Easy Hawaiian Grilled Chicken with Pineapple Glaze Ready in 30 Minutes

Did You Know 85% of Grilled Chicken Lovers Skip This Sweet & Savory Trick?

Picture this: golden-brown chicken, kissed by flames, dripping with a sticky-sweet pineapple glaze that caramelizes into pure magic. That’s the secret most home cooks miss when firing up the grill—the power of Hawaiian-inspired flavors to transform ordinary chicken into an unforgettable feast. Today, we’re diving fork-first into my foolproof recipe for Hawaiian Grilled Chicken with Pineapple Glaze, where tropical vibes meet weeknight ease.

I first discovered this flavor alchemy during a sunset beach picnic in Oahu, where a local chef shared his grandmother’s trick: pineapple juice isn’t just for drinking—it’s nature’s ultimate meat tenderizer. The enzymes break down proteins while infusing every fiber with sunshine-sweetness. Paired with smoky grill marks and a hint of ginger? Pure aloha in every bite.

Why This Recipe Will Become Your Summer Obsession

What makes this Hawaiian Grilled Chicken stand out from the crowd? Three game-changers:

• The double pineapple punch: Fresh chunks grill alongside the chicken while reduced juice becomes a glossy glaze
• No-marinade miracle: Our quick-brining technique delivers juicy results in half the time
• Sweet-heat balance: A whisper of chili flakes keeps the tropical sweetness from tipping into dessert territory

As the scent of caramelizing pineapple drifts through your backyard, you’ll understand why my neighbors “accidentally” drop by whenever I make this. But before we get to the sizzle, let’s talk about choosing your chicken canvas…

Print

Hawaiian Grilled Chicken with Pineapple Glaze

There’s something magical about the way sweet pineapple and smoky grilled chicken come together—like a little taste of sunshine on your plate. This Hawaiian-inspired dish is perfect for those evenings when you want dinner to feel like a vacation, even if you’re just eating on the patio. The pineapple glaze caramelizes beautifully over the chicken, giving it a sticky-sweet finish that’s downright irresistible.

Ingredients You’ll Need

• 4 boneless, skinless chicken breasts – I like to pound them slightly for even cooking, but you can skip this if you’re short on time.
• 1 cup fresh pineapple juice – If you can’t find fresh, bottled works, but the brightness of fresh juice really makes a difference.
• 1/4 cup soy sauce – The salty depth balances the sweetness of the glaze.
• 3 tablespoons honey – For that golden, glossy finish.
• 2 cloves garlic, minced – Because everything’s better with garlic.
• 1 tablespoon fresh ginger, grated – A little zing to keep things interesting.
• 1 teaspoon sesame oil – Just a splash adds a nutty richness.
• 1/2 teaspoon red pepper flakes – Optional, but I love the subtle heat.
• Fresh pineapple rings – For grilling alongside the chicken—trust me, they’re a must.
• Chopped cilantro or green onions – For a fresh, colorful finish.

Let’s Get Grilling

First, let’s talk marinade—because that’s where the magic begins. In a bowl, whisk together the pineapple juice, soy sauce, honey, garlic, ginger, sesame oil, and red pepper flakes. It’ll smell like a tropical breeze in your kitchen already. Reserve about 1/3 of this mixture in a separate bowl (this will be your glaze later).

Place the chicken breasts in a shallow dish or a resealable bag, then pour the remaining marinade over them. Make sure each piece is well-coated, then let them soak up all that goodness for at least 30 minutes. If you have time, an hour or two is even better—the flavors will deepen beautifully.

While the chicken marinates, fire up your grill to medium-high heat. If you’re using a grill pan indoors, no worries—it’ll work just as well. Lightly oil the grates to prevent sticking.

Once the grill is hot, remove the chicken from the marinade (let the excess drip off) and place it on the grill. Discard the used marinade—we’re not taking any risks with raw chicken juices. Grill the chicken for about 6-7 minutes per side, depending on thickness. You’ll know it’s ready to flip when it releases easily from the grates.

Now, here’s the fun part: brush the reserved glaze onto the chicken during the last few minutes of cooking. The sugars in the honey and pineapple juice will caramelize, creating that gorgeous, sticky-sweet crust we’re after. Just be careful not to burn it—keep an eye on the heat!

Conclusion

This Hawaiian Grilled Chicken with Pineapple Glaze is a true taste of the tropics, bringing together juicy chicken, smoky grill marks, and a sweet-tangy glaze that’ll transport you straight to the islands. With just a handful of ingredients and minimal prep, it’s perfect for weeknight dinners or weekend cookouts. The marinade infuses the chicken with flavor, while the caramelized pineapple glaze adds that irresistible finishing touch. Serve it with coconut rice or a fresh salad for a complete meal that’s sure to impress.

Ready to fire up the grill? Give this recipe a try and let us know how it turns out in the comments below! And if you’re craving more tropical-inspired dishes, check out our Hawaiian Pork Sliders or Mango Salsa Grilled Shrimp for another taste of paradise.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts work well too—just adjust the grilling time since they cook faster. Aim for an internal temperature of 165°F to ensure they’re perfectly juicy.

What if I don’t have fresh pineapple?

No worries! Canned pineapple (in juice, not syrup) or even pineapple jam can be used for the glaze. Just strain canned pineapple to avoid excess liquid.

Can I make this recipe indoors?

Yes! A grill pan or even a broiler will work in a pinch. For the broiler, place the chicken on a foil-lined baking sheet and broil for 5–7 minutes per side, brushing with glaze at the end.

How long should I marinate the chicken?

For the best flavor, marinate for at least 30 minutes, but up to 4 hours. Avoid going longer—the acidity in the pineapple can start to break down the chicken’s texture.

Can I prep this ahead of time?

Definitely! Marinate the chicken overnight and whip up the glaze a day in advance. Store them separately in the fridge, then grill when ready.

What sides pair well with this dish?

Keep the island vibes going with coconut rice, grilled veggies, or a fresh mango-avocado salad. For a casual twist, serve in lettuce wraps with extra glaze for drizzling!