If you’re dreaming of sunshine on your plate, look no further than this Grilled Aloha Chicken and Pineapple. It’s a dazzling, Hawaiian-inspired dish that’s both delightfully sweet and savory, perfect for changing up your usual dinner rotation or impressing guests at a backyard party. Juicy marinated chicken gets paired with luscious, caramelized pineapple rings, all kissed by the grill for that irresistible smoky flavor. Plus, you’ll love how fast and easy it is—just prep, marinate, grill, and dig in! Whether you’re new to tropical flavors or already craving your next taste of the islands, Grilled Aloha Chicken and Pineapple is sure to become your go-to favorite.
Ingredients You’ll Need
You’ll be amazed at how just a handful of pantry staples and fresh pineapple come together to create something truly special. Each ingredient brings its own magic—sweetness, tang, savoriness, and a little zip—so don’t skip a thing!
- Chicken (1 1/2 lbs boneless, skinless breasts or thighs): Choose whichever you prefer; thighs are juicier, but breasts get wonderfully grill-marked and stay lean.
- Soy Sauce (1/2 cup): Adds big umami flavor and the perfect amount of saltiness; make sure to use gluten-free if needed.
- Pineapple Juice (1/3 cup): Bring on the tropical vibes—this is the key to that signature sweet and tart marinade.
- Brown Sugar (1/4 cup): Caramelizes beautifully on the grill and balances the tanginess.
- Rice Vinegar (2 tablespoons): A splash of acidity brightens all the flavors and helps tenderize the chicken.
- Olive Oil (2 tablespoons): Ensures juicy results and keeps things from sticking to the grill.
- Garlic (2 cloves, minced): Gives the marinade a deep, aromatic boost—don’t be shy!
- Fresh Ginger (1 teaspoon, grated): Adds a zesty, slightly peppery note that pairs perfectly with the pineapple.
- Black Pepper (1/4 teaspoon): For a gentle hint of warmth and spice.
- Fresh Pineapple (1 whole): Peeled, cored, and sliced into rings or chunks—grilling brings out its natural sweetness.
- Chopped Green Onions and Sesame Seeds (optional): Garnish for a finishing flourish of color and texture.
How to Make Grilled Aloha Chicken and Pineapple
Step 1: Whisk Up the Marinade
Grab a medium-sized bowl and whisk together soy sauce, pineapple juice, brown sugar, rice vinegar, olive oil, minced garlic, fresh ginger, and black pepper. This marinade is where the Grilled Aloha Chicken and Pineapple gets all that punchy tropical flavor, so make sure everything is well combined and the sugar is dissolved. Inhale—it already smells amazing!
Step 2: Marinate the Chicken
Place the chicken in a large zip-top bag or a shallow dish. Pour the marinade all over the chicken, ensuring every piece is coated. Seal the bag or cover the dish, then refrigerate for at least 1 hour, though 4 to 6 hours is ideal for maximum flavor infusion. This is your flavor-building time, so let the marinade do the heavy lifting.
Step 3: Prep the Grill
When you’re ready to cook, preheat your grill to medium-high heat. Lightly oil the grill grates so nothing sticks and those beautiful grill marks are easy to achieve. This is where the magic really starts to happen for our Grilled Aloha Chicken and Pineapple!
Step 4: Grill the Chicken
Remove the chicken from the marinade, letting any excess drip off (discard used marinade). Place the chicken pieces on the hot grill and let them cook undisturbed for about 5 to 7 minutes per side. You’re aiming for juicy, fully cooked meat with a bit of char—no need to overthink it! If you reserved some marinade for glaze, simmer it now until slightly thickened and brush it over the chicken in the last minute or so.
Step 5: Grill the Pineapple
While the chicken finishes, add your pineapple slices or chunks to the grill. Grill for about 2 to 3 minutes per side—just until they’re golden, caramelized, and sporting those gorgeous grill marks. The natural sugars will get all toasty and delicious, making this dish truly sing.
Step 6: Plate and Garnish
Arrange the tender grilled chicken on a serving platter and top with the charred pineapple rings. Sprinkle with chopped green onions and sesame seeds if you’d like a bit of color and crunch. Your Grilled Aloha Chicken and Pineapple is ready to wow everyone at the table!
How to Serve Grilled Aloha Chicken and Pineapple
Garnishes
A little flourish goes a long way! Freshly chopped green onions give a bright pop of color and mild oniony zest, while sesame seeds add both visual appeal and a lovely nutty crunch. If you’re feeling extra fancy, a scatter of chopped cilantro or a squeeze of lime would also be fabulous on your Grilled Aloha Chicken and Pineapple.
