if you can let it sit for at least 30 minutes. I usually prep this in the morning before work, let it marinate all day in the fridge, and then it's ready for a quick cook when I get home.

Step 3: Cooking Time!

You've got options here depending on what kind of day you're having and what appliances are clean lol.

Option 1: Grilling (my fave in summer)

• Heat up your grill to medium-high. Not crazy hot or it'll burn the sugar in the sauce.
• Take the chicken out of the marinade (say bye-bye to the marinade - it's done its job and needs to go down the drain).
• Slap it on the grill and cook about 5-7 minutes per side. If you're using boneless, it'll be on the shorter end.
• During the last few minutes, brush with your reserved sauce. This is what gives it that sticky, shiny glaze that makes everyone go "oooooh."
• It's done when it hits 165°F on a meat thermometer. No thermometer? Cut into the thickest piece - if the juices run clear and there's no pink, you're good to go.

Last summer, I tried this chicken on my The BEST Teriyaki Chicken Wings Recipe You'll Ever Make and honestly? Game changer.

Option 2: In the Oven (for when it's too cold/rainy/Tuesday to grill)

• Crank your oven to 425°F.
• Line a baking sheet with foil (for easier cleanup, thank me later).
• Arrange the chicken pieces so they're not touching each other.
• Bake for about 20-25 minutes, then brush with the reserved sauce.
• Switch to broil for 2-3 minutes to get that caramelized finish.

Pro tip: If you're doing the oven method, put the chicken on a wire rack on top of your baking sheet. This lets the hot air circulate all around and you don't end up with a soggy bottom. Nobody wants a soggy bottom, am I right? 😂

Step 4: Make Your Sauce Extra Yummy

While the chicken's cooking, let's turn that reserved sauce into something special:

• Pour it into a small saucepan.
• Mix 1 teaspoon cornstarch with 1 tablespoon water in a little bowl.
• Add this cornstarch mixture to your sauce.
• Heat it up over medium, stirring pretty constantly.
• Let it bubble for a minute or two until it thickens.

This thickened sauce is amazing drizzled over the chicken and rice. Sometimes I make extra because my youngest always wants more "special sauce" on everything.

I use a similar technique for the sauce in my Cowboy Butter Chicken Wings Recipe - reducing and thickening makes ALL the difference!

Putting It All Together

When I went to Hawaii, I learned that a proper "plate lunch" comes with two scoops of white rice and one scoop of mac salad. So that's how I serve this Hawaiian BBQ chicken recipe when I'm feeling authentic (and when I have time to make mac salad, which isn't always, let's be real).

My typical serving looks like:

• A big scoop of rice
• 1-2 pieces of that gorgeous glazed chicken
• Extra sauce drizzled over everything
• Sprinkle of sliced green onions
• If I'm feeling ambitious, some grilled pineapple rings on the side

My buddy Mike, who's a chef at this fancy restaurant downtown, tried this recipe and said, "Dang, Angie, this is legit! The balance of sweet and savory is spot on." Coming from him, that's like winning the food Olympics!

For a lighter meal, sometimes I'll serve it with a quick cucumber salad instead of rice. Just slice up some cucumbers, add rice vinegar, a little sugar, and some sesame seeds. So refreshing with the rich chicken!

By the way, if you're counting calories or trying to be healthier, check out my article on Chicken Wings Nutrition: All You Need to Know About This Popular Snack for some better-for-you ideas.

Why This Recipe Is Basically Foolproof

I've had so many people tell me they "can't cook" but then they make this Hawaiian BBQ chicken recipe and feel like food gods. Here's why it works so well:

• The sauce is almost impossible to mess up - sweet, salty, tangy is a combo that always works.
• Chicken thighs are super forgiving. Even if you overcook them a little, they still stay juicy. Not like chicken breasts that go from perfect to cardboard in about 30 seconds.
• The glaze at the end covers up any cooking imperfections. It's like makeup for your chicken! 😅
• It's simple but looks impressive. Perfect for when you want people to think you worked harder than you did.

My neighbor Tricia, who swears she burns water, made this for her in-laws and texted me: "THEY THINK I'M A GENIUS NOW. THIS CHICKEN IS MAGIC."

If you're more of a chicken breast person (my husband Dave is too), check out my The Ultimate Guide to Chicken Wings Chicken Breast Nutrition for tips on keeping them juicy.

