Hawaiian Barbecue Chicken

In a small bowl, whisk together 8 ounces of pineapple juice, 2 minced garlic cloves, ½ cup ketchup, ⅛ cup soy sauce, 2 tablespoons brown sugar, 1½ teaspoons sesame oil, 1 teaspoon freshly peeled and grated ginger or ginger paste, 2 teaspoons sriracha, and ½ teaspoon salt until well combined.

Place the chicken in a zip‑top bag with ¾ to 1 cup of the marinade, reserving the rest for basting (to avoid cross‑contamination). Refrigerate for 1–2 hours. About 20–30 minutes before grilling, remove the chicken from the fridge and let it come to room temperature, so it cooks more evenly.

Heat the grill to 350–400°F. Once hot, lightly oil the grates by dipping a folded paper towel into high‑heat oil (vegetable, canola, or avocado) and using long tongs to rub it over the grates — this prevents sticking and keeps your hands safely away from the heat. Place the chicken on the grill, close the lid, and cook until grill marks form and the chicken releases easily. Flip and baste generously with the reserved sauce. Continue turning and basting every few minutes until the chicken reaches an internal temperature of 165°F. Allow to rest for 5-10 minutes. While the chicken rests, place the pineapple rings on the grill and cook for 2–3 minutes per side, until caramelized.

Enjoy!

Here are some recipe sides that pair nicely with Hawaiian BBQ Chicken:

• Hawaiian-Style Macaroni Salad
• Pimento Cheese Pasta Salad
• Zesty Bread & Butter Pickle Potato Salad
• Hawaiian Pineapple Fried Rice
• Easy Baked Beans
• Coleslaw
• Easy Grilled Corn (2 Ways)
• Mom’s Ambrosia (fruit salad)