20 Delicious Hawaiian BBQ Recipes Perfect for Summer

Summer is calling, and what better way to answer than with the bold, tropical flavors of Hawaiian BBQ? Whether you’re firing up the grill for a backyard luau or craving a quick, flavor-packed weeknight dinner, these 20 mouthwatering recipes bring the islands to your table. From sticky-sweet ribs to tangy pineapple chicken, get ready to turn every meal into a vacation—no plane ticket required!

Hawaiian BBQ Chicken Skewers

These sweet and smoky skewers bring tropical vibes to your backyard BBQ—perfect for summer gatherings or weeknight dinners with a twist.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup pineapple chunks (fresh or canned)
• 1 red bell pepper, cut into 1-inch pieces
• 1/3 cup Hawaiian BBQ sauce (store-bought or homemade)
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• Wooden or metal skewers (if using wooden, soak in water for 30 mins)

Instructions:

1. In a bowl, whisk together 1/3 cup Hawaiian BBQ sauce, 2 tbsp soy sauce, 1 tbsp brown sugar, 1 tbsp olive oil, 1 tsp garlic powder, and 1/2 tsp smoked paprika. Reserve 2 tbsp of the marinade for basting later.
2. Add the chicken pieces to the remaining marinade, tossing to coat. Cover and refrigerate for at least 30 minutes (or up to 4 hours).
3. Thread the marinated chicken, pineapple chunks, and bell pepper onto skewers, alternating ingredients.
4. Preheat a grill or grill pan to medium-high heat (about 400°F). Grill skewers for 4–5 minutes per side, basting with the reserved marinade halfway through, until chicken is charred and reaches 165°F internally.
5. Serve immediately with extra BBQ sauce for dipping.

The caramelized pineapple and smoky-sweet glaze make these skewers irresistible—plus, they’re ready in under 30 minutes! Tip: For extra flair, garnish with toasted sesame seeds or chopped cilantro.

Grilled Pineapple Teriyaki Pork Chops

Sweet, smoky, and packed with umami, these pork chops get a tropical twist that’ll make them your new summer grilling obsession.

Ingredients:

• 4 bone-in pork chops (about 1 inch thick)
• 1 cup teriyaki sauce (store-bought or homemade)
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1 fresh pineapple, cored and sliced into 1/2-inch rings
• 2 tbsp chopped fresh cilantro (optional, for garnish)

Instructions:

1. In a bowl, whisk together 1 cup teriyaki sauce, 1 tbsp olive oil, 1 tsp garlic powder, and 1/2 tsp black pepper. Reserve 1/4 cup of the marinade for basting.
2. Place pork chops in a shallow dish and pour the remaining marinade over them, turning to coat. Cover and refrigerate for at least 30 minutes (or up to 4 hours).
3. Preheat grill to medium-high (about 400°F). Grill pineapple rings for 2–3 minutes per side until lightly charred, then set aside.
4. Grill pork chops for 5–6 minutes per side, basting with the reserved marinade during the last 2 minutes, until internal temperature reaches 145°F.
5. Serve chops topped with grilled pineapple and a sprinkle of chopped cilantro if desired.

The caramelized pineapple adds a juicy brightness that cuts through the rich teriyaki glaze—every bite is a perfect balance of sweet and savory.

Tip: For extra flavor, brush the pineapple with a little reserved marinade before grilling.

Hawaiian BBQ Beef Sliders

These sweet and tangy sliders pack big island flavor into every bite—perfect for game day or a laid-back weeknight dinner.

Ingredients:

• 1 lb ground beef (80/20 blend)
• 1/2 cup finely diced pineapple (fresh or canned)
• 1/3 cup BBQ sauce
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 12 Hawaiian sweet rolls
• 1 tbsp vegetable oil
• 4 slices provolone cheese, quartered
• 1/4 cup sliced green onions

Instructions:

1. Heat vegetable oil in a skillet over medium-high. Add ground beef and cook for 5 minutes, breaking it into crumbles until no pink remains.
2. Stir in pineapple, BBQ sauce, soy sauce, brown sugar, garlic powder, and smoked paprika. Simmer for 3–4 minutes until glossy and thickened.
3. Slice rolls in half horizontally (keep connected). Place bottom halves on a baking sheet, pile beef mixture evenly on top, and layer with provolone cheese.
4. Broil on high for 2 minutes until cheese melts. Top with green onions, add roll tops, and slice into individual sliders.

