Can I use canned pineapple instead of fresh?

Fresh pineapple is ideal because it holds up beautifully on the grill and caramelizes nicely, but canned pineapple rings can work in a pinch. Just make sure to drain them very well and pat dry to prevent sogginess.

How long should I marinate the chicken?

At least 30 minutes does the trick, but if you can swing a few hours or even overnight, you’ll be amazed at how much richer and more balanced the flavors become. Just don’t marinate for more than 24 hours—the acids start to “cook” the meat.

Can I bake instead of grill?

Absolutely! Arrange the marinated chicken and pineapple on a rimmed baking sheet and bake at 425°F until the chicken is cooked through and the pineapple is slightly caramelized, usually about 20 minutes.

What can I do if I don’t have a grill?

A grill pan or even a regular nonstick skillet on the stovetop works well. For a touch of smokiness, try adding a pinch of smoked paprika to the marinade.

Aloha Grilled Pineapple Chicken Recipe

If you’re searching for a meal that tastes like pure sunshine and is unbelievably easy to whip up, this Aloha Grilled Pineapple Chicken has got you covered. Imagine juicy chicken, marinated in a sweet and tangy glaze, grilled to perfection alongside caramelized pineapple spears. Every bite dances with island-inspired flavor, bringing vacation vibes straight to your dinner table—even on the busiest weeknight!

Why You’ll Love This Recipe

Lightning Fast Prep: Just pop everything in a zip-top bag, let the fridge do all the marinating magic, then toss it on the grill. Dinner is served in no time, and cleanup is a breeze.
Crowd-Pleaser: The combination of savory, sweet, and smoky flavors in this recipe is absolutely irresistible—kids and adults both rave about it.
Versatile & Fun: Whether you have five spare minutes in the morning or need a last-minute meal, this recipe fits right in. Plus, it’s perfect for casual family dinners or summer get-togethers.
Feel-Good Ingredients: Bright, juicy pineapple and lean chicken mean this dish is as fresh and vibrant as it is delicious.

Ingredients You’ll Need

Here’s what brings these tropical flavors to life (with tips to make it your own):

Boneless Skinless Chicken Breasts: Quick-cooking and stays juicy when thin-sliced. Pro tip: Chicken thighs work if you prefer dark meat!
Ketchup: Forms the sweet, sticky base for the marinade. No need for fancy substitutes—regular ketchup does the trick beautifully.
Reduced Sodium Soy Sauce: Balances the sweetness and deepens the umami. Always taste before adding salt later.
Light Brown Sugar: Adds caramel richness and helps the chicken glaze to perfection.
Olive Oil: Keeps everything moist and helps the marinade cling to every piece.
Lemon Juice: The secret acid that wakes up all the flavors and tenderizes the chicken.
Ground Ginger: Delivers that unmistakable, sunny zing and rounds out the marinade.
Kosher Salt & Black Pepper: For essential seasoning. Start light—you can always add more at the table.
Fresh Pineapple Spears: Grill marks bring the sweetness to life and add a smoky note. Fresh is best here for texture and flavor.
Green Onions (Optional): The finishing touch for color and a little crisp bite.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Want to switch things up? Go for it—this recipe loves a good remix!

Swap the Fruit: Not pineapple season? Mango or peach slices are fantastic alternatives.
Add a Kick: Stir in chili garlic sauce or a pinch of red pepper flakes to the marinade for a spicy edge.
Coconut Vibes: Add a splash of coconut milk or sprinkle toasted coconut when serving for an extra tropical touch.
Different Proteins: Chicken thighs or even pork tenderloin adapt beautifully to this marinade.
Grill Indoors: Bad weather? Use a grill pan or even your oven’s broiler to get that delicious char.

How to Make Aloha Grilled Pineapple Chicken

Step 1: Marinate the Chicken

Place all the ingredients—except the pineapple and green onions—into a large zip-top bag. Smoosh everything around to fully coat the chicken, seal the bag, and let it marinate in the refrigerator for at least 30 minutes (overnight makes it even better).

Step 2: Prep the Grill

Oil the grill grates lightly and preheat to medium-high heat. While it heats, quickly dunk your pineapple spears into the marinade for extra flavor.

Step 3: Time to Grill

Place the chicken and marinated pineapple spears onto the grill. Discard the leftover marinade.

Grill the chicken for about 5 minutes with the lid closed. Flip, then grill for another 4-5 minutes, or until the juices run clear and the chicken has beautiful char marks.
While the chicken cooks, rotate the pineapple spears every few minutes, making sure each side gets lightly caramelized and touches the grates. This not only intensifies the flavor—it also safely cooks off any raw chicken marinade.

Step 4: Serve

Transfer everything to a serving platter, sprinkle with green onions if you like, and serve immediately while everything’s warm, juicy, and glistening.

Pro Tips for Making the Recipe

Marinade Time Matters: Even a little marinating goes a long way, but if you can let it sit overnight, the flavors deepen fantastically.
Check Doneness with a Thermometer: Chicken is done at 165°F—no guessing needed.
Direct vs. Indirect Heat: If your chicken slices are thick, start them over direct heat for searing, then finish over indirect heat to avoid burning the glaze.
Use Fresh Pineapple: It grills better and brings a tangy-sweet pop that canned just can’t replicate.

How to Serve

This dish loves to be the star of the plate, but here’s how to make it a complete meal:

Rice or Quinoa: A fluffy pile of steamed jasmine rice or nutty quinoa soaks up all that wonderful sauce.
Fresh Salad: Serve alongside a crisp green salad drizzled with citrus vinaigrette.
Tropical Sides: Coconut rice, grilled veggies, or even a simple corn on the cob bring the beach to your backyard.
Tacos or Wraps: Slice the chicken and pineapple, tuck into tortillas, and top with slaw for a fun twist.

Make Ahead and Storage

Storing Leftovers

Store any leftover chicken and pineapple in an airtight container in the fridge for up to 5 days. The flavors only get better as they meld together.

Freezing

Freeze the cooked chicken and pineapple in freezer-safe containers for up to 2 months. Thaw overnight in the fridge for best results.

Reheating

Warm gently in the microwave or skillet until heated through. If using the oven, cover with foil and reheat at 350°F to prevent drying out.

FAQs

Can I use canned pineapple instead of fresh?

Fresh pineapple is ideal because it holds up beautifully on the grill and caramelizes nicely, but canned pineapple rings can work in a pinch. Just make sure to drain them very well and pat dry to prevent sogginess.
How long should I marinate the chicken?

At least 30 minutes does the trick, but if you can swing a few hours or even overnight, you’ll be amazed at how much richer and more balanced the flavors become. Just don’t marinate for more than 24 hours—the acids start to “cook” the meat.
Can I bake instead of grill?

Absolutely! Arrange the marinated chicken and pineapple on a rimmed baking sheet and bake at 425°F until the chicken is cooked through and the pineapple is slightly caramelized, usually about 20 minutes.
What can I do if I don’t have a grill?

A grill pan or even a regular nonstick skillet on the stovetop works well. For a touch of smokiness, try adding a pinch of smoked paprika to the marinade.

Final Thoughts

This Aloha Grilled Pineapple Chicken recipe is a joy—easy enough for weeknights, but special enough to share with friends. The marinade is fuss-free, the grill does all the work, and every bite whisks you away to the tropics. Don’t hesitate to make it your own with your favorite twists and sides. Try it once and you’ll find yourself coming back to this recipe any time you crave something sunny, vibrant, and absolutely delicious.