Description
This Grilled Aloha Chicken and Pineapple recipe combines juicy marinated chicken breasts with sweet, caramelized pineapple for a tropical-inspired meal that’s perfect for grilling season. The flavorful marinade of soy sauce, honey, pineapple juice, garlic, and ginger infuses the chicken with a delicious balance of savory and sweet, while the grilled pineapple brushed with honey and lime adds a refreshing citrusy twist. Ready in just over an hour, this dish is ideal for family dinners or entertaining guests with vibrant island flavors.
Ingredients
Scale
Marinade
- 1/2 cup soy sauce
- 1/4 cup honey
- 1/4 cup pineapple juice
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 teaspoon sesame seeds (optional)
- 1/4 teaspoon black pepper
Main Ingredients
- 4 boneless, skinless chicken breasts
- 1 pineapple, peeled, cored, and cut into rings or chunks
Pineapple Glaze
- 1 tablespoon honey
- 1 tablespoon lime juice
- 1/4 teaspoon ground cinnamon (optional)
Garnish and Serving
- Fresh cilantro or parsley, chopped
- Lime wedges (for serving)
Instructions
- Prepare the Marinade: In a bowl, whisk together the soy sauce, honey, pineapple juice, olive oil, minced garlic, fresh ginger, sesame seeds (if using), and black pepper until fully combined to create a flavorful marinade.
- Marinate the Chicken: Place the boneless, skinless chicken breasts into a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring all pieces are coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, or preferably overnight for deeper flavor infusion.
- Prepare the Pineapple: In a small bowl, mix honey, lime juice, and ground cinnamon (if using) to make a sweet and tangy glaze. Brush this mixture generously over the pineapple rings or chunks to prepare them for grilling.
- Preheat the Grill: Heat your grill to medium-high heat, ensuring it is properly cleaned and oiled to prevent sticking.
- Grill the Chicken: Remove the chicken breasts from the marinade, discarding any leftover marinade. Place the chicken on the grill and cook for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C), indicating the chicken is fully cooked and juicy.
- Grill the Pineapple: Place the pineapple pieces on the grill and cook for 2-3 minutes per side, or until you see grill marks and the pineapple is nicely caramelized, enhancing its natural sweetness.
- Serve: Transfer the grilled chicken and pineapple to a serving platter. Garnish with freshly chopped cilantro or parsley and lime wedges. Serve hot alongside rice, salad, or your choice of grilled vegetables for a complete meal.
Notes
- Marinating overnight enhances the flavor and tenderness of the chicken.
- If you do not have a grill, you can also use a grill pan or broil the chicken and pineapple in the oven.
- Sesame seeds are optional but add a nice nutty flavor and texture.
- Adjust the cooking time based on the thickness of the chicken breasts to ensure they are cooked through.
- Leftover grilled chicken can be stored in the refrigerator for up to 3 days.
