Introduction
When I first tasted Yard House Maui Pineapple Chicken, I was blown away by the sweet, tangy pineapple sauce and tender grilled chicken—it was like a tropical vacation in every bite!
As a chef, I immediately set out to recreate that magic in my kitchen. This homemade version brings you all the island vibes, with a balanced sweet-soy-ginger glaze, juicy chicken, and crisp baby broccoli.
» Ready to grill, sip something refreshing, and travel to paradise—right from your backyard?
This homemade Maui Pineapple Chicken captures everything I love about the Yard House restaurant version, but gives you the flexibility to make it even more personal—whether that’s adding more ginger for zest. It’s tropical dining without leaving your kitchen.
Let’s dive in!
Why You’ll Love This Yard House Maui Pineapple Chicken
» Restaurant-quality at home – Impress family and friends with a dish that looks and tastes gourmet.
» Flavor depth – Sweet pineapple, soy, ginger, and garlic create an addictive balance.
» Customizable – Adjust sweetness, spice, and protein choice to suit your taste.
» Perfect for grilling season – Light, bright, and ideal for warm-weather meals.
Equipment Required for This Yard House Chicken Recipe
» Tongs – For flipping chicken without piercing it.
» Whisk – For blending marinade and glaze smoothly.
» Mixing bowls – For marinating chicken and mixing glaze.
» Basting brush – To coat chicken with glaze during cooking.
» Sharp chef’s knife – To chop and slice ingredients efficiently.
» Cutting board – For prepping chicken, pineapple, and vegetables.
» Small saucepan – For simmering and thickening pineapple glaze.
» Measuring cups & spoons – To ensure precise ingredient portions.
» Grill or grill pan – To achieve authentic charred marks and smoky flavor.
» Serving platter – To present the chicken beautifully with sides and garnish.
Ingredients For Yard House Maui Chicken Recipe
For the chicken & marinade:
♥ 4 boneless, skinless chicken thighs or breasts
♥ 1 cup pineapple juice – fresh or canned
♥ 2 tbsp soy sauce – low sodium preferred
♥ 1 tbsp peanut oil – or vegetable oil
♥ 2 garlic cloves, minced
♥ 1 tbsp freshly grated ginger
♥ ½ tsp ground allspice
For serving:
2 cups cooked jasmine rice
1 bunch baby broccoli, blanched
» Optional: 2 tbsp passion fruit nectar for extra tropical sweetness
Instructions To Make Yard House Maui Pineapple Chicken
Step 1: Prepare the Marinade
♥ Gather your marinade ingredients – pineapple juice, soy sauce, peanut oil, minced garlic, grated ginger, and ground allspice (plus optional passion fruit nectar if you’re going for that authentic tropical kick).
♥ Use a medium mixing bowl and pour in the pineapple juice first—it’s the base and will help dissolve the other flavors evenly.
♥ Add the soy sauce for its salty, umami depth, followed by peanut oil to give the marinade a slight nutty undertone and help the chicken stay moist during grilling.
♥ Now, mix it perfectly with the minced garlic & grated ginger for an aromatic touch.
♥ Sprinkle in the allspice—it adds a subtle warmth that ties the tropical flavors together.
♥ Now, you need to whisk it gently for at least 40 seconds to ensure all the ingredients are perfectly combined & slightly mixed with the juice.
Step 2: Marinate the Chicken
♥ Choose your chicken cuts – boneless, skinless thighs for more juiciness or breasts for a leaner option.
♥ Now, pat the dry chicken gently with the help of paper towels.
♥ Place chicken pieces into a large zip-top bag or a shallow glass dish.
♥ Pour the marinade over the chicken, making sure each piece is completely coated.
♥ Seal or cover the dish with plastic wrap.
♥ Make sure to refrigerate for at least 2 hours, overnight if possible, it helps to meld all the ingredients into the meat.
Chef’s tip: Flip the bag or turn the chicken halfway through marinating for even flavor absorption.
Step 3: Preheat the Grill
♥ If using a gas grill, turn it on to medium-high heat (about 375–400°F) and allow it to preheat for 10–15 minutes with the lid closed.