The juicy pineapple and smoky-sweet BBQ sauce caramelize together for a sticky, finger-licking glaze that’ll have everyone reaching for seconds.

Tip: Toast the cut sides of the rolls lightly before assembling for extra crunch!

Sweet and Spicy Hawaiian BBQ Ribs

These sticky, fall-off-the-bone ribs pack a punch of tropical sweetness with a kick of heat—perfect for your next backyard BBQ or game day spread.

Ingredients:

• 3 lbs pork baby back ribs
• 1 tbsp kosher salt
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp black pepper
• 1 cup pineapple juice
• 1/2 cup ketchup
• 1/4 cup soy sauce
• 1/4 cup honey
• 2 tbsp sriracha
• 1 tbsp grated fresh ginger
• 2 cloves garlic, minced
• 1 tbsp sesame oil
• 2 tbsp chopped green onions (for garnish)

Instructions:

1. Preheat oven to 300°F. Pat ribs dry, then rub evenly with 1 tbsp kosher salt, 1 tbsp smoked paprika, 1 tsp garlic powder, and 1 tsp black pepper.
2. Wrap ribs tightly in foil and bake for 2 hours until tender.
3. Meanwhile, make the glaze: In a saucepan over medium heat, whisk 1 cup pineapple juice, 1/2 cup ketchup, 1/4 cup soy sauce, 1/4 cup honey, 2 tbsp sriracha, 1 tbsp ginger, and 2 cloves minced garlic. Simmer for 15 minutes until thickened, then stir in 1 tbsp sesame oil.
4. Unwrap ribs, brush generously with glaze, and broil on high for 3–5 minutes until caramelized. Repeat glazing once more.
5. Garnish with 2 tbsp green onions before serving.

The magic here? The pineapple juice tenderizes the ribs while the sriracha adds a slow-building heat that plays off the honey’s sweetness.

Tip: For extra smokiness, finish ribs on a hot grill for 2 minutes per side after broiling.

Grilled Mahi-Mahi with Hawaiian BBQ Glaze

This sweet and smoky grilled mahi-mahi is a tropical escape on a plate—perfect for summer cookouts or weeknights when you’re craving sunshine flavors.

Ingredients:

• 2 mahi-mahi fillets (about 6 oz each)
• 1/4 cup pineapple juice
• 2 tbsp ketchup
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tbsp rice vinegar
• 1 tsp grated fresh ginger
• 1/2 tsp garlic powder
• 1 tbsp vegetable oil
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat grill to medium-high (400°F). Pat mahi-mahi dry and brush with 1 tbsp vegetable oil, then season with 1/4 tsp salt and 1/4 tsp black pepper.
2. In a small saucepan, whisk together 1/4 cup pineapple juice, 2 tbsp ketchup, 2 tbsp soy sauce, 1 tbsp brown sugar, 1 tbsp rice vinegar, 1 tsp ginger, and 1/2 tsp garlic powder. Simmer over medium heat for 5 minutes until slightly thickened.
3. Grill mahi-mahi for 4 minutes per side, brushing with glaze during the last 2 minutes of cooking. Fish should flake easily with a fork.

The glaze caramelizes into a sticky, tangy-sweet crust that pairs beautifully with the firm, mild fish—no fancy techniques required!

Tip: For extra char, leave the grill lid open during the last minute of cooking.

Hawaiian BBQ Shrimp Tacos

These sweet-and-smoky tacos bring a taste of the tropics to your weeknight dinner with minimal effort—just juicy shrimp, tangy pineapple, and a sticky BBQ glaze.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 cup fresh pineapple, diced
• 1/4 cup BBQ sauce (plus extra for drizzling)
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 8 small flour tortillas, warmed
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges

Instructions:

1. In a bowl, whisk together 1/4 cup BBQ sauce, 2 tbsp soy sauce, 1 tbsp brown sugar, 1 tsp smoked paprika, and 1/2 tsp garlic powder. Toss shrimp in the marinade and let sit for 10 minutes.
2. Heat 1 tbsp olive oil in a skillet over medium-high. Cook shrimp for 2–3 minutes per side until pink and caramelized, reserving excess marinade.
3. Add diced pineapple to the skillet and cook for 1–2 minutes until slightly charred. Pour in reserved marinade and simmer for 1 minute until glossy.
4. Fill warmed tortillas with shrimp and pineapple, then top with cilantro, a drizzle of BBQ sauce, and a squeeze of lime.

