12 Delicious Hawaiian Grilled Chicken Recipes

Hawaiian grilled chicken is the perfect way to bring a taste of the tropics to your dinner table, no matter where you live! Whether you’re craving something sweet, spicy, or smoky, these 12 recipes promise to deliver mouthwatering flavors that’ll transport you straight to the islands. Perfect for weeknight dinners or weekend barbecues, get ready to fire up the grill and dive into these delicious dishes. Let’s get cooking!

Hawaiian Grilled Chicken with Pineapple Salsa

Yesterday, I stumbled upon a recipe that reminded me of my summer trip to Hawaii, where the fusion of sweet and savory flavors is a culinary art. This Hawaiian Grilled Chicken with Pineapple Salsa is a testament to that, combining juicy chicken with a fresh, tangy salsa that’s perfect for those warm evenings.

Ingredients

• Chicken breasts – 2
• Pineapple – 1 cup, diced
• Red bell pepper – ½ cup, diced
• Red onion – ¼ cup, diced
• Cilantro – 2 tbsp, chopped
• Lime juice – 2 tbsp
• Olive oil – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your grill to medium-high heat, about 375°F.
2. Brush the chicken breasts with olive oil and season both sides with salt and black pepper.
3. Grill the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F. Tip: Let the chicken rest for 5 minutes before slicing to retain its juices.
4. While the chicken cooks, combine the diced pineapple, red bell pepper, red onion, cilantro, and lime juice in a bowl to make the salsa. Tip: For a smoother salsa, pulse the ingredients a few times in a food processor.
5. Serve the grilled chicken topped with the pineapple salsa. Tip: For an extra kick, add a pinch of chili flakes to the salsa.

Just like that, you’ve got a dish that’s bursting with flavors and textures—the tenderness of the chicken paired with the crunch and sweetness of the salsa is unforgettable. Try serving it over a bed of quinoa or with a side of grilled vegetables for a complete meal.

Sweet and Spicy Hawaiian Grilled Chicken

Remember those summer barbecues where the chicken was always the star? That’s exactly what this Sweet and Spicy Hawaiian Grilled Chicken brings to mind. It’s a dish that’s close to my heart, not just for its vibrant flavors but for the way it brings people together, much like those memorable backyard gatherings.

Ingredients

• Chicken thighs – 4
• Soy sauce – ½ cup
• Brown sugar – ¼ cup
• Pineapple juice – ½ cup
• Garlic – 2 cloves, minced
• Red pepper flakes – 1 tsp

Instructions

1. In a bowl, whisk together soy sauce, brown sugar, pineapple juice, minced garlic, and red pepper flakes until the sugar is fully dissolved. Tip: For an extra kick, add an additional ½ tsp of red pepper flakes.
2. Add the chicken thighs to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor. Tip: Turning the chicken halfway through marinating ensures even flavor distribution.
3. Preheat your grill to medium-high heat, about 375°F. Tip: A well-heated grill prevents sticking and gives those beautiful grill marks.
4. Grill the chicken thighs for 6-7 minutes on each side, or until the internal temperature reaches 165°F.
5. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.

Out of the grill, this chicken boasts a perfect balance of sweet and heat, with a slightly charred exterior that’s irresistibly juicy inside. Serve it over a bed of steamed rice with a side of grilled pineapple for a complete Hawaiian experience.

Hawaiian Grilled Chicken Skewers with Teriyaki Glaze

Summer evenings call for something light yet flavorful, and that’s exactly what these Hawaiian Grilled Chicken Skewers with Teriyaki Glaze bring to the table. I remember the first time I tried this dish at a backyard BBQ; the sweet and savory flavors instantly won me over, and I’ve been perfecting my version ever since.

