Hawaiian BBQ Chicken Dinner Board - Easy 30-Minute Meal

This Hawaiian BBQ chicken dinner board is the easy dinner idea you have been looking for. It is one big platter of juicy chicken, sweet grilled pineapple, and fluffy rice. Everyone builds their own plate, so it feels special without any extra work.

The chicken gets a quick marinade in a smoky-sweet BBQ sauce with a little pineapple juice. Then it hits a hot pan or grill until it is charred at the edges and cooked through. The whole thing takes about 35 minutes from start to finish.

You can serve it straight from the board. Put the chicken slices in the middle, pile the rice on one side, and the pineapple on the other. Add some green onions and sesame seeds on top, and dinner is ready.

About the Ingredients

1 1/2 lbs (680g) boneless, skinless chicken thighs

Thighs stay juicy and forgiving. You can use breasts, but reduce the cooking time by a few minutes.

1/2 cup (120ml) BBQ sauce

Use your favorite store-bought kind. A smoky variety works best. If you like it spicier, add a dash of hot sauce.

1/4 cup (60ml) pineapple juice

From a can of pineapple rings, or just use the juice from the can you are already buying.

1 tablespoon soy sauce

For that salty kick. Tamari works for gluten-free.

1 tablespoon brown sugar

Helps the chicken caramelize. You can skip it if your BBQ sauce is already sweet.

1 teaspoon garlic powder

Or use one grated fresh clove.

1 fresh pineapple, peeled, cored, and sliced into rings

Fresh is best, but canned rings work too. Just pat them dry first.

2 cups cooked white rice

For serving. Brown rice or cauliflower rice also work.

2 green onions, sliced

For garnish. You can also use chopped cilantro.

1 tablespoon sesame seeds

Optional, but adds a nice crunch.

Step-by-Step Instructions

1. Make the marinade

In a medium bowl, whisk together the BBQ sauce, pineapple juice, soy sauce, brown sugar, and garlic powder. Reserve about 1/4 cup of the marinade for brushing later.

2. Marinate the chicken

Add the chicken thighs to the bowl and turn to coat. Let it sit at room temperature for 15 minutes, or up to 24 hours in the fridge.

3. Preheat the pan or grill

Heat a large skillet or grill over medium heat, about 375°F (190°C). If using a grill, oil the grates.

4. Cook the chicken

Place the chicken on the hot surface. Cook for 6-7 minutes per side, until it reaches 165°F (74°C) and has nice grill marks. Brush with the reserved marinade during the last 2 minutes of cooking.

5. Grill the pineapple

While the chicken cooks, place the pineapple rings on the grill or in a separate pan. Cook for 2-3 minutes per side, until they have golden-brown grill marks.

6. Rest and slice

Remove the chicken and let it rest for 5 minutes. Then slice it into strips.

7. Assemble the board

Arrange the sliced chicken, grilled pineapple, and rice on a large serving board. Sprinkle with green onions and sesame seeds. Serve warm.

How to Store Easy Dinner Ideas design inspiration

Tips & Tricks

• Do not overcook the chicken. It is done when the thickest part reaches 165°F (74°C) on an instant-read thermometer.
• If using wooden skewers, soak them in water for 30 minutes first so they do not burn.
• Let the chicken rest for 5 minutes before slicing. This keeps the juices in.
• The pineapple caramelizes fast. Watch it so it does not burn.

Frequently Asked Questions

Delicious Variations

Swap the chicken for pork tenderloin

Cook to 145°F (63°C) and slice thin.

Make it a bowl

Serve over rice with extra pineapple and a drizzle of the remaining marinade.

Add a crunch

Top with crushed macadamia nuts or toasted coconut.

I hope this easy Hawaiian BBQ chicken dinner board becomes a regular in your weeknight rotation. Low and slow, friend.

Hawaiian BBQ Chicken Dinner Board – Easy 30-Minute Meal

This Hawaiian BBQ chicken dinner board is a fun, easy weeknight meal. Juicy chicken, grilled pineapple, and rice come together in under 35 minutes.

15 minPrep time20 minCook time4Servings385 kcalCalories

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🧂 Ingredients

• 1 1/2 lbs (680g) boneless, skinless chicken thighs
• 1/2 cup (120ml) BBQ sauce
• 1/4 cup (60ml) pineapple juice
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar
• 1 teaspoon garlic powder
• 1 fresh pineapple, peeled, cored, and sliced into rings
• 2 cups cooked white rice
• 2 green onions, sliced
• 1 tablespoon sesame seeds

📋 Instructions

1. 1Make the marinade — In a medium bowl, whisk together the BBQ sauce, pineapple juice, soy sauce, brown sugar, and garlic powder. Reserve about 1/4 cup of the marinade for brushing later.
2. 2Marinate the chicken — Add the chicken thighs to the bowl and turn to coat. Let it sit at room temperature for 15 minutes, or up to 24 hours in the fridge.
3. 3Preheat the pan or grill — Heat a large skillet or grill over medium heat, about 375°F (190°C). If using a grill, oil the grates.
4. 4Cook the chicken — Place the chicken on the hot surface. Cook for 6-7 minutes per side, until it reaches 165°F (74°C) and has nice grill marks. Brush with the reserved marinade during the last 2 minutes of cooking.
5. 5Grill the pineapple — While the chicken cooks, place the pineapple rings on the grill or in a separate pan. Cook for 2-3 minutes per side, until they have golden-brown grill marks.
6. 6Rest and slice — Remove the chicken and let it rest for 5 minutes. Then slice it into strips.
7. 7Assemble the board — Arrange the sliced chicken, grilled pineapple, and rice on a large serving board. Sprinkle with green onions and sesame seeds. Serve warm.

👨🍳 Chef's Note: If you want a smokier flavor, use a BBQ sauce with liquid smoke or add a pinch of smoked paprika to the marinade.

Servings: 4

Cuisine: American

Course: Dinner

Easy Recipes for Everyday Cooking15 minutes20 minutes40 minutes

Nutrition (per serving): 385 kcal · 28g protein · 35g carbs · 12g fat