If you’ve ever sat at Yard House with that beautiful Maui Pineapple Chicken plate in front of you—glossy grilled chicken, caramelized pineapple, savory-sweet sauce soaking into a mound of rice—and thought, “I could honestly eat this every week,” this recipe is for you.
I first tasted the Maui Pineapple Chicken at Yard House during a summer evening with friends, and I was immediately hooked. It tasted: bright pineapple, soy, garlic, a tiny kiss of heat, and that sticky glaze that clings to every bite. It feels like something a line cook spent hours fussing over in a back kitchen.
The truth? With a smart marinade, a hot grill, and a few tricks, you can nail that same vibe at home in under an hour of active time.
This homemade Copycat of Yard House Maui Pineapple Chicken Recipe leans into:
- Big pineapple flavor from both fresh fruit and a bold marinade.
- Juicy, evenly cooked chicken cut thin so it grills quickly and absorbs more sauce.
- A glossy, restaurant-style finish that feels special enough for guests but easy enough for a weeknight.
Whether you’re firing up the grill for a casual weeknight dinner or impressing guests at a weekend barbecue, this Yard House Pineapple Chicken Recipe delivers restaurant-quality results every single time.
What is Yard House Maui Pineapple Chicken
Yard House Maui Pineapple Chicken is a Hawai‘i-inspired grilled chicken dish that blends sweet pineapple and savory soy sauce. Many people also call it “Hawaiian Pineapple Chicken” or “Island Pineapple Chicken” because versions of it have been served in Hawai‘i for decades.
The idea comes from local island BBQ plates from the 1960s and 70s, where cooks mixed fruit, garlic, and ginger with grilled meat. Yard House added their own twist when the restaurant chain opened in the late 1990s.
Their version took off because it felt fresh, bold, and tropical. Today it’s known as one of their most popular sweet-and-savory entrées.
Why You’ll Love This Yard House Maui Pineapple Chicken Recipe
There are a lot of copycat recipes floating around, and no—this version is not the guarded official recipe from Yard House. It’s a carefully tested, home-cook-friendly take inspired by the flavor profile of their Maui Pineapple Chicken: that balance of sweet, savory, tangy, garlicky, and smoky with real pineapple in every bite.
Here’s why making it at home is absolutely worth it:
- You control the sweetness: The restaurant version can lean a little sweet. Here you can adjust the brown sugar and ketchup so it fits your taste.
- Real fresh pineapple: Using fresh pineapple for both the marinade and the grill gives you bright, natural flavor (and those dreamy caramelized edges) instead of a syrupy, canned taste.
- Better chicken texture: Slicing the chicken breasts into thinner cutlets helps them cook evenly and stay juicy, just like a good restaurant kitchen does for quick-fire grilling.
- Budget-friendly “night out” at home: You get that polished, plated feel without the markup.
- Flexible heat: Love spice? Add more sriracha. Cooking for kids? Dial it back and let them drizzle the sauce on top.
- Built for prepping ahead: The marinade actually gets better with time (within food safety reason), making this a perfect make-ahead main.
Yard House Maui Pineapple Chicken Ingredients
- 1/3 cup light brown sugar (packed): Light brown sugar gives that mellow caramel depth, but you can use dark brown sugar for deeper molasses notes. If you only have white sugar, substitute in equal measure, though it’ll be less complex.
- 1/3 cup soy sauce (regular or low-sodium): Use Kikkoman for a reliable, classic umami backbone, or San-J for a gluten-free option (tamari). Low-sodium is great if you prefer to control the salt level. If you avoid gluten, choose tamari or coconut aminos.
- 1/3 cup ketchup: A pure tomato ketchup like Heinz works well. Muir Glen organic ketchup is another solid pick for a cleaner tomato flavor.
- 1/4 cup water: Water thins the marinade to evenly coat the chicken and pineapple; you can swap in pineapple juice for extra fruit depth.
- 1 tbsp garlic paste: Garlic paste is smooth and distributes easily; fresh grated garlic is a fine substitute (about 2–3 cloves).
- 1 tbsp ginger paste: Ginger paste brings warmth and freshness; you can replace it with 1 tsp finely grated fresh ginger.
