Grilled Aloha Chicken and Pineapple Recipe

Grilled Aloha Chicken and Pineapple is the perfect combination of sweet, savory, and smoky flavors.

This dish features juicy, marinated chicken infused with tropical flavors and grilled pineapple that caramelizes beautifully over an open flame.

The balance of tangy pineapple juice, soy sauce, garlic, and a touch of sweetness makes this a crowd-pleasing meal for any occasion.

Whether you’re hosting a backyard barbecue, preparing a quick weeknight dinner, or looking for a meal prep option, this recipe is simple, delicious, and packed with bold flavors.

Ingredients for Grilled Aloha Chicken and Pineapple

For the Chicken and Marinade:

• 4 boneless, skinless chicken breasts (or thighs)
• ½ cup pineapple juice
• ¼ cup soy sauce or teriyaki sauce
• 2 tablespoons brown sugar or honey
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1 tablespoon lime juice
• 1 teaspoon sesame oil
• ½ teaspoon black pepper
• ½ teaspoon red pepper flakes (optional for heat)

For the Pineapple:

• 1 fresh pineapple, sliced into rings or spears
• 1 tablespoon honey (optional, for extra caramelization)
• 1 tablespoon lime juice

How to Make Grilled Aloha Chicken and Pineapple

Step 1: Prepare the Marinade

In a bowl, whisk together pineapple juice, soy sauce, brown sugar, garlic, ginger, lime juice, sesame oil, black pepper, and red pepper flakes. Place the chicken in a resealable plastic bag or a shallow dish and pour the marinade over it. Ensure the chicken is fully coated, then cover and refrigerate for at least 30 minutes or up to 12 hours for maximum flavor.

Step 2: Prepare the Grill

Preheat your grill to medium-high heat (about 375-400°F). Lightly oil the grates to prevent sticking. If using a charcoal grill, ensure the coals are evenly distributed for consistent cooking.

Step 3: Grill the Chicken

Remove the chicken from the marinade and let any excess drip off. Place the chicken on the grill and cook for about 6-8 minutes per side, or until the internal temperature reaches 165°F. Baste with extra marinade while cooking to enhance the flavor.

Step 4: Grill the Pineapple

While the chicken is grilling, brush the pineapple slices with honey and lime juice. Place them on the grill and cook for 2-3 minutes per side until they develop grill marks and a slightly caramelized texture.

Serving Suggestions & Side Dishes

Grilled Aloha Chicken and Pineapple pairs well with a variety of sides that complement its tropical flavors. Some great options include:

• Coconut Rice A light and fragrant side that balances the savory chicken
• Hawaiian Fried Rice A flavorful rice dish with vegetables and a hint of sweetness
• Grilled Vegetables Bell peppers, onions, and zucchini add a smoky depth
• Tropical Slaw A crunchy, refreshing contrast with a citrus dressing
• Hawaiian Sweet Rolls Soft, slightly sweet rolls perfect for soaking up the sauce

For an alternative presentation, serve the chicken and pineapple in a sandwich, taco, or wrap with coleslaw and a drizzle of spicy mayo.

Tips for the Best Grilled Aloha Chicken

• Use Fresh Pineapple Fresh pineapple has the best texture and natural sweetness compared to canned varieties.
• Marinate Overnight If possible, let the chicken marinate overnight to absorb maximum flavor.
• Don’t Overcook the Chicken Use a meat thermometer to ensure it reaches 165°F without drying out.
• Let the Chicken Rest Allow the chicken to rest for 5 minutes before slicing to retain its juices.
• Grill at Medium-High Heat This prevents burning while ensuring a nice char.

Recipe FAQ’s

Can I Make This Without a Grill?

Yes! You can cook the chicken on a stovetop grill pan or bake it in the oven at 400°F for 20-25 minutes. The pineapple can be broiled for a similar caramelized effect.

Can I Use Canned Pineapple?

While fresh pineapple is recommended, canned pineapple rings can be used. Make sure to drain them well and pat them dry before grilling to prevent excess moisture.

Can I Make This Ahead of Time?

Yes! Marinate the chicken overnight and store in the fridge until ready to grill. Leftovers can be stored in an airtight container for up to 3 days.