A tropical flavor explosion featuring juicy marinated chicken and caramelized pineapple rings, perfectly grilled and glazed with a sweet and savory Hawaiian-inspired sauce. This crowd-pleasing dish brings the taste of the islands to your backyard barbecue in under an hour.
Easy Hawaiian Grilled Chicken and Pineapple Recipe
There’s something magical about the combination of sweet, juicy pineapple and tender grilled chicken that instantly transports you to a Hawaiian luau. This Hawaiian Grilled Chicken and Pineapple recipe captures the essence of island cuisine with its perfect balance of sweet, savory, and tangy flavors. Traditionally enjoyed during summer gatherings in Hawaii, this dish has become a beloved staple at backyard barbecues across the mainland too.
What makes this Hawaiian Grilled Chicken and Pineapple special is the marinade—a blend of soy sauce, brown sugar, pineapple juice, and ginger that infuses the meat with incredible flavor while keeping it moist and tender. The grilled pineapple rings caramelize beautifully, creating a delightful contrast against the savory chicken.
THIS RECIPE:
- Creates tender, juicy chicken with authentic Hawaiian flavors
- Features caramelized pineapple that adds natural sweetness
- Comes together quickly with simple pantry ingredients
- Works perfectly for both weeknight dinners and special occasions
| Recipe Detail | Information |
|---|---|
| Prep Time | 20 minutes |
| Marinating Time | 2 hours (minimum) |
| Cook Time | 15 minutes |
| Total Time | 2 hours 35 minutes |
| Servings | 4 people |
| Yield | 4 chicken breasts with pineapple rings |
This homemade Hawaiian Grilled Chicken and Pineapple recipe is incredibly approachable, even for novice grillers. The marinade does most of the flavor work, and the actual grilling process is straightforward and quick. It’s the perfect recipe to bring a taste of the tropics to your dinner table any night of the week, though it’s special enough to serve when entertaining guests.
Ingredients for Hawaiian Grilled Chicken and Pineapple
The key to exceptional Hawaiian Grilled Chicken and Pineapple lies in selecting fresh, high-quality ingredients. The pineapple should be ripe but firm, the chicken fresh and preferably organic, and the marinade ingredients balanced to create that signature sweet-savory island flavor profile.
For the Chicken Marinade:
- 4 boneless, skinless chicken breasts (about 2 pounds)
- ½ cup low-sodium soy sauce
- ½ cup pineapple juice (fresh or canned)
- ¼ cup brown sugar, packed
- 3 tablespoons ketchup
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon sesame oil
- 2 green onions, thinly sliced
For the Pineapple:
- 1 fresh pineapple, peeled, cored, and cut into ½-inch thick rings
- 1 tablespoon brown sugar
- 1 tablespoon melted butter
For the Glaze:
- ¼ cup reserved marinade
- 2 tablespoons honey
- 1 tablespoon butter
For Garnish:
- 2 green onions, sliced on the diagonal
- 1 tablespoon toasted sesame seeds
| Ingredient Category | Recommended Quantity | Quality Tips |
|---|---|---|
| Chicken | 2 pounds | Choose organic, free-range chicken for best flavor and texture |
| Pineapple | 1 medium | Look for a pineapple that smells sweet at the base and has golden-yellow skin |
| Soy Sauce | ½ cup | Use low-sodium variety to control salt level |
| Brown Sugar | ¼ cup + 1 Tbsp | Dark brown sugar provides richer molasses flavor |
| Aromatics | 2 cloves garlic, 1 Tbsp ginger | Fresh is significantly better than pre-packaged or dried |
| Pineapple Juice | ½ cup | Fresh juice yields best flavor, but 100% juice from can works well |
Pro tip: If using canned pineapple rings for convenience, be sure to get them packed in juice rather than syrup, and reserve some of the juice for the marinade.
How to Make Hawaiian Grilled Chicken and Pineapple
Creating this tropical grilled masterpiece is a straightforward process that begins with a flavorful marinade and ends with perfectly grilled chicken and pineapple. The key is allowing sufficient marinating time and maintaining proper grill temperature to achieve that perfect sear while keeping the chicken juicy.
