If we’re firing up the grill and in the mood for chicken, you better believe these Hawaiian barbecue chicken thighs are at the top of the list.
They’re juicy, smoky, sweet, and packed with tropical flavor.
The sticky, sweet-savory pineapple marinade creates incredible caramelized edges and lightly charred bits straight off the grill in just about 15 minutes.
It’s that easy summer dinner for backyard barbecues, family gatherings, or whenever you want something special without spending all day in the kitchen.
And if you love a little extra heat to balance out that sweet pineapple glaze?
That’s where things get really fun.
The Secret Upgrade: A Kick of Island Heat
While this chicken is amazing on its own, finishing it with a dash of authentic island hot sauce takes it to a whole new level.
If you want to bring Maui flavors to your table, our The Best Hawaiian Hot Sauces Gift Set is the best companion for this recipe.
It comes with six incredible 5 oz bottles to match every craving:
- Pineapple Habanero Hot Sauce (adds a sweet-and-spicy tropical punch that pairs endlessly well with chicken)
- Tiger Shark Hot Sauce
- Banana Coconut Curry Hot Sauce
- Katcha Fire Hot Sauce
- Lilikoi Hot Sauce
- Smoked Scorpion Pepper Sauce
Tip: Drizzle a few drops of the Pineapple Habanero or Katcha Fire right over your chicken right as it comes off the grill to give it an unforgettable kick!
Prep time: 10 mins | Cook time: 10 mins | Marinating: 4 hrs | Servings: 6
Ingredients:
- 1 cup packed light brown sugar
- 1 cup low-sodium soy sauce
- ¾ cup canned pineapple juice
- 5 cloves garlic, minced
- 1 ½ tbsp fresh ginger, chopped
- ⅛ to ¼ tsp crushed red pepper flakes
- 1 cup sliced sweet onion
- 3 lbs skinless boneless chicken thighs (about 12 thighs)
- 8 pineapple rings, patted dry
- ⅓ cup butter, melted
- 4 scallions, diced
- Coconut rice, for serving
Instructions:
- Make the marinade: In a large bowl, whisk together the brown sugar, soy sauce, and pineapple juice until the sugar is fully dissolved. Stir in the garlic, ginger, crushed red pepper flakes, and onion.
- Marinate: Add the chicken to the marinade and toss gently to coat. Cover and refrigerate for at least 4 hours (or overnight).
- Prep the grill: Preheat your grill for medium-high heat and brush the grates well with oil or non-stick spray so the sticky marinade doesn’t tear the chicken.
- Grill: Discard the old marinade. Grill the chicken until cooked through and an internal temperature of at least 165°F – 175°F is reached, about 5 – 7 minutes per side, turning frequently to build those sticky, charred edges without burning.
- Add the pineapple: During the last couple of minutes of cooking, lay the pineapple rings on the grates and grill for 1–2 minutes per side until tender and charred.
- Finish and serve: Transfer the chicken to a dish, pour the melted butter and diced scallions over the top, and toss gently.
Serve hot over coconut rice with the grilled pineapple rings, and don’t forget to shake up a bottle from our Best Hawaiian Hot Sauces Gift Set to drizzle on top!
Enjoy
