Main & Side Dishes - BBQ - Smoke and Grill

Hawaiian Grilled Chicken

This recipe is based on one that my brother Mark brought back from Midway Island when he was in the Navy. The basic recipe is REALLY simple - combine one part soy souce with one part pineapple juice for marinade, marinate chicken breasts overnight, and grill. Over the years, I've modified it a little but it's still easy and it tastes great!

TIP: Put a hand-full of wood chips on the charcoal just before grilling the chicken. This particular recipe goes best with mild wood smoke like apple wood or pecan wood.


3-4 boneless skinless chicken breasts

1/2 cup soy sauce

1/2 cup pineapple juice

1/4 cup vegetable oil

1 Tablespoon brown sugar or coconut palm sugar

1/2 teaspoon garlic powder or 2 cloves minced garlic

1 teaspoon ground ginger or 6 thin slices of fresh ginger

1/4 teaspoon fresh ground black pepper

4 pineapple rings


  • Combine soy sauce, pineapple juice, oil, brown sugar, garlic, ginger, and pepper in a saucepan.
  • Bring to a boil. Reduce heat and simmer for 3 minutes. Remove from heat and let cool.
  • Pound chicken breasts to an even thickness of about 1/2 inch.
  • Pour marinade sauce over chicken breasts in a shallow glass dish or ziplock bag.
  • Cover or seal, place in refrigerator, and marinate 3-4 hours, turning occasionally.
  • After preparing the charcoal, add wood chips and grill chicken breasts over medium heat for 6-7 minutes per side.
  • After turning the chicken once, place pineapple rings on grill.
  • Continue to grill until done.
  • Serve with your favorite sides. Roasted potatoes and green beens are pictured above and they are great sides for this dish.

Copyright ©  Mike Perry, 2011