Save Pin
Take a juicy trip to the islands with this mouthwatering Aloha Grilled Pineapple Chicken. Each flavorful bite brings together sweet caramelized pineapple and succulent chicken, creating that beachy vibe right at your dinner table.
I whipped this up one cold winter night when we needed something to lift our mood. The kitchen smelled like a tropical getaway, and before I knew it, my family was asking for it every week.
Ingredients
- Thin-sliced boneless skinless chicken breasts: They cook fast and soak up all the yummy flavors
- Ketchup: Gives our sauce that sweet-tangy kick we need
- Reduced sodium soy sauce: Brings rich flavor without too much salt
- Light brown sugar: Turns golden and sticky on the grill
- Olive oil: Keeps everything moist and stops sticking
- Lemon juice: Softens the meat and adds a fresh zing
- Ground ginger: Adds that warm spicy touch that feels totally tropical
- Fresh pineapple spears: They get all golden and sweet, way tastier than the canned stuff
Step-by-Step Instructions
- Create the Marinade:
- Mix up ketchup, soy sauce, brown sugar, olive oil, lemon juice, ginger, salt and pepper in a big ziplock bag. This tasty blend is what makes regular chicken taste amazing. The lemon juice works to soften the meat while sugar helps create that lovely brown crust.
- Marinate the Chicken:
- Toss chicken breasts into your marinade bag, squeeze out the air, and rub everything around for even coating. Let it sit for at least 30 minutes, but leaving it overnight makes it taste even better. The longer it soaks, the deeper the flavors get.
- Prepare the Grill:
- Get your grill nice and hot at medium-high and brush some oil on the grates so nothing sticks. Getting the temperature just right helps everything brown beautifully without burning.
- Grill the Chicken and Pineapple:
- Throw your chicken on the hot grill, then dunk pineapple pieces in leftover marinade before adding them too. Close the lid and cook chicken about 5 minutes on each side until done. Turn pineapple every few minutes so all sides get those tasty grill marks, which both sweetens the fruit and kills any germs from the raw chicken marinade.
- Rest and Serve:
- Let your chicken sit for a moment before cutting into it. Arrange everything on a nice plate with the grilled pineapple and sprinkle with some sliced green onions for color and freshness.
Save Pin
Fresh pineapple really makes this dish special. You can use canned rings if you're in a hurry, but fresh pineapple gets this amazing caramelized outside while staying juicy inside, making your meal taste like it came from a fancy restaurant. I learned this when cooking for my family reunion – everyone noticed how much better it tasted than ordinary grilled chicken.
Meal Prep Magic
This island chicken works great for weekly meal prep. It actually tastes even better the next day after sitting in the fridge. Just cut up the cooled chicken and pack it with pineapple in containers. It goes really well with simple sides like coconut rice or a green salad. When you're ready to eat, warm it gently in a pan with a tiny bit of water to keep it juicy.
Save Pin
Hawaiian Flavor Profile
Hawaiian food mixes tastes from many places like Japan, China, Portugal, and native Hawaiian cooking. This dish captures that mix-and-match spirit with soy sauce, ginger, and sweet pineapple working together. While it's not exactly what you'd find in Hawaii, it's got that sunny taste that mainland folks have come to love and expect from island-inspired dishes.
Serving Suggestions
Make a complete tropical feast by pairing this chicken with coconut rice and a mango avocado salad. For a fun twist, cut a pineapple in half, scoop out the middle, and use the empty shell as your serving bowl. These sweet and savory flavors also taste great with black beans and plantains if you want to go for more Caribbean vibes.
Common Questions
- → Can I use canned pineapple instead of fresh?
Sure thing, canned pineapple rings work fine when fresh isn't around. Just make sure to drain all the juice before they hit the grill.
- → How can I prevent the chicken from drying out?
Let the chicken soak in the marinade for at least 30 minutes and don't cook it too long. A meat thermometer will tell you when it reaches 165°F.
- → Can I bake the chicken instead of grilling?
Absolutely, just pop the marinated chicken in a 375°F oven for about 20-25 minutes until it's done. Grilling gives that smoky taste but baking works in a pinch.
- → What can I serve with this dish?
This goes great with a scoop of rice, some fresh greens, or any veggies you throw on the grill.
- → Can I make this dish ahead of time?
You bet, get the chicken soaking in marinade the night before and grill it when you're ready. Any leftovers will stay good in the fridge for up to 5 days.