Grilled Aloha Chicken and Pineapple is pure sunshine on a plate! Imagine juicy, marinated chicken kissed by the grill alongside golden pineapple rings, their edges caramelized to perfection. This dish brings together sweet, savory, and just a hint of spice, making every bite a mini vacation for your taste buds. It’s easy enough for weeknights but special enough to steal the show at your next backyard get-together. The best part? Anyone can master it with a handful of everyday ingredients and a few simple steps!
Ingredients You’ll Need
The beauty of Grilled Aloha Chicken and Pineapple lies in its short list of simple, colorful ingredients that each play a key role. Every component does a little heavy lifting—whether it’s bringing bold flavor, irresistible texture, or a pop of tropical color.
- Chicken breasts: Lean, tender, and the perfect blank canvas to soak up all those sweet-savory flavors.
- Low-sodium soy sauce: Adds depth and saltiness without overpowering the tropical vibes.
- Brown sugar: Gives the marinade its mellow sweetness and helps the chicken caramelize beautifully on the grill.
- Pineapple juice: The secret to a juicy, tender result and that signature island flair.
- Rice vinegar: Lends a gentle tang that keeps the flavors balanced and bright.
- Olive oil: Helps the marinade penetrate the chicken and keeps everything moist on the grill.
- Garlic (minced): Adds a savory punch that works its magic in the background.
- Fresh ginger (grated): Brings a fresh, zesty zing that pairs perfectly with pineapple.
- Crushed red pepper flakes (optional): For those who love a whisper of heat, these spark the flavor without overwhelming it.
- Fresh pineapple (peeled, cored, and sliced into rings): Nothing compares to the sweetness of charred fresh pineapple in every bite!
- Chopped green onions and sesame seeds (optional, for garnish): A sprinkle on top adds color, crunch, and a little toasty flavor.
How to Make Grilled Aloha Chicken and Pineapple
Step 1: Make the Marinade
Grab a medium bowl and whisk together the soy sauce, brown sugar, pineapple juice, rice vinegar, olive oil, minced garlic, grated ginger, and red pepper flakes (if you’re feeling a little bold). This lush marinade will work its magic to guarantee every morsel is infused with zesty, tropical flavor.
Step 2: Marinate the Chicken
Place your chicken breasts into a large resealable bag or a shallow dish, then pour the marinade over them. Be sure every piece is well-coated! Cover and refrigerate for at least an hour—overnight is even better. This step is where the aloha happens, so don’t rush it.
Step 3: Heat Up the Grill
Preheat your grill to medium-high heat. Give the grates a quick brush to prevent sticking. That sizzle as the chicken hits the grill is your ticket to caramelized goodness!
Step 4: Grill the Chicken and Pineapple
Remove the chicken from the marinade (let any excess drip off). Grill for 5 to 7 minutes per side, or until the internal temperature reaches 165°F (74°C). While the chicken cooks, pop your pineapple rings onto the grill and cook them for 2 to 3 minutes per side, just until they develop those irresistible grill marks and a caramelized edge.
Step 5: Finish and Serve
Transfer the chicken to a platter and crown each piece with a charred pineapple ring. For added flair, sprinkle with chopped green onions and sesame seeds. If you saved a little marinade to simmer on the side, now’s your moment to drizzle it on and make those flavors sing!
How to Serve Grilled Aloha Chicken and Pineapple
Garnishes
Bring the whole dish to life with a hearty scatter of chopped green onions and a sprinkle of sesame seeds. Not only do they add color and crunch, but they also layer in subtle flavors that mingle perfectly with the grilled pineapple and chicken.
Side Dishes
Grilled Aloha Chicken and Pineapple begs to be paired with simple, summery sides. Coconut rice soaks up all those tangy juices (dreamy!), while a bright cabbage slaw brings crunch and color. Even a pile of mixed greens with a citrusy dressing would feel right at home here.