Make-Ahead and Leftover Tips

I'm all about meal prepping and making my life easier. This Hawaiian BBQ chicken recipe works great for that:

• You can make the marinade up to 3 days ahead and keep it in the fridge.
• The chicken can hang out in the marinade for up to 24 hours. Any longer and the acid in the pineapple starts to make the meat mushy.
• Leftover cooked chicken stays good in the fridge for about 3-4 days.
• It reheats pretty well! 40-45 seconds in the microwave does the trick. If you have time, reheating in a skillet with a splash of water keeps it from drying out.

One of my favorite leftover hacks: chop up the cold chicken and toss it on a salad for lunch the next day. So good!

Recipe Variations That Are Worth Trying

Once you've got the basic Hawaiian BBQ chicken recipe down, you can get creative:

Hawaiian BBQ Chicken Rice Bowls

Dice the chicken into bite-sized pieces before marinating. Cook in a skillet instead of grilling. Serve over rice with diced pineapple, avocado, edamame, and a drizzle of the thickened sauce. My kids LOVE this version.

This reminds me a bit of how I serve my Buffalo Wild Wings Garlic Parmesan Pasta Recipe - in a bowl with lots of toppings.

Slow Cooker Hawaiian Chicken

Dump chicken and all marinade ingredients in a slow cooker. Cook on low for 6-7 hours. Shred the chicken, then stir in the thickened sauce. Makes fantastic sandwiches on Hawaiian sweet rolls with coleslaw!

Spicy Pineapple BBQ Chicken

Add a diced jalapeño to the marinade and increase the red pepper flakes. The sweet-spicy combo is amazing! If you like heat, check out my Crispy Korean Chicken Wings Recipe which has a similar sweet-heat balance.

Stuff People Always Ask Me About This Recipe

After sharing this recipe with what feels like everyone I know, here are the questions I get asked most:

Help! I don't have fresh ginger. Can I use powdered?

In a perfect world, fresh ginger is best. But look, I'm a real person with a real life and sometimes I forget to buy ingredients. You can substitute 1/2 teaspoon ground ginger for the fresh stuff. Will it be exactly the same? No. Will it still be delicious? Absolutely!

Can I use chicken breasts instead of thighs?

Yep! But chicken breasts are less forgiving. They cook faster and can dry out quickly. If using breasts, I'd recommend either pounding them to even thickness or cutting them into chunks for more even cooking. And definitely use a meat thermometer - take them off the heat at 160°F and they'll reach 165°F while resting.

For more about different chicken cuts, check out my article on Are Chicken Wings Gluten-Free? The Truth Revealed! which has a whole section on chicken cuts and preparation methods.

Is this recipe healthy?

I mean, it's not kale, but it's not terrible either! The sauce does have sugar, but it's not excessive. Chicken is a great source of protein. Pair it with some veggies instead of just rice, and you've got a pretty balanced meal.

My article on Chicken Wings Calories Exposed breaks down the nutritional content of different chicken dishes if you're curious about the specifics.

My sauce didn't thicken. What went wrong?

Three possible issues:

1. Your cornstarch might be old. It loses its thickening power over time.
2. You might not have let it come to a simmer. Cornstarch needs heat to activate.
3. Maybe you added too much liquid. Try adding a bit more cornstarch slurry.

Don't stress though - even if the sauce is thin, it still tastes amazing!

What's the difference between this and teriyaki chicken?

Good question! Traditional Japanese teriyaki doesn't use pineapple juice or ketchup. It's usually made with soy sauce, mirin (sweet rice wine), sake, and sugar. The flavor profile is similar but Hawaiian BBQ has that tropical pineapple twist and often a slightly tomato-y note from the ketchup.

If you love teriyaki too, check out my The BEST Chicken Wing Rub Recipe You'll Ever Taste - Guaranteed! which has a killer teriyaki variation.

My Top Tips for Hawaiian BBQ Success

After making this Hawaiian BBQ chicken recipe approximately one million times (slight exaggeration, but only slight), here are my hard-earned tips:

• Don't skimp on the marinating time if you can help it. The flavor difference between 15 minutes and 2 hours is HUGE.
• Save that portion of sauce BEFORE adding raw chicken. I've had friends call me in a panic because they forgot this step and ended up with no sauce for serving.
• If you're grilling, don't walk away! The sugar in the sauce can burn quickly if you're not paying attention. And maybe have a spray bottle of water handy for flare-ups.
• Let the chicken rest for 5 minutes before serving. I know it's hard to wait when it smells so good, but this keeps the juices in the meat where they belong.
• If you're cooking for picky kids, you can reduce the ginger or leave out the sesame oil. My youngest calls ginger "the spicy that's not spicy" and picks it out if she can see it. 🙄

My brother-in-law Jake, who competes in BBQ competitions (like, for real), gave me this tip: "Always apply sweet glazes at the END of cooking. They're like the exclamation point, not the whole sentence."

