Easy Hawaiian BBQ Chicken Recipe
Easy Hawaiian BBQ Chicken Recipe. Seriously, if I try to make anything else on Tuesdays, there’s a revolt. This isn’t some fancy, chef-y thing. It’s real-life, throw-it-together deliciousness that makes weeknights feel like a mini-vacation. And you know what? You deserve a mini-vacation.
My husband, bless his heart, is the world’s pickiest eater, but he DEVOURES this chicken. The first time I made it, he actually did that caveman “uummgh” sound. My kids? They call it “the good chicken.” High praise, people, HIGH PRAISE. One time I forgot the ginger (oops!) and nobody even noticed. That’s how forgiving this recipe is. So, trust me, you need this in your life. It’s about to become your secret weapon.
Why You’ll Love This Easy Hawaiian BBQ Chicken Recipe
- It tastes like summer, even when it’s snowing outside.
- It’s so easy, even I can’t mess it up (usually).
- The sticky, sweet-and-savory sauce is legit addictive.
- My kids will actually eat it with vegetables, no bribery needed! Okay, minimal bribery.
- It makes you look like a culinary genius, even if you’re just winging it.
How to Make It
Alright, so picture this: you’re in your kitchen, music’s probably too loud, and you’re juggling a phone call and trying to make dinner. This is where this recipe shines. First, grab your chicken – thighs are amazing, but breasts work too if you’re feeling virtuous. Now, we’re gonna whisk together all the sauce stuff. Seriously, just dump it all in a bowl and go crazy with a whisk until it looks…combined. Don’t overthink it.
Next, pour half that glorious sauce over the chicken in a dish. Let it sit for at least 30 minutes, but if you forget and it’s longer, who cares? More flavor! Now, here’s where you choose your adventure: grill it, bake it, or even pan-fry it. I’ve done all three, depending on my mood (and the weather, let’s be real). Baste it with the rest of the sauce while it cooks. The goal is sticky, caramelized perfection. If you burn it a little? Adds character. Don’t tell anyone I said that. Serve over rice, and BAM! Dinner is served. You’re a rockstar.
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Ingredient Notes
- Chicken Thighs: I use boneless, skinless thighs because they stay juicy and they are a bit more forgiving. But chicken breasts work, too, just don’t overcook ’em or they’ll be drier than the Sahara.
- Pineapple Juice: Don’t skip this! It’s what gives it that signature Hawaiian tang. If you’re feeling fancy, use fresh pineapple juice. If not, the canned stuff is fine. No judgment here.
- Brown Sugar: This is what makes the sauce all sticky and delicious. Light or dark, it doesn’t really matter. I once used coconut sugar when I was trying to be “healthy”… it was okay, but brown sugar is the real deal.
- Soy Sauce: Okay, this adds the salty, savory depth. If you’re gluten-free, tamari is your best friend here. Or coconut aminos.
- Ginger: Fresh ginger is best, but ground works in a pinch. I’ve used both, and honestly, sometimes I forget it altogether. Shhh!
- Garlic: Because everything’s better with garlic. Enough said.
- Sesame Oil: Don’t skip this! It adds a nutty, savory depth that really ties the whole thing together. But if you do skip it, nobody will die.
- Green Onions: These are optional, but they add a nice pop of color and freshness. Plus, it makes you feel all cheffy when you sprinkle them on top.
Recipe Steps:
- Whisk: Combine pineapple juice, brown sugar, soy sauce, ginger, garlic, and sesame oil in a bowl.
- Marinate: Pour half the sauce over the chicken in a dish and marinate for at least 30 minutes.
- Cook: Grill, bake, or pan-fry the chicken, basting with the remaining sauce while cooking.
- Serve: Serve the cooked chicken over rice and garnish with green onions.
What to Serve It With
Rice is a must, duh! But if you wanna get wild, try serving it with quinoa or even cauliflower rice for a healthier vibe. Steamed broccoli is always a win in my house, or a simple side salad with a light vinaigrette. And if you’re feeling extra fancy, throw some grilled pineapple on the side. Boom.
Tips & Mistakes
- Don’t be afraid to char the chicken a little! That’s where the flavor is.
- If the sauce starts to burn while cooking, just add a little water. No biggie.
- Don’t overcrowd the pan or grill! The chicken will steam instead of caramelizing.
- I once tried to use ketchup instead of soy sauce (don’t ask), and it was a disaster. Learn from my mistakes.
- If you want to make it ahead, marinate the chicken the night before. Just don’t forget to actually cook it the next day. I may or may not have done that before…
Storage Tips
Leftovers? IF there are any, just toss ’em in an airtight container and stick them in the fridge. They’re good for like, 3 days, but let’s be real, they’ll be gone way before that. Cold Hawaiian BBQ chicken for breakfast? Don’t judge me. It’s surprisingly delicious. Just sayin’.
Variations and Substitutions
Okay, so sometimes I’m feeling lazy and I just skip the fresh ginger and use ground. It’s fine. Nobody complains. You can also swap honey for the brown sugar, which is kinda nice. I’ve also used tamari instead of soy sauce when my sister came over, and that worked perfectly. If you don’t have pineapple juice, you could try orange juice, but it won’t be quite the same. And if you’re feeling REALLY wild, throw some red pepper flakes in there for a little kick. Just don’t say I didn’t warn you!
Frequently Asked Questions
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Easy Hawaiian BBQ Chicken Recipe
Ingredients
Main Ingredients
- 1.5 pounds chicken thighs boneless, skinless
- 1 cup BBQ sauce your favorite brand
- 0.25 cup pineapple juice fresh or canned
- 2 cloves garlic minced
- 0.5 teaspoon ginger grated
- 1 tablespoon soy sauce low sodium
- 1 cup pineapple diced
- 0.25 cup green onions sliced for garnish
Instructions
Preparation Steps
- Preheat your grill to medium-high heat.
- In a large bowl, combine BBQ sauce, pineapple juice, garlic, ginger, and soy sauce. Mix well.
- Add chicken thighs to the bowl and coat thoroughly with the BBQ mixture.
- Place the chicken on the grill and cook for 15 minutes, flipping halfway through.
- Add diced pineapple to the grill during the last 5 minutes of cooking.
- Once cooked, remove chicken from the grill, let it rest for 5 minutes, and garnish with green onions.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
