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Yard House Maui Pineapple Chicken Recipe

This is my homemade take on the Maui Pineapple Chicken I always enjoy at Yard House. It’s sweet, a little bit tangy, kinda tropical, and honestly super simple. Fresh pineapple, soy, garlic, and ginger make a sticky glaze that turns the chicken so juicy and flavorful every time.
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Prep Time 20 minutes
Cook Time 30 minutes
2 hours
Total Time 2 hours 50 minutes
Servings: 4 People
Course: Main Course
Cuisine: American, Hawaiian-Inspired
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • Amount | Unit | Name | Notes
  • 1/3 — cup — Brown sugar — packed
  • 1/3 — cup — Soy sauce — I go for low-sodium sometimes
  • 1/3 — cup — Ketchup — adds nice tang
  • 1/4 — cup — Water — or pineapple juice if you want more fruity flavor
  • 1 — tbsp — Garlic paste — or 2–3 cloves
  • 1 — tbsp — Ginger paste — fresh grated works too
  • 2 — tbsp — Rice vinegar — or 1 tbsp white vinegar
  • 1 — tbsp — Sriracha — add less/more depending on mood
  • 2 — whole — Chicken breasts — sliced thin
  • 1 — whole — Fresh pineapple — chunks + extra for grilling

Equipment

  • 1 Grill or Grill Pan I use whatever’s handy that day
  • Mixing bowl For whisking the marinade
  • 1 Knife For slicing chicken thin
  • Cutting board All prep work
  • Tongs Makes flipping easier
  • 1 Basting Brush Helps build that sticky glaze

Method
 

Instruction 1:
  1. I start by whisking the brown sugar, soy sauce, ketchup, water, garlic, ginger, vinegar, and sriracha until everything looks smooth. Takes like a minute.
Instruction 2:
  1. I toss a few pineapple chunks right in the marinade so they soak up flavor. Then I pull out around 1/4 cup marinade and save it for basting later.
Instruction 3:
  1. I slice my chicken breasts horizontally so they cook faster and take flavor better. Then I drop them in the marinade and let them sit in the fridge for at least 2 hours. Longer tastes better, trust me.
Instruction 4:
  1. I heat my grill or grill pan to medium-high. I cook the chicken and pineapple chunks for around 7–8 minutes each side. I keep brushing them with the saved marinade so they get glossy and sticky.
Instruction 5:
  1. Once the chicken hits 165°F and looks shiny and kinda caramelized, I take it off the heat. I usually serve it with warm rice and those grilled pineapple bites on top.

Notes

I really prefer using fresh pineapple here—it grills way better and doesn’t get mushy. Don’t skip the marinating time, even if you feel lazy that day, it really makes the chicken taste deeper. I love serving this with jasmine or coconut rice because it soaks up all that glaze so perfectly.