Ingredients

• Chicken breast – 1.5 lbs
• Soy sauce – ½ cup
• Brown sugar – ¼ cup
• Garlic – 2 cloves, minced
• Pineapple chunks – 1 cup
• Skewers – 8, soaked in water for 30 minutes

Instructions

1. Cut the chicken breast into 1-inch cubes and set aside.
2. In a bowl, mix soy sauce, brown sugar, and minced garlic to create the teriyaki glaze.
3. Add the chicken cubes to the glaze, ensuring each piece is well coated. Marinate in the refrigerator for at least 2 hours, or overnight for deeper flavor.
4. Thread the marinated chicken and pineapple chunks alternately onto the soaked skewers.
5. Preheat your grill to medium-high heat (375°F). Tip: Oil the grill grates lightly to prevent sticking.
6. Grill the skewers for 4-5 minutes on each side, or until the chicken is fully cooked and has nice grill marks. Tip: Don’t overcrowd the grill to ensure even cooking.
7. Brush the skewers with any remaining marinade during the last 2 minutes of grilling for extra flavor. Tip: Always bring marinade to a boil if reusing to kill any bacteria.

Lusciously tender with a perfect char, these skewers are a hit every time. Serve them over a bed of steamed rice or with a side of grilled vegetables for a complete meal that screams summer.

Coconut Hawaiian Grilled Chicken

Goodness, there’s something about the combination of coconut and Hawaiian flavors that just transports me straight to the beach. I remember the first time I tried this Coconut Hawaiian Grilled Chicken at a friend’s BBQ; it was love at first bite. Now, it’s a staple in my summer cooking repertoire.

Ingredients

• Chicken breasts – 4
• Coconut milk – 1 cup
• Soy sauce – 2 tbsp
• Brown sugar – 1 tbsp
• Garlic – 2 cloves, minced
• Ginger – 1 tsp, grated

Instructions

1. In a bowl, whisk together coconut milk, soy sauce, brown sugar, minced garlic, and grated ginger until the sugar is completely dissolved.
2. Add the chicken breasts to the marinade, ensuring they’re fully submerged. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat your grill to medium-high heat (about 375°F) before placing the chicken on the grate. Tip: Oil the grill grates lightly to prevent sticking.
4. Grill the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F. Tip: Resist the urge to flip the chicken more than once to get those perfect grill marks.
5. Let the chicken rest for 5 minutes before slicing. Tip: Resting allows the juices to redistribute, ensuring your chicken is moist and flavorful.

Perfectly grilled, this chicken boasts a juicy interior with a slightly charred, sweet exterior. Serve it over a bed of rice with a side of grilled pineapple for that authentic Hawaiian experience.

Hawaiian Grilled Chicken and Rice Bowl

Zesty flavors and a touch of tropical vibes are what make this Hawaiian Grilled Chicken and Rice Bowl a must-try for any weeknight dinner. I remember the first time I made this dish; the aroma of grilled chicken mingling with sweet pineapple was absolutely irresistible, and now it’s a staple in my home.

Ingredients

• Chicken breast – 1 lb
• Soy sauce – ¼ cup
• Pineapple juice – ¼ cup
• Brown sugar – 2 tbsp
• Garlic – 2 cloves, minced
• Ginger – 1 tsp, grated
• White rice – 1 cup
• Water – 2 cups
• Pineapple chunks – 1 cup
• Green onions – 2, sliced

Instructions

1. In a bowl, mix soy sauce, pineapple juice, brown sugar, garlic, and ginger to create the marinade.
2. Add chicken breast to the marinade, ensuring it’s fully coated. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.
3. Preheat grill to medium-high heat (about 375°F). Grill chicken for 6-7 minutes per side, or until internal temperature reaches 165°F.
4. While chicken grills, rinse rice under cold water until water runs clear. Combine rice and water in a pot, bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes.
5. Let chicken rest for 5 minutes before slicing against the grain.
6. Fluff rice with a fork and divide into bowls. Top with sliced chicken, pineapple chunks, and green onions.

The combination of juicy, charred chicken with sweet pineapple and fluffy rice is a texture dream. For an extra kick, drizzle with sriracha or serve with a side of macaroni salad to keep the Hawaiian theme going strong.