I hope this Hawaiian BBQ chicken recipe becomes a favorite at your house like it is at mine! It's perfect for busy weeknights but impressive enough for company. If you're looking for more chicken inspiration, check out my How Many Calories Are in Fried Chicken Wings? and The Ultimate Chicken Wing Pizza Recipe articles too!

Aloha and happy cooking, friends!

FAQ Section

1. Can I make this Hawaiian BBQ chicken without a grill?

Absolutely! I've made this sooooo many times in my apartment when it was too rainy to use the grill. My go-to indoor method is baking at 425°F for about 20-25 minutes, then a quick broil for 2-3 minutes at the end to get that nice caramelization. Just watch it carefully during broiling - I got distracted by a phone call once and set off all the smoke alarms! 😬 You can also use a grill pan on the stovetop, which gives you those pretty grill marks. If you have an air fryer (I finally broke down and got one last Christmas), that works great too - about 12 minutes at 380°F, flipping halfway. The oven method is most like what I do for my The Secret to Perfect Boneless Chicken Wings recipe.

2. How do I know when my chicken is done cooking?

This used to stress me out so much when I first started cooking! The absolute best way is using a meat thermometer - chicken is safe when it hits 165°F in the thickest part. I held out forever before buying one (they're like $15, I was just being stubborn), but it's seriously the best kitchen tool I've bought. No more cutting into chicken to check if it's done! If you don't have a thermometer, look for clear (not pink) juices when you pierce the thickest part. With dark meat like thighs, you also want to make sure the meat doesn't feel rubbery - it should have some give. For bone-in pieces, you can also check that the meat starts to pull away from the bone slightly. When in doubt, it's better to overcook dark meat a little than undercook it - unlike chicken breast, thighs stay juicy even with a few extra minutes of cooking.

3. My marinade separated and looks weird - did I mess up?

Nope! This happens to me too sometimes, especially if the pineapple juice is cold and the oil congeals a bit. Totally normal! Just give it a good whisk before you use it. Oil and water-based ingredients naturally want to separate (basic science, right?). If you're marinating for a longer time, the separation doesn't matter at all - the flavors will still absorb into the chicken. For the portion you're saving to make the finishing sauce, you might want to give it an extra-good whisking or even a quick blend with an immersion blender if you want it super smooth. But honestly? Even when mine separates a bit, the final cooked result tastes exactly the same. This is one of those recipes that's pretty forgiving of little imperfections, unlike some of the fussier recipes I've shared like my Chicken Wings Protein: More Than Chicken Breast? guide.

4. Can I freeze this Hawaiian BBQ chicken?

Yes! I'm a huge fan of freezer meals because, let's be real, sometimes life gets crazy and you need something quick. There are two ways you can freeze this: either freeze the raw chicken in the marinade (my preferred method) or freeze the fully cooked chicken. For the raw method: place the chicken and marinade in a freezer bag, squeeze out all the air, and freeze flat. It will keep for about 3 months. The bonus? It marinates as it thaws! For cooked chicken: let it cool completely, then freeze in portion-sized containers. Don't forget to make and freeze extra sauce separately! Thaw in the fridge overnight and reheat gently - microwave at 50% power works well, or covered in a 325°F oven with a splash of water to keep it moist. I do similar freezer prep with my recipes for chicken wings in the crock-pot and it's such a time-saver.

5. My kids are picky eaters - will they like Hawaiian BBQ chicken?

As a mom of two formerly picky eaters, I feel this question in my soul! This Hawaiian BBQ chicken recipe has been surprisingly kid-approved in my house and among my friends' families. The sweet-savory balance appeals to most kids, and the sticky sauce is fun (if messy). For super picky eaters, you can reduce the ginger or leave it out completely, and make sure the chicken doesn't get too charred. My daughter used to call any black grill marks "burned" and refuse to eat them! 🙄 I've found that letting kids help brush on the sauce makes them more likely to eat it - they take pride in their cooking. Another trick? I sometimes call it "Hawaiian pizza chicken" since most kids like Hawaiian pizza, and I serve it with pineapple on the side. For some reason, having familiar references helps with new foods. Similar strategies worked when introducing my kids to the recipes in my The Ultimate Guide to Chicken Wings Chicken Breast Nutrition article.

