Hawaiian Grilled Chicken and Pineapple
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Hawaiian Grilled Chicken and Pineapple is an easy and delicious recipe that makes you feel like you are on a relaxing, tropical island. The sweet and savory marinade infuses the chicken with flavor that caramelizes on the grill alongside the sweet pineapple slices.
I have to tell you, the flavor of this chicken is insane!! I took the sauce recipe from my favorite Hawaiian Pulled Pork recipe to see how the flavors would work with chicken, and boy was not disappointed! It adds the perfect amount of salty sweetness to the chicken and the heat from the grill turns it into a sticky, delicious shell that is finger licking good.
Can you seriously tell me that you are not drooling over that delicious looking chicken leg? Grab the napkins and let’s get cooking.
Ingredients needed
- I chose to go with a whole chicken that I “spatchcocked” to make it cook faster. That is just a fancy term for removing the backbone and flattening it out. You can also use chicken thighs, legs, or breasts but your cooking times will vary.
- The flavor-packed marinade is made with pineapple juice, tamari/soy sauce, fresh ginger and garlic, chili-garlic paste for a tingle of heat, fish sauce to add some unami flavor and a bit of brown sugar to bring all of the flavors together.
- Olive oil helps to keep the chicken and fresh pineapple slices from sticking to the hot grill.
Be sure to check out the detailed printable recipe card below
How to make pineapple chicken on the grill
How to spatchcock or “butterfly” a whole chicken –
Place the chicken breast side down on a cutting mat, with the drumsticks pointing towards you.
Using sharp poultry shears, cut down one side of the backbone from tail to neck, then repeat on the other side.
Completely remove and discard the backbone.
Flip the chicken over, breast side up, and press down firmly on the breastbone to flatten.
Mix the pineapple juice, soy sauce/coconut aminos, brown sugar/honey, ginger, garlic, Chinese five spice, fish sauce, and chili-garlic paste together in a large zipper-top bag.
Place the chicken inside the bag and squish around the chicken to evenly coat with the marinade. Allow the chicken to marinade in the refrigerator for 2 hours to overnight.
Remove the chicken from the refrigerator 1 hour before cooking to bring up to room temperature.
For a 3-burner gas grill, light the right and left burners set at medium-high heat. Close the lid and allow the grill to heat up for at least 10 minutes. Oil the grates and the chicken skin-side down in the center (where the burner is off).
Close the cover and cook for 45 to 50 minutes, until the juices between the leg and the thigh run clear or an instant-read thermometer reads 165F degrees.
Carefully flip the chicken skin-side down over the hot side of the grill. Cook for 5 minutes, until the skin is charred and crisp.
Remove from grill and transfer to a large cutting board, skin-side up. Allow to rest 10 minutes before slicing and serving.
Core and slice fresh pineapple into rings, then cut them in half.
Brush with olive oil and grill until charred, about 2 minutes per side.
Transfer to a serving bowl or platter.
To turn the marinade into a sauce for serving –
Pour the marinade into a medium saucepan. Bring to a boil then reduce heat and simmer for 10 to 15 minutes, or until reduced by half.
Slice chicken and serve with grilled pineapple, additional sauce, Steamed Rice and Hawaiian Potato-Mac Salad.
Take your meal to the next level with a Mai Tai or Pina Colada cocktail!
Is Hawaiian Chicken the same as Huli-huli Chicken?
No, Huli-huli Chicken is a Hawaiian dish prepared by barbecuing a whole chicken over mesquite wood, turning it on a spit while basting it with a sweet huli-huli sauce. The sauce usually contains ketchup and sesame oil, while some recipes also include vinegar, Sherry, and Worcestershire sauce.
Tools used to create this recipe
You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. I earn a small commission when you purchase through my links, at no cost to you, so I can keep bringing you more delicious recipes!
- Microplane to grate the ginger
- Garlic Rocker
- Pineapple Corer
- Grill Tongs & Spatula
- Grill Basting Brush
- Cutting Board & Chefs Knife
- Poultry Shears make it super easy to cut-out the backbone
- Liquid Measuring Cup
- Saucepan
More grilled Hawaiian-style recipes
- Grilled Pineapple Sundaes
- Hawaiian Chicken Grillers
- Grilled Chicken Teriyaki Bowls
- Grilled Hawaiian Teriyaki Burgers
If you love this recipe, please rate it five stars and help me share on facebook and to help other readers in our community!
Komo i ka!!
Hawaiian Grilled Chicken and Pineapple
Equipment
- Barbecue Grill
Ingredients
Marinade
- 0.5 cup pineapple juice canned or fresh
- 3 tablespoons tamari or soy sauce
- 3 tablespoons brown sugar lightly packed
- 1 tablespoon fish sauce
- 1 tablespoon chili-garlic paste
- 1 tablespoon fresh ginger grated
- 0.5 teaspoon Chinese 5-spice
- 3 cloves garlic minced
- 5 pound whole chicken
- 2 tablespoons olive oil as needed on the grill
- 1 fresh pineapple cored and cut into slices
Instructions
How to spatchcock or "butterfly" a whole chicken
- Place the chicken breast side down on a cutting mat, with the drumsticks pointing towards you. Using sharp poultry shears, cut down one side of the backbone from tail to neck, then repeat on the other side. Completely remove and discard the backbone. Flip the chicken over, breast side up, and press down firmly on the breastbone to flatten.
Marinade
- Mix the pineapple juice, soy sauce/coconut aminos, brown sugar/honey, ginger, garlic, Chinese five spice, fish sauce, and chili-garlic paste together in a large zipper-top bag.
- Place the chicken inside the bag and squish around the chicken to evenly coat with the marinade. Allow the chicken to marinade in the refrigerator for 2 hours to overnight.
- Remove the chicken from the refrigerator 1 hour before cooking to bring up to room temperature.
- For a 3-burner gas grill, light the right and left burners set at medium-high heat. Close the lid and allow the grill to heat up for at least 10 minutes. Oil the grates and the chicken skin-side down in the center (where the burner is off).
- Close the cover and cook for 45 to 50 minutes, until the juices between the leg and the thigh run clear or an instant-read thermometer reads 165F degrees. Carefully flip the chicken skin-side down over the hot side of the grill. Cook for 5 minutes, until the skin is charred and crisp.
- Remove from grill and transfer to a large cutting board, skin-side up. Allow to rest 10 minutes before slicing and serving.
- Core and slice fresh pineapple into rings, then cut them in half. Brush with olive oil and grill until charred, about 2 minutes per side. Transfer to a serving bowl or platter.
Serving Sauce
- Pour the marinade into a medium saucepan. Bring to a boil then reduce heat and simmer for 10 to 15 minutes, or until reduced by half.
Notes
- For a larger grill, use half of the burners and cook the chicken on the cool side.
- For a charcoal grill – spread the lit charcoal evenly over one side. Cover grill and heat for 10 minutes. Oil grates and lay chicken skin-side down on the cool side (where there is no charcoal). Flip and char the chicken over the hot side for 5 minutes.
- I do not recommend canned pineapple slices, they are too soft and will break apart on the grill….but I will not stop you from trying if that is the only pineapple available.
- If you have small children or family members that do not like any spice that tingles their tongue, cut the chili-garlic paste down to 0.5 tablespoon. It is not overpowering, but it is noticeable.
