Name: Baked Hawaiian BBQ Chicken
Prep time: 5 min
Cook time: 45 min
Total time: 770 min
Ingredients: 1/3 cup brown sugar; 1/3 cup soy sauce; 1/4 cup pineapple juice; 1/2 medium yellow onion (sliced); 2 large garlic cloves (pressed); 2 teaspoons grated fresh ginger; 1/4 teaspoon crushed red pepper flakes; 4 chicken thighs (bone-in. skin-on); 4 pineapple rings; 2 large scallions

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This baked Hawaiian BBQ chicken recipe features chicken thighs marinated overnight in Hawaiian BBQ sauce, then baked until the sauce thickens and lightly caramelizes. The sweet and savory flavors soak into the meat, creating a glossy glaze without extra steps. It’s a straightforward oven dinner with minimal hands-on preparation.

Cast iron skillet with baked Hawaiian BBQ chicken thighs topped with pineapple rings and chopped scallions.

Hawaiian-style BBQ is craveworthy

I’ve always loved to barbecue — and where I’m from that usually means using a tomato-based red sauce. So when I started playing around with a Hawaiian-style version that leans into pineapple and savory depth instead, I knew I wanted to make it my own and work it into my regular rotation.

This baked Hawaiian BBQ chicken recipe is an easy way to change up BBQ night at home without firing up the grill. If you’re building out your dinner lineup, my sweet and spicy hot honey chicken, crispy almond crusted chicken, and Italian-style chicken and potatoes bake are all solid, dependable choices that bring something different to the table.

The sweet-and-savory balance in this dish makes it easy to round out the plate. Serve it alongside classic stewed green beans, homemade caramel applesauce, and classic farmhouse coleslaw to keep dinner simple and well-balanced.

Recipe ingredients

All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.

Raw chicken thighs with pineapple rings, onion, ginger, garlic, soy sauce, and brown sugar on wooden surface.

Soy sauce: Use a traditionally brewed soy sauce for balanced salt and depth of flavor; avoid sweetened or flavored varieties so you control the sweetness with the pineapple juice rather than the soy sauce.
Pineapple rings: Choose canned pineapple rings packed in 100% juice with no added sugar; measure the juice directly from the can into the marinade for consistent sweetness and acidity without extra ingredients.
Fresh ginger: Grate fresh ginger for a clean, sharp bite that cuts through the sweetness of the sauce; ground ginger lacks the brightness and aromatic lift that this baked Hawaiian BBQ chicken recipe relies on.

See the recipe card for full information on ingredients and quantities.

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How to make baked Hawaiian BBQ chicken

Glass bowl filled with dark marinade on wooden surface.

White bowl with soy-based marinade, sliced onions, and red pepper flakes on wooden surface.

Step 1: In a medium mixing bowl, whisk together the brown sugar, soy sauce, and pineapple juice until the sugar is mostly dissolved. Taking a moment to dissolve the sugar as much as possible now prevents it from settling at the bottom later and helps the sauce bake evenly.

Step 2: Stir in the pressed garlic, freshly grated ginger, crushed red pepper flakes, and sliced onion. The mixture should smell bright and slightly sharp from the ginger. Make sure the onions are fully coated so they soften and flavor the pan as the chicken bakes.

Glass dish with raw chicken thighs marinating in soy sauce mixture with sliced onions.

Cast iron skillet with raw marinated chicken thighs and sliced onions.

Step 3: Add the chicken thighs and turn them several times so every surface is coated. Some of the onions should cling to the chicken — that’s what you want. Cover the bowl tightly and refrigerate overnight. This longer rest allows the soy sauce and pineapple to work into the meat rather than just sitting on the surface.

Step 4: Preheat your oven to 350°F (175°C). Transfer the chicken and onions to a 10-inch cast iron skillet in a single layer. The pieces should sit snugly but not overlap. Spoon about 1 tablespoon of marinade over each thigh so the surface is coated, but don’t flood the pan — too much liquid will steam the chicken instead of letting the sauce thicken.

Cast iron skillet with marinated chicken thighs topped with pineapple rings and sliced onions.

Skillet of glazed chicken thighs with pineapple slices and green onions on white stovetop.

Step 5: Place one pineapple slice on top of each thigh, centering it so it stays in place. As it bakes, the fruit will soften and lightly caramelize, adding sweetness without overpowering the sauce.

Step 6: Bake for 25 minutes. The sauce around the edges should be gently bubbling and beginning to thicken. Spoon the pan juices over each thigh to keep the surface glossy and encourage light caramelization. Return to the oven and bake another 20 minutes, or until the thickest part reaches 165°F (74°C) and the top has deepened slightly in color. The onions should be soft and lightly browned at the edges. Scatter chopped scallions over the top just before serving.

Top tips

Don’t skip the overnight rest: This marinade does more than coat the surface of the chicken. The soy sauce seasons the meat while the pineapple juice helps tenderize it, and both need time to work. A short soak will flavor the outside, but a full overnight rest gives you deeper seasoning throughout the thighs instead of just a sweet glaze on top.
Use chicken thighs rather than breasts for this recipe: Because this sauce contains brown sugar and pineapple juice, it thickens and begins to caramelize as it bakes. Chicken thighs handle that steady 350°F (175°C) heat without drying out, while breasts are more likely to tighten and lose moisture before the sauce has properly reduced.
Control the amount of liquid in the skillet: You want enough marinade to coat the chicken and lightly cover the bottom of the pan — not enough to submerge it. Too much liquid creates steam, which prevents the sauce from thickening. A shallow layer allows the sugars to concentrate and form a light glaze as the chicken finishes baking.
Watch the edges of the pan, not just the clock: Baking times are a guideline, but visual cues matter more. The sauce should be gently bubbling around the outer edge of the skillet, and the pineapple should begin to deepen slightly in color. If the sauce darkens too quickly, loosely tent with foil to slow browning without stopping the cooking process.
Let the chicken rest briefly before serving: Once the skillet comes out of the oven, give the chicken about five minutes before serving. The pan juices will settle and thicken slightly, and the meat will reabsorb some of its internal moisture, giving you a cleaner cut and a more cohesive sauce on the plate.