There’s something magical about the combination of sweet and savory flavors, especially when they come together on the grill. This Grilled Aloha Chicken and Pineapple is a taste of the tropics, bringing juicy grilled chicken, caramelized pineapple, and a deliciously sticky glaze to your plate.
Whether you’re hosting a summer barbecue, looking for a quick weeknight dinner, or simply craving a dish that feels like a vacation on a plate, this recipe is for you. The balance of tangy, sweet, and smoky flavors makes every bite irresistible. Plus, it’s incredibly easy to prepare, making it perfect for busy nights when you want something flavorful without a lot of fuss.
This recipe is inspired by Hawaiian flavors, where pineapple and grilled meats are a match made in heaven. The pineapple caramelizes beautifully on the grill, enhancing its natural sweetness, while the chicken soaks up a flavorful marinade. Serve it over rice, with a side of grilled veggies, or even in a salad—no matter how you enjoy it, this dish is bound to become a favorite.
Why You’ll Love This Recipe
- Tropical flavors: The sweet and smoky combination of pineapple and marinated chicken is simply delicious.
- Perfect for grilling season: Whether on a charcoal grill, gas grill, or stovetop grill pan, this dish is easy to prepare.
- Quick & easy: With simple ingredients and minimal prep, you can have a flavorful dinner on the table fast.
- Family-friendly: The sweet and savory flavors make this a hit with both kids and adults.
- Versatile: Serve it as a main dish, over rice, in a wrap, or even chopped up in a salad.
Ingredients You’ll Need
- Chicken breasts – Boneless, skinless, and sliced into thinner pieces for even cooking.
- Pineapple slices – Fresh is best, but canned pineapple rings work too.
- Soy sauce – Adds depth and umami to the marinade.
- Honey – Balances the salty flavors with a touch of natural sweetness.
- Brown sugar – Enhances the caramelization on the grill.
- Garlic – Freshly minced for bold flavor.
- Ginger – Grated fresh ginger adds warmth and zest.
- Sesame oil – Brings a rich, nutty undertone to the marinade.
- Lime juice – Brightens the flavors and helps tenderize the chicken.
- Green onions – For garnish and a fresh, mild onion flavor.
- Sesame seeds – Optional, but they add a nice crunch and extra flavor.
How to Make Grilled Aloha Chicken and Pineapple
Step 1: Prepare the Marinade
In a large bowl, whisk together the soy sauce, honey, brown sugar, garlic, ginger, sesame oil, and lime juice. The marinade should be well combined and slightly thick. This mixture will infuse the chicken with bold, tropical flavors while keeping it tender and juicy.
Step 2: Marinate the Chicken
Place the chicken in a shallow dish or a zip-top bag and pour the marinade over it. Seal the bag or cover the dish and let the chicken marinate for at least 30 minutes, but if you have the time, 2 to 4 hours is even better. This allows the flavors to soak into the chicken for maximum taste.
Step 3: Preheat the Grill
While the chicken marinates, preheat your grill to medium-high heat (about 375-400°F). If using a stovetop grill pan, heat it over medium-high heat and lightly grease it with a bit of oil.
Step 4: Grill the Chicken
Remove the chicken from the marinade and shake off any excess. Place it on the hot grill and cook for 4-5 minutes per side, or until the internal temperature reaches 165°F. The sugars in the marinade will caramelize beautifully, giving the chicken a slightly sticky, charred exterior.
Step 5: Grill the Pineapple
While the chicken is grilling, place the pineapple slices on the grill. Cook for about 2-3 minutes per side, until grill marks appear and the pineapple caramelizes slightly. The natural sugars in the fruit will intensify, making it even sweeter and juicier.
Step 6: Serve and Enjoy
Once everything is grilled to perfection, plate the chicken with the pineapple slices on top or on the side. Garnish with sliced green onions and a sprinkle of sesame seeds for extra flavor and crunch. Serve with rice, quinoa, or a fresh salad for a complete meal.
Helpful Tips
- Don’t skip the marinating time. Even 30 minutes makes a difference, but longer is better for deeper flavor.
- Use fresh pineapple if possible. It has a firmer texture and better caramelization than canned.
- Don’t overcook the chicken. Keep an eye on it and use a meat thermometer to ensure it stays juicy.
- Brush the pineapple with extra marinade. Before grilling, lightly brush the pineapple slices with some reserved marinade (that hasn’t touched raw chicken) for extra flavor.
- Make it spicy. Add a dash of red pepper flakes or a bit of sriracha to the marinade for a kick.
Recipe Details
- Prep Time: 10 minutes (+ marinating time)
- Cook Time: 10 minutes
- Total Time: 20 minutes (+ marinating)
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian-inspired
- Diet: Gluten-Free (if using gluten-free soy sauce)
Notes
- For extra flavor, reserve a small amount of the marinade (before adding the chicken) to brush over the chicken and pineapple while grilling. This enhances the glaze and adds even more caramelized goodness.
- Want a smokier flavor? If using a charcoal grill, add a few wood chips to infuse the chicken with a subtle smokiness.
- Cut chicken evenly for consistent cooking. If your chicken breasts are thick, consider pounding them to an even thickness or slicing them in half.
- Use a meat thermometer to avoid overcooking. Chicken is perfectly done at 165°F—this ensures juicy, tender meat every time.
- Meal prep-friendly: Marinate the chicken overnight for a quick meal the next day. You can also grill extra chicken and use it for salads, wraps, or rice bowls throughout the week.
- Pineapple alternatives: If fresh pineapple isn’t available, canned pineapple rings work, but fresh will give the best texture and caramelization.
