Hawaiian Grilled Chicken and Pineapple is a tropical, flavor-packed sensation that’s perfect for any summer gathering or family dinner. This dish features juicy, marinated chicken breasts grilled alongside sweet, caramelized pineapple, creating a delicious contrast of savory and sweet in every bite. Ready in just 50 minutes, including marinating time, it’s quick, wholesome, and satisfying. Plus, the vibrant presentation—with bright green onions and golden pineapple—makes for a festive appearance on the table. Whether you’re grilling on the patio or using an indoor grill pan, this recipe brings effortless island-style vibes to your home kitchen.
Why You’ll Crave This Hawaiian Grilled Chicken and Pineapple
- Bold, Balanced Flavor: A savory-sweet marinade of soy sauce, ketchup, brown sugar, and ginger injects bold umami and subtle sweetness into the chicken.
- Tropical Fun: Grilling pineapple alongside the chicken adds juicy, caramel notes and boosts the overall flavor profile.
- Quick & Convenient: With a brief 30-minute marinade and only 10 minutes of cooking time, this recipe is easy enough for weeknight dinners yet fancy enough for guests.
- Simple & Customizable: Basic pantry ingredients and optional garnishes like green onions let you make it your own. Vegetarian? Swap plant-based chicken and you’ve got a crowd-pleasing tropical meal.
Ingredients
(Rewritten for clarity and flow)
- 1½ pounds thin-sliced boneless, skinless chicken breasts (about 4 breasts)
- ½ cup ketchup
- ¼ cup reduced-sodium soy sauce
- ¼ cup packed light brown sugar
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon ground ginger
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 fresh pineapple, cored and cut into approximately eight 1-inch-thick spears
- Optional garnish: thinly sliced green onions
Step-by-Step: How to Make Hawaiian Grilled Chicken and Pineapple
- Marinate the Chicken
- In a large resealable plastic bag, combine ketchup, soy sauce, brown sugar, olive oil, lemon juice, ginger, salt, and pepper.
- Add chicken breasts, seal, and gently massage the bag so marinade coats every piece.
- Marinate for at least 30 minutes, or for deeper flavor, leave it overnight in the fridge.
- Prep the Grill
- Preheat your outdoor gas grill or indoor grill pan to medium-high heat.
- Lightly brush grill grates or pan with oil to prevent sticking.
- Grill Chicken and Pineapple
- Set the chicken on the grill, then dip the pineapple spears into the marinade bag to coat thoroughly before grilling them too.
- Discard the remaining marinade bag.
- Close lid and grill chicken for about 5 minutes.
- Flip chicken and pineapple. Continue cooking chicken 4–5 more minutes with lid closed, until internal temperature reaches 165 °F.
- Rotate pineapple spears every 2–3 minutes, ensuring each side gets grill marks and cooks evenly (and to kill any marinade bacteria).
- Finish & Garnish
- Transfer chicken and pineapple to a serving platter.
- Scatter sliced green onions over the top if using.
- Serve hot and enjoy!
Helpful Tips
- Even Cooking: Pound chicken breasts to similar thickness or buy pre-sliced thin breasts for uniform grilling.
- Internal Temperature Check: Use a digital thermometer to verify 165 °F for safely cooked chicken.
- Marinade Options: For goat dairy-free, swap ketchup for tomato paste mixed with a little maple syrup.
- Prevent Flare-Ups: Watch closely as sugar in the marinade can ignite; move items away from direct flame if needed.
- Make-Ahead Tip: Marinate in the morning and grill just before dinner—easy meal prep.
Substitutions And Variations
- Protein Swaps: Substitute chicken with thin pork chops or turkey cutlets; follow the same cook time.
- Flavor Twists: Add 1 teaspoon of smoked paprika or a pinch of crushed red pepper flakes for smoky or spicy kick.
- Mash with Heat: Mix chili-garlic sauce into the marinade for a tropical-spicy twist.
- For a vegetarian twist, swap in thick slabs of firm tofu or tempeh instead of chicken.
- Want extra flair? Garnish with a sprinkle of toasted sesame seeds or a handful of fresh cilantro for added color and crunch.
Storage Instructions
- Short-Term Storage: Cool completely before transferring chicken and pineapple to an airtight container. Refrigerate up to 5 days.
- Freezing: Lay pieces flat in a freezer-safe dish or bag; freeze up to 2 months.
- Reheating: Thaw in fridge overnight if frozen. Reheat in a 350 °F oven for 10–12 minutes or microwave until internal temperature reaches 165 °F.
- Reheat Tip: Add a splash of water or pineapple juice before reheating to retain moisture.
Nutritional Information
- Per Serving (1 chicken breast + pineapple):
- Calories: 479 kcal
- Carbs: 27 g (mostly from brown sugar, ketchup, and pineapple)
- Protein: 55 g
- Fat: 16 g (including 3 g saturated fat)
- Cholesterol: 145 mg
- Sodium: 1507 mg (adjust soy sauce to reduce sodium)
- Fiber: 1 g
- Sugars: 22 g
This meal offers a balance of lean protein and vibrant fruit; to reduce sodium, use low-sodium soy sauce or substitute ½ the soy sauce with water.