The magic here? The caramelized pineapple soaks up the smoky-sweet glaze, adding a burst of brightness to every bite.

Tip: For extra crunch, quick-pickle some red onion (soak thin slices in lime juice + pinch of salt for 10 minutes) before adding to tacos.

Pineapple BBQ Chicken Pizza

Sweet, smoky, and just a little tangy—this tropical twist on BBQ chicken pizza is a guaranteed crowd-pleaser!

Ingredients:

• 1 lb pizza dough (store-bought or homemade)
• 1/2 cup BBQ sauce (plus 2 tbsp for brushing)
• 1 cup shredded cooked chicken
• 1 cup shredded mozzarella cheese
• 1/2 cup diced fresh pineapple
• 1/4 cup thinly sliced red onion
• 2 tbsp chopped fresh cilantro
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika

Instructions:

1. Preheat oven to 425°F. Roll out pizza dough on a floured surface to a 12-inch circle, then transfer to a greased baking sheet.
2. Brush dough with 1 tbsp olive oil and sprinkle evenly with 1/2 tsp garlic powder. Spread 1/2 cup BBQ sauce over the dough, leaving a 1-inch border.
3. Top with shredded chicken, pineapple, red onion, and mozzarella. Drizzle with remaining 2 tbsp BBQ sauce and sprinkle with 1/4 tsp smoked paprika.
4. Bake for 18–20 minutes until crust is golden and cheese is bubbly. Let cool 5 minutes, then garnish with cilantro.

The juicy pineapple caramelizes slightly in the oven, balancing the smoky BBQ sauce with a bright, fruity kick—perfect for pizza night with a vacation vibe!

Tip: For extra crispiness, preheat your baking sheet in the oven before adding the dough.

Hawaiian BBQ Pulled Pork Sandwiches

Sweet, smoky, and irresistibly tender, this pulled pork gets a tropical twist with pineapple and a sticky homemade BBQ glaze.

Ingredients:

• 3 lbs pork shoulder (bone-in or boneless)
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp brown sugar
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup pineapple juice
• 1/2 cup ketchup
• 1/4 cup soy sauce
• 1/4 cup apple cider vinegar
• 2 tbsp honey
• 1 tbsp Worcestershire sauce
• 4 Hawaiian sweet rolls, toasted
• 1/2 cup shredded red cabbage (for serving)

Instructions:

1. Rub the pork shoulder evenly with smoked paprika, garlic powder, brown sugar, salt, and black pepper. Place in a slow cooker.
2. In a bowl, whisk together pineapple juice, ketchup, soy sauce, apple cider vinegar, honey, and Worcestershire sauce. Pour over the pork.
3. Cover and cook on LOW for 8 hours or HIGH for 5 hours, until the pork shreds easily with a fork.
4. Transfer the pork to a cutting board, shred with two forks, then return to the slow cooker. Stir to coat in the sauce and cook on HIGH for 15 minutes.
5. Serve the pulled pork on toasted Hawaiian rolls topped with shredded red cabbage.

The pineapple juice caramelizes into the pork as it cooks, adding a subtle sweetness that pairs perfectly with the smoky BBQ sauce.

Tip: For extra tang, drizzle sandwiches with reserved sauce from the slow cooker.

Grilled Teriyaki Beef Kabobs

These juicy, caramelized beef kabobs are a crowd-pleaser—packed with sweet-savory flavor and perfect for summer grilling.

