Hawaiian BBQ Chicken
This Hawaiian BBQ Chicken is a flavorful dish featuring sweet and tangy sauce that turns an ordinary weeknight into a mini celebration. Perfect for families and gatherings, it's both comforting and versatile.
Ingredients
Main Ingredients
- 2 pounds boneless, skinless chicken thighs or breasts Thighs are juicier; breasts are a leaner option.
Sauce Ingredients
- 3/4 cup pineapple juice Adds fruity sweetness and tenderizes.
- 1/2 cup low-sodium soy sauce Swap for tamari to make gluten-free.
- 1/3 cup brown sugar or coconut sugar Caramelizes beautifully; use honey for cleaner flavor.
- 2 tablespoons rice vinegar Brightens the sauce; apple cider vinegar works in a pinch.
- 1/4 cup ketchup Gives body and tang; swap for tomato paste plus a splash of water for less sugar.
- 2 cloves garlic, minced Warm and aromatic.
- 1 teaspoon fresh ginger, grated Adds a zingy lift; omit for milder flavor.
- 1 teaspoon smoked paprika For gentle smokiness; use regular paprika if you prefer less smoke.
- 1/4 teaspoon red pepper flakes Optional; for a cozy heat.
- 1 tablespoon cornstarch mixed with 2 tablespoons water To thicken the glaze.
- to taste Pineapple slices and chopped green onions for garnish Lush and bright.
Instructions
Preparation
- In a bowl, whisk together pineapple juice, soy sauce, brown sugar, rice vinegar, ketchup, garlic, ginger, smoked paprika, and red pepper flakes until smooth. Taste and adjust the sweet-tang balance.
- Place chicken in a shallow dish or zip-top bag and pour half the sauce over it. Marinate for 30 minutes at room temperature or up to 4 hours in the fridge. Reserve the other half of the sauce for glazing.
Cooking
- Heat a skillet or grill over medium-high heat with a little oil. Sear chicken for 3–4 minutes per side until golden.
- Transfer seared chicken to the oven at 400°F (204°C) for 10–12 minutes, or continue on the grill with the lid closed until internal temp reaches 165°F (74°C). Baste with reserved sauce once or twice while finishing.
- While chicken rests, pour leftover sauce into a small saucepan. Bring to a simmer, stir in cornstarch slurry, and cook until glossy and thickened. Spoon over chicken.
Serving
- Top with grilled pineapple slices and chopped green onions. Serve over steamed jasmine rice or coconut rice for a tropical experience.
Notes
For variations, add diced macadamia nuts for crunch, use tofu for a vegetarian option, or brush on extra glaze and broil for sticky, charred edges. Leftover chicken can be used in BBQ chicken quesadillas.