Name: Grilled Aloha Chicken and Pineapple
Prep time: 10 min
Cook time: 10 min
Total time: 50 min
Cuisine: Hawaiian
Ingredients: 1 1/2 pounds thin-sliced boneless skinless chicken breasts; 1 fresh pineapple, cut into thick spears; 1/2 cup ketchup; 1/4 cup reduced-sodium soy sauce; 1/4 cup brown sugar; 2 tablespoons olive oil; 2 tablespoons lemon juice; 1 teaspoon ground ginger; 1/2 teaspoon garlic powder; 1/2 teaspoon black pepper; 1/4 teaspoon salt; 2 green onions, sliced

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I love making this Grilled Aloha Chicken and Pineapple when I want a meal that feels fresh, vibrant, and packed with tropical flavors. The combination of juicy grilled chicken, sweet caramelized pineapple, and a rich sweet-and-savory marinade creates a delicious balance in every bite. It’s a simple recipe that comes together quickly, making it perfect for family dinners, summer cookouts, or even a satisfying weeknight meal.

Grilled Aloha Chicken and Pineapple

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 ½ pounds thin-sliced boneless skinless chicken breasts

1 fresh pineapple, cut into thick spears

½ cup ketchup

¼ cup reduced-sodium soy sauce

¼ cup brown sugar

2 tablespoons olive oil

2 tablespoons lemon juice

1 teaspoon ground ginger

½ teaspoon garlic powder

½ teaspoon black pepper

¼ teaspoon salt

2 green onions, sliced

Directions

I whisk together the ketchup, soy sauce, brown sugar, olive oil, lemon juice, ground ginger, garlic powder, black pepper, and salt in a medium bowl until everything is well combined.

I place the chicken in a large resealable bag or shallow dish and pour the marinade over it, making sure every piece is coated. I refrigerate it for about 30 minutes.

I preheat my grill or grill pan over medium-high heat.

I grill the marinated chicken for 4 to 5 minutes per side, or until it reaches a safe internal temperature and develops light grill marks.

I place the pineapple spears on the grill and cook them for 2 to 3 minutes per side until they become lightly caramelized.

I serve the grilled chicken alongside the pineapple and finish everything with freshly sliced green onions.

Servings and Timing

Servings: 4

Prep Time: 10 minutes

Marinating Time: 30 minutes

Cooking Time: 10 minutes

Total Time: 50 minutes

Calories: Approximately 360 kcal per serving

Variations

I sometimes replace the chicken breasts with boneless chicken thighs for an even juicier result.

I like adding a splash of pineapple juice to the marinade for extra tropical sweetness.

I occasionally sprinkle a pinch of red pepper flakes into the marinade for a subtle kick of heat.

I enjoy serving the chicken over coconut rice to create a more island-inspired meal.

I sometimes add grilled bell peppers, zucchini, or red onions alongside the chicken for extra vegetables.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days.

I freeze the cooked chicken for up to 2 months in a freezer-safe container. I prefer freezing the pineapple separately to help preserve its texture.

I reheat the chicken gently in a skillet over medium heat or in a 350°F (175°C) oven until warmed through. I also use the microwave for quick reheating, covering the chicken to help retain moisture.

FAQs

Can I marinate the chicken longer?

I can marinate the chicken for up to 8 hours, which allows the flavors to become even richer without affecting the texture.

Can I use canned pineapple instead of fresh?

I can use canned pineapple rings if fresh pineapple isn't available, although fresh pineapple provides better caramelization and a brighter flavor.

How do I know when the chicken is fully cooked?

I check that the thickest part of the chicken reaches an internal temperature of 165°F (74°C) before serving.

What side dishes pair well with this recipe?

I like serving this dish with steamed rice, coconut rice, grilled vegetables, coleslaw, or a fresh green salad.

Can I cook this without an outdoor grill?

Yes. I can easily prepare this recipe on a grill pan or cast-iron skillet over medium-high heat while still achieving delicious caramelization.

Conclusion

I enjoy making this Grilled Aloha Chicken and Pineapple because it delivers a wonderful combination of smoky, sweet, and savory flavors with very little effort. The flavorful marinade, juicy grilled chicken, and caramelized pineapple create a meal that feels both refreshing and satisfying. Whether I prepare it for a summer barbecue or a quick family dinner, this recipe always brings bright tropical flavor to the table.

📖 Recipe:

Grilled Aloha Chicken and Pineapple

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Author: Cheryl
Total Time: 50 minutes
Yield: 4 servings
Diet: Halal

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Description

Juicy grilled chicken is marinated in a sweet and savory tropical sauce, then served with caramelized fresh pineapple for a bright, flavorful meal. Perfect for weeknight dinners, cookouts, or summer gatherings.

Instructions

Whisk together the ketchup, soy sauce, brown sugar, olive oil, lemon juice, ground ginger, garlic powder, black pepper, and salt until well combined.
Place the chicken in a resealable bag or shallow dish and pour the marinade over it, ensuring all pieces are coated. Refrigerate for 30 minutes.
Preheat a grill or grill pan over medium-high heat.
Grill the marinated chicken for 4 to 5 minutes per side, or until it reaches an internal temperature of 165°F (74°C) and has light grill marks.
Grill the pineapple spears for 2 to 3 minutes per side until lightly caramelized.
Serve the grilled chicken with the pineapple and garnish with sliced green onions.