What is Hawaiian chicken sauce made of?

The sauce in this Hawaiian BBQ chicken recipe blends pineapple juice, brown sugar, soy sauce, sesame oil, garlic, ginger, and a touch of spice. When reduced, it becomes a rich glaze that clings to the chicken beautifully. It’s both sweet and savory with just the right amount of tang.

What sauce does Hawaiian BBQ use?

Hawaiian BBQ typically uses a teriyaki-inspired sauce with tropical elements like pineapple and ginger. It’s less smoky than traditional BBQ sauce and more focused on sweet and salty flavors, creating a light yet flavorful coating for the meat.

What is the difference between Hawaiian BBQ and regular BBQ?

Regular BBQ often leans on smoky, tangy, and spicy profiles, while Hawaiian BBQ emphasizes sweetness from pineapple, richness from soy sauce, and warmth from ginger and garlic. Hawaiian BBQ is generally lighter and more refreshing compared to the heavier, smoky traditional BBQ.

What goes with Hawaiian barbecue chicken?

Some of the best pairings for this Hawaiian BBQ chicken recipe include white or coconut rice, creamy macaroni salad, grilled pineapple, fresh green salad, or avocado slices. These sides help round out the meal with a balance of textures and flavors.

Hawaiian BBQ Chicken Recipe – 7 Best Island Flavors You’ll Love

Name: Hawaiian BBQ Chicken Recipe – 7 Best Island Flavors You’ll Love
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Hawaiian
Ingredients: 2 lb chicken thighs, boneless, skinless; 20 oz can pineapple rings + ¾ cup juice; ⅓ cup soy sauce, low sodium; 1 tbsp sesame oil; 2 cloves garlic, minced; 1 tbsp fresh ginger, minced; 3 tbsp brown sugar; ⅓ cup ketchup; 2 tsp tomato paste; ½ tsp red pepper flakes; ½ tsp nutmeg; ¼ tsp chili powder; Fresh cilantro, chopped (for garnish); 3 green onions, chopped (for garnish)

Description

Juicy and flavorful Hawaiian BBQ chicken recipe with pineapple glaze — perfect for grilling, baking, or air frying.

Ingredients

Scale

2 lb chicken thighs, boneless, skinless

20 oz can pineapple rings + ¾ cup juice

⅓ cup soy sauce, low sodium

1 tbsp sesame oil

2 cloves garlic, minced

1 tbsp fresh ginger, minced

3 tbsp brown sugar

⅓ cup ketchup

2 tsp tomato paste

½ tsp red pepper flakes

½ tsp nutmeg

¼ tsp chili powder

Fresh cilantro, chopped (for garnish)

3 green onions, chopped (for garnish)

Cook Mode Prevent your screen from going dark

Instructions

1- Prepare marinade by whisking together pineapple juice, soy sauce, sesame oil, garlic, ginger, brown sugar, ketchup, tomato paste, and spices.

2- Place chicken in a bag or bowl and coat with half the marinade. Reserve the rest. Marinate for 20 minutes to 24 hours.

3- Preheat grill, oven, or air fryer. Simmer reserved marinade to create glaze.

4- Cook chicken, basting with glaze in the final minutes, until internal temperature reaches 165°F. Let rest before serving.

Notes

Marinate longer for deeper flavor: While 20 minutes is enough to infuse the chicken, letting it marinate overnight makes it even more flavorful and tender.
Don’t skip simmering the glaze: Reducing the reserved marinade on the stove turns it into a thick, glossy glaze that sticks beautifully to the chicken.
Check doneness with a thermometer: Chicken is perfectly cooked when it reaches 165°F at the thickest part. Overcooking can dry it out quickly.

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Main Course
Cuisine: Hawaiian

Nutrition

Serving Size: per serving
Calories: ~529 kcal
Sugar: ~34 g
Sodium: ~1248 mg
Fat: ~21 g
Saturated Fat: ~9 g
Trans Fat: ~0.2 g
Carbohydrates: ~25 g
Fiber: ~3g
Protein: ~40 g
Cholesterol: ~222 mg