Welcome! Today, I’m finally writing about something I’ve loved for so long: my homemade take on the Maui Pineapple Chicken from Yard House.
Before I get cooking, let me share a little overview, like always:
Cuisine: American / Hawaiian-inspired
Prep time: 15 minutes
Cook time: 20 minutes
Marinating time: 2 hours (more is better)
Servings: 4 people
Maui Pineapple Chicken Yard House (Copycat)
The very first time I tried the Maui Pineapple Chicken at Yard House, it honestly felt like someone bottled up sunshine, grilled it, and served it on a plate.
Sweet pineapple, savory soy sauce, that sticky glaze clinging to juicy grilled chicken… I kinda fell in love with it instantly.
And from that moment, I knew I’d try to recreate that same flavor at home, even if it took me a dozen tries.
What surprised me was how easy it actually is. Once you understand the balance—pineapple for brightness, garlic and ginger for that little punch, soy for depth, brown sugar for caramel vibes—it all falls into place.
And when everything hits a hot grill, that glaze turns glossy and sticky in the best possible way.
So today, let me walk you through my full homemade version of the Maui Pineapple Chicken Yard House.
It’s tropical, juicy, sweet-savory, and honestly kind of addictive. I make it on weeknights, weekends, or whenever I crave those Hawaiian BBQ flavors without leaving my backyard.
It’s not the official recipe (they guard that thing like treasure), but it’s my carefully tested, very real, totally delicious copycat based on the flavor profile we all know.
Ingredients (Table Style)
| Ingredient | Amount | Notes |
|---|---|---|
| Light brown sugar | 1/3 cup | packed; gives caramel depth |
| Soy sauce | 1/3 cup | or pineapple juice for a more fruity flavor |
| Ketchup | 1/3 cup | adds body + tang |
| Water | 1/4 cup | Adjust heat as you like |
| Garlic paste | 1 tbsp | or 2–3 grated cloves |
| Ginger paste | 1 tbsp | Ripe is best, save extra for grilling |
| Rice vinegar | 2 tbsp | white vinegar also fine (use 1 tbsp) |
| Sriracha | 1 tbsp | Freshly grated also works |
| Chicken breasts | 2 large | sliced horizontally for thinner cutlets |
| Fresh pineapple chunks | 1 whole pineapple | ripe is best, save extra for grilling |
Equipment You’ll Need
- 1 grill or grill pan
- Tongs
- Mixing bowls
- Sharp knife
- Cutting board
- Basting brush
- Measuring cups & spoons
- Small saucepan (optional for glaze thickening)
How To Make Maui Pineapple Chicken (Yard House Style)
Step 1
I start by building the marinade. In a bowl, I mix brown sugar, soy sauce, ketchup, water (or pineapple juice), garlic, ginger, vinegar, and sriracha.
I whisk it long enough for the brown sugar to melt completely—this really helps later on, so the glaze caramelizes evenly instead of turning gritty.
Step 2
I toss in a handful of pineapple chunks right into the marinade. These soak up a ton of flavor and caramelize beautifully on the grill.
Then I scoop out about 1/4 cup of the marinade into a tiny bowl and keep it aside for basting later.
Step 3
Now I slice my chicken breasts horizontally to turn each one into two thinner cutlets. It’s such a tiny step, but it changes everything—they cook faster, grill more evenly, and absorb all the sauce.
I submerge the chicken into the marinade, massage a bit, then cover and refrigerate. I try to give it at least 2 hours. But honestly, overnight is magic.
Step 4
I preheat my grill or grill pan to medium-high and oil the grates lightly. Then I place the marinated chicken and pineapple chunks down and let them grill for around 7–8 minutes per side.
As they cook, I baste with that reserved marinade to build up that glossy Yard House-style finish. The smell at this point is… wow.
Step 5
Once the chicken reaches 165°F and the pineapple caramelizes, I take everything off the heat and let the chicken rest for a minute or two.
Then it’s ready to serve with warm rice, grilled pineapple, maybe some veggies, and a squeeze of lime if I feel fancy.
Chef Tips (From My Kitchen Mistakes Too)
I’ve messed this recipe up a few times, so here’s what I learned:
- Don’t skip the marinating time—2 hours minimum, or the flavor doesn’t soak in.
- Fresh pineapple is totally worth it. Canned just doesn’t grill the same.
- Keep your grill at medium-high… too hot and the sugar burns fast.
- Slice the chicken thin; it cooks way better and stays juicier.
- Always baste. That sticky glaze is everything.
Yard House Maui Pineapple Chicken Recipe
Ingredients
Equipment
Method
- I start by whisking the brown sugar, soy sauce, ketchup, water, garlic, ginger, vinegar, and sriracha until everything looks smooth. Takes like a minute.
- 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.
- 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.
- 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.
- 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
Serving Ideas I Love
Sometimes the side dish turns the whole meal into something next-level. Here are my favorites:
- Creamy coconut rice
- Steamed jasmine rice
- Grilled bell peppers and onions
- Hawaiian-style slaw
- Cilantro-lime rice
- Mac and cheese (oddly perfect with sweet grilled chicken)
And for a pretty plate: sliced chicken fanned over rice, grilled pineapple on top, sesame seeds, cilantro, scallions, and a lime wedge.
Leftovers & Reheating
- Fridge: 3–4 days in a tight container
- Freezer: chicken only (pineapple gets mushy), up to 2 months
- Reheat: skillet with 1–2 tbsp water until warm; or microwave at 50% power
Conclusion
In the end, I really love how this Maui Pineapple Chicken turns out every time. It’s simple, sweet-savory, kinda tropical, and honestly feels like a small treat after a long day.
I hope you enjoy making it as much as I do, even with my little messy kitchen moments.
FAQs:-
Can I use chicken thighs?
Yes! They stay even juicier. They just need a couple of extra minutes on the grill.
Is overnight marinating too much?
Overnight is perfect. Just don’t go past 24 hours.
Can I make it without a grill?
Totally. A grill pan, cast-iron skillet, or broiler all work.
How spicy does the sriracha make it?
Just a soft little heat. Kids handle it fine. Add more or less based on your taste.
Is fresh pineapple really necessary?
For grilling—yes. For the marinade, fresh or canned both work.
What rice pairs best?
Jasmine. Always jasmine for me… it soaks up the glaze beautifully.
