Aloha Grilled Pineapple Chicken
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
10 mins
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Marinating Time
30 mins
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Total Time
50 mins
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Servings
4
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Calories
479 kcal
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Course
Lunch
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Cuisine
International
Aloha Grilled Pineapple Chicken
Description
The Aloha Grilled Pineapple Chicken recipe features thinly sliced, boneless chicken breasts marinated in a mixture of ketchup, soy sauce, brown sugar, olive oil, lemon juice, ground ginger, salt, and black pepper. This marinade adds a sweet and tangy glaze that complements the natural sweetness of fresh pineapple spears grilled alongside the chicken. The chicken is grilled over medium-high heat until cooked through, while rotating the pineapple to ensure even caramelization and safety after being dipped in the marinade.
The combination offers a harmonious mix of savory, sweet, and slightly acidic flavors with tender chicken and caramelized fruit. The grilling method imparts subtle smokiness and caramelized textures. A garnish of sliced green onion adds a mild, fresh bite to the finished dish.
This chicken pairs well with simple side dishes such as steamed rice or fresh salads to balance the rich marinade and fruit notes. It works nicely for summer barbecues or weeknight dinners when you desire a flavorful grilled meal with tropical flair.
Airtight storage of the cooked chicken and pineapple in the refrigerator keeps them fresh up to five days, supporting convenient leftovers. The marinade step can be done overnight for deeper flavor.
Ingredients
- 1 ½ pounds chicken breast I had 4 breasts, thin-sliced, boneless, skinless
- ½ cup ketchup
- ¼ cup soy sauce reduced sodium
- ¼ cup light brown sugar packed
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon ground ginger
- 1 teaspoon kosher salt
- 1 teaspoon black pepper freshly ground
- 1 pineapple cleaned, cored, and sliced into about 8 one-inch wide long spears, fresh
- green onion optional for garnishing, thinly sliced
Instructions
- To a large zip-top plastic bag, add all ingredients except the pineapple and green onions, seal, and smoosh around to evenly coat chicken. Place bag in fridge for at least 30 minutes, or overnight, to marinate.
- Lightly oil grill grates and preheat grill to medium-high heat.
- Add the chicken, place chicken on grill, and dunk the pineapple spears into the bag with the marinade, and place them on the grill. Discard the bag with the marinade.
- Grill the chicken for about 5 minutes on the first side with lid closed, flip, and cook for about 4 to 5 minutes on the second side with lid closed, or until chicken is cooked through and as done as desired. The pineapple can be rotated every 2 to 3 minutes, making that all sides touch the grill grates at some point during the cooking process (ensures that you kill the bacteria associated with the raw chicken marinade).
- Optionally garnish the chicken with green onions and serve immediately.
Notes
- Marinate the chicken for at least 30 minutes or overnight to enhance flavor and tenderness.
- When grilling the pineapple, turning every 2 to 3 minutes helps achieve even caramelization and kills any bacteria from the marinade.
- Store leftover cooked chicken and pineapple in an airtight container in the refrigerator for up to 5 days.
- If green onions are desired as garnish, slice thinly just before serving for best freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 479 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 479kcal | 24% |
| Carbohydrates | 27g | 9% |
| Protein | 55g | 110% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 12g | 71% |
| Cholesterol | 145mg | 48% |
| Sodium | 1507mg | 63% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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