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Hawaiian Grilled Chicken Pineapple

Hawaiian Grilled Chicken Pineapple

Transform your backyard into a tropical escape with this delightful Hawaiian grilled chicken pineapple recipe, a flavorful and easy-to-make dish perfect for any occasion. This vibrant combination of sweet, savory, and smoky offers a taste of island bliss that will transport your taste buds straight to the shores of Hawaii.
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Prep Time 30 minutes
Cook Time 8 minutes
Course: Dinner, Lunch, Main Course
Cuisine: Hawaiian, Tropical
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken thighs or breasts
  • 1 fresh pineapple peeled, cored, and cut into 1-inch thick slices or chunks
  • 1/2 cup soy sauce
  • 1/4 cup packed brown sugar
  • 1/4 cup pineapple juice from the fresh pineapple or canned
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar
  • 1 teaspoon grated fresh ginger
  • 2 cloves garlic minced
  • 1/2 teaspoon red pepper flakes optional, for a hint of spice
  • 2 tablespoons olive oil or vegetable oil
  • salt and freshly ground black pepper to taste
  • fresh cilantro or green onions chopped, for garnish (optional)

Equipment

  • Grill
  • Medium Bowl
  • Resealable plastic bag or shallow dish
  • Skillet
  • Oven-safe dish
  • Freezer-safe containers or heavy-duty freezer bags

Method
 

  1. In a medium bowl, whisk together the soy sauce, brown sugar, pineapple juice, honey, rice vinegar, grated ginger, minced garlic, and red pepper flakes (if using). This aromatic blend will infuse the chicken with incredible flavor.
    1/2 cup soy sauce, 1/4 cup packed brown sugar, 1/4 cup pineapple juice, 2 tablespoons honey, 1 tablespoon rice vinegar, 1 teaspoon grated fresh ginger, 2 cloves garlic, 1/2 teaspoon red pepper flakes
  2. Place the chicken pieces in a resealable plastic bag or a shallow dish. Pour about two-thirds of the prepared marinade over the chicken, ensuring all pieces are coated. Seal the bag or cover the dish. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours for a deeper flavor. Reserve the remaining one-third of the marinade for basting. *Note: For chicken breasts, a shorter marinating time of 30 minutes to 1 hour is recommended to prevent them from becoming mushy.*
    2 lbs boneless, skinless chicken thighs or breasts
  3. While the chicken is marinating, prepare your pineapple. If using fresh pineapple, cut it into 1-inch thick rings or chunks. If you’re using pineapple chunks for skewers, ensure they are roughly the same size as the chicken pieces.
    1 fresh pineapple
  4. Preheat your grill to medium-high heat (around 400-450°F). Clean the grill grates thoroughly and lightly oil them to prevent sticking.
  5. Lightly brush the pineapple slices or chunks with a little olive oil and season with salt and pepper. Grill the pineapple for about 3-4 minutes per side, until it starts to soften and develops beautiful char marks. Remove from the grill and set aside.
    1 fresh pineapple, 2 tablespoons olive oil or vegetable oil, salt and freshly ground black pepper
  6. Remove the chicken from the marinade, discarding the used marinade. Lightly brush the chicken pieces with olive oil if they seem dry. Place the chicken on the preheated grill.
    2 lbs boneless, skinless chicken thighs or breasts, 2 tablespoons olive oil or vegetable oil
  7. Grill the chicken for about 6-8 minutes per side for thighs, or 5-7 minutes per side for breasts, depending on their thickness, until cooked through and no longer pink in the center. The internal temperature should reach 165°F (74°C).
    2 lbs boneless, skinless chicken thighs or breasts
  8. During the last few minutes of grilling, brush the chicken with the reserved marinade. This will create a beautiful, glossy finish and add an extra layer of flavor.
    2 lbs boneless, skinless chicken thighs or breasts
  9. Once the chicken is cooked, remove it from the grill. You can serve the chicken and pineapple slices side-by-side, or you can thread them onto skewers for a more interactive presentation. Garnish with fresh cilantro or chopped green onions, if desired.
    2 lbs boneless, skinless chicken thighs or breasts, 1 fresh pineapple, fresh cilantro or green onions

Notes

For optimal freshness, store any leftover Hawaiian Grilled Chicken Pineapple in an airtight container in the refrigerator. The dish will stay fresh for up to 3-4 days. When ready to reheat, use a skillet over medium-low heat, an oven at 300°F (150°C), or the microwave on medium power. It can also be frozen for up to 2-3 months.