Pineapple Glazed Hawaiian Grilled Chicken

Venturing into the world of grilled chicken, I stumbled upon a recipe that instantly transported me to a tropical paradise—Pineapple Glazed Hawaiian Grilled Chicken. It’s the perfect blend of sweet and savory, with a hint of smokiness that makes it irresistible. I remember the first time I made it; the aroma filled my kitchen, and I knew it was going to be a hit.

Ingredients

• Chicken breasts – 4
• Pineapple juice – 1 cup
• Soy sauce – ¼ cup
• Brown sugar – 2 tbsp
• Garlic powder – 1 tsp
• Ginger powder – ½ tsp

Instructions

1. In a bowl, whisk together pineapple juice, soy sauce, brown sugar, garlic powder, and ginger powder until the sugar is completely dissolved.
2. Place chicken breasts in a resealable plastic bag and pour the marinade over them. Seal the bag and refrigerate for at least 2 hours, flipping the bag halfway through.
3. Preheat your grill to medium-high heat (about 375°F) and lightly oil the grates to prevent sticking.
4. Remove chicken from the marinade, letting excess drip off, and grill for 6-7 minutes per side, or until the internal temperature reaches 165°F.
5. While grilling, baste the chicken with the remaining marinade during the last few minutes of cooking for extra flavor.
6. Let the chicken rest for 5 minutes before slicing to keep the juices locked in.

Absolutely juicy and bursting with flavor, this Pineapple Glazed Hawaiian Grilled Chicken is a crowd-pleaser. Serve it over a bed of rice with grilled pineapple slices on the side for a complete tropical meal.

Hawaiian Grilled Chicken Salad with Mango Dressing

Unbelievably, the first time I tried this Hawaiian Grilled Chicken Salad with Mango Dressing, it was at a tiny beachside shack in Oahu. The combination of smoky grilled chicken and sweet mango dressing was a game-changer for my summer salad repertoire.

Ingredients

• Chicken breast – 1 lb
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Mixed salad greens – 4 cups
• Mango – 1, diced
• Lime juice – 2 tbsp
• Honey – 1 tbsp

Instructions

1. Preheat your grill to medium-high heat (375°F). Tip: A well-heated grill ensures those perfect char marks.
2. Brush the chicken breast with olive oil and season both sides with salt and black pepper.
3. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F. Tip: Letting the chicken rest for 5 minutes before slicing keeps it juicy.
4. While the chicken cooks, prepare the dressing by blending diced mango, lime juice, and honey until smooth.
5. Slice the grilled chicken into thin strips.
6. Toss the mixed salad greens with half of the mango dressing in a large bowl.
7. Top the salad with sliced chicken and drizzle the remaining dressing over it. Tip: For an extra crunch, add some toasted coconut flakes.

Vibrant and refreshing, this salad brings a tropical twist to your table. The smoky chicken pairs beautifully with the sweet and tangy mango dressing, making it a perfect dish for those warm summer evenings. Serve it with a side of grilled pineapple for an extra Hawaiian touch.

Honey Garlic Hawaiian Grilled Chicken

Yesterday, I stumbled upon a recipe that brought back memories of my first trip to Hawaii. The sweet and savory flavors of Honey Garlic Hawaiian Grilled Chicken instantly transport me back to those sunny beaches. It’s a dish that’s as easy to make as it is delicious, perfect for a summer BBQ or a cozy indoor meal.