♥ For a charcoal grill, light the coals and wait until they are covered with a thin layer of gray ash before cooking.
♥ If using an indoor grill pan, place it on the stove over medium-high heat and let it warm for 5–7 minutes before adding the chicken.
♥ Lightly oil the grill grates or pan with a folded paper towel dipped in oil to prevent sticking.
Step 4: Grill the Chicken
♥ Remove the chicken from the marinade, letting excess liquid drip off—too much marinade on the chicken can cause flare-ups.
♥ Place the chicken on the hot grill.
» For thighs: You can grill for about 6–7 minutes per side for perfect texture.
» For breasts: Grill for about 7–8 minutes per side, depending on thickness.
♥ Avoid pressing down on the chicken—it forces out juices and can dry it out.
♥ If you want grill marks, resist moving the chicken for the first 3–4 minutes on each side.
♥ Check doneness with a meat thermometer—the internal temperature should be 165°F at the thickest part.
Step 5: Rest the Chicken
♥ Now, transfer the cooked chicken to a cutting board or a plate.
♥ Tent loosely with aluminum foil—don’t wrap tightly or the steam will soften the grilled crust.
♥ Let the chicken rest for 5 minutes so juices redistribute evenly, keeping it tender.
Step 6: Serve and Enjoy!
♥ Place a scoop of warm jasmine rice (or coconut rice for extra tropical flair) onto each plate.
♥ Now, place chicken on top of or beside the rice; it’s your choice.
♥ Add blanched baby broccoli or other green vegetables for color and balance.
♥ Drizzle with any extra pineapple-soy sauce (you can reduce leftover marinade to a safe, cooked glaze by simmering it for 3–4 minutes).
♥ Garnish with grilled pineapple rings, sesame seeds, and chopped scallions for that restaurant-style look.
Tips for Perfect Yard House Maui Pineapple Chicken
» If you want your Yard House Maui Pineapple Chicken to taste just like the restaurant version (or better!), these tips will help you nail the sweet, tangy, and savory balance every time.
1. Marinate for Maximum Flavor
» Let the chicken marinate in the pineapple-soy glaze for at least 2–4 hours (overnight is best).
» This process makes the sweet pineapple & savory soy to meld deeply with the meat.
2. Use Fresh Pineapple Juice
» Fresh juice brings a brighter, more vibrant flavor than canned.
» If you must use canned, choose 100% juice without added sugar to avoid an overly sweet glaze.
3. Choose the Right Chicken Cut
»Boneless skinless chicken breasts are most common, but thighs stay juicier during grilling.
» Adjust cook time accordingly to avoid dryness.
4. Don’t Overcook the Chicken
» Grill or sear until the internal temp reaches 165°F (74°C).
» Overcooking will make the chicken tough and dry.
5. Baste While Cooking
» Brush on extra marinade during grilling to enhance caramelization.
6. Reduce the Glaze for a Sticky Finish
» Simmer leftover marinade (unused portion) until thickened.
» Drizzle over the chicken just before serving for that glossy restaurant look.
7. Rest Before Serving
» Rest for at least 5 minutes; this keeps the meat tender and succulent.
Garnish & Presentation Ideas
» If you want your Yard House Maui Pineapple Chicken Recipe to look as stunning as it tastes, a few thoughtful garnish and plating ideas can make all the difference. Here’s how to give it that restaurant-worthy appeal:
»Grilled Pineapple Rings – for a smoky-sweet tropical touch.
» Fresh Cilantro or Green Onions – for color and freshness.
» Glaze Drizzle – glossy sauce for a restaurant finish.
»Colorful Veggies – bell peppers, broccoli, or carrots for contrast.
» Coconut Rice – topped with toasted coconut flakes.
» Citrus Wedges – lime or orange for brightness.
Storage & Reheating Tips
- Refrigerator: In my opinion, you can store cooled chicken in an air-tight container for up to 3 days.
- Freezer: Wrap portions in foil, then place in a freezer-safe bag for up to 2 months.
- Reheating: Warm gently in a skillet over medium heat with a splash of pineapple juice to keep it moist.
