If you’ve ever wondered how to get that restaurant-style grilled chicken—juicy, flavorful, and with those perfect char marks—this Hawaiian Grilled Chicken and Pineapple recipe is a great place to start. The key technique here is marinating. It’s not just about soaking the chicken in sauce; it’s about letting the flavors penetrate and tenderize the meat, so every bite is balanced and satisfying. I used to rush this step, thinking 10 minutes would do the trick, but after a few bland results, I realized that even 30 minutes makes a noticeable difference. If you can, let it go overnight for maximum flavor. The marinade here combines soy sauce, ketchup, brown sugar, ginger, and lemon juice, which works double duty: it seasons the chicken and helps it caramelize beautifully on the grill.
Grilling pineapple alongside the chicken is another simple but effective move. The natural sugars in the pineapple caramelize quickly, so you get those classic grill marks and a sweet, slightly smoky flavor that pairs well with the savory chicken. If you’re new to grilling fruit, don’t worry—it’s straightforward. Just make sure your grill is hot and clean, and turn the pineapple every couple of minutes so it doesn’t burn. I like to dip the pineapple spears in the leftover marinade before grilling for extra flavor, but always discard any remaining marinade after that for food safety.
This recipe is a go-to for casual gatherings because it’s easy to prep ahead and looks impressive on the table. You can marinate the chicken the night before, slice the pineapple in advance, and then just fire up the grill when guests arrive. It’s a reliable way to bring people together without a lot of fuss. If you’re nervous about grilling, just remember: keep the heat at medium-high, oil the grates, and don’t move the chicken around too much. Let it sear, then flip once. That’s it. Mastering these basics will give you confidence for all kinds of grilled dishes down the line.
Hawaiian Grilled Chicken And Pineapple
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Inside This Recipe
- ½ cup ketchup
- 1 teaspoon kosher salt
- ¼ cup packed light brown sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon ground ginger
- 3 tablespoons olive oil
- 1½ pounds boneless, skinless chicken breasts, thinly sliced (about 4 pieces)
- 1 teaspoon freshly ground black pepper
- ¼ cup reduced sodium soy sauce
- 1 fresh pineapple, peeled, cored, and cut into about 8 long spears, each about 1 inch wide
- Thinly sliced green onions (optional for topping)
How to Make It Happen
- In a large resealable plastic bag, combine ketchup, soy sauce, brown sugar, olive oil, lemon juice, ground ginger, salt, and black pepper. Add the sliced chicken, seal the bag, and gently massage to coat all the pieces evenly. Place in the refrigerator to marinate for at least 30 minutes, or up to overnight for deeper flavor. Don’t skip this step—marinating is what keeps the chicken juicy and flavorful.
- When you’re ready to cook, brush your grill grates lightly with oil and preheat the grill to medium-high. This prevents sticking and helps you get clear grill marks.
- Remove the chicken from the marinade and place it on the grill. Dip the pineapple spears into the leftover marinade, then add them to the grill as well. Discard any remaining marinade after this step for food safety.
- Grill the chicken, covered, for about 5 minutes on the first side. Flip and cook for another 4 to 5 minutes, or until the chicken is fully cooked and juices run clear. Turn the pineapple every couple of minutes so each side gets some char and grill lines. The pineapple should be heated through and lightly caramelized.
- Serve the chicken hot, topped with sliced green onions if you like. Arrange the grilled pineapple alongside for a colorful, crowd-pleasing platter.
Minimalist Ingredient Substitutions
If you’re missing something, don’t stress. You can swap fresh lemon juice with lime juice or even a splash of apple cider vinegar for acidity. If you don’t have ground ginger, try a small amount of grated fresh ginger or leave it out for a milder flavor. Boneless chicken thighs work just as well as breasts and tend to stay juicy. For a lower-sugar option, reduce the brown sugar or use honey instead. Soy sauce can be replaced with tamari or coconut aminos for a gluten-free version.
Plating Ideas for Elegant Simplicity
For a clean, inviting look, arrange the grilled chicken pieces on a large platter and fan the pineapple spears around the edges. Sprinkle thinly sliced green onions on top for a fresh finish. If you want to add a pop of color, scatter a few extra lemon or lime wedges on the side. Keep the presentation simple—let the grill marks and vibrant pineapple stand out. Serving family-style encourages sharing and makes the meal feel welcoming.
How to Store with Zero Waste in Mind
Store any leftover chicken and pineapple in separate airtight containers in the fridge for up to 3 days. The chicken can be sliced and added to salads or wraps the next day. Grilled pineapple is great chopped into yogurt or oatmeal. If you have extra marinade (before it touches raw chicken), freeze it for next time. Avoid tossing scraps—pineapple cores can be simmered in water for a refreshing drink base.