Ingredients

• Chicken thighs – 4
• Honey – ¼ cup
• Soy sauce – ¼ cup
• Garlic – 3 cloves, minced
• Pineapple juice – ½ cup
• Olive oil – 1 tbsp

Instructions

1. In a bowl, whisk together honey, soy sauce, minced garlic, and pineapple juice to create the marinade.
2. Place chicken thighs in a resealable bag and pour the marinade over them. Seal the bag and refrigerate for at least 2 hours, flipping once halfway through. Tip: For deeper flavor, marinate overnight.
3. Preheat your grill to medium-high heat (about 375°F) and lightly oil the grates with olive oil to prevent sticking.
4. Remove chicken from the marinade, letting excess drip off, and grill for 6-7 minutes per side, or until the internal temperature reaches 165°F. Tip: Avoid moving the chicken too much to get those perfect grill marks.
5. While grilling, bring the remaining marinade to a boil in a small saucepan over medium heat, then simmer for 5 minutes to create a glaze. Tip: Always boil used marinade to kill any bacteria before using it as a glaze.
6. Brush the glaze over the chicken during the last few minutes of grilling.

Grilled to perfection, this chicken is juicy with a caramelized exterior that’s packed with flavor. Serve it over a bed of rice with extra glaze on the side, or slice it up for a Hawaiian-inspired salad. The combination of sweet honey, tangy pineapple, and savory garlic makes every bite unforgettable.

Hawaiian Grilled Chicken with Macadamia Nut Crust

Remember that time I tried to recreate my favorite Hawaiian dish at home and ended up with something even better? That’s exactly what happened with this Hawaiian Grilled Chicken with Macadamia Nut Crust. It’s a dish that brings the islands to your backyard, with a crunch that’s utterly addictive.

Ingredients

• Chicken breasts – 4
• Macadamia nuts – 1 cup
• Panko breadcrumbs – ½ cup
• Honey – 2 tbsp
• Soy sauce – ¼ cup
• Garlic – 2 cloves, minced
• Olive oil – 2 tbsp

Instructions

1. Preheat your grill to medium-high heat, about 375°F.
2. In a food processor, blend macadamia nuts and panko breadcrumbs until finely ground. Tip: Don’t overprocess; you want a bit of texture for that perfect crunch.
3. In a bowl, mix honey, soy sauce, and minced garlic to create a marinade.
4. Coat chicken breasts evenly with the marinade and let sit for 10 minutes. Tip: This short marination time is enough to infuse flavor without making the chicken too salty.
5. Press the macadamia nut mixture onto each chicken breast, ensuring an even coat.
6. Drizzle olive oil on the grill grates to prevent sticking, then place chicken on the grill.
7. Grill for 6-7 minutes on each side, or until the internal temperature reaches 165°F. Tip: Use a meat thermometer to avoid overcooking.

Finally, this dish is all about the contrast between the juicy chicken and the crispy, nutty crust. Serve it over a bed of coconut rice to really lean into the tropical vibe, or slice it up for a killer salad topping.

Spicy Hawaiian Grilled Chicken Wings

My summer evenings wouldn’t be complete without the sizzle of chicken wings on the grill, especially when they’re dressed in a spicy Hawaiian glaze that’s become my go-to for impressing friends. It’s the perfect blend of heat and sweet, with a touch of tropical flair that transports you straight to the islands.

Ingredients

• Chicken wings – 2 lbs
• Soy sauce – ¼ cup
• Pineapple juice – ½ cup
• Brown sugar – ¼ cup
• Garlic powder – 1 tsp
• Cayenne pepper – ½ tsp

Instructions

1. Preheat your grill to medium-high heat, aiming for 375°F to ensure a perfect sear without burning.
2. In a bowl, whisk together soy sauce, pineapple juice, brown sugar, garlic powder, and cayenne pepper until the sugar dissolves completely.
3. Place the chicken wings in a large resealable bag and pour the marinade over them. Seal the bag and massage the marinade into the wings. Let them marinate in the refrigerator for at least 2 hours, though overnight will deepen the flavors.
4. Remove the wings from the marinade, letting the excess drip off, and place them on the preheated grill. Discard the remaining marinade.
5. Grill the wings for about 10 minutes on each side, or until they reach an internal temperature of 165°F and the skin is crispy and charred in spots.
6. Tip: Keep a spray bottle of water nearby to tame any flare-ups from the sugary marinade.
7. Tip: For extra crispiness, place the wings on the cooler part of the grill after searing and close the lid to let them cook through.
8. Tip: If you’re short on time, you can bake the wings at 400°F for 25 minutes before finishing them on the grill for that smoky flavor.