For the Marinade and Chicken:
In a medium bowl, combine soy sauce, pineapple juice, brown sugar, ketchup, rice vinegar, minced garlic, grated ginger, sesame oil, and sliced green onions. Whisk until the sugar is dissolved.
Reserve ¼ cup of the marinade in a separate container for the glaze (refrigerate until needed).
Place chicken breasts in a gallon-sized zip-top bag or shallow dish and pour the remaining marinade over them. Seal the bag, removing as much air as possible, or cover the dish.
Refrigerate for at least 2 hours, preferably 4-8 hours, turning occasionally to ensure even marinating. For optimal flavor penetration, use a fork to poke a few holes in the chicken before marinating.
About 30 minutes before grilling, remove the chicken from the refrigerator to allow it to come to room temperature.
For the Pineapple:
In a small bowl, combine the brown sugar and melted butter.
Lightly brush both sides of each pineapple ring with the sugar-butter mixture.
Grilling Instructions:
Preheat your grill to medium-high heat (about 375-400°F). Oil the grates well to prevent sticking.
Remove the chicken from the marinade, allowing excess to drip off. Discard the used marinade.
Place chicken on the hot grill and cook for 5-7 minutes per side, or until the internal temperature reaches 165°F on an instant-read thermometer.
While the chicken is cooking, prepare the glaze by combining the reserved ¼ cup marinade with honey and butter in a small saucepan. Bring to a simmer over medium heat and cook for 3-4 minutes until slightly thickened.
During the last 5 minutes of chicken cooking time, brush the glaze over both sides of the chicken.
Add the pineapple rings to the grill and cook for 2-3 minutes per side until caramelized with distinct grill marks.
Remove chicken and pineapple from the grill and let the chicken rest for 5 minutes before serving to retain juices.
Serve each chicken breast topped with a grilled pineapple ring, garnished with sliced green onions and sesame seeds.
Tips for Making Hawaiian Grilled Chicken and Pineapple
For truly exceptional Hawaiian Grilled Chicken and Pineapple, consider these expert recommendations that elevate the dish from good to unforgettable:
• If your chicken breasts are particularly thick, pound them to an even thickness of about ¾ inch to ensure even cooking
• Score the surface of the chicken in a crosshatch pattern before marinating to allow deeper flavor penetration
• Reserve some fresh pineapple chunks to add to the glaze during the final simmer for extra texture and flavor
• Use a meat thermometer to ensure chicken reaches 165°F without overcooking it
| Technique | Recommendation |
|---|---|
| Marinating | Use a zip-top bag and squeeze out all air for maximum contact between marinade and chicken |
| Pineapple Prep | Cut rings ½-inch thick—thinner slices may fall apart, thicker ones won’t caramelize properly |
| Grill Temperature | Medium-high (375-400°F) for proper caramelization without burning |
| Basting | Apply glaze during final minutes of cooking to prevent burning of sugars |
The most critical step in this recipe is managing your grill temperature. Too hot, and the sugars in the marinade will burn before the chicken cooks through; too cool, and you’ll miss that beautiful caramelization that makes this dish special. If using a charcoal grill, create a two-zone fire with coals on one side, giving you the option to move chicken to indirect heat if needed.
Make-Ahead Instructions
Hawaiian Grilled Chicken and Pineapple is perfect for meal prep and make-ahead cooking. Here’s how to prepare components in advance:
The marinade can be prepared up to 48 hours in advance and stored in an airtight container in the refrigerator. This actually allows the flavors to meld beautifully, creating an even more complex taste profile.
Chicken can marinate for up to 24 hours in the refrigerator. Beyond this timeframe, the acid in the marinade may start to break down the proteins too much, resulting in mushy chicken.
Pineapple rings can be cut and stored in an airtight container in the refrigerator for up to 3 days. The sugar-butter mixture should be prepared just before grilling.
For a party or gathering, you can grill the chicken about 75% of the way through earlier in the day, then finish it on the grill just before serving. This ensures hot, fresh chicken without the stress of managing the grill during your event.
