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

Description

Aloha Grilled Pineapple Chicken is a sweet and savory grilled main course that combines juicy marinated chicken breasts and caramelized pineapple spears, delivering tropical flavors and a delightful char. Perfect for summertime barbecues or a quick weeknight dinner, this recipe is simple, flavorful, and sure to be a crowd-pleaser.

Ingredients

Units Scale

For the Marinade & Chicken

1 1/2 pounds thin-sliced boneless skinless chicken breasts (about 4 breasts)
1/2 cup ketchup
1/4 cup reduced sodium soy sauce
1/4 cup light brown sugar, packed
3 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon ground ginger
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

For the Grilling & Garnish

1 fresh pineapple, cleaned, cored, and sliced into about 8 one-inch wide long spears
Thinly sliced green onions, optional for garnishing

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Instructions

Marinate the Chicken: In a large zip-top plastic bag, combine the chicken breasts, ketchup, soy sauce, brown sugar, olive oil, lemon juice, ground ginger, kosher salt, and black pepper. Seal the bag and mix everything together by smooshing the bag to evenly coat the chicken. Place the bag in the refrigerator to marinate for at least 30 minutes, or overnight for best flavor.
Preheat the Grill: Lightly oil the grill grates and preheat the grill to medium-high heat. This ensures the chicken and pineapple don’t stick and develop nice grill marks.
Grill Chicken and Pineapple: Remove the chicken from the marinade and place on the grill. Dip pineapple spears into the marinade in the bag, then place them on the grill as well. Discard the remaining marinade and bag. Grill the chicken for about 5 minutes on the first side with the lid closed, then flip and cook for another 4 to 5 minutes with the lid closed, or until the chicken is cooked through. Rotate the pineapple spears every 2 to 3 minutes, allowing each side to touch the grill grates to caramelize and kill any bacteria from the marinade.
Serve: Once everything is cooked, optionally garnish the chicken with sliced green onions. Serve immediately for best taste and texture.

Notes

Chicken and pineapple will keep in an airtight container in the fridge for up to 5 days.
Marinating overnight enhances flavor but is not required for delicious results.
Feel free to slice leftover pineapple for salads or desserts.
Use a meat thermometer to ensure the chicken reaches 165°F for safe eating.

Nutrition

Serving Size: 1 chicken breast with 2 pineapple spears
Calories: 325
Sugar: 18g
Sodium: 950mg
Fat: 9g
Saturated Fat: 1.5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 32g
Cholesterol: 70mg