Grilled Hawaiian Chicken with Pineapple and Teriyaki Glaze

Chef’s Secret: I’ll let you in on a tiny restaurant trick: brushing a sticky glaze on chicken right at the end gives you glossy, almost lacquered flavor that tastes like a million bucks but takes minutes. I stumbled on this on a frantic weeknight when the takeout line looked endless and my guests were five minutes from arriving. Now I treat that glaze like jewelry — it dresses the chicken, shines the pineapple, and makes everyone ask, “Did you make this?” The smell of soy and brown sugar hitting the hot grill? Instant applause. Stick around and I’ll show you exactly when to slather, how to char without burning, and the one timing cue that saves the meal every time.

Quick Facts

• Yield: Serves 4
• Prep Time: 20 minutes (plus 30–120 minutes to marinate)
• Cook Time: 12 minutes (about 4–6 minutes per side for chicken)
• Total Time: 32 minutes (plus marinating time if used)

Why This Recipe is Awesome

This Grilled Hawaiian Chicken balances sweet, salty, and smoky in one bite. The chicken stays juicy with a caramelized crust, while the pineapple adds bright acidity and that juicy pop. The homemade teriyaki glaze clings and crisps just enough to give you glossy, sticky bites that sing with garlic and ginger. It’s easy enough for a weeknight, showy enough for a cookout — and honestly, it’s so reliable even your grill won’t mess it up.

Ingredients

For the Main Dish:

• 1.5–2 lbs boneless, skinless chicken thighs (or chicken breasts, see swaps)
• 1 cup fresh pineapple chunks (about 1 small pineapple) or 8 oz pineapple rings
• 2 tbsp neutral oil (canola or vegetable)
• Salt and black pepper, to taste
• Wood or metal skewers if you want kabob-style (optional)

For the Sauce / Garnish:

• 1/2 cup soy sauce (or tamari for gluten-free)
• 1/4 cup pineapple juice (from the pineapple or reserved canned juice)
• 3 tbsp brown sugar, packed
• 2 tbsp honey
• 2 tbsp rice vinegar
• 2 garlic cloves, minced
• 1 tsp grated fresh ginger (or 1/4 tsp ground ginger)
• 1 tsp cornstarch mixed with 1 tbsp cold water (slurry)
• 2 tsp sesame oil
• 2 green onions, sliced, and 1 tbsp sesame seeds for garnish
• Optional: lime wedges for squeezing

How I Make It

Step 1:

Mix the glaze by whisking soy sauce, pineapple juice, brown sugar, honey, rice vinegar, garlic, and ginger in a small saucepan. Bring to a simmer over medium heat, then stir in the cornstarch slurry and simmer until glossy and slightly thickened, about 2–3 minutes. Remove from heat and stir in the sesame oil. While the glaze cools, pat the chicken dry and season with salt and pepper — dry skin = better char and less steam.

Step 2:

Preheat your grill to medium-high, about 450°F. If you use a gas grill, close the lid for a few minutes to get nice heat. Oil the grates (use tongs and an oiled paper towel) so the pineapple and chicken don’t stick. Thread pineapple and chicken onto skewers if you like kabobs; otherwise place them directly on the grill. Brush the chicken lightly with oil right before it hits the grate.

Step 3:

Grill the chicken for about 4–6 minutes per side, depending on thickness. When you hear that satisfying sizzle and see the edges turn golden-brown with little charred spots, flip. Grill pineapple for 2–3 minutes per side until the rings or chunks develop caramelized brown marks and smell sweet and toasty. If a flare-up happens, move pieces to indirect heat for a minute — don’t let the sugar burn.

Step 4:

In the last 2–3 minutes of cooking, brush the chicken with a generous coat of the teriyaki glaze, flip, and brush again. Repeat once for a few glossy layers, but avoid constant brushing — too much sugar on the hot grate burns easily. Cook until the internal temperature reaches 165°F and juices run clear. The chicken should feel springy and the edges slightly crisp.

Step 5:

Remove chicken and pineapple and let rest for 5–10 minutes so the juices redistribute and the glaze sets into a shiny finish. Slice, sprinkle with sliced green onions and sesame seeds, squeeze a little lime if you like, and serve over rice, greens, or in warm tortillas for a fun twist.

Pro Tips

• Marinate for at least 30 minutes for flavor but don’t go longer than 12 hours with citrus-heavy marinades or the meat can get mushy.
• Use an instant-read thermometer: pull chicken at 160°F and it will reach 165°F while resting — this keeps it juicy.
• If you only have canned pineapple, drain and pat dry to avoid excess moisture that steam-cooks the chicken.
• Make extra glaze and serve it on the side for dipping. Reheat gently — don’t boil the glaze or it will get grainy.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Chicken breasts work if you slice them into thinner cutlets; they cook faster but dry out sooner.
• For gluten-free, swap tamari or coconut aminos for soy sauce — flavor stays similar with less wheat.
• Vegetarian: use firm or extra-firm tofu (press it first) or seitan; the glaze pairs beautifully. Grill time changes to about 3–4 minutes per side for tofu.
• Dairy-free already — no milk products in this recipe.

Variations & Tips

• Spicy: add 1 tsp chili garlic sauce or a sprinkle of red pepper flakes to the glaze.
• Honey-Sesame: swap brown sugar for 1/4 cup honey for a floral sweetness.
• Kabob style: alternate bell peppers with pineapple and chicken for colorful skewers.
• Taco twist: slice chicken thin and stuff into warmed corn tortillas with cabbage slaw and avocado.
• Smoky: use a small chunk of wood (apple or hickory) on charcoal for extra smoke aroma.
• Sheet-pan version: roast at 425°F for 18–22 minutes, broiling 1–2 minutes at the end for char.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Marinate the chicken and store it in a sealed container for up to 24 hours. Grill just before serving. You can also make the glaze ahead and reheat gently before using.

Can I double the recipe?

Sure thing. If you double, grill in batches to avoid overcrowding. You may need an extra 5–10 minutes overall because the grill will cool when you add many pieces at once.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

Look for golden edges, slight charring, and an internal temp of 165°F. The meat should feel springy, and juices should run clear when you slice into the thickest part.

What if I don’t have ingredient X?

If you lack fresh pineapple, use canned (drain and pat dry). No rice vinegar? Use apple cider vinegar with a touch less. No ginger? 1/4 tsp ground ginger works in a pinch.

How I Like to Serve It

I love this over fluffy jasmine rice with a side of steamed broccoli — the sauce soaks into the rice like magic. For casual nights, I pile it into warmed tortillas with slaw and a squeeze of lime. On summer weekends, I serve it with grilled corn and a cold beer — the smoky-sweet combo feels like vacation.

Notes

• Store leftovers in an airtight container for up to 3 days. Reheat gently in a skillet over medium-low to preserve the glaze, or microwave covered for short bursts.
• Safe internal temperature for chicken: 165°F.

Final Thoughts

Closing: Now go impress someone — or just yourself — with your homemade masterpiece!