1-First Step: Prepare the Marinade Begin by straining the juice from the 1 (20 ounce) can of pineapple slices and reserving ½ cup for the marinade. In a small bowl, mix together 1 cup BBQ sauce, the reserved pineapple juice, ¼ cup less sodium soy sauce, 2 teaspoons sesame oil, 2 teaspoons minced garlic, and 1 heaping teaspoon minced fresh ginger. For a variation, if you’re watching sodium, you can use a low-sodium alternative for the soy sauce. This step infuses the chicken with bold flavors, making your grilled Hawaiian barbecue chicken extra tasty. Set aside ½ cup of this mixture for basting later to avoid any cross-contamination.

2-Second Step: Marinate the Chicken Take your 2 pounds of boneless, skinless chicken breasts and thighs and place them in a plastic storage bag. Pour the remaining sauce mixture over the chicken, seal the bag, and give it a good shake to coat everything evenly. Pop it in the fridge for 2 to 8 hours to let the flavors soak in. If you have dietary preferences, like making it gluten-free, double-check your soy sauce here. This marinating time is crucial for that tender, flavorful grilled Hawaiian barbecue chicken everyone loves.

3-Third Step: Preheat the Grill When you’re ready to cook, preheat your grill to medium-high heat, aiming for around 375-400°F for the best results. While the grill heats up, this is a good moment to prepare sides like the 3 cups of cooked long grain white rice. If you’re adapting for a low-calorie option, consider using brown rice instead. Proper preheating ensures your grilled Hawaiian barbecue chicken gets those perfect char marks without drying out. Keep an eye on the temperature to maintain even cooking. For more ideas on grilling, check out another grilled chicken recipe on our site.

4-Fourth Step: Grill the Chicken Once the grill is hot, place the chicken on the grates and cook for about 6 minutes per side, or until it reaches an internal temperature of 165°F. In the last 5 minutes, baste the chicken with the reserved sauce for an extra layer of flavor. If you’re using a different protein, adjust the cooking time accordingly to suit your needs. This step is where the magic happens for your grilled Hawaiian barbecue chicken, locking in juices and creating that smoky taste. Remember, flipping once helps avoid flare-ups and ensures even grilling.

5-Fifth Step: Grill the Pineapple While the chicken is finishing up, brush both sides of the pineapple slices with 2 tablespoons of vegetable oil. Add them to the grill for about 2 minutes per side until they soften and get grill marks. This adds a sweet contrast to the savory chicken and ties the Hawaiian theme together. For variations, you could try grilling other fruits if you’re experimenting with flavors. Grilling the pineapple at the same time saves effort and makes your grilled Hawaiian barbecue chicken plate look amazing.

6-Final Step: Serve and Enjoy Once everything is done, take the chicken and pineapple off the grill and let the chicken rest for a few minutes. Slice the 4 green onions thinly and use them to garnish the chicken, then serve it over the 3 cups of cooked long grain white rice. The total time is about 22 minutes of active cooking plus marinating, making it perfect for quick family dinners. For busy nights, pair this with quick stir-fry meals for variety. Your grilled Hawaiian barbecue chicken is now ready to enjoy, with everyone around the table sharing the fun.