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Hawaiian grilled chicken with pineapple slices on a barbecue grill.

Hawaiian Grilled Chicken and Pineapple

A bright and easy Hawaiian grilled chicken recipe paired with sweet grilled pineapple, perfect for family dinners.
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Prep Time 2 hours
Cook Time 15 minutes
Total Time 2 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Grilled, Hawaiian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 1 cup pineapple juice Fresh juice is brightest, but store-bought works fine for convenience.
  • 2 tablespoons soy sauce Low-sodium soy sauce gives more control. Use gluten-free tamari for gluten-free option.
  • 2 tablespoons brown sugar Use light brown sugar packed into the measuring spoon for accuracy.
  • 1 teaspoon garlic powder Use fresh minced garlic for stronger flavor if desired.
  • 1 teaspoon ginger powder Fresh grated ginger gives more zing if you have it.
  • 1/2 teaspoon salt Adjust after cooking to taste.
  • 1/4 teaspoon black pepper Freshly cracked pepper adds brightness.
For the Chicken
  • 4 pieces boneless, skinless chicken breasts Choose even-sized breasts for uniform cooking.
For Grilling
  • 1 whole fresh pineapple, sliced Choose a slightly soft pineapple that smells sweet.
  • Green onion, for garnish (optional) Thinly sliced, save some for kids if they like them.

Method
 

Marinating the Chicken
  1. In a mixing bowl, combine pineapple juice, soy sauce, brown sugar, garlic powder, ginger powder, salt, and pepper. Whisk until the sugar dissolves.
  2. Place the chicken breasts in a resealable plastic bag and pour the marinade over them. Seal the bag and refrigerate for at least 1 hour, or up to 4 hours.
Grilling
  1. Preheat the grill to medium-high heat.
  2. Remove the chicken from the marinade and discard the marinade.
  3. Grill the chicken for about 6-7 minutes on each side, or until cooked through and the internal temperature reaches 165°F (75°C).
  4. While the chicken is grilling, grill the pineapple slices for about 2-3 minutes on each side until caramelized.
Serving
  1. Serve the grilled chicken with grilled pineapple slices on top, and garnish with green onions if desired.

Notes

Refrigerate leftover chicken within two hours of cooking. Store for 3 to 4 days. To reheat, warm gently in a 325°F oven for 10 to 12 minutes.