Hawaiian Chicken
This post may contain affiliate links.
This grilled Hawaiian chicken and pineapple is the ultimate sweet and savory combo. Tender, juicy chicken gets a bold, flavorful marinade and pairs perfectly with caramelized pineapple slices. It’s easy, crowd-pleasing, and made for warm-weather dinners or quick weeknight grilling.
Searching for some tasty sides to serve with your chicken? Try my Cold Ranch Pasta Salad!
Why You’ll Love This Recipe
- Easy grilled chicken recipe: Simple steps, big flavor—perfect for weeknights or lazy summer dinners.
- Sweet and savory chicken marinade: The brown sugar and pineapple juice combo gives the perfect balance of sweet and salty.
- Family-friendly grilled dinner: Mild flavors and juicy chicken make this a hit with kids and adults alike.
This grilled Hawaiian chicken and pineapple is everything you want in a warm-weather dinner. Easy, flavorful, and totally crowd-pleasing. The sweet and savory marinade transforms basic chicken into something bold and juicy, while the caramelized pineapple adds the perfect finishing touch.
Whether you’re firing up the grill for a weeknight meal or feeding a backyard crowd, this recipe brings major flavor with minimal effort. It’s simple, satisfying, and guaranteed to earn a spot in your summer dinner rotation.
Ingredients You’ll Need
This recipe uses a handful of simple ingredients that come together to create bold, tropical-inspired flavor. The star? A sweet and savory Hawaiian marinade for chicken that adds depth and tenderness with almost no effort.
- Chicken Breast – Boneless, skinless chicken breasts work best. Pound them to an even thickness so they grill evenly.
- Soy Sauce – Adds that savory, umami flavor and balances the sweetness in the marinade.
- Coconut Milk – Gives the marinade a creamy texture and a subtle richness that keeps the chicken moist.
- Pineapple Juice – Brings natural sweetness and helps tenderize the chicken. Fresh or canned both work.
- Brown Sugar – Enhances the caramelization and deepens the sweet flavor of the marinade.
- Garlic – Fresh minced garlic adds a punch of flavor that cuts through the sweetness.
- Pineapple Slices – Grill alongside the chicken for a smoky-sweet finish. Use fresh or canned rings, just pat them dry before grilling.
Once everything is prepped, let the chicken soak up that Hawaiian marinade for at least 2 hours (or overnight if you can), then fire up the grill. The result? A juicy, flavorful meal with the perfect balance of sweet, savory, and smoky.
Jesseca’s Recipe Review
This hawaiian chicken and pineapple is one of those recipes I come back to all summer long. The marinade is packed with flavor, the chicken stays incredibly juicy, and the grilled pineapple? Total game-changer. It’s easy, crowd-pleasing, and tastes like something you’d get from a restaurant without the extra effort.
Tip from Jesseca:
For the juiciest chicken, let it rest for 5 minutes after grilling before slicing. It locks in all that sweet and savory flavor from the marinade.
Substitutions and Variations
This grilled Hawaiian chicken and pineapple recipe is super flexible, so you can tweak it based on what you have or what you’re craving.
- Chicken Breast: Swap with boneless chicken thighs for extra juiciness or even pork chops for a fun twist.
- Soy Sauce: Use tamari or coconut aminos for a gluten-free option.
- Coconut Milk: Sub with plain Greek yogurt or buttermilk in a pinch—just note it will slightly change the flavor.
- Spice it up: Add red pepper flakes or a splash of sriracha to the marinade for a kick of heat.
- Add veggies: Toss in sliced red onion, zucchini, or bell peppers to grill alongside the chicken.
- Serve it differently: Try it over rice, in tacos, or sliced on a salad for a fresh, summery meal.
These swaps and add-ons make it easy to keep the recipe fresh and customizable, no matter what’s in your fridge.
Hawaiian Chicken And Pineapple Recipe
This grilled bbq chicken hawaiian is all about big flavor with minimal effort. The marinade does most of the heavy lifting, making this a perfect make-ahead meal for weeknights or casual cookouts.
- Mix the marinade – Combine soy sauce, coconut milk, pineapple juice, brown sugar, and garlic in a zip-top bag or container.
- Add the chicken – Seal and refrigerate for at least 4 hours (overnight is even better).
- Preheat the grill – Aim for 400°F for even cooking.
- Grill the chicken – Drain the marinade and grill until the chicken hits 165°F internally, about 20–30 minutes.
- Optional: Grill pineapple slices for 2–3 minutes per side.
Serve the chicken hot off the grill with the caramelized pineapple for a sweet, savory bite that tastes like summer on a plate.
Recipe FAQs
Yes! Canned pineapple slices work great—just drain them well and pat dry before grilling to avoid flare-ups.
Absolutely. Boneless, skinless thighs are extra juicy and work perfectly with the marinade. Just adjust the cook time as needed.
At least 4 hours is recommended, but overnight is best for maximum flavor and tenderness.
Yes! Use a grill pan or sear the chicken in a skillet, then finish in the oven at 375°F until it reaches 165°F internally.
Yes! Place the chicken and marinade in a freezer-safe bag, freeze, and thaw overnight in the fridge before grilling.
Storage and Make-Ahead Instructions
This grilled chicken is perfect for prepping ahead and stores well for leftovers.
- Make-Ahead: You can marinate the chicken up to 24 hours in advance. Just keep it sealed in the fridge until you’re ready to grill. You can also pre-slice the pineapple and store it in an airtight container, making grilling day super simple.
- Storage: Leftover chicken can be stored in an airtight container in the fridge for up to 4 days. Reheat gently in the microwave or on the stovetop to keep it juicy. Grilled pineapple can also be stored in the fridge and is delicious cold or reheated.
- Freezing: Marinated (uncooked) chicken can be frozen for up to 2 months. Thaw overnight in the fridge before grilling. Cooked chicken also freezes well—just slice and store in a freezer-safe bag for quick future meals.
Want to save this recipe?
Enter your email below & we’ll send it to your inbox. Plus get great new recipes from us every week!
Ingredients
- 1 lb chicken breast (pounded thin or sliced in half lengthwise OR 1 lb chicken thighs)
- 1/2 cup low sodium soy sauce
- 1/2 cup coconut milk
- 1/2 cup pineapple juice (from a can)
- 1/4 cup brown sugar
- 3 minced garlic cloves
- Pineapple slices (optional)
Instructions
- In a large zip-top bag or airtight container, combine the soy sauce, coconut milk, pineapple juice, brown sugar, and minced garlic. Stir or shake until well blended.
- Place the chicken breasts into the marinade, making sure they’re fully coated. Seal the bag or container and refrigerate for at least 4 hours, or up to 24 hours for maximum flavor.
- When you’re ready to cook, preheat your grill to 400°F. Clean and oil the grates to prevent sticking.
- Discard the marinade and let any excess drip off the chicken before placing it on the grill.
- Place the chicken directly on the grill grates and close the lid. Cook for 20–30 minutes, flipping once halfway through, until the internal temperature reaches 165°F. Cooking time may vary depending on the thickness of the chicken.
- Place pineapple slices on the grill for 2–3 minutes per side, or until grill marks appear and the fruit is warmed through.
- Let the chicken rest for a few minutes before slicing. Serve with grilled pineapple and your favorite sides.
Notes
How To Make This Recipe In The Oven
To make this recipe in the oven, follow these easy directions.- Preheat the oven to 375 degrees.
- Mist a 9×13 pan with cooking spray.
- Drain the marinade from the chicken. Place in a single layer into the prepared dish.
- Cook 20 to 30 minutes, depending on the thickness of the chicken, or until the internal temperature reaches 165 degrees.
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
