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Aloha Grilled Pineapple Chicken Recipe

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Aloha Grilled Pineapple Chicken features tender, marinated chicken breasts grilled to perfection alongside sweet and juicy pineapple spears. Infused with a tangy and savory marinade made from ketchup, soy sauce, brown sugar, and spices, this dish offers a delicious balance of flavors perfect for a summer barbecue or an easy weeknight dinner.

Ingredients

Chicken and Marinade

  • 1 1/2 pounds thin-sliced boneless skinless chicken breasts (about 4 breasts)
  • 1/2 cup ketchup
  • 1/4 cup reduced sodium soy sauce
  • 1/4 cup light brown sugar (packed)
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon ground ginger
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper

Grilled Pineapple and Garnish

  • 1 fresh pineapple (cleaned, cored, and sliced into about 8 one-inch wide long spears)
  • Thinly sliced green onions (optional for garnishing)

Instructions

  1. Marinate the Chicken: In a large zip-top plastic bag, combine ketchup, reduced sodium soy sauce, light brown sugar, olive oil, lemon juice, ground ginger, kosher salt, and freshly ground black pepper. Add the thin-sliced chicken breasts into the bag, seal it, and gently press and mix the marinade around the chicken until evenly coated. Refrigerate the bag for at least 30 minutes or up to overnight to allow the flavors to infuse.
  2. Prepare the Grill: Lightly oil the grill grates to prevent sticking and preheat your grill to medium-high heat, ensuring it is hot enough for cooking both chicken and pineapple.
  3. Grill Chicken and Pineapple: Remove the chicken from the marinade bag, dunk the pineapple spears into the leftover marinade for added flavor, and place both chicken and pineapple on the grill. Discard the marinade bag afterward to avoid cross-contamination.
  4. Cook Thoroughly: Grill the chicken for about 5 minutes on the first side with the grill lid closed, then flip and cook for another 4 to 5 minutes with the lid closed, or until chicken reaches an internal temperature of 165°F and is cooked through. Rotate the pineapple spears every 2 to 3 minutes during grilling to get even grill marks and ensure any bacteria from the marinade is killed.
  5. Serve and Garnish: Once cooked, optionally garnish the chicken with thinly sliced green onions. Serve immediately with the grilled pineapple spears alongside for a vibrant and flavorful meal.

Notes

  • Marinating overnight enhances the flavor and tenderness of the chicken.
  • Use a meat thermometer to ensure chicken is fully cooked (165°F internal temperature) for safety.
  • Lightly oiling the grill grates helps prevent sticking and gives nice grill marks.
  • Grilling pineapple slightly caramelizes its sugars, making it extra sweet and juicy.
  • Green onions add a fresh, mild onion flavor but can be omitted if preferred.
  • This recipe can be adapted for indoor grilling using a grill pan or broiler if an outdoor grill is unavailable.

Find it online: https://bitezly.com/aloha-grilled-pineapple-chicken-recipe-2/