- 2 tbsp rice vinegar (or white vinegar): Rice vinegar adds a clean, mildly sweet acidity. If you only have white vinegar, that works too, but cut to 1 tbsp to keep the acidity balanced.
- 1 tbsp sriracha hot sauce: Huy Fong is the classic choice. Adjust up or down depending on your heat preference; you can also substitute 1 tsp chili paste for a slightly different flavor.
- 2 boneless, skinless chicken breasts (8–10 oz each): Choose evenly sized breasts so they grill evenly. If you prefer thighs, swap in 2 lb boneless, skinless thighs for extra juiciness.
- 1 fresh pineapple (cored and cut into chunks): Use a ripe pineapple for the sweetest flavor. You can buy it already cored and chunked from most stores, but home-cut always tastes brighter. Keep some extra chunks for the grill and garnish.
How To Make Yard House Maui Pineapple Chicken
Step 1 | Build the Marinade
In a medium mixing bowl, whisk together brown sugar, soy sauce, ketchup, water, garlic paste, ginger paste, rice (or white) vinegar, and Sriracha. Whisk long enough for the brown sugar to dissolve completely—this prevents gritty uneven caramelization on the grill.
Step 2 | Marinade Pineapple Chunks
Add several pineapple chunks directly into the marinade. These fruit pieces will hydrate and absorb enough liquid so that they caramelize beautifully later. Reserve 1/4 cup of the marinade in a separate small bowl for basting.
Step 3 | Prepare the Chicken
Slice each chicken breast horizontally into two thinner cutlets. This is a classic restaurant technique for faster cooking and stronger flavor absorption.
Place the cutlets into the marinade, ensuring full submersion. Massage lightly with tongs or clean hands.
Cover and refrigerate for at least 2 hours, though 8–12 hours (overnight) yields the tender, deeply perfumed chicken that makes this dish shine.
Step 4 | Grill the Chicken and Pineapple
Heat your grill to medium-high. If using a stovetop grill pan, preheat it until faint wisps of smoke appear. Lightly oil the grates to prevent sticking.
Place the marinated chicken cutlets and soaked pineapple chunks onto the grill. Cook for 7–8 minutes per side, depending on thickness.
As the chicken cooks, baste periodically using the reserved marinade—not the marinade that touched raw chicken. This layering step is what forms the glossy, Yard House–style glaze.
You’re looking for:
- Deep grill marks
- Sticky edges
- Internal temp of 165°F (74°C)
- Caramelizing sugars without burning
Remove chicken and pineapple when done.
Step 5 | Serve
When the chicken and pineapples chunks are done grilling, its ready to serve. You have yard house maui pineapple chicken ready to enjoy with rice bowl.
Chef’s Tips for Best Yard House Maui Pineapple Chicken
- Marinate long enough: Aim for at least 2 hours; 4–8 hours is the sweet spot for deep, balanced flavor.
- Slice the chicken thin: Halving the breasts gives more surface area for the marinade and faster, juicier cooking.
- Use fresh pineapple if possible: Better texture on the grill and brighter flavor in the marinade.
- Balance your flavors: After mixing the marinade, taste a drop. Adjust sweetness (brown sugar), saltiness (soy), acidity (vinegar), and heat (sriracha) before adding the chicken.
- Watch the grill heat: Medium-high is usually perfect. Too hot and the sugar will char before the chicken cooks through.
- Let it rest: A short rest after grilling keeps the chicken incredibly juicy and easier to slice.
Watch Out for These Mistakes While Making
- Using canned pineapple: It lacks structure and won’t caramelize into grill marks.
- Marinating too briefly: A minimum of 2 hours is required; otherwise the flavor remains surface-level.
- Burning the glaze: Brown sugar burns quickly; stay between medium and medium-high heat.
- Crowding the grill: This traps steam and prevents browning.
- Skipping the basting: Layering glaze transforms simple grilled chicken into a restaurant-style entrée.
