Hula Chicken with Pineapple Barbecue Sauce
Transport your taste buds to a tropical paradise with this irresistible Hula Chicken with Pineapple Barbecue Sauce! Perfectly grilled boneless chicken breasts are glazed with a sweet, tangy, and subtly smoky homemade barbecue sauce made from juicy pineapple, ketchup, brown sugar, soy sauce, and a fragrant medley of garlic and ginger. The sauce, blended to velvety perfection, effortlessly balances vibrant sweetness with savory depth. This summer-ready dish is quick and easy to prepare, requiring just 15 minutes of prep time and 25 minutes to cook, making it a weeknight favorite or a showstopper at backyard barbecues. Serve your Hula Chicken drizzled with extra sauce, garnished with sliced green onions, and pair it with grilled veggies or a light tropical salad for a meal packed with bold island-inspired flavors. Perfect for fans of fruity barbecue recipes, this dish is a refreshing twist on classic grilled chicken!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 cup Pineapple (fresh or canned, diced)
- 1 cup Ketchup
- 0.25 cup Brown sugar
- 2 tablespoons Soy sauce
- 2 tablespoons Apple cider vinegar
- 2 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 stalks Green onions (sliced thin, for garnish)
Instructions
Preheat your grill or grill pan to medium-high heat.
Season the chicken breasts with olive oil, salt, and black pepper, ensuring they’re evenly coated.
In a medium saucepan, combine diced pineapple, ketchup, brown sugar, soy sauce, apple cider vinegar, minced garlic, and grated ginger. Stir well to combine.
Place the saucepan over medium heat and bring the mixture to a simmer. Cook for 8–10 minutes, stirring occasionally, until the pineapple softens and the sauce thickens slightly. Remove from heat and let cool slightly.
Using an immersion blender (or a standard blender), blend the barbecue sauce until smooth. Adjust salt to taste if needed.
Place the chicken breasts on the preheated grill and cook for 6–8 minutes per side, or until the internal temperature reaches 165°F (74°C). Brush the chicken with the pineapple barbecue sauce during the last 2–3 minutes of grilling for a flavorful glaze.
Remove the chicken from the grill and let it rest for 5 minutes before serving.
Serve the Hula Chicken drizzled with extra pineapple barbecue sauce and garnished with sliced green onions.
Nutrition Facts
Calories |
1915 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.5 g | 69% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 5036 mg | 219% | |
| Total Carbohydrate | 130.2 g | 47% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 101.9 g | ||
| Protein | 221.1 g | 442% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 180 mg | 14% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 2321 mg | 49% | |
*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.