What makes these wings stand out is the sticky, caramelized glaze that clings to each bite, offering a punch of heat followed by a sweet, fruity finish. Serve them piled high on a platter with extra napkins and a side of chilled pineapple slices to cool the palate between bites.

Hawaiian Grilled Chicken Pizza with BBQ Sauce

Remember that time you tried to mix up your pizza game and ended up with something unforgettable? That’s exactly what happened when I first made this Hawaiian Grilled Chicken Pizza with BBQ Sauce. It’s a perfect blend of sweet, smoky, and savory that’ll have you questioning why you ever settled for plain old pepperoni.

Ingredients

• Pizza dough – 1 lb
• BBQ sauce – ½ cup
• Grilled chicken – 1 cup, shredded
• Pineapple – 1 cup, diced
• Mozzarella cheese – 2 cups, shredded
• Red onion – ¼ cup, thinly sliced

Instructions

1. Preheat your grill to 400°F and lightly oil the grates to prevent sticking.
2. Roll out the pizza dough on a floured surface to your desired thickness, then transfer it to the grill.
3. Grill the dough for 2-3 minutes on each side until grill marks appear and the dough is slightly firm.
4. Spread BBQ sauce evenly over the grilled dough, leaving a small border around the edges.
5. Top with shredded grilled chicken, diced pineapple, sliced red onion, and shredded mozzarella cheese.
6. Close the grill lid and cook for 5-7 minutes, or until the cheese is melted and bubbly.
7. Remove the pizza from the grill and let it cool for 2 minutes before slicing.

Very few things beat the smoky flavor the grill adds to this pizza, making the BBQ sauce and pineapple pop even more. Serve it with a cold beer or a crisp salad to cut through the richness, and watch it disappear before your eyes.

Hawaiian Grilled Chicken Tacos with Pineapple Slaw

Picture this: a warm summer evening, the grill fired up, and the tantalizing aroma of Hawaiian grilled chicken filling the air. That’s exactly what inspired me to create these Hawaiian Grilled Chicken Tacos with Pineapple Slaw, a dish that brings a taste of the islands to your backyard barbecue.

Ingredients

• Chicken breasts – 2 lbs
• Pineapple – 1 cup, diced
• Cabbage – 2 cups, shredded
• Mayonnaise – ½ cup
• Lime – 1, juiced
• Salt – 1 tsp
• Pepper – ½ tsp
• Tortillas – 8

Instructions

1. Preheat your grill to medium-high heat, about 375°F.
2. Season the chicken breasts with salt and pepper on both sides.
3. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F. Tip: Let the chicken rest for 5 minutes before slicing to keep it juicy.
4. While the chicken cooks, mix the diced pineapple, shredded cabbage, mayonnaise, and lime juice in a bowl to make the slaw.
5. Warm the tortillas on the grill for about 30 seconds per side. Tip: Keep an eye on them to prevent burning.
6. Slice the grilled chicken into thin strips.
7. Assemble the tacos by placing chicken strips on each tortilla and topping with pineapple slaw. Tip: For an extra kick, add a drizzle of sriracha mayo.

Delightfully juicy with a perfect crunch from the slaw, these tacos are a summer must-try. Serve them with an extra lime wedge on the side for that zesty finish.

Conclusion

Perfect for any occasion, these 12 Hawaiian grilled chicken recipes offer a tropical escape right from your backyard. Whether you’re craving something sweet, spicy, or smoky, there’s a dish here to satisfy. We’d love to hear which recipe becomes your favorite—drop us a comment below! And if you enjoyed this roundup, don’t forget to share the aloha spirit by pinning this article on Pinterest. Happy grilling!