Ingredients:

• 1.5 lbs sirloin steak, cut into 1-inch cubes
• 1 red bell pepper, cut into chunks
• 1 red onion, cut into chunks
• 1/2 cup teriyaki sauce
• 2 tbsp honey
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1/2 tsp black pepper
• Skewers (metal or soaked wooden)

Instructions:

1. In a bowl, whisk together 1/2 cup teriyaki sauce, 2 tbsp honey, 1 tbsp sesame oil, 2 cloves minced garlic, and 1/2 tsp black pepper. Reserve 1/4 cup of the marinade for basting.
2. Add the steak cubes to the remaining marinade, tossing to coat. Cover and refrigerate for at least 1 hour (or up to 4 hours).
3. Thread the marinated steak, bell pepper, and onion onto skewers, alternating pieces.
4. Preheat grill to medium-high (about 400°F). Grill kabobs for 8–10 minutes, turning occasionally and basting with the reserved marinade, until steak reaches 135°F (medium-rare) and veggies are charred at the edges.

The honey in the marinade creates a gorgeous sticky glaze, while the sesame oil adds a nutty depth that pairs perfectly with the tender beef.

Tip: For extra flavor, sprinkle toasted sesame seeds over the kabobs right before serving.

Hawaiian BBQ Turkey Burgers

These Hawaiian BBQ Turkey Burgers are a juicy, sweet-and-smoky twist on the classic—perfect for shaking up your weeknight dinner routine!

• 1 lb ground turkey (93% lean)
• 1/3 cup panko breadcrumbs
• 1 large egg
• 2 tbsp finely diced red onion
• 1/4 cup crushed pineapple, drained
• 2 tbsp BBQ sauce, plus extra for brushing
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1 tbsp olive oil
• 4 pineapple rings (fresh or canned)
• 4 burger buns, toasted

1. In a large bowl, combine ground turkey, panko, egg, red onion, crushed pineapple, 2 tbsp BBQ sauce, garlic powder, smoked paprika, and salt. Mix gently with your hands until just combined (don’t overwork). Shape into 4 equal patties, about 1/2-inch thick.
2. Heat olive oil in a large skillet over medium-high. Cook patties for 4–5 minutes per side, until internal temperature reaches 165°F and edges are caramelized.
3. While patties cook, grill pineapple rings in the same skillet for 1–2 minutes per side until lightly charred. Brush burger patties with extra BBQ sauce during the last minute of cooking.
4. Serve patties on toasted buns topped with grilled pineapple rings.

The crushed pineapple keeps the turkey ultra-moist while adding pockets of tropical sweetness—no dry burgers here! Tip: For extra flair, swap regular buns for buttery brioche or Hawaiian sweet rolls.

Coconut BBQ Chicken with Mango Salsa

Sweet, smoky, and tropical—this sticky coconut BBQ chicken gets a bright kick from fresh mango salsa for a flavor combo that’ll transport you straight to summer.

Ingredients:

• 4 boneless, skinless chicken thighs
• 1/2 cup canned coconut milk
• 1/3 cup BBQ sauce
• 2 tbsp honey
• 1 tbsp soy sauce
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1 ripe mango, diced
• 1/4 cup finely diced red onion
• 2 tbsp chopped cilantro
• 1 tbsp lime juice
• 1/2 tsp salt

Instructions:

1. Whisk together 1/2 cup coconut milk, 1/3 cup BBQ sauce, 2 tbsp honey, 1 tbsp soy sauce, 1 tsp smoked paprika, and 1/2 tsp garlic powder in a bowl. Add chicken thighs, turning to coat, and marinate for 30 minutes (or up to 4 hours).
2. Preheat grill or grill pan to medium-high. Shake excess marinade off chicken and grill for 6–7 minutes per side, basting with reserved marinade, until internal temp reaches 165°F and edges are caramelized.
3. While chicken cooks, combine diced mango, 1/4 cup red onion, 2 tbsp cilantro, 1 tbsp lime juice, and 1/2 tsp salt in a bowl for the salsa.
4. Serve chicken topped with mango salsa.

The magic here? The coconut milk in the marinade keeps the chicken juicy while adding subtle richness to the smoky BBQ glaze—no one will guess the secret ingredient!

Tip: For extra char, press chicken lightly with a spatula during the last 2 minutes of grilling.

Grilled Pineapple BBQ Chicken Thighs

These Grilled Pineapple BBQ Chicken Thighs are sweet, smoky, and packed with tropical flavor—perfect for turning a weeknight dinner into a backyard escape.

