Hawaiian grilled chicken pineapple recipe is basically summer on a plate, and I’m not exaggerating. This tropical BBQ masterpiece combines juicy grilled chicken with a sticky-sweet pineapple glaze that’ll have everyone asking for seconds.
The best part? You’ll have it ready in under an hour, and most of that is just grilling time. If you’re looking for an easy summer chicken that doesn’t feel boring, this is your answer.
Check out my marinated grilled chicken recipes for more weeknight inspiration. Bookmark this one for your next backyard gathering.
Why this Hawaiian grilled chicken pineapple recipe works
Ever notice how the best tropical dishes balance sweet, savory, and a hint of spice? That’s exactly what happens here when fresh pineapple meets ginger and garlic on the grill. I first made this for a July Fourth party and people literally fought over the last piece.
- Juicy chicken stays tender thanks to the honey-soy marinade that keeps everything moist
- Fresh pineapple chunks caramelize beautifully on the grill, adding natural sweetness
- Ginger and garlic create depth without overpowering the tropical flavors
- One-skillet glaze means way less cleanup after dinner
| Prep Time | Cook Time | Calories | Servings | Cuisine |
|---|---|---|---|---|
| 20 minutes | 30 minutes | 385 per serving | 4 servings | Asian-American |
Ingredients for Hawaiian grilled chicken pineapple recipe
- 2 lbs boneless chicken breast
- 1 cup fresh pineapple chunks
- 1/4 cup pineapple juice
- 2 tbsp honey
- 2 tbsp soy sauce
- 1 tbsp olive oil
- 1 tsp grated ginger
- 2 cloves garlic, minced
- 1/2 tsp black pepper
- 1 tsp cornstarch
- 1 tbsp sesame seeds
- 1 tbsp chopped fresh cilantro
Real talk—fresh pineapple makes a huge difference here, but frozen chunks work in a pinch (just thaw them first). You can swap the soy sauce for coconut aminos if you want something lighter, and the ginger should always be fresh, not ground.
Don’t skip the cornstarch because it’s what thickens that gorgeous pineapple glaze into something that actually clings to your Hawaiian grilled chicken pineapple recipe instead of sliding right off. If you don’t have sesame seeds, crushed macadamia nuts are a fun alternative that keeps the tropical vibe going.
Step-by-step instructions
1. Start by mixing pineapple juice, honey, soy sauce, olive oil, ginger, and garlic in a small bowl. Whisk it together until the honey dissolves completely. Pat your chicken breasts dry with paper towels—this helps them sear better on the grill. Season both sides generously with black pepper.
2. Pour about two-thirds of that marinade into a zip-top bag with the chicken breasts. Massage it around to coat everything evenly, then let it sit at room temperature for 15 minutes. Save the remaining marinade for your glaze—this is important, so don’t skip it. Meanwhile, preheat your grill to medium-high heat (around 400°F).
3. Once the grill is hot, lightly oil the grates with a paper towel dipped in olive oil. This keeps your chicken from sticking and creates those beautiful char marks. Place the chicken breasts on the grill and don’t move them for 6-7 minutes—resist the urge to flip constantly. You’ll hear that satisfying sizzle when they hit the grates.
4. Flip your chicken and grill for another 5-6 minutes on the second side until the internal temperature reaches 165°F at the thickest part. The meat should be mostly cooked through but still tender. Meanwhile, thread your pineapple chunks onto skewers (if you’re using wood skewers, soak them first). Place the pineapple on the grill for the last 3 minutes of cooking time.
5. Move your chicken to the cooler side of the grill or reduce heat to medium. Pour the reserved marinade into a small saucepan on the stovetop (or a grill-safe pan if you have one). Mix the cornstarch with 1 tbsp of water to create a slurry, then whisk it into the marinade.
6. Stir that glaze constantly over medium heat for 2-3 minutes until it thickens and becomes shiny. You’ll see it go from watery to glossy—that’s when you know it’s ready. Brush the glaze generously over your cooked chicken and pineapple chunks. The heat will caramelize it beautifully and lock in all those tropical flavors.