Side Dishes
This dish truly shines when paired with fluffy steamed rice, coconut rice for a true Hawaiian twist, or even a fresh salad with crisp veggies. Roasted sweet potatoes, sticky rice, or a crunchy Asian slaw also play beautifully with the sweet-savory flavors at work here. It’s the kind of meal that begs for sunny sides!
Creative Ways to Present
Lean into the tropical theme by serving the Grilled Aloha Chicken and Pineapple on a big wooden platter or even atop halved pineapple shells if you want to impress. For a party, cut the chicken and pineapple into bite-sized chunks and skewer them for vibrant, shareable kabobs. Or nestle everything into a lettuce wrap for a fun, hands-on feast.
Make Ahead and Storage
Storing Leftovers
If you have any Grilled Aloha Chicken and Pineapple left (which is rare!), let everything cool to room temperature, then transfer to airtight containers. Store in the fridge for up to 3 days. The flavors mingle even more overnight, making leftovers extra tasty for lunch or a quick weeknight dinner!
Freezing
Both the cooked chicken and pineapple freeze well if you want to prep ahead. Place cooled portions in freezer-safe bags or containers, separating the chicken and fruit if possible. They’ll keep well for up to 2 months—just remove as much air as you can for best results. Thaw overnight in the refrigerator before reheating.
Reheating
For best flavor and texture, reheat Grilled Aloha Chicken and Pineapple gently. Place it in a covered skillet over low-medium heat, or microwave in short bursts, until just warmed through. If you have reserved glaze or extra pineapple juice, drizzle some over before reheating to keep everything juicy.
FAQs
Can I use canned pineapple instead of fresh?
Absolutely! While fresh pineapple caramelizes best and adds a burst of juicy texture, canned pineapple rings (drained well) are a great and convenient substitute. Just grill them as you would fresh—your Grilled Aloha Chicken and Pineapple will still taste fantastic!
What type Main Course
You can use either boneless, skinless chicken breasts or thighs for this recipe. Thighs stay extra moist and flavorful, while breasts are lighter and easy to slice for serving. Both soak up the marinade beautifully.
Can I cook this indoors if I don’t have a grill?
Certainly! Use a grill pan or a broiler for similar results. Heat your grill pan until nearly smoking, then cook the chicken and pineapple as directed—just watch for caramelization and that delicious char.
How long should I marinate the chicken?
Let the chicken marinate for at least 1 hour for good flavor, but if you can wait 4 to 6 hours, you’ll get much deeper results. Avoid marinating longer than 12 hours to prevent the texture from turning mushy.
Is Grilled Aloha Chicken and Pineapple gluten-free?
It can absolutely be gluten-free! Just use tamari or a certified gluten-free soy sauce in the marinade. Check all your ingredient labels and you’re set for a celiac-safe, mouthwatering dinner.
Final Thoughts
I can’t recommend this vibrant Grilled Aloha Chicken and Pineapple enough. It’s such an effortless way to bring a taste of the tropics to your home, whether you’re sharing with friends at a summer barbecue or making an ordinary weeknight feel special. Give it a try—you’ll be hooked after just one bite!
Print
Grilled Aloha Chicken and Pineapple Recipe
- Total Time: 25 minutes (plus marinating time)
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Tender grilled chicken marinated in a sweet and savory blend of pineapple juice, soy sauce, and spices, served with caramelized pineapple rings. This Grilled Aloha Chicken and Pineapple recipe is bursting with tropical flavors that are perfect for a summer barbecue.
Ingredients
Chicken:
- 1 1/2 lbs boneless, skinless chicken breasts or thighs
Marinade:
- 1/2 cup soy sauce
- 1/3 cup pineapple juice
- 1/4 cup brown sugar
- 2 tablespoons rice vinegar
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 teaspoon grated fresh ginger
- 1/4 teaspoon black pepper
Additional:
- 1 fresh pineapple, peeled, cored, and cut into rings or chunks
- Chopped green onions and sesame seeds for garnish (optional)
Instructions
- Prepare the Marinade: In a medium bowl, whisk together soy sauce, pineapple juice, brown sugar, rice vinegar, olive oil, garlic, ginger, and black pepper.
- Marinate the Chicken: Place chicken in a large zip-top bag or shallow dish, pour the marinade over it, seal, and refrigerate for at least 1 hour.
- Grill the Chicken: Preheat grill to medium-high heat, oil the grates, remove chicken from marinade, and grill for 5–7 minutes per side until fully cooked and charred.
- Grill the Pineapple: Grill pineapple slices for 2–3 minutes per side until caramelized.
- Serve: Top grilled chicken with pineapple, garnish with green onions and sesame seeds if desired.
Notes
- For added flavor, reserve a small portion of the marinade before adding raw chicken to use as a glaze.
- Serve with rice or coconut rice for a complete tropical meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 grilled chicken breast with pineapple
- Calories: 360
- Sugar: 17g
- Sodium: 980mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 95mg