• 1.5 lbs boneless, skinless chicken thighs
• 1 cup BBQ sauce (use your favorite store-bought or homemade)
• 1/2 fresh pineapple, cut into 1-inch rings
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh cilantro (optional, for garnish)

1. Preheat grill to medium-high heat (about 400°F). Pat chicken thighs dry with paper towels.
2. In a small bowl, mix 2 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Rub mixture evenly over chicken thighs.
3. Grill chicken for 5–6 minutes per side, or until internal temperature reaches 165°F. Brush with 1/2 cup BBQ sauce during the last 2 minutes of cooking.
4. While chicken cooks, grill pineapple rings for 2–3 minutes per side until lightly charred. Chop into chunks.
5. Serve chicken topped with grilled pineapple, remaining 1/2 cup BBQ sauce, and fresh cilantro if using.

The caramelized pineapple adds a juicy brightness that cuts through the rich BBQ sauce—trust us, you’ll want extra rings for snacking!

Tip: For extra flavor, marinate the chicken in the spice rub for up to 4 hours before grilling.

Hawaiian BBQ Meatballs

These sweet-and-tangy meatballs are a crowd-pleasing appetizer or weeknight dinner—just toss them in a sticky pineapple-infused sauce and let the oven do the work!

Ingredients

• 1 lb ground beef (or pork)
• 1/3 cup panko breadcrumbs
• 1 large egg
• 2 tbsp soy sauce, divided
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1 cup BBQ sauce
• 1/2 cup crushed pineapple (with juice)
• 2 tbsp brown sugar
• 1 tbsp rice vinegar
• 1/2 tsp grated ginger
• 2 tbsp chopped green onions (for garnish)

Instructions

1. Prep: Preheat oven to 375°F. Line a baking sheet with foil.
2. Make meatballs: In a bowl, combine ground beef, panko, egg, 1 tbsp soy sauce, garlic powder, and black pepper. Roll into 1-inch balls and arrange on the baking sheet. Bake for 18–20 minutes until browned.
3. Simmer sauce: Meanwhile, whisk together BBQ sauce, pineapple (with juice), brown sugar, rice vinegar, remaining 1 tbsp soy sauce, and ginger in a saucepan. Cook over medium heat for 5 minutes, stirring often.
4. Glaze & finish: Toss baked meatballs in the sauce until coated. Return to the oven for 5 minutes to caramelize. Garnish with green onions.

The magic here? The pineapple juice tenderizes the meatballs while adding a tropical brightness that balances the smoky BBQ sauce.

Tip: For extra caramelization, broil the glazed meatballs for 1–2 minutes at the end.

Sweet and Tangy BBQ Spare Ribs

These fall-off-the-bone ribs are slathered in a sticky-sweet glaze with just the right kick of tang—perfect for your next backyard cookout.

Ingredients:

• 2 lbs pork spare ribs
• 1 tbsp kosher salt
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp black pepper
• 1 cup ketchup
• 1/4 cup apple cider vinegar
• 1/4 cup brown sugar
• 2 tbsp honey
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard

Instructions:

1. Preheat oven to 300°F. Pat ribs dry, then rub evenly with 1 tbsp kosher salt, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, and 1/2 tsp black pepper.
2. Wrap ribs tightly in foil and bake for 2.5 hours until tender.
3. Meanwhile, whisk 1 cup ketchup, 1/4 cup apple cider vinegar, 1/4 cup brown sugar, 2 tbsp honey, 1 tbsp Worcestershire sauce, and 1 tsp Dijon mustard in a saucepan. Simmer for 10 minutes until thickened.
4. Unwrap ribs, brush with sauce, and broil on high for 3–5 minutes until caramelized. Serve with extra glaze.

The magic here? Slow roasting ensures melt-in-your-mouth tenderness, while the quick broil gives those crispy, charred edges everyone loves.

Tip: For smokier flavor, add 1/2 tsp liquid smoke to the sauce—but don’t skip the smoked paprika!

Grilled Hawaiian BBQ Salmon

Sweet, smoky, and packed with tropical flair, this grilled salmon is a summer dinner win—ready in under 30 minutes!

