Hawaiian Chicken and Pineapple
Sweet and tangy chicken breasts grilled to absolute perfection with caramelized brown sugar pineapple. Just 10 min prep!
It’s August. It’s hot. And I’m not on a tropical island sipping a coconut margarita. So this Hawaiian chicken will have to do. For now.
With a quick and easy marinade, this comes together with just 10 minutes prep, so you can really enjoy this all year long, any day of the week.
And when you pair it with that brown sugar pineapple, you’ll be on that tropical island in no time. Although a trip to Hawaii won’t hurt either.
Hawaiian Chicken and Pineapple
Sweet and tangy chicken breasts grilled to absolute perfection with caramelized brown sugar pineapple. Just 10 min prep!
Ingredients
- ¼ cup reduced sodium soy sauce
- ¼ cup pineapple juice
- ¼ cup brown sugar, packed
- 2 tablespoons ketchup
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 teaspoon sesame oil
- 1 teaspoon Sriracha, optional
- 4 boneless, skinless chicken breasts
- 2 tablespoons chopped fresh cilantro leaves
For the pineapple
- 1 large pineapple, peeled, cored and cut into 8 to 10 wedges
- ¼ cup brown sugar
Instructions
- In a medium bowl, whisk together soy sauce, pineapple juice, brown sugar, ketchup, garlic, ginger, sesame oil and Sriracha. Reserve 1/4 cup and set aside.
- In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and chicken; marinate for at least 1 hour to overnight, turning the bag occasionally. Drain the chicken from the marinade.
- In another gallon size Ziploc bag or large bowl, combine pineapple and brown sugar.
- Preheat grill to medium high heat. Add chicken and pineapple to grill and cook, flipping once and basting chicken with reserved 1/4 cup marinade until cooked through, about 5-6 minutes on each side.
- Serve immediately, garnished with cilantro, if desired.
Did you make this recipe?
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Instead of using ketchup, I used “Black Beard” Papaya Barbeque Sauce. It was the right amount of of spice, and vantastic flavor.
It was damndelichious :-). Sorry for the miss spelling of fantastic. Didn’t notice the miss spelling until it was posted :-).
I have it marinating right now. My side dish will be Quinoa/Rice mixture, with some garlic and butter. Leaving garlic out of the recipe as I feel it will all be enhanced as it goes over the QuinRice.
This was such an easy way to make my family a dinner they would enjoy. The pineapple, in particular is so juicy when it is grilled. Served with rice and steamed broccoli for a light, fresh dinner on a day when the thermometer reached 40C. Thanks so much!
I love cooking chicken and sometimes I do overcook slightly. However is 6min per side each breast enough time?? I was always under the impression chicken needs cool 20min. I know it does depend on the size of the chicken although mine are average size. What are your thoughts? I’m experienced on oven & stove top but just getting used to the grill. Its it 12min cause grill is direct heat?
Yes, cooking time varies quite a bit depending on the size of the chicken. As always, please use your best judgment.
I made this tonight for my 8 month pregnant wife and her mothe today, and I made some serious points with both of them. My mother in law refused to share the pineapple with the neighbor she loved it so much! Thank you!
The parmesan potatoes look good, but I am not sure they are right as a side for this dish. Anyone have any ideas for a side with the chicken and pineapple besides rice?
I like corn on the cob! Cook w/ husk on in micro 4 min each ear or soak in water then grill
Couscous
Great recipe! Side dish ideas? Anything with coconut is out because of allergies.
My absolute favorite side dish is the garlic parmesan roasted potatoes. But please feel free to check out all of my side dish recipes here.
Made this tonight with a couple of adjustments, just for practicality purposes. Since its -20 degrees outside, I made this on the stove top. I had pulled out Chicken thighs, so made those instead of breasts. Also, used frozen pineapple because I didn’t have fresh. Used OJ instead of pineapple juice because I didn’t have any and wasn’t going to the store to get some. And finally, because of how my mom used to make this, I added some orange peppers to the pot. Was still delicious! Thanks!
Hi
Could this be done in the oven?? If so what are your suggestions? What temp…etc..
Thanks.
Nicky, please feel free to check out this article on How To Bake Chicken Breasts In The Oven. Hope that helps!
I cook chicken breasts in a 325 degree oven for 45 to 60 minutes, always check with an instant read thermometer for correct internal temperature. Thickness of meat will alter cooking times.
Should you “marinate” the pineapple for as long as the chicken or just right before you are getting ready to grill it?
There is no need to marinate the pineapple, unless you prefer to do so! 🙂
Has anyone tried this with salmon?
Have not tried it with salmon, great idea. Think it would also work well with well with pork, either tenderloin or chops.
In your instructions, you refer to heating the grill.., does this refer to a bbq grill or a counter top (indoor) grill? Would a “George Foreman” type of grill be suitable?
Thank you for your wonderful recipes.
Yes, a George Foreman should work just fine.
Do you also grill the pineapple for 5-6 min each side? Sounds like a long time for pineapple… What kind of cocktail would be perfect with this? Pineapple margarita?Jasmine rice cooked in coconut water would complete this meal! Yum, can’t wait to make this!
Depending on the thickness of your pineapples, it may need 5-6 minutes but as always, please use your best judgment. Oh and the pineapple margarita sounds absolutely perfect.
I love tropical marinades! Can’t wait to try this one!!
I’m so excited to see this recipe, I haven’t had chicken like this in a while, and I never really had a recipe….all of these flavors sound wonderful together!! Going to have to make this soon!!!
I’m loving the grilled pineapple! Would be amazing with this chicken.