Chef’s Tips & Variations Ideas
- Protein swaps: Use shrimp for a lighter version, or tofu for a vegetarian option.
- Sweetness levels: Swap passion fruit nectar with honey or orange juice for a different tropical twist.
- To add spice: Add half tsp of red pepper flakes or a dash of Sriracha.
- Extra char: Grill pineapple alongside the chicken for caramelized sweetness.
Ingredient Substitutes for This Chicken Recipe
Here’s a detailed ingredient substitute guide for your Yard House Maui Pineapple Chicken Recipe so you can still make it delicious even if you’re missing a few items or want to adapt it for dietary preferences:
» Chicken – Use boneless skinless thighs (juicier) or tofu/tempeh for a vegetarian version.
» Pineapple Juice – Substitute with mango or orange juice for a different tropical flavor.
» Soy Sauce – Use tamari (gluten-free) or coconut aminos (lower sodium, sweeter).
»Brown Sugar – You can use honey, maple syrup.
» Rice Vinegar – Use apple cider vinegar or lemon juice for tang.
» Garlic – Replace with garlic powder (½ tsp per clove) if fresh garlic isn’t available.
» Ginger – Use ground ginger (¼ tsp per 1 tsp fresh) or omit for a milder flavor.
» Cornstarch – Substitute with arrowroot powder or tapioca starch for thickening glaze.
How to Make Yard House Caramelized Pineapple Glaze
The Yard House Caramelized Pineapple Glaze is a sweet, tangy, and slightly smoky sauce made by reducing pineapple juice with brown sugar, soy sauce, and aromatics until thick and glossy. This glaze perfectly coats grilled chicken, seafood, or even roasted vegetables, adding a tropical caramel depth.
This is the star of Yard House’s Maui Pineapple Chicken Recipe is that sticky-sweet, slightly tangy glaze coating the chicken just before serving. Here’s how to recreate it at home:
Key Flavor Notes:
- Sweetness from caramelized pineapple and brown sugar
- Tang from pineapple juice and vinegar
- Savory depth from soy sauce and garlic
- Slight smokiness when brushed on grilled foods
Step 1: Reserve and Prepare the Glaze Base
Before marinating the chicken, set aside 1 cup of your fresh marinade in a separate bowl (never use marinade that’s touched raw chicken unless cooked).
This reserved portion will become your glaze.
Step 2: Cook and Reduce
Pour the reserved marinade into a small saucepan.
Add 2–3 tablespoons of brown sugar for extra caramel notes and a richer color.
(Optional) Stir in 1 tablespoon of honey for a silkier texture and shine.
Now, on a medium flame, boil gently & stirring occasionally.
Step 3: Thicken the Glaze
Once boiling, reduce the heat to low and simmer for 5–7 minutes until the sauce reduces by about one-third.
If you want a thicker, stickier consistency, mix 1 teaspoon cornstarch with 1 tablespoon water and whisk it into the glaze, simmering for 1–2 more minutes.
Step 4: Caramelize on the Grill
During the last 2 minutes of grilling, brush a light layer of glaze onto the chicken.
Flip once and brush the other side, letting the sugars caramelize over the heat without burning.
This step creates that signature glossy, flavorful crust Yard House is known for.
Step 5: Final Drizzle
Once plated, spoon a little extra glaze over the chicken and rice for extra flavor punch.
Now, you can garnish with grilled pineapple slices to add the sweetness and reduce the savory soy-ginger base.
What to Serve with Yard House Maui Pineapple Chicken
» The sweet, tangy, and slightly smoky flavors of Yard House Maui Pineapple Chicken pair beautifully with fresh, tropical, and lightly seasoned sides. Here are some detailed pairing ideas to make it a complete restaurant-quality meal:
1. Coconut Rice
♥ Why it works: Coconut rice adds a creamy, fragrant backdrop that complements the pineapple glaze without overpowering it.
♥ How to make: Cook jasmine or basmati rice in coconut milk with a pinch of salt and a bit of sugar. Garnish with toasted coconut flakes for extra texture.
