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Hawaiian Pineapple BBQ Chicken



  • 20 oz. can crushed pineapple, do not drain
  • 2 cloves garlic, minced (can use 2 tsp. garlic powder)
  • 2 tsp. ginger powder (or can use fresh)
  • 1-1 1/2 cup brown sugar
  • 1 cup soy sauce
  • 1-2 Tbs. Sriracha sauce
  • 2 Tbs. hoisin sauce
  • 2/3-1 cup ketchup
  • 2 lbs. boneless chicken things or breasts


  • In a blender, add all of the BBQ sauce ingredients together and blend until smooth. Add the sauce into a medium sized sauce pan. Bring the sauce to a boil and let the sauce simmer for 20-30 minutes, or until it begins to thicken. Once it is thickened, place about a cup in a gallon ziploc bag (or in a large bowl). Add the chicken to the sauce in the bag and let it marinade overnight or for 2+ hours. Keep the remaining sauce in the fridge until ready to serve.  
    When ready to cook the chicken, grill it on medium-high heat and cook until chicken is cooked through. You can based the chicken half way through with extra sauce if you'd like. As the chicken is cooking, warm up extra sauce to serve over the rice. 
    Cook the rice while the chicken is cooking. Serve the grilled chicken with extra sauce as desired. Garnish with fresh green onions for color if you wish.