Serving Suggestions
- Side Pairings: Serve with coconut rice, cilantro-lime cauliflower rice, or coconut-lime quinoa.
- Looking for a light side? Pair it with a refreshing cabbage slaw tossed in rice vinegar and a drizzle of honey.
- Toss some bell peppers, zucchini, or red onions on the grill for a colorful veggie accompaniment.
- Saucy Dip: Whisk leftover marinade (heat to boiling) into yogurt for a tangy dipping sauce.
- Taco Night: Slice chicken and pineapple, then wrap in tortillas with red cabbage, avocado, and jalapeños for a Hawaiian-inspired taco.
Frequently Asked Questions About Hawaiian Grilled Chicken and Pineapple
Is a longer marination time okay?
Yes—letting it soak up flavor overnight will make the chicken even tastier.
Is there a good marinade alternative if I’m out of ketchup?
Yes—mix ¼ cup tomato paste with 2 Tbsp honey or maple syrup and 2 Tbsp water to mimic ketchup’s sweetness and viscosity.
How do I prevent the pineapple from burning on the grill?
Rotate it often and grill on slightly indirect heat to prevent charring from sugars. If flames flare up, move the pineapple to a cooler zone on the grill.
What if I don’t have an outdoor grill?
Use an indoor grill pan or a cast-iron skillet on medium-high heat. No lid? Cook chicken on one side for 5–6 minutes, flip and cook another 4–5, adjusting as needed (watch pineapple closely).
Can I make this gluten-free?
Yes—use tamari or coconut aminos in place of soy sauce. Double-check ketchup for gluten; most mainstream brands are gluten-free, but verify to be safe.
Conclusion
Thank you so much for joining me in making Hawaiian Grilled Chicken and Pineapple—a dish that brings sunshine, bold flavor, and effortless grilling joy to your table. I hope you love how the sweet, caramelized pineapple complements the savory, citrus-ginger-marinated chicken as much as I do. It’s easy to prepare, satisfying to eat, and perfect for sharing with loved ones. Here’s to bright summer meals, tasty adventures, and the pleasure of good food in great company. Enjoy every bite, happy grilling, and mahalo for being part of our food-loving community!
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Hawaiian Grilled Chicken and Pineapple
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
Hawaiian Grilled Chicken and Pineapple brings together tender marinated chicken and caramelized pineapple for a tropical BBQ favorite. Quick to prep and big on flavor, it’s perfect for summer nights or easy weeknight meals. Fire up the grill and enjoy this island-inspired classic today!
Ingredients
1½ pounds thin-sliced boneless, skinless chicken breasts (about 4 breasts)
½ cup ketchup
¼ cup reduced-sodium soy sauce
¼ cup packed light brown sugar
3 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon ground ginger
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 fresh pineapple, cored and cut into 8 spears
Optional: thinly sliced green onions, for garnish
Instructions
- Marinate the Chicken
- In a large resealable plastic bag, combine ketchup, soy sauce, brown sugar, olive oil, lemon juice, ginger, salt, and pepper.
- Add chicken breasts, seal, and gently massage the bag so marinade coats every piece.
- Marinate for at least 30 minutes, or for deeper flavor, leave it overnight in the fridge.
- Prep the Grill
- Preheat your outdoor gas grill or indoor grill pan to medium-high heat.
- Lightly brush grill grates or pan with oil to prevent sticking.
- Grill Chicken and Pineapple
- Set the chicken on the grill, then dip the pineapple spears into the marinade bag to coat thoroughly before grilling them too.
- Discard the remaining marinade bag.
- Close lid and grill chicken for about 5 minutes.
- Flip chicken and pineapple. Continue cooking chicken 4–5 more minutes with lid closed, until internal temperature reaches 165 °F.
- Rotate pineapple spears every 2–3 minutes, ensuring each side gets grill marks and cooks evenly (and to kill any marinade bacteria).
- Finish & Garnish
- Transfer chicken and pineapple to a serving platter.
- Scatter sliced green onions over the top if using.
- Serve hot and enjoy!
Notes
Marinate up to 24 hours for deeper flavor.
Use a digital thermometer to ensure chicken is fully cooked.
Add grilled veggies or pair with rice for a complete meal.
For a vegetarian version, sub firm tofu or tempeh.
Refrigerate leftovers in an airtight container for up to 5 days.
- Prep Time: 10 minutes Marinating Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dinner, Main Course, BBQ
- Method: Grilling
- Cuisine: Hawaiian, American
Nutrition
- Serving Size: 1 chicken breast + pineapple
- Calories: 479 kcal
- Sugar: 22g
- Sodium: 1507 mg
- Fat: 16g
- Protein: 55g
- Cholesterol: 145 mg