Ingredients:

• 4 (6-oz) salmon fillets, skin-on
• 1/3 cup Hawaiian BBQ sauce (store-bought or homemade)
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 1 tbsp chopped fresh cilantro (for garnish)
• 1 tbsp toasted sesame seeds (for garnish)

Instructions:

1. Preheat grill to medium-high (about 400°F) and oil the grates.
2. In a bowl, whisk together 1/3 cup Hawaiian BBQ sauce, 2 tbsp soy sauce, 1 tbsp honey, 1 tbsp olive oil, 1 tsp garlic powder, 1/2 tsp smoked paprika, and 1/4 tsp black pepper.
3. Brush salmon fillets generously with half the sauce mixture. Grill skin-side down for 5 minutes, then flip and cook for 4–5 more minutes, basting with remaining sauce, until the salmon flakes easily with a fork.
4. Garnish with 1 tbsp cilantro and 1 tbsp sesame seeds before serving.

The sticky-sweet glaze caramelizes beautifully on the grill, while the smoky paprika adds depth—no one will guess how simple it is!

Tip: For extra char, leave the salmon skin-side down an extra minute before flipping.

Hawaiian BBQ Chicken Stir-Fry

This sweet-and-savory stir-fry brings tropical vibes to your weeknight dinner with juicy pineapple and smoky BBQ sauce—ready in under 30 minutes!

Ingredients:

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tbsp olive oil
• 1 red bell pepper, sliced
• 1 cup fresh pineapple chunks
• 3 green onions, sliced
• 1/3 cup BBQ sauce
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tsp garlic powder
• 1/2 tsp red pepper flakes (optional)
• Cooked rice, for serving

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high. Add chicken and cook for 5–6 minutes, stirring occasionally, until browned.
2. Add red bell pepper and 1 tsp garlic powder; stir-fry for 2 minutes until slightly softened.
3. Reduce heat to medium. Pour in 1/3 cup BBQ sauce, 2 tbsp soy sauce, 1 tbsp honey, and 1/2 tsp red pepper flakes (if using). Stir to coat everything evenly.
4. Add pineapple chunks and cook for 2–3 minutes until warmed through and sauce thickens slightly.
5. Remove from heat and top with green onions. Serve over rice.

The caramelized BBQ glaze clings perfectly to the tender chicken, while the pineapple adds a bright, juicy contrast—no one will guess how simple it is!

Tip: For extra char, grill the pineapple chunks for 1–2 minutes before adding them to the stir-fry.

Pineapple BBQ Glazed Ham Steak

This sweet-and-smoky ham steak gets a tropical twist with a sticky pineapple BBQ glaze—perfect for a quick weeknight dinner or a lazy weekend brunch.

Ingredients:

• 1 (1-inch thick) ham steak (about 1.5 lbs)
• 1/2 cup BBQ sauce
• 1/3 cup crushed pineapple (drained)
• 2 tbsp brown sugar
• 1 tbsp apple cider vinegar
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1 tbsp olive oil

Instructions:

1. In a small bowl, whisk together 1/2 cup BBQ sauce, 1/3 cup crushed pineapple, 2 tbsp brown sugar, 1 tbsp apple cider vinegar, 1/2 tsp garlic powder, and 1/2 tsp smoked paprika.
2. Heat 1 tbsp olive oil in a large skillet over medium-high. Sear the ham steak for 3–4 minutes per side until lightly browned.
3. Reduce heat to low, pour the glaze over the ham, and simmer for 5–7 minutes, flipping once, until the sauce thickens and clings to the meat.
4. Let rest for 3 minutes before slicing. Serve with extra glaze spooned over the top.

The juicy pineapple bits caramelize into the glaze, adding little bursts of brightness against the rich ham. Tip: For extra char, finish under the broiler for 1–2 minutes after glazing.

Hawaiian BBQ Veggie Skewers

These skewers bring the tropics to your grill with juicy pineapple, smoky charred veggies, and a sticky-sweet Hawaiian BBQ glaze—perfect for summer cookouts or weeknight dinners with a vacation vibe.