- No grill? No problem! Use a stovetop grill pan, a cast-iron skillet, or bake the chicken in the oven at 400°F for 20-25 minutes, finishing with a quick broil for a charred effect.
Storage Instructions
Refrigerator: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop until warmed through.
Freezer: You can freeze the marinated raw chicken for up to 3 months. Simply thaw overnight in the fridge before grilling. Cooked chicken can also be frozen, but it may dry out slightly when reheated.
Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs are more forgiving and tend to stay juicier. Just adjust the cooking time as needed.
Can I cook this without a grill?
Yes! Use a grill pan on the stove or even a cast-iron skillet. You can also bake the chicken at 400°F for 20-25 minutes, then broil for a couple of minutes to get some caramelization.
Can I make this ahead of time?
Yes! You can marinate the chicken up to 24 hours in advance, and you can even grill the pineapple ahead of time. Simply reheat everything when ready to serve.
What should I serve with Aloha chicken?
This dish pairs well with coconut rice, grilled veggies, a fresh salad, or even in tacos or lettuce wraps.
Related Recipes
If you love this Grilled Aloha Chicken and Pineapple, try these other tropical-inspired dishes:
Conclusion
This Grilled Aloha Chicken and Pineapple is a fantastic way to bring a little island flavor into your kitchen. It’s sweet, savory, smoky, and incredibly satisfying. Whether you’re making it for a backyard barbecue or a simple family dinner, it’s sure to be a crowd-pleaser.
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Grilled Aloha Chicken and Pineapple
Description
There’s something magical about the combination of sweet and savory flavors, especially when they come together on the grill. This Grilled Aloha Chicken and Pineapple is a taste of the tropics, bringing juicy grilled chicken, caramelized pineapple, and a deliciously sticky glaze to your plate.
Whether you’re hosting a summer barbecue, looking for a quick weeknight dinner, or simply craving a dish that feels like a vacation on a plate, this recipe is for you. The balance of tangy, sweet, and smoky flavors makes every bite irresistible. Plus, it’s incredibly easy to prepare, making it perfect for busy nights when you want something flavorful without a lot of fuss.
This recipe is inspired by Hawaiian flavors, where pineapple and grilled meats are a match made in heaven. The pineapple caramelizes beautifully on the grill, enhancing its natural sweetness, while the chicken soaks up a flavorful marinade. Serve it over rice, with a side of grilled veggies, or even in a salad—no matter how you enjoy it, this dish is bound to become a favorite.
Ingredients
- Chicken breasts – Boneless, skinless, and sliced into thinner pieces for even cooking.
- Pineapple slices – Fresh is best, but canned pineapple rings work too.
- Soy sauce – Adds depth and umami to the marinade.
- Honey – Balances the salty flavors with a touch of natural sweetness.
- Brown sugar – Enhances the caramelization on the grill.
- Garlic – Freshly minced for bold flavor.
- Ginger – Grated fresh ginger adds warmth and zest.
- Sesame oil – Brings a rich, nutty undertone to the marinade.
- Lime juice – Brightens the flavors and helps tenderize the chicken.
- Green onions – For garnish and a fresh, mild onion flavor.
- Sesame seeds – Optional, but they add a nice crunch and extra flavor.
Instructions
In a large bowl, whisk together the soy sauce, honey, brown sugar, garlic, ginger, sesame oil, and lime juice. The marinade should be well combined and slightly thick. This mixture will infuse the chicken with bold, tropical flavors while keeping it tender and juicy.
Place the chicken in a shallow dish or a zip-top bag and pour the marinade over it. Seal the bag or cover the dish and let the chicken marinate for at least 30 minutes, but if you have the time, 2 to 4 hours is even better. This allows the flavors to soak into the chicken for maximum taste.
While the chicken marinates, preheat your grill to medium-high heat (about 375-400°F). If using a stovetop grill pan, heat it over medium-high heat and lightly grease it with a bit of oil.
Remove the chicken from the marinade and shake off any excess. Place it on the hot grill and cook for 4-5 minutes per side, or until the internal temperature reaches 165°F. The sugars in the marinade will caramelize beautifully, giving the chicken a slightly sticky, charred exterior.
While the chicken is grilling, place the pineapple slices on the grill. Cook for about 2-3 minutes per side, until grill marks appear and the pineapple caramelizes slightly. The natural sugars in the fruit will intensify, making it even sweeter and juicier.
Once everything is grilled to perfection, plate the chicken with the pineapple slices on top or on the side. Garnish with sliced green onions and a sprinkle of sesame seeds for extra flavor and crunch. Serve with rice, quinoa, or a fresh salad for a complete meal.
Notes
- For extra flavor, reserve a small amount of the marinade (before adding the chicken) to brush over the chicken and pineapple while grilling. This enhances the glaze and adds even more caramelized goodness.
- Want a smokier flavor? If using a charcoal grill, add a few wood chips to infuse the chicken with a subtle smokiness.
- Cut chicken evenly for consistent cooking. If your chicken breasts are thick, consider pounding them to an even thickness or slicing them in half.
- Use a meat thermometer to avoid overcooking. Chicken is perfectly done at 165°F—this ensures juicy, tender meat every time.
- Meal prep-friendly: Marinate the chicken overnight for a quick meal the next day. You can also grill extra chicken and use it for salads, wraps, or rice bowls throughout the week.
- Pineapple alternatives: If fresh pineapple isn’t available, canned pineapple rings work, but fresh will give the best texture and caramelization.
- No grill? No problem! Use a stovetop grill pan, a cast-iron skillet, or bake the chicken in the oven at 400°F for 20-25 minutes, finishing with a quick broil for a charred effect.