Grilled Aloha Chicken and Pineapple for Your Perfect Summer Feast

Enjoy a taste of tropical paradise with Grilled Aloha Chicken and Pineapple, a quick, healthy, and crowd-pleasing dish.

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Prep Time 30

Cook Time 10

Marinating Time 30

Total Time 1 10

Servings: 4 servings

Course: Chicken

Cuisine: Hawaiian

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken Marinade

1 pound thin-sliced boneless skinless chicken breasts The main protein source, perfect for quick grilling to ensure tenderness.
1/4 cup ketchup Adds sweetness and moisture to the marinade; substitute with barbecue sauce for a different flavor.
1/4 cup reduced sodium soy sauce Provides umami and saltiness; use tamari for a gluten-free option.
2 tablespoons light brown sugar Balances the saltiness of the soy sauce; substitute with coconut sugar for a healthier alternative.
2 tablespoons olive oil Helps blend marinade ingredients and provides moisture; can use canola oil if needed.
1 tablespoon lemon juice Adds acidity to tenderize meat and enhance flavors; substitute with lime juice for a different citrus profile.
1 teaspoon ground ginger Adds warmth and spice to the marinade; swap in fresh ginger for a more vibrant flavor.
1 teaspoon kosher salt Enhances overall flavors; sea salt can be used as a substitute.
1/2 teaspoon freshly ground black pepper Adds mild heat and flavor; use white pepper for a different taste.

For the Grilling

1 medium fresh pineapple Key ingredient for grilling, adds sweetness; fresh is preferred, but canned pineapple in juice can substitute.
3 stalks thinly sliced green onions Optional garnish that adds lovely color and a mild onion flavor.

Equipment

Grill
zip-top bag
meat thermometer

Method

Step-by-Step Instructions for Grilled Aloha Chicken and Pineapple

In a large zip-top bag, combine thin-sliced boneless, skinless chicken breasts with ketchup, reduced sodium soy sauce, light brown sugar, olive oil, lemon juice, ground ginger, kosher salt, and freshly ground black pepper. Seal the bag tightly and shake well to ensure every piece is coated. Allow the chicken to marinate in the refrigerator for at least 30 minutes; overnight is best for maximum flavor infusion.
While the chicken marinates, preheat your grill by heating it to medium-high, around 400°F (200°C). Lightly oil the grill grates to prevent sticking and ensure an even sear on your chicken and pineapple.
Once the grill is heated, place the marinated chicken breasts directly on the grill. Simultaneously, add fresh pineapple spears to the grill. Grill the chicken for about 5 minutes on each side, until the internal temperature reaches 165°F (75°C). Rotate the pineapple every 2-3 minutes.
Use a meat thermometer to ensure the chicken reaches the safe internal temperature of 165°F (75°C). Once done, carefully remove both the chicken and grilled pineapple from the grill and let them rest for a few minutes before slicing.
To serve, slice the grilled chicken into strips and arrange it on a platter. Top with the caramelized pineapple for a vibrant display. Optionally, sprinkle thinly sliced green onions for color and flavor.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 30gProtein: 28gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 600mgPotassium: 500mgFiber: 2gSugar: 8gVitamin A: 500IUVitamin C: 25mgCalcium: 25mgIron: 1mg

Notes

Aim for marinating the chicken overnight for maximum flavor. Serve with fresh sides like jasmine rice or a crisp salad to elevate your summer meal.

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