If you’re looking to transform your next backyard meal into a tropical getaway, Grilled Aloha Chicken and Pineapple is your golden ticket. This recipe brings together juicy, marinated chicken and caramelized pineapple, delivering sweet, savory, and gently smoky flavors in every bite. Whether you‘re serving it up as a weeknight dinner or dazzling your friends at a summer barbecue, Grilled Aloha Chicken and Pineapple is a surefire hit that’s as easy as it is unforgettable.
Ingredients You’ll Need
What I love most about this recipe is how each ingredient, no matter how simple, brings something special to the party: vibrant color, bold taste, or irresistible aroma. With just a handful of essentials, you’ll be layering big flavors and playful textures everyone will remember. Here’s what you’ll need for Grilled Aloha Chicken and Pineapple:
- Chicken breasts: Choose boneless, skinless breasts for quick, even grilling and a lean, protein-packed main.
- Pineapple juice: This is the marinade’s star, infusing your chicken with tropical sweetness and tenderizing it beautifully.
- Soy sauce: Adds savory depth and brings out the full, umami flavor of the chicken.
- Brown sugar: A touch of sweetness balances the savoriness and helps caramelize the pineapple and chicken on the grill.
- Rice vinegar: Offers gentle tang and brightness to cut through the sweetness.
- Sesame oil: Gives the marinade its silky finish and a hint of nutty richness.
- Garlic: Fresh garlic builds a flavor base with just the right amount of kick.
- Fresh ginger: Brings a touch of zesty warmth and that classic island flair.
- Cornstarch and water: Mix these to thicken your sauce, if you want that luscious finish to drizzle over the top.
- Fresh pineapple: Peel, core, and slice your pineapple — grilling brings out its natural sugars for a golden, juicy treat.
- Green onions and sesame seeds: These final garnishes add a burst of fresh color, crunch, and a little wow factor on the plate.
How to Make Grilled Aloha Chicken and Pineapple
Step 1: Whisk Up the Marinade
Start by combining the pineapple juice, soy sauce, brown sugar, rice vinegar, sesame oil, garlic, and ginger in a mixing bowl. Give it a good whisk until the sugar dissolves and everything looks smooth and glossy. Trust me, the aroma alone will transport you to a breezy Hawaiian lanai!
Step 2: Marinate the Chicken
Before you add your chicken, set aside about half a cup of the marinade if you’d like to make a sauce later. Then, place the chicken breasts in a zip-top bag or shallow dish, pour the rest of the marinade over, and turn them so everything’s coated. Pop it in the fridge for at least an hour (letting it go overnight will make the flavors even deeper and juicier).
Step 3: Get That Grill Sizzling
When you’re ready, preheat your grill or grill pan to medium-high. Take a moment to lightly oil the grates so the chicken lifts off easily. Shake any extra marinade off the chicken (but don’t toss the reserved bit for the sauce) and place your chicken on the hot grill. Grill each side for 5 to 7 minutes until you see those glorious char marks and the internal temp reaches 165°F.
Step 4: Grill the Pineapple Rings
During the last few minutes of grilling your chicken, add pineapple rings right onto the grill. Let them sizzle for 2 to 3 minutes per side, just enough to get beautiful grill marks and caramelize the sugars for the ultimate sweet-tangy finish.
Step 5: Make the Sauce (Optional But Delicious!)
If you saved some marinade, pour it into a small saucepan and bring it to a simmer over medium heat. Whisk together cornstarch and water into a slurry, add it in, and let everything bubble for another 2 to 3 minutes until you have a glossy, pourable sauce.
Step 6: Serve and Savor
Now, layer the grilled chicken and pineapple on a platter. Drizzle with your thickened sauce if you made it, and sprinkle the whole thing with chopped green onions and sesame seeds. Each plate of Grilled Aloha Chicken and Pineapple looks like pure sunshine—get ready for applause!
How to Serve Grilled Aloha Chicken and Pineapple
Garnishes
Sprinkle a generous handful of freshly sliced green onions and toasted sesame seeds right before serving. This gives your Grilled Aloha Chicken and Pineapple a crisp bite, a nutty aroma, and a restaurant-worthy finish that absolutely pops on the plate.