Serving Suggestions and Pairings for This Yard House Maui Pineapple Chicken
- Steamed jasmine rice or coconut rice
The light aroma and soft texture soak up the glossy pineapple glaze perfectly. - Grilled vegetables
Bell peppers, zucchini, and red onion deepen the smoky island feel. - Asian-style slaw
Crisp cabbage, carrots, and sesame dressing add a bright, refreshing crunch. - Cilantro-lime rice or pineapple fried rice
Great when you want to lean all the way into those tropical vibes. - Creamy mac and cheese
The rich, buttery sauce pairs surprisingly well with the sweet-and-savory glaze. It adds comfort-food warmth beside the bright pineapple notes. - Billionaire bacon
Thick-cut, sweet, smoky bacon brings a bold contrast. Its caramelized edges and salty kick elevate the plate, especially when served as a small side or topping.
Garnishing and Plating
- Fan the sliced chicken over warm rice for a restaurant-style look.
- Add a mix of fresh and grilled pineapple for layered texture.
- Finish with scallions, toasted sesame seeds, or chopped cilantro.
- A lime wedge on the side gives the whole dish a fresh, zesty lift.
Leftover and Reheating Tips
Refrigeration: Store leftover chicken and pineapple in an airtight container for 3–4 days.
Freezing: Freeze cooked chicken (without pineapple) for up to 2 months. Pineapple becomes mushy after freezing.
Reheating: Reheat gently in a skillet with 1–2 tablespoons water, covered, over medium-low heat. Microwaving is fine but use lower power (50%) to prevent drying.
Questions about Yard House Maui Pineapple Chicken Recipe
Can I use chicken thighs instead of breasts?
Yes, chicken thighs work great. They stay tender and hold the marinade well. Just give them a little more time on the grill since they’re thicker. Cook until juicy inside with a nice char on the outside.
Is it necessary to marinate overnight?
You don’t have to, but overnight makes the flavor stronger and the chicken softer. If you’re short on time, even two hours helps. Longer marinating just lets the soy, pineapple, and ginger sink in deeper.
Can I make this without a grill?
Yes, you can. A grill pan or cast-iron skillet gets a similar char indoors. If using the oven, broil the chicken so the glaze caramelizes. Just watch closely so the sugar doesn’t burn.
How spicy is the dish with Sriracha?
It has a gentle heat that most people enjoy. The sweetness from pineapple and brown sugar balances it. Add less if you prefer mild, or more if you want a sharper, bolder kick in each bite.
Can I prepare the marinade ahead of time?
Yes, you can make the marinade up to two days ahead. Keep it in the fridge in a sealed container. Add the pineapple and chicken only when you’re ready to start marinating so the flavors stay bright.
Is fresh pineapple mandatory?
Fresh pineapple gives the best results because it caramelizes, holds its shape, and brings clean sweetness. Canned pineapple is softer and won’t grill as well, so the texture and char won’t come out the same.
What’s the best rice pairing for authenticity?
Jasmine rice works best because it’s soft, fragrant, and soaks up the glaze nicely. It’s light enough to let the chicken shine yet flavorful enough to make the whole dish feel like a classic island-style plate.
Yard House Maui Pineapple Chicken Recipe
Ingredients
Method
- In a bowl, add brown suger, soya sauce, garlic paste, ginger paste, sriracha hot sauce, rice vinegar/white vinger, ketchup, very little water and mix then well. Then add few pineapple chunks into the marinade and mix very well so that those chunks can suck in. Reserve 1/4 cup of the marinade for basting.
- Slice 2 chiken breasts in half like I did. Then place those sliced chicken breasts in the marinade and mix them well. Cover and refrigerate for 2hrs or more. You can keep it over night as well this will even taste better.
- Prepare your griller and grill those soaked sliced chicken breasts and pineapple chunks for about 7-8 minutes per side. Meanwhile, baste chicken with reserve sauce that we have from the 1st step. keep grilling untill both sides are well done.
- When the chicken and pineapples chunks are done grilling, its ready to serve. You have yard house maui pineapple chicken ready to enjoy with rice bowl.
This Yard House Maui Pineapple Chicken Recipe brings the same sweet, smoky, island-style flavor people love at the restaurant, but in a way that’s easy to cook at home.
The simple marinade, fresh pineapple, and quick grilling make it a dish you can rely on for busy nights or relaxed weekends.
Once you try it, you’ll see how well the sweet-savory balance works and why it’s become such a favorite. Enjoy every bite, and feel free to tweak it until it fits your own kitchen style perfectly.
