This Hawaiian BBQ Chicken is a fun and tasty dish that combines sweet and tangy flavors with juicy chicken. It’s super easy to make and perfect for a quick weeknight dinner!
I love serving it with rice and maybe a few pineapple slices on top—because who wouldn’t want to add a tropical twist? 🍍 Trust me, this dish makes every meal feel like a vacation!
Key Ingredients & Substitutions
Chicken Thighs: Boneless, skinless chicken thighs are juicy and great for this recipe. If you prefer, chicken breasts can be used, but they may require careful cooking to avoid dryness.
Pineapple Juice: This is essential for sweetness and flavor. If you don’t have it, you can use orange juice or a mix of apple juice and a bit of vinegar for a similar tang.
Soy Sauce: Low sodium soy sauce helps keep the dish balanced. If you’re gluten-free, try tamari or coconut aminos as a great alternative.
Brown Sugar: It brings a nice caramel flavor. You can substitute with honey or maple syrup, adjusting for sweetness to your taste.
Sriracha: This adds a little heat. If you’re not into spicy, you can skip it or use sweet chili sauce instead for a milder flavor.
How Do I Thicken the Sauce Without Clumps?
To ensure your sauce thickens smoothly, start by making a cornstarch slurry. Mix cornstarch with cold water before adding it to the heated sauce. This step prevents clumping. Here’s how:
- Combine 1 tablespoon cornstarch with 2 tablespoons cold water in a small bowl.
- Make sure the mixture is smooth before adding it to the simmering sauce.
- Stir continuously as the sauce thickens on medium heat for about 2-3 minutes.
This technique not only helps thicken your sauce perfectly but also ensures that every bite is delicious without any grainy texture!
Best Easy Hawaiian BBQ Chicken
Ingredients You’ll Need:
- 1.5 lbs boneless, skinless chicken thighs (cut into strips)
- 1 cup pineapple juice
- 1/2 cup soy sauce (low sodium preferred)
- 1/4 cup brown sugar
- 2 tablespoons ketchup
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon sriracha or your favorite hot sauce (optional for a spicy kick)
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water (for thickening)
- 1 tablespoon vegetable oil (for cooking)
- Cooked jasmine or basmati rice (for serving)
- 1 ripe avocado, sliced
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
- Optional: BBQ sauce for brushing grilled chicken
How Much Time Will You Need?
This recipe takes about 30 minutes of active preparation and cooking time. Including the marinating time (at least 30 minutes, but 2 hours is best), you can expect the total time to be around 1 hour if you choose to marinate longer. It’s a quick and flavorful dish perfect for any weeknight!
Step-by-Step Instructions:
1. Prepare the Marinade:
In a bowl, whisk together the pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, minced garlic, grated ginger, and sriracha (if you’re using it). This mixture will be your marinade and sauce base, combining sweet, tangy, and spicy flavors into one delicious mix.
2. Marinate the Chicken:
Place your chicken strips into a large zip-lock bag or a shallow dish. Pour half of the marinade over the chicken, making sure to coat each piece. Seal the bag or cover the dish and let it marinate in the refrigerator for at least 30 minutes; ideally, aim for 2 hours to maximize flavor.
3. Cook the Chicken:
In a large pan or skillet, heat the vegetable oil over medium-high heat. After marinating, remove the chicken from the marinade, discarding the marinade that touched raw chicken. Cook the chicken strips in the hot oil for about 4-5 minutes per side, or until they are browned and fully cooked. Once done, remove the chicken and set it aside on a plate.
4. Make the Sauce:
In the same pan, pour in the reserved marinade and bring it to a gentle simmer. Mix in the cornstarch slurry you prepared, stirring continuously until the sauce thickens, which should take about 2-3 minutes. The aroma will be amazing!
5. Combine and Heat Through:
Add the cooked chicken back into the pan, tossing it gently to coat in the thickened sauce. Allow everything to heat together for another minute to meld the flavors. Yum!
6. Serve the Dish:
Serve your Hawaiian BBQ chicken over a generous scoop of warm jasmine or basmati rice. Top it with slices of avocado, a sprinkle of fresh cilantro, and don’t forget the lime wedges for that extra zest!
7. Optional Grilling Method:
If you’d like to grill the chicken for a smoky flavor, simply grill the strips over medium heat, brushing with BBQ sauce occasionally. After they are cooked, you can still toss them in the sauce from the pan before serving!
Enjoy this easy and flavorful Hawaiian BBQ chicken that’s juicy, tangy, and lightly sweet—perfect for an island-inspired meal!
Frequently Asked Questions (FAQ)
Can I Use Chicken Breasts Instead of Thighs?
Absolutely! While chicken thighs provide extra juiciness, chicken breasts can be used as well. Just be sure to monitor the cooking time closely to prevent them from drying out—about 4-6 minutes per side over medium heat should suffice.
How Long Should I Marinate the Chicken?
For the best flavor, marinate the chicken for at least 30 minutes. However, if you have time, letting it marinate for 2 hours or even overnight in the fridge will enhance the flavors even more!
What Can I Use if I Don’t Have Pineapple Juice?
No pineapple juice? No problem! You can substitute it with an equal amount of orange juice or a mix of apple juice with a splash of vinegar for a similar tangy flavor.
How Can I Store Leftover Hawaiian BBQ Chicken?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When ready to eat, reheat gently in a skillet over low heat or in the microwave, adding a splash of water to keep it moist. Enjoy the tasty leftovers!