2. Grilled Vegetables
♥ Why it works: The charred edges and smoky flavor from grilled zucchini, bell peppers, asparagus, or corn bring balance to the sweet glaze.
♥ Pro tip: Brush veggies with olive oil and sprinkle with sea salt before grilling for perfect caramelization.
3. Hawaiian Macaroni Salad
♥ Why it works: This creamy, slightly tangy side adds a nostalgic island touch to balance the flavor of the chicken glaze.
♥ How to make: Toss cooked macaroni with mayo, a splash of vinegar, shredded carrots, and diced onion. Chill before serving.
4. Garlic Butter Green Beans
♥ Why it works: The buttery garlic notes cut through the sweetness of the glaze and add a savory bite.
♥ Pro tip: Sauté green beans in butter and minced garlic, then finish with a squeeze of lemon for freshness.
5. Pineapple Salsa
♥ Why it works: Doubles down on the tropical theme while adding a refreshing crunch.
Alternate Recipes You Can Try
» Hawaiian Grilled Chicken with Mango Salsa
» Teriyaki Glazed Salmon
» Pineapple BBQ Pork Chops
» Coconut Lime Shrimp Skewers
» Tropical Pineapple Fried Rice
» Honey Garlic Glazed Chicken Thighs
» Grilled Mahi Mahi with Pineapple Salsa
Yard House Maui Pineapple Chicken Recipe Card
Ingredients
Equipment
Method
- Take a saucepan and combine the following ingredients: pineapple juice, soy sauce, brown sugar, rice vinegar, garlic, and ginger & simmer it gently!
- Stir in cornstarch slurry and cook until thickened into a glaze. Set aside.
- Preheat grill or grill pan over medium-high heat.
- Season chicken lightly with salt and pepper. Grill 5–6 minutes per side, basting with glaze.
- Serve topped with grilled pineapple slices and extra glaze. Garnish with cilantro if desired.
Notes
- Marinate the chicken for a deeper flavor.
- Use chicken thighs for extra juiciness.
- Pair with coconut rice, roasted veggies, or Hawaiian macaroni salad for a complete meal.
Frequently Asked Questions
Is this recipe kid-friendly?
Yes, its sweet pineapple flavor appeals to kids. You can reduce or skip spicy elements for a milder taste while still keeping it delicious.
How do I keep grilled chicken juicy?
Don’t overcook—aim for 165°F internal temperature. Let chicken rest for 5 minutes after grilling to retain juices, and baste with glaze during the last minutes of cooking.
What’s the best side dish for this recipe?
Coconut rice, stir-fried vegetables, or a tropical fruit salad pair perfectly. They balance the sweet-tangy flavors of the chicken and create a restaurant-style Hawaiian plate presentation.
How long should I marinate the chicken?
For the best flavor, marinate at least 2 hours. Overnight marination makes the chicken more tender and deeply infused with pineapple and ginger notes. Avoid over 24 hours to prevent mushiness.
Can I use canned pineapple instead of fresh?
Yes, canned pineapple works well. Use the juice for the marinade and grill or sauté the rings for garnish. Just reduce added sugar since canned juice is often sweeter.
Can I prepare the pineapple glaze in advance?
Definitely Yes, 2-3 days before. This saves time and ensures quick plating when the chicken is ready.
Can I make Maui Pineapple Chicken without a grill?
Absolutely! Pan-sear or bake the chicken at 400°F until fully cooked. You can still glaze it with the pineapple sauce for the same sweet-savory flavor without outdoor grilling.
My Final Thoughts
In conclusion, cooking this Yard House Maui Pineapple Chicken Recipe 2025 always reminds me why I fell in love with the craft—food is an experience, a memory, and a journey.
This recipe isn’t just about pineapple or chicken—it’s about creating a dish that sparks joy at the table. Fire up your grill, plate it beautifully, and let every bite carry you to a warm Hawaiian evening.
As a chef, cooking isn’t just about ingredients—it’s about connection. This Yard House Maui Pineapple Chicken Recipe 2025 nails that sweet-savory balance, giving you a dinner that transports.
» Trust me, it’s one you’ll cook—and crave—again and again!
If you have any thoughts, share them with me in the comment section below!