Creative Ways to Present
Lean into the tropical theme by serving the chicken and pineapple over a bed of jasmine rice in a pineapple boat—just use half the scooped-out pineapple! Skewer leftovers for island-inspired kebabs, or slice the chicken and toss it into a vibrant grain bowl for lunch the next day.
Make Ahead and Storage
Storing Leftovers
Any remaining Grilled Aloha Chicken and Pineapple can be packed into airtight containers and kept in the fridge for up to 3 days. Store the chicken and pineapple separately for best results—this keeps the pineapple from making the chicken too soft.
Freezing
Freeze the cooled chicken in a freezer-safe bag or container for up to 2 months. For the best texture, freeze the pineapple separately or skip freezing it, as it can become a little watery once thawed.
Reheating
To reheat, warm the chicken gently in the microwave or on the stovetop with a splash of water or leftover marinade. Pineapple can be reheated briefly in a skillet or served cold, depending on your mood!
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs stay extra juicy on the grill and soak up the marinade just as beautifully. You may need to add a few extra minutes to the grill time, depending on their size.
How do I make this gluten-free?
Easy fix: just use a certified gluten-free soy sauce or tamari. All the other ingredients are naturally gluten-free, so you’re good to go.
Do I have to use fresh pineapple?
Fresh pineapple delivers the best results, especially on the grill. But in a pinch, canned pineapple rings (packed in juice, not syrup) will work. Just pat them very dry before grilling to help caramelize.
What if I don’t have a grill?
No problem! Use a grill pan on your stovetop or broil the chicken and pineapple in the oven. You’ll still get plenty of char and loads of great flavor.
Can I double the marinade for extra sauce?
Yes! Just remember to keep some reserved before adding the raw chicken. Simmer it on the stove to reduce and use as a glossy drizzle over your finished Grilled Aloha Chicken and Pineapple.
Final Thoughts
This recipe will put a little sunshine in your week, no matter what the weather is like outside. Give Grilled Aloha Chicken and Pineapple a try—once you taste the sweet, smoky, and tangy flavors, it might just become a new favorite at your table!
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Grilled Aloha Chicken and Pineapple Recipe
- Prep Time: 10 minutes (plus marinating time)
- Cook Time: 15 minutes
- Total Time: 25 minutes (plus marinating time)
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
- Diet: Non-Vegetarian
Description
This Grilled Aloha Chicken and Pineapple recipe combines the flavors of sweet pineapple and savory chicken marinated in a blend of soy sauce, brown sugar, and fresh ginger. Grilled to perfection, this Hawaiian-inspired dish is perfect for a summer barbecue or a taste of the tropics any time of year.
Ingredients
For the Marinade:
- 1/2 cup low-sodium soy sauce
- 1/3 cup brown sugar
- 1/4 cup pineapple juice
- 2 tablespoons rice vinegar
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon crushed red pepper flakes (optional)
For the Chicken and Grilling:
- 4 boneless, skinless chicken breasts
- 1 fresh pineapple, peeled, cored, and sliced into rings
- Chopped green onions and sesame seeds for garnish (optional)
Instructions
- Marinate the Chicken: In a medium bowl, whisk together soy sauce, brown sugar, pineapple juice, rice vinegar, olive oil, garlic, ginger, and red pepper flakes if using. Pour marinade over chicken in a bag or dish, refrigerate for at least 1 hour.
- Grill the Chicken: Preheat grill to medium-high heat. Grill chicken for 5–7 minutes per side or until internal temperature reaches 165°F (74°C).
- Grill the Pineapple: Grill pineapple rings for 2–3 minutes per side until lightly charred.
- Serve: Top grilled chicken with pineapple rings, garnish with green onions and sesame seeds if desired.
Notes
- For extra flavor, reserve some marinade before adding raw chicken, reduce it on stovetop for a drizzle.
- Pair with coconut rice or cabbage slaw.
Nutrition
- Serving Size: 1 chicken breast with pineapple
- Calories: 380
- Sugar: 17g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 110mg
