Hawaiian Barbecue Chicken
Transport your taste buds to the tropics with this irresistible Hawaiian Barbecue Chicken recipe, bursting with sweet and savory island flavors! Juicy, tender chicken thighs are marinated in a vibrant blend of tangy pineapple juice, savory soy sauce, rich brown sugar, and a kick of sriracha for the perfect balance of sweet heat. The marinade, infused with garlic and ginger, doubles as a basting sauce to keep the chicken moist and flavorful as it grills to golden perfection. Grilled pineapple slices add a smoky, caramelized sweetness that pairs beautifully with the chicken, while a garnish of green onions and sesame seeds provides the perfect finishing touch. Ready in under an hour, this crowd-pleasing recipe is perfect for summer barbecues, weeknight dinners, or any time you’re craving a tropical escape. Serve it with fluffy rice or a crisp green salad for a meal that’s as easy as it is unforgettable.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs
- 1 cup Pineapple juice
- 0.5 cup Soy sauce
- 0.25 cup Brown sugar
- 3 pieces Garlic cloves, minced
- 1 tablespoon Ginger, minced
- 0.5 cup Ketchup
- 2 tablespoons Rice vinegar
- 1 tablespoon Sriracha sauce
- 4 pieces Pineapple slices
- 2 tablespoons Green onions, chopped
- 1 tablespoon Sesame seeds
Instructions
In a mixing bowl, combine pineapple juice, soy sauce, brown sugar, minced garlic, minced ginger, ketchup, rice vinegar, and sriracha sauce to create the marinade.
Place the chicken thighs in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring it's fully coated. Seal the bag or cover the dish, and refrigerate for at least 1 hour, or overnight for the best flavor.
Preheat your grill to medium-high heat. If using a charcoal grill, arrange the coals for direct grilling.
Remove the chicken from the marinade, allowing any excess liquid to drip off. Reserve some marinade for basting later.
Place the chicken on the grill, skin side down, and cook for about 15 minutes. Baste occasionally with the reserved marinade.
Flip the chicken thighs and place the pineapple slices on the grill. Continue to cook for another 15 minutes or until the chicken is cooked through and has reached an internal temperature of 165°F. The pineapple slices should be slightly charred but not burnt.
Remove the chicken and pineapple slices from the grill. Let the chicken rest for a few minutes to allow the juices to redistribute.
Garnish the chicken with chopped green onions and sesame seeds before serving. Serve the chicken with grilled pineapple slices on the side.
Nutrition Facts
Calories |
1960 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.9 g | 92% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 5916 mg | 257% | |
| Total Carbohydrate | 157.6 g | 57% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 127.1 g | ||
| Protein | 172.0 g | 344% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 235 mg | 18% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 2636 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