6. What's the history behind Hawaiian BBQ chicken?

This is such a cool culinary story! What we now call "Hawaiian BBQ" is actually a beautiful example of fusion cuisine that developed over Hawaii's rich multicultural history. Traditional native Hawaiian cooking used underground ovens called imu, but as immigrants came to work on sugar and pineapple plantations in the 19th century, they brought their own cooking techniques and ingredients. Chinese workers introduced soy sauce, Japanese workers brought teriyaki techniques, Korean immigrants added their own BBQ styles, and Filipino workers contributed different marinades. During plantation days, workers would share lunches, and flavors and techniques mingled. The modern "plate lunch" (meat with two scoops rice, one scoop mac salad) evolved from these plantation lunches! The sweet-savory style with pineapple and soy sauce that we recognize today as Hawaiian BBQ became popular in the 1940s-50s as tourism boomed and restaurants started catering to mainland tastes while keeping local flavors. My friend's grandmother, who grew up in Maui, told me stories about how every family had their own slightly different version!

7. The sauce burned on my grill - help!

Been there, done that! The high sugar content in Hawaiian BBQ sauce makes it prone to burning if your grill is too hot. Here's what I've learned through trial and error: Start with a medium-high heat to get those nice grill marks, then move the chicken to indirect heat (the cooler side of the grill) to finish cooking. Only brush on the sauce during the last 5 minutes of cooking. If your grill is having flare-ups, keep a spray bottle of water handy to tame the flames. Another trick I've learned is to oil the grill grates well before putting the chicken on - this helps prevent sticking which can lead to tearing and more flare-ups. If you're really struggling with burning, you can grill the chicken almost to completion without sauce, then bring it inside and finish with the sauce under the broiler where you have more temperature control. I had similar issues when developing my Cowboy Butter Chicken Wings Recipe until I figured out the right grilling technique.

8. What can I substitute for pineapple juice?

If you're allergic to pineapple or just don't have any on hand, don't worry! You can still make a version of this Hawaiian BBQ chicken recipe. The best substitute is orange juice, which provides similar sweetness and acidity. Mango nectar works great too if you can find it. In a pinch, I've even used apple juice with a tablespoon of lemon juice mixed in. The flavor profile will be a bit different, but still delicious! Whatever you use, you want something with both sweetness and acidity to help tenderize the meat and balance the salty soy sauce. If you're avoiding pineapple because of the meat-tenderizing enzymes (which can make chicken mushy if marinated too long), orange juice is definitely your best bet. And hey, experimenting with different fruit juices can lead to some awesome variations - kind of like how I discovered by accident that lime juice works great in my The BEST Teriyaki Chicken Wings Recipe You'll Ever Make!

9. Can I use this marinade for other types of meat?

YES! This marinade is amazingly versatile. I've used it on pork chops, salmon, shrimp, and beef short ribs with fantastic results. For pork, it works just like chicken - marinate for at least 30 minutes or up to overnight. For salmon or shrimp, reduce the marinating time to 30 minutes max (the acid in the pineapple can "cook" seafood if left too long). For beef, particularly tougher cuts like flank steak or skirt steak, the pineapple enzymes work wonders for tenderizing - you can marinate for up to 24 hours. I made this for a neighborhood BBQ last summer with a mix of chicken and pork, and my friend Tom (who claims to hate fruit with meat) went back for thirds! The sweet-savory balance seems to work with pretty much any protein. If you try it with seafood, you might want to add some extra ginger and maybe a little lime zest - it complements the flavors really well, similar to how I adjust seasonings in my The Ultimate Chicken Wing Pizza Recipe for different proteins.

10. How can I make this recipe healthier?

I'm all about balance - sometimes you want the full-flavor version, and sometimes you need something a little lighter. Here are my tried-and-true healthier tweaks for this Hawaiian BBQ chicken recipe: First, use skinless chicken thighs or breast to cut down on fat (though I admit, the skin is delicious when crisped up!). For the sauce, reduce the brown sugar to 2 tablespoons instead of 1/4 cup, or substitute with monk fruit sweetener which has zero calories but still caramelizes pretty well. Use low-sodium soy sauce to cut down on salt. Add more ginger and garlic - they add tons of flavor without calories. For serving, load up on vegetables! I like to grill zucchini, bell peppers, and onions alongside the chicken - they pick up smoky flavors from the grill and make the meal more filling. Serve over cauliflower rice or brown rice instead of white rice. You can also make a quick slaw with shredded cabbage, carrots, and a light rice vinegar dressing as a fresh side. These tweaks can significantly improve the nutritional profile while keeping all the flavor, just like the modifications I suggest in my Chicken Wings Calories Exposed article for lighter options.