There’s something magical about the combination of sweet, smoky, and slightly tangy flavors that come together in this Grilled Aloha Chicken and Pineapple dish. The name itself—”Aloha”—instantly transports you to a breezy Hawaiian evening, where the grill is sizzling, and the air is filled with the scent of caramelized pineapple and juicy, marinated chicken.
This dish is a perfect way to bring a tropical twist to your summer cookouts, weeknight dinners, or even a fun backyard luau. The sweet and savory marinade infuses the chicken with incredible depth of flavor, while the grilled pineapple adds a natural, juicy sweetness that balances every bite.
Whether you’re an experienced griller or just starting, this recipe is foolproof and guaranteed to impress. So, fire up your grill and get ready for a taste of the tropics!
Why You’ll Love This Recipe
- Bursting with tropical flavors – The combination of pineapple, soy sauce, and honey creates the perfect balance of sweet and savory.
- Juicy, tender chicken – The marinade keeps the chicken moist and flavorful.
- Easy to make – A simple marinade and a quick grill session make this dish a breeze to prepare.
- Healthy and wholesome – Packed with lean protein and fresh ingredients.
- Perfect for summer grilling – Whether for a family BBQ or a casual weeknight dinner, this dish brings the vacation vibes right to your plate.
Ingredients You’ll Need
For the Chicken Marinade
- 4 boneless, skinless chicken breasts
- ½ cup low-sodium soy sauce
- ¼ cup honey
- ¼ cup pineapple juice
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- ½ teaspoon black pepper
For the Grilled Pineapple
- 1 fresh pineapple, peeled, cored, and sliced into rings
- 1 tablespoon brown sugar
- 1 tablespoon olive oil
Garnishes (Optional)
- Chopped green onions
- Sesame seeds
How to Make Grilled Aloha Chicken and Pineapple
Step 1: Prepare the Marinade
In a medium bowl, whisk together soy sauce, honey, pineapple juice, olive oil, Dijon mustard, minced garlic, ginger, and black pepper. This marinade is the heart of the dish, infusing the chicken with layers of sweet, tangy, and slightly salty flavors.
Place the chicken breasts in a large zip-top bag or shallow dish, then pour the marinade over them. Make sure each piece is well coated, then cover and refrigerate for at least 30 minutes or up to 4 hours for deeper flavor.
Step 2: Prep the Pineapple
While the chicken marinates, prepare the pineapple. Slice it into rings and toss them with brown sugar and olive oil. This helps the pineapple caramelize beautifully on the grill, intensifying its natural sweetness.
Step 3: Grill the Chicken
Preheat your grill to medium-high heat (about 375°F to 400°F). Lightly oil the grates to prevent sticking.
Remove the chicken from the marinade, letting any excess drip off. Place the chicken on the grill and cook for 5-7 minutes per side, or until the internal temperature reaches 165°F. Flip only once to get those gorgeous grill marks!
Step 4: Grill the Pineapple
While the chicken cooks, add the pineapple slices to the grill. Grill for about 2-3 minutes per side, until they develop a golden brown color and slightly charred edges. The heat enhances the pineapple’s natural sugars, making it extra delicious.
Step 5: Assemble and Serve
Once the chicken is fully cooked, remove it from the grill and let it rest for a few minutes. Serve the grilled chicken topped with caramelized pineapple rings and sprinkle with chopped green onions and sesame seeds for an extra pop of flavor.
Pair this dish with rice, a fresh salad, or grilled veggies for a complete tropical feast!
Helpful Tips
- Marinate for maximum flavor – If you have time, let the chicken marinate for at least 4 hours or overnight for the best results.
- Use fresh pineapple – While canned pineapple works in a pinch, fresh pineapple caramelizes much better on the grill.
- Don’t overcook the chicken – Use a meat thermometer to ensure it reaches 165°F, keeping it juicy and tender.
- Grill indoors if needed – No outdoor grill? Use a grill pan on the stovetop for similar results.
- Slice evenly – Cutting the pineapple into even slices ensures they cook uniformly.
Recipe Details
- Prep Time: 40 minutes (includes marinating)
- Cook Time: 15 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian-inspired
- Diet: Gluten-Free
Notes
- You can substitute chicken thighs for a juicier option, but adjust the cooking time accordingly.
- For a spicier kick, add ½ teaspoon red pepper flakes to the marinade.
- Leftover chicken is great for salads, wraps, or meal prep!
Nutritional Information (Per Serving)
- Calories: 320
- Protein: 38g
- Carbohydrates: 25g
- Fat: 8g
- Fiber: 2g
- Sugar: 19g
- Sodium: 850mg
(Nutritional values are approximate and may vary based on ingredients used.)
Frequently Asked Questions
Can I bake the chicken instead of grilling it?
