Juicy Grilled Hawaiian Chicken
Ingredients
Meat & Marinade
- 6 chicken thighs bone-in or boneless
- 1.5 - 2 cups teriyaki sauce for marinade, enough to cover chicken
Pineapple Butter Baste
- 6 pineapple rings canned or fresh
- 3 tbsp butter divided, plus more for brushing
Pineapple Glaze
- ½ cup juice from canned pineapple rings
- ¼ cup soy sauce
- 3 tbsp brown sugar
- 1 tsp lime zest stir in after microwaving
Instructions
Marinate the Chicken
- Place chicken thighs in a bowl or zip bag.
- Add teriyaki sauce, coat evenly, and refrigerate overnight.
Grill Setup & Grilling
- Preheat grill to medium-high heat.
- Oil the grates to prevent sticking.
- Place chicken directly over heat.
- Grill 4–6 minutes per side until charred.
- Flip once — let the grill do the work.
- Cook to an internal temp of 150°F.
- Move chicken to the cooler (indirect) side of the grill.
Finish Hawaiian-Style
- Top each thigh with a pineapple ring and a small pat of butter.
- Sprinkle lightly with lime zest.
- Close the lid and let the flavors come together.
Pineapple Glaze
- Mix pineapple juice, soy sauce, and brown sugar in a microwave-safe bowl.
- Microwave 2 minutes, stir, then 1–2 minutes more until slightly thickened.
- Stir in lime zest once cooled slightly.
- Drizzle over chicken or serve on the side.