Side Dishes
This dish is irresistible alongside coconut rice, which echoes the tropical theme, or fluffy jasmine rice if you prefer a milder backdrop. Try it with grilled peppers, snap peas, or a crunchy green salad for a vibrant, healthy spread that feels every bit as festive as the main course!
Creative Ways to Present
For fun, you can slice the chicken and pineapple into chunks and thread them onto skewers for playful, crowd-friendly kebabs. Or serve atop individual rice bowls with a scatter of bright veggies. However you plate it, Grilled Aloha Chicken and Pineapple always feels like a celebration.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (lucky you!), tuck cooled chicken and pineapple into an airtight container and refrigerate. They’ll stay fresh for up to 3 days, making for some seriously enviable lunches.
Freezing
Grilled Aloha Chicken and Pineapple can be frozen as well—just make sure the chicken is completely cool, then wrap tightly and store for up to two months. Store the pineapple separately for best texture. Thaw overnight in the fridge when you’re ready for another taste of paradise.
Reheating
To reheat, arrange chicken and pineapple on a baking tray, cover loosely with foil, and warm in a 325°F oven until heated through. For a quick lunch, a few minutes in the microwave works too—just don’t overdo it, as you want to keep both juicy and tender.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Thighs offer rich, juicy flavor and grill beautifully. Just adjust the cook time as needed, since thighs are often a bit thicker than breasts.
Is it possible to make this recipe without an outdoor grill?
Definitely. A stovetop grill pan works wonders, as does a broiler in a pinch. You can even use an indoor electric grill—just aim for those classic grill marks for the full Aloha vibe.
Can I prepare Grilled Aloha Chicken and Pineapple ahead of time?
Yes, you can marinate the chicken overnight, grill everything a day ahead, and simply reheat before serving. Just wait to add garnishes and sauce until the last moment for the freshest flavor.
What if I don’t have fresh pineapple?
No worries! Canned pineapple rings can step in—just drain them well and pat dry before grilling. The sugars will still caramelize beautifully, and your Grilled Aloha Chicken and Pineapple will be just as delicious.
How spicy is this dish?
This recipe is all about bold, sweet-savory flavors with just a hint of ginger warmth, but not actual heat. If you like some spice, toss a pinch of chili flakes or sriracha into the marinade before grilling.
Final Thoughts
There’s something magical about the sweet and savory flavors in Grilled Aloha Chicken and Pineapple. It’s the kind of meal that brings people together—easy to make, full of sunshine, and always a crowd-pleaser. Give it a try and let your table transport you straight to the islands!
Print
Grilled Aloha Chicken and Pineapple Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian-Inspired
- Diet: Non-Vegetarian
Description
This Grilled Aloha Chicken and Pineapple recipe brings a taste of the tropics to your plate with juicy grilled chicken breasts marinated in a sweet and savory blend of pineapple juice, soy sauce, and brown sugar, served alongside charred pineapple rings for a delightful Hawaiian-inspired meal.
Ingredients
Marinade:
- 1 cup pineapple juice
- ½ cup soy sauce
- ¼ cup brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic (minced)
- 1 teaspoon grated fresh ginger
Additional:
- 4 boneless skinless chicken breasts
- 1 tablespoon cornstarch + 2 tablespoons water (for thickening, optional)
- 1 fresh pineapple (peeled, cored, and cut into rings)
- Chopped green onions and sesame seeds for garnish
Instructions
- Prepare Marinade: In a medium bowl, whisk together pineapple juice, soy sauce, brown sugar, rice vinegar, sesame oil, garlic, and ginger. Reserve ½ cup for sauce.
- Marinate Chicken: Place chicken in marinade, refrigerate for at least 1 hour.
- Grill Chicken: Grill chicken for 5–7 minutes per side until fully cooked.
- Grill Pineapple: Grill pineapple rings for 2–3 minutes per side.
- Make Sauce: Simmer reserved marinade, thicken with cornstarch slurry.
- Serve: Plate chicken with pineapple, drizzle with sauce, garnish with onions and sesame seeds.
Notes
- This dish pairs well with coconut rice, grilled veggies, or a fresh green salad.
- Consider making kebabs by cutting chicken and pineapple into chunks.
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