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Grilled Aloha Chicken and Pineapple

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Grilled Aloha Chicken and Pineapple brings tropical flavors straight to your plate! Juicy chicken is marinated in a sweet and savory sauce, then grilled to perfection alongside caramelized pineapple slices. It’s a simple, crowd-pleasing dish that’s perfect for cookouts, weeknight dinners, or anytime you’re craving island vibes.

Ingredients

Scale

For the Chicken & Marinade:

  • 4 boneless, skinless chicken breasts (or thighs)

  • 1/2 cup soy sauce

  • 1/2 cup pineapple juice

  • 1/3 cup brown sugar

  • 1/4 cup ketchup

  • 2 tablespoons rice vinegar or apple cider vinegar

  • 1 tablespoon sesame oil (optional)

  • 2 garlic cloves, minced

  • 1 teaspoon grated fresh ginger

  • 1/4 teaspoon black pepper

For the Pineapple:

  • 1 fresh pineapple, peeled, cored, and sliced into rings

  • 1 tablespoon olive oil

  • Pinch of salt (optional)

Instructions

  • Make the marinade: In a bowl, whisk together soy sauce, pineapple juice, brown sugar, ketchup, vinegar, sesame oil, garlic, ginger, and black pepper.

  • Marinate the chicken: Place chicken in a zip-top bag or shallow dish. Pour marinade over the chicken, seal, and refrigerate for at least 2 hours or overnight.

  • Preheat the grill: Heat grill to medium-high. Brush pineapple slices with olive oil and set aside.

  • Grill the chicken: Remove chicken from marinade and grill for 5–7 minutes per side, or until internal temp reaches 165°F. Baste with leftover marinade during grilling for extra flavor.

  • Grill the pineapple: Add pineapple slices to the grill. Cook for 2–3 minutes per side, until lightly charred and caramelized.

 

  • Serve: Plate grilled chicken with pineapple on the side or on top. Garnish with green onions or cilantro if desired

Notes

  • This recipe works great with chicken thighs for extra juiciness.

  • You can also use canned pineapple slices if fresh isn’t available—just pat them dry before grilling.

  • Serve it over rice or with a side of grilled veggies for a complete meal.