Cooking Tips to Let Core Flavors Shine
Don’t over-marinate the chicken—overnight is great, but more than 24 hours can make the texture mushy. When grilling, resist the urge to press down on the chicken; this squeezes out juices. Use medium-high heat for a good sear without burning the sugars in the marinade. Turn the pineapple just as it starts to caramelize—look for golden grill marks, not blackened spots. Let the chicken rest a few minutes before slicing to keep it juicy.
Minimalist Seasonal Twists
In winter, swap pineapple for thick slices of orange or apple for a different grilled fruit experience. In spring, add a handful of fresh herbs like cilantro or mint as garnish. For a fall version, try a dash of ground cinnamon in the marinade. If you want a little heat, add a pinch of chili flakes or a splash of hot sauce. The base recipe is flexible, so use what’s in season and on hand.
Curious About This Recipe? Read On
Can I make this recipe without a grill?
Yes, you can use a grill pan or even a broiler if you don’t have an outdoor grill. Preheat your grill pan over medium-high heat and follow the same instructions for cooking times. For the broiler, place the chicken and pineapple on a foil-lined baking sheet and broil, turning once, until you see caramelization and the chicken is cooked through. Watch closely to avoid burning.
Why do I need to discard the leftover marinade?
Once raw chicken has been in the marinade, it’s not safe to use that liquid as a sauce or dip unless you boil it for several minutes to kill bacteria. For this recipe, you only use the leftover marinade to coat the pineapple before grilling, then discard any remaining. This step is critical for food safety.
How do I know when the chicken is fully cooked?
The safest way is to use a meat thermometer. Chicken is done when it reaches an internal temperature of 165°F (74°C). If you don’t have a thermometer, cut into the thickest part—there should be no pink and the juices should run clear. Don’t overcook, or the chicken will dry out.
Can I prep the chicken and pineapple ahead of time?
Absolutely. You can marinate the chicken up to a day ahead and keep it refrigerated. Pineapple can be peeled, cored, and sliced in advance. Store them separately and assemble on the grill when ready to cook. This makes entertaining much easier and keeps things stress-free.
What’s the best way to cut a pineapple into spears?
After peeling and coring the pineapple, cut it in half lengthwise, then into quarters, and finally into eighths. Trim off any tough core from each spear. Aim for spears about 1 inch wide so they hold up well on the grill and are easy to turn. Uniform size helps them cook evenly.
Can I use canned pineapple instead of fresh?
Fresh pineapple gives the best texture and flavor, but in a pinch, you can use canned pineapple rings. Pat them dry before grilling to avoid excess moisture. They’ll caramelize faster, so keep an eye on them and turn as soon as you see grill marks. Don’t use crushed pineapple—it won’t hold up on the grill.
Hawaiian Grilled Chicken And Pineapple
Equipment
- Grill
Ingredients
For the Chicken Marinade:
- 1/2 cup ketchup
- 1 teaspoon kosher salt
- 1/4 cup packed light brown sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon ground ginger
- 3 tablespoons olive oil
- 1 1/2 pounds boneless, skinless chicken breasts, thinly sliced (about 4 pieces)
- 1 teaspoon freshly ground black pepper
- 1/4 cup reduced sodium soy sauce
For the Pineapple and Garnish:
- 1 fresh pineapple, peeled, cored, and cut into about 8 spears (about 1 inch wide)
- thinly sliced green onions (optional for topping)
Instructions
For Chicken:
- In a large resealable bag, mix the ketchup, soy sauce, brown sugar, olive oil, lemon juice, ground ginger, salt, and black pepper. Add the chicken slices, seal the bag, and gently massage it to coat well. Refrigerate for at least 30 minutes, or overnight for enhanced flavor.
For Grilling:
- Lightly oil the grill grates and preheat to medium-high heat. This step will help avoid sticking and achieve those classic grill marks.
- Transfer the marinated chicken to the grill, dipping the pineapple spears into the leftover marinade from the bag before placing them on the grill as well. Discard any surplus marinade to ensure safety.
- Grill the chicken covered for approximately 5 minutes on one side, then flip and cook for another 4 to 5 minutes until it reaches a juicy perfection. Rotate the pineapple every few minutes for even charring and to ensure it's warmed through.
- Present the chicken warm, garnished with sliced green onions if desired, for an added fresh touch. Enjoy your tropical culinary experience!