Ingredients:

• 1 red bell pepper, cut into 1-inch chunks
• 1 yellow bell pepper, cut into 1-inch chunks
• 1 small red onion, cut into 1-inch chunks
• 2 cups fresh pineapple chunks (about 1-inch)
• 8 oz cremini mushrooms, stems trimmed
• 1/3 cup Hawaiian BBQ sauce (store-bought or homemade)
• 2 tbsp olive oil
• 1 tbsp soy sauce
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• Wooden or metal skewers (soaked if wooden)

Instructions:

1. Prep grill: Heat grill to medium-high (about 400°F).
2. Make glaze: Whisk together 1/3 cup Hawaiian BBQ sauce, 2 tbsp olive oil, 1 tbsp soy sauce, 1 tsp garlic powder, and 1/2 tsp smoked paprika in a small bowl.
3. Skewer veggies: Thread bell peppers, red onion, pineapple, and mushrooms onto skewers, alternating ingredients.
4. Grill: Brush skewers with half the glaze. Grill for 12–15 minutes, turning every 3–4 minutes and brushing with remaining glaze, until veggies are tender with charred edges.

The caramelized pineapple melts into the savory veggies, and that glossy BBQ glaze? Pure aloha in every bite.

Tip: For extra flair, sprinkle with toasted sesame seeds or chopped cilantro before serving.

Grilled Teriyaki Chicken Wings

These sticky-sweet teriyaki wings are a crowd-pleaser, with just the right balance of smoky char and glossy glaze.

Ingredients:

• 2 lbs chicken wings, split at joints
• 1/3 cup soy sauce
• 1/4 cup honey
• 2 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 tsp sesame oil
• 1/2 tsp black pepper
• 1 tbsp sesame seeds (for garnish)
• 2 sliced green onions (for garnish)

Instructions:

1. In a bowl, whisk together 1/3 cup soy sauce, 1/4 cup honey, 2 tbsp rice vinegar, 2 cloves minced garlic, 1 tbsp grated ginger, 1 tsp sesame oil, and 1/2 tsp black pepper. Reserve 1/4 cup of the sauce in a separate bowl for basting.
2. Toss chicken wings in the remaining sauce and marinate for at least 30 minutes (or up to 4 hours).
3. Preheat grill to medium-high (about 400°F). Grill wings for 12–15 minutes, flipping halfway, until internal temperature reaches 165°F. Brush with reserved sauce during the last 3 minutes of cooking.
4. Transfer to a platter, sprinkle with 1 tbsp sesame seeds and sliced green onions.

The magic here? Letting the honey caramelize into crackly edges while the ginger keeps the sauce bright. Tip: For extra crispiness, pat wings dry before marinating and grill over direct heat.

Hawaiian BBQ Pineapple Fried Rice

This tropical twist on fried rice brings smoky-sweet BBQ flavors and juicy pineapple bites to your weeknight dinner—no takeout required!

Ingredients:

• 2 cups cooked and chilled jasmine rice (day-old works best)
• 1 cup diced fresh pineapple (½-inch pieces)
• ½ cup diced red bell pepper
• ½ cup diced sweet onion
• 2 tbsp vegetable oil, divided
• 2 cloves garlic, minced
• 2 tbsp Hawaiian-style BBQ sauce (like Sweet Baby Ray’s Hawaiian)
• 1 tbsp soy sauce
• ½ tsp toasted sesame oil
• 2 green onions, thinly sliced
• 1 tbsp toasted sesame seeds

Instructions:

1. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add red bell pepper and sweet onion; stir-fry for 3 minutes until slightly softened.
2. Push veggies to one side, add remaining 1 tbsp vegetable oil and garlic. Cook for 30 seconds until fragrant, then mix with vegetables.
3. Add rice, breaking up clumps with a spatula. Stir-fry for 2 minutes until lightly crispy.
4. Pour in BBQ sauce, soy sauce, and sesame oil. Toss to coat evenly. Fold in pineapple and cook 1 minute just to warm through.
5. Remove from heat, top with green onions and sesame seeds.

The magic here? Chilled rice soaks up the sticky-sweet BBQ glaze while staying perfectly fluffy—and those caramelized pineapple bits? *Chef’s kiss*.

Tip: For extra smokiness, char the pineapple in a dry skillet for 1 minute before dicing.

Conclusion

With these 20 mouthwatering Hawaiian BBQ recipes, summer just got a whole lot tastier! Whether you’re firing up the grill or prepping a tropical feast, there’s something here for everyone. Don’t forget to try your favorites, leave a comment about what you loved, and share the aloha spirit by pinning this roundup. Happy cooking!