Storing Leftovers
Properly stored leftovers of Hawaiian Grilled Chicken and Pineapple retain their delicious flavor for several days:
Store cooled, leftover chicken and pineapple in separate airtight containers in the refrigerator for up to 4 days. Allowing the food to cool completely before storing prevents condensation that can make the chicken soggy.
For best quality, use glass containers rather than plastic, as they won’t absorb flavors or stain from the marinade. If stacking pieces, place parchment paper between layers to prevent sticking.
When reheating, gently warm the chicken in a 325°F oven covered with foil until it reaches an internal temperature of 165°F, about 15-20 minutes. This low-and-slow approach prevents the chicken from drying out.
Pineapple rings can be enjoyed cold or gently reheated in a skillet over medium-low heat for 1-2 minutes per side.
Freezing Hawaiian Grilled Chicken and Pineapple
While this dish is best enjoyed fresh, the chicken component can be successfully frozen for future meals:
To freeze cooked Hawaiian grilled chicken, allow it to cool completely, then wrap individual portions tightly in plastic wrap followed by aluminum foil or place in freezer-safe containers. Label with the date and freeze for up to 3 months.
For best results, freeze the chicken without the pineapple, as the texture of the fruit doesn’t hold up well to freezing and thawing.
When ready to use, thaw overnight in the refrigerator. Reheat chicken in a 325°F oven, covered with foil and with a tablespoon of water or pineapple juice sprinkled over it. Bake until the internal temperature reaches 165°F, about 20-25 minutes.
For the freshest taste after freezing, prepare new pineapple rings to accompany your reheated chicken, and consider making a small batch of fresh glaze to restore moisture and flavor.
Serving Suggestions
Transform your Hawaiian Grilled Chicken and Pineapple into a complete meal with these complementary serving ideas:
Side Dishes:
- Coconut rice with a touch of lime zest
- Hawaiian macaroni salad for an authentic plate lunch experience
- Grilled vegetables like bell peppers, zucchini, and sweet onions
- Fresh mango and avocado salad with cilantro-lime dressing
Presentation Ideas:
For casual dining, serve the chicken with pineapple ring on top, sprinkled with green onions and sesame seeds. For an elegant presentation, slice the chicken on the diagonal, fan it out on the plate with the pineapple arranged alongside, and drizzle with additional glaze.
Beverage Pairings:
- Mai Tai or Blue Hawaiian cocktails for an authentic island experience
- Pineapple-coconut smoothies for a non-alcoholic option
- Chilled Gewürztraminer or Riesling wine
- Cold Kona brewing beer
Serve this Hawaiian Grilled Chicken and Pineapple hot off the grill at around
140-145°F for the best flavor experience. The contrast between the warm, savory chicken and the sweet, juicy pineapple is most pronounced at this temperature.
FAQ
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs are an excellent alternative and often stay even juicier than breasts. Adjust the cooking time to approximately 6-8 minutes per side, and ensure they reach an internal temperature of 165°F.
What can I substitute for pineapple if someone has an allergy?
Mango makes an excellent substitute for pineapple in this recipe. The natural sweetness and texture when grilled are similar. You can use mango nectar in the marinade in place of pineapple juice. Other alternatives include peaches or nectarines during summer months.
My chicken always sticks to the grill. How can I prevent this?
Three key steps prevent sticking: First, ensure your grill grates are very clean. Second, oil them well using tongs and an oil-soaked paper towel just before grilling. Third, allow the chicken to create a natural release by not moving it too early—when it’s ready to flip, it will release more easily from the grate.
Can I make this recipe without a grill?
Yes! You can achieve similar results using a grill pan on the stovetop over medium-high heat. Alternatively, broil the chicken and pineapple on a sheet pan 4-6 inches from the heat source, turning halfway through. Cast iron skillets also work well for achieving good caramelization on both the chicken and pineapple.
Is there a way to reduce the sugar in this recipe while maintaining the Hawaiian flavor?
You can reduce the brown sugar by half and substitute with crushed pineapple in the marinade for natural sweetness. Consider using coconut aminos instead of soy sauce for a naturally sweeter profile with less sodium, and replace the honey in the glaze with orange juice reduction for a different but complementary citrus sweetness.