Yes! Preheat your oven to 400°F and bake the chicken for 20-25 minutes, or until it reaches an internal temperature of 165°F. Broil for the last couple of minutes to get a slightly charred effect.
What sides go well with this dish?
This dish pairs well with coconut rice, grilled vegetables, or a fresh tropical salad with mango and avocado.
How long should I marinate the chicken?
For the best flavor, marinate for at least 30 minutes, but if you have time, 4 hours to overnight is ideal.
Can I use canned pineapple?
Yes, but fresh pineapple is recommended for better caramelization and a more natural sweetness. If using canned pineapple rings, pat them dry before grilling.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.
Storage Instructions
- Refrigerate: Store cooked chicken and pineapple separately in airtight containers for up to 3 days.
- Freeze: Freeze marinated (uncooked) chicken for up to 3 months. Thaw overnight in the fridge before grilling.
- Reheat: Warm leftovers in a skillet over medium heat or in the microwave for 1-2 minutes.
Related Recipes
If you loved this Grilled Aloha Chicken and Pineapple, check out these other flavorful dishes:
- Pineapple Chicken and Rice
- Hawaiian Chicken Sheet Pan: A Tropical Escape for Dinner
- Juicy Hawaiian Huli Huli Chicken – Sweet, Smoky, and Irresistible
Conclusion
Grilled Aloha Chicken and Pineapple is the ultimate summer dish that brings bright, tropical flavors to your plate. The juicy, marinated chicken pairs beautifully with the caramelized sweetness of grilled pineapple, making every bite a delightful blend of savory and sweet. Whether you’re hosting a barbecue, meal prepping for the week, or just craving something deliciously different, this recipe is sure to become a favorite.
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Grilled Aloha Chicken and Pineapple
Description
There’s something magical about the combination of sweet, smoky, and slightly tangy flavors that come together in this Grilled Aloha Chicken and Pineapple dish. The name itself—”Aloha”—instantly transports you to a breezy Hawaiian evening, where the grill is sizzling, and the air is filled with the scent of caramelized pineapple and juicy, marinated chicken.
This dish is a perfect way to bring a tropical twist to your summer cookouts, weeknight dinners, or even a fun backyard luau. The sweet and savory marinade infuses the chicken with incredible depth of flavor, while the grilled pineapple adds a natural, juicy sweetness that balances every bite.
Whether you’re an experienced griller or just starting, this recipe is foolproof and guaranteed to impress. So, fire up your grill and get ready for a taste of the tropics!
Ingredients
For the Chicken Marinade
- 4 boneless, skinless chicken breasts
- ½ cup low-sodium soy sauce
- ¼ cup honey
- ¼ cup pineapple juice
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- ½ teaspoon black pepper
For the Grilled Pineapple
- 1 fresh pineapple, peeled, cored, and sliced into rings
- 1 tablespoon brown sugar
- 1 tablespoon olive oil
Garnishes (Optional)
- Chopped green onions
- Sesame seeds
Instructions
In a medium bowl, whisk together soy sauce, honey, pineapple juice, olive oil, Dijon mustard, minced garlic, ginger, and black pepper. This marinade is the heart of the dish, infusing the chicken with layers of sweet, tangy, and slightly salty flavors.
Place the chicken breasts in a large zip-top bag or shallow dish, then pour the marinade over them. Make sure each piece is well coated, then cover and refrigerate for at least 30 minutes or up to 4 hours for deeper flavor.
While the chicken marinates, prepare the pineapple. Slice it into rings and toss them with brown sugar and olive oil. This helps the pineapple caramelize beautifully on the grill, intensifying its natural sweetness.
Preheat your grill to medium-high heat (about 375°F to 400°F). Lightly oil the grates to prevent sticking.
Remove the chicken from the marinade, letting any excess drip off. Place the chicken on the grill and cook for 5-7 minutes per side, or until the internal temperature reaches 165°F. Flip only once to get those gorgeous grill marks!
While the chicken cooks, add the pineapple slices to the grill. Grill for about 2-3 minutes per side, until they develop a golden brown color and slightly charred edges. The heat enhances the pineapple’s natural sugars, making it extra delicious.
Once the chicken is fully cooked, remove it from the grill and let it rest for a few minutes. Serve the grilled chicken topped with caramelized pineapple rings and sprinkle with chopped green onions and sesame seeds for an extra pop of flavor.
Pair this dish with rice, a fresh salad, or grilled veggies for a complete tropical feast!
Notes
- You can substitute chicken thighs for a juicier option, but adjust the cooking time accordingly.
- For a spicier kick, add ½ teaspoon red pepper flakes to the marinade.
- Leftover chicken is great for salads, wraps, or meal prep!