7. Let everything rest on a cutting board for 5 minutes before serving—this keeps your Hawaiian grilled chicken pineapple recipe super juicy. Sprinkle sesame seeds and fresh cilantro on top right before plating. The cilantro adds a bright, fresh contrast to all that sweet and savory richness.
Serving ideas for Hawaiian grilled chicken pineapple recipe
This tropical BBQ chicken pairs beautifully with so many sides that complement its sweet-savory vibe.
Coconut Rice
Serve your Hawaiian grilled chicken pineapple over creamy coconut rice for a totally authentic island feel. The richness of the coconut balances the pineapple glaze perfectly, and it soaks up every bit of that delicious sauce.Grilled Vegetables with Cilantro Lime
Toss zucchini, bell peppers, and red onions on the grill alongside your chicken for added color and crunch. The char on the veggies plays well with the tropical sauce, and a squeeze of fresh lime brings everything together.Asian Cucumber Salad
Make a quick cucumber salad with rice vinegar and a touch of sesame oil for a refreshing side that cuts through the sweetness. This pairing keeps the meal light and balanced, and it’s honestly the perfect complement. Check out my grilled chicken salad recipes for more inspiration.Jasmine Rice and Edamame
Keep it simple with jasmine rice and steamed edamame on the side for a filling, no-fuss meal. The mild flavor of the rice lets your pineapple glaze be the star while edamame adds a protein boost and great texture.Pro tips for perfect Hawaiian grilled chicken pineapple recipe
Storage tips
– Keep leftovers in an airtight container in the fridge for up to 3 days – The glaze firms up when cold but tastes amazing straight from the fridge – Store leftover glaze separately so the chicken stays crispyMake-ahead instructions
– Marinate your chicken up to 12 hours ahead for deeper flavor – Prep your glaze ingredients the night before and just cook it fresh – Cut pineapple chunks in advance and store in the fridge until grilling timeVariations
– Swap chicken breasts for thighs (they won’t dry out) or shrimp for a seafood twist – Add a pinch of red pepper flakes to the glaze for a spicy kick – Include a splash of coconut milk in your pineapple glaze for extra richnessTroubleshooting
– If chicken looks dry, you cooked it past 165°F—use a meat thermometer to stay on track – Glaze too thin? Cook it a minute longer until it thickens up properly – Pineapple burning? Move it to a cooler part of the grill or tent with foilFrequently asked questions
Can I freeze Hawaiian grilled chicken pineapple?
Yes, absolutely—freeze it in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating at 350°F for about 15 minutes until warmed through. The glaze will stay delicious, though the chicken is best enjoyed fresh off the grill for texture.
What if I don’t have fresh pineapple?
Frozen pineapple chunks work great and sometimes taste even sweeter since they’re frozen at peak ripeness. Canned pineapple is okay too, but drain it well and use fresh pineapple juice in your glaze instead of the canned stuff. Fresh is always your best bet for tropical BBQ flavor though.
How do I reheat leftovers?
Reheat gently at 325°F for 10-12 minutes, covered with foil so it doesn’t dry out. You can also quickly sear slices in a hot skillet for 1-2 minutes per side to crisp up the edges. Avoid the microwave if possible—it zaps all that juicy texture right out.
Can I make this Hawaiian grilled chicken pineapple recipe without a grill?
Definitely—sear the chicken in a cast-iron skillet at 400°F for 6-7 minutes per side until it hits 165°F inside. Grill your pineapple in the same skillet for 2 minutes per side until lightly charred. Make your glaze on the stovetop the same way, then brush it on everything. It won’t have those grill marks, but it’ll taste just as good.
Final thoughts
This Hawaiian grilled chicken pineapple recipe has become my go-to when I need something impressive but still totally doable on a weeknight. The pineapple glaze does all the heavy lifting, and your chicken comes out juicy, tender, and bursting with flavor every single time.
My family requests this at least twice a month now, which tells you everything you need to know. It’s casual enough for Tuesday dinner but fancy enough for entertaining friends.
Pin this easy summer chicken recipe for your next gathering, and try my Asian-inspired grilled chicken recipes once you master this one. You’ll love having tropical BBQ chicken in your regular rotation—trust me on this one.
