Grilled Aloha Chicken and Pineapple

Why You’ll Love This Recipe
Grilled Aloha Chicken and Pineapple is a tropical-inspired dish bursting with sweet and savory flavors. Juicy grilled chicken breasts are marinated in a tangy, Hawaiian-style sauce and paired with caramelized pineapple slices for a perfect summer meal. It’s a vibrant, flavorful recipe ideal for backyard BBQs, weeknight dinners, or meal prepping.

ingredients

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

boneless skinless chicken breastspineapple slices (fresh or canned)soy saucebrown sugargarlic (minced)ginger (freshly grated or ground)rice vinegarpineapple juiceolive oilsaltblack peppergreen onions (optional, for garnish)

directions

In a bowl, whisk together soy sauce, brown sugar, minced garlic, ginger, rice vinegar, pineapple juice, olive oil, salt, and pepper.

Place the chicken breasts in a zip-top bag or shallow dish and pour the marinade over them. Seal and refrigerate for at least 2 hours or overnight for best flavor.

Preheat your grill to medium-high heat and lightly oil the grates.

Remove chicken from the marinade and grill for 6–7 minutes per side, or until the internal temperature reaches 165°F (74°C).

While the chicken cooks, grill the pineapple slices for 2–3 minutes on each side until caramelized and slightly charred.

Serve the grilled chicken with pineapple slices on top or on the side.

Garnish with chopped green onions if desired.

Servings and timing

This recipe serves 4 people.
Preparation time: 10 minutes
Marinating time: 2 hours (or overnight)
Grilling time: 15 minutes
Total time: 2 hours 25 minutes (including marination)

Variations

Use chicken thighs instead of breasts for extra juiciness.
Add red bell peppers or red onion slices to the grill for more color and flavor.
Serve over rice or in a sandwich bun for a Hawaiian-style chicken sandwich.
Spice it up with a pinch of red pepper flakes in the marinade.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 4 days.
To reheat, warm in a microwave or skillet over medium heat until heated through.
Grilled pineapple can be reheated or served cold—it’s delicious either way.
Chicken can also be frozen for up to 2 months—thaw in the fridge before reheating.

FAQs

Can I use canned pineapple?
Yes, canned pineapple works well—just drain it first before grilling.

How long should I marinate the chicken?
At least 2 hours, but overnight gives the best flavor.

Can I cook this indoors?
Yes, use a grill pan or skillet if you don’t have access to an outdoor grill.

Is this dish spicy?
No, it’s sweet and savory, but you can add spice if you like.

Can I use bottled teriyaki sauce instead of making the marinade?
You can substitute it, but homemade gives better freshness and control over flavor.

Is this recipe gluten-free?
Use tamari or a certified gluten-free soy sauce to make it gluten-free.

What side dishes go well with Aloha Chicken?
Steamed rice, coconut rice, grilled vegetables, or a fresh green salad pair wonderfully.

Can I meal prep this recipe?
Yes, it holds up well for several days and is great for meal prep.

Can I bake instead of grill?
Yes, bake at 400°F (200°C) for about 25 minutes, flipping halfway through.

Do I need to baste the chicken with the marinade while grilling?
No, discard the used marinade. For basting, reserve a small amount before marinating.

Conclusion

Grilled Aloha Chicken and Pineapple is a sunny, tropical dish that’s as easy to make as it is to enjoy. With its balance of sweetness from pineapple and umami from the soy-based marinade, it’s a guaranteed crowd-pleaser. Whether you’re grilling outdoors or cooking indoors, this recipe brings a taste of the islands to your table.

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