Description
Smoky, sweet, and tangy Hawaiian BBQ chicken marinated in pineapple juice and coconut aminos. Charred on a hot charcoal grill and finished with a tropical glaze, this dish pairs perfectly with the flavors of the islands.
Ingredients
1.5 kg chicken thighs, skin-on (halal or free-range)
1 cup pineapple juice (unfiltered for natural sweetness)
3 tbsp low sodium soy sauce
1 tbsp grated ginger
2 tbsp honey
1 tsp chili flakes (optional)
1 tsp garlic powder
1 tbsp unsalted butter
Instructions
Whisk pineapple juice, soy sauce, ginger, honey, chili flakes, and garlic powder in a bowl
Cut chicken into serving pieces—skin-on thighs work best
Submerge chicken fully in marinade; cover container with plastic wrap
Refrigerate at least 4 hours or up to 48 hours for maximum absorption
Let marinated chicken stand at room temperature 30 minutes before grilling
Preheat charcoal grill to 180°C (350°F) with lid closed
Drain and discard excess marinade to prevent flare-ups
Grill chicken skin-side down for 5 minutes to render fat
Flip skin side up and grill 7-10 minutes, basting with melted butter
Brush final glaze of mixed pineapple juice and 1 tbsp honey during last 2 minutes
Notes
Use coconut aminos instead of soy sauce for a halal option
Fresh garlic can replace garlic powder for stronger flavor
Add fruit wood chips like mango or guava to charcoal for tropical smoky aroma
- Prep Time: 15
- Cook Time: 45
- Category: Dinner
- Method: Grilling
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Sugar: 14g
- Sodium: 500mg
- Fat: 32g
- Saturated Fat: 10g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 48g
- Cholesterol: 120mg