Discover the vibrant flavors of the tropics with this mouthwatering Grilled Aloha Chicken and Pineapple recipe. Featuring succulent grilled chicken marinated in a savory soy-pineapple blend and paired with sweet, caramelized pineapple, this dish is perfect for summer barbecues or quick weeknight dinners.
Ingredients:
For the Chicken 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
4 boneless, skinless chicken breasts
For the Pineapple:
1 pineapple, peeled, cored, and cut into rings or chunks
1 tablespoon honey
1/4 teaspoon ground cinnamon (optional)
1 tablespoon lime juice
Garnish:
Fresh cilantro or parsley, chopped
Lime wedges (for serving)
Directions:
Prepare the Marinade:
In a bowl, whisk together the soy sauce, honey, pineapple juice, olive oil, minced garlic, minced ginger, sesame seeds (if using), and black pepper.
Marinate the Chicken:
Place the chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, seal the bag or cover the dish, and refrigerate for at least 1 hour, or overnight for more intense flavor.
Prepare the Pineapple:
In a small bowl, mix honey, lime juice, and ground cinnamon (if using).
Brush the pineapple rings or chunks with the honey-lime mixture.
Preheat the Grill: Preheat your grill to medium-high heat. For charcoal grills, ensure the coals are hot and covered with ash.
Grill the Chicken:
Remove the chicken from the marinade and discard the marinade.
Grill the chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
Grill the Pineapple: Place the pineapple rings or chunks on the grill. Then Grill for about 2-3 minutes per side, or until grill marks appear and the pineapple is slightly caramelized.
Serve: Transfer the grilled chicken and pineapple to a serving platter. 10. Garnish with fresh cilantro or parsley and lime wedges.
Serving Tips:
Serve Immediately: For the best flavor and texture, serve the grilled chicken and pineapple immediately after grilling while they’re still hot. The caramelized pineapple and juicy chicken are at their peak right off the grill.
Accompaniments: Pair with a side of steamed rice, quinoa, or a fresh green salad to balance the sweetness of the pineapple. You can also serve with grilled vegetables or a light cucumber salad for added freshness.
Garnishing: Add a sprinkle of freshly chopped cilantro or parsley and a few lime wedges on the side to enhance the presentation and add a burst of fresh flavor.
Serving Platter: Arrange the chicken and pineapple attractively on a serving platter. Drizzle with any leftover marinade or additional honey for extra flavor.
Storage Tips:
Refrigeration: Store any leftover grilled chicken and pineapple in an airtight container in the refrigerator. It should be consumed within 3-4 days for the best quality and safety.
Freezing: If you have more leftovers than you can use within a few days, you can freeze the chicken. Place the chicken and pineapple in a freezer-safe container or bag. For best results, consume frozen leftovers within 2-3 months.
Reheating: To reheat, thaw in the refrigerator overnight if frozen. Reheat the chicken and pineapple in a skillet over medium heat or in the oven at 350°F (175°C) until heated through. Be careful not to overcook, as this can dry out the chicken.
Avoid Over-Marinating: If you plan to marinate the chicken longer than overnight, be cautious as prolonged marination can lead to overly salty or mushy texture.
Related Recipes:
FAQs:
Can I use chicken thighs instead of chicken breasts for this recipe?
Yes, you can use boneless, skinless chicken thighs instead of chicken breasts. Thighs are more flavorful and slightly juicier due to their higher fat content. Adjust the grilling time accordingly, as chicken thighs may take a few minutes longer to cook through. Ensure they reach an internal temperature of 165°F (74°C) for safety.
Can I use canned pineapple instead of fresh pineapple?
Yes, you can use canned pineapple if fresh pineapple is not available. Opt for pineapple packed in juice or light syrup rather than heavy syrup. Drain and pat the pineapple dry before grilling to avoid excess moisture that can cause flare-ups on the grill.
How can I make this dish spicier?
To add some heat to your Grilled Aloha Chicken and Pineapple, incorporate red pepper flakes, a dash of hot sauce, or finely chopped jalapeños into the marinade. Start with a small amount and adjust to your taste preference.
Can I prepare the marinade and pineapple ahead of time?
Yes, you can prepare the marinade and pineapple up to 24 hours in advance. Store the marinade in the refrigerator until ready to use, and brush the pineapple with the honey-lime mixture shortly before grilling. Marinating the chicken overnight will enhance its flavor, making it even more delicious when grilled.
Conclusion:
This Grilled Aloha Chicken and Pineapple recipe is a delightful way to enjoy the sweet and savory flavors of the tropics. Perfect for any occasion, it’s a surefire way to impress your guests and elevate your meal. Enjoy the vibrant taste of summer with every bite!
📖 Recipe:
Print
Grilled Aloha Chicken and Pineapple
- Total Time: 1 hour 35 minutes (includes marinating time)
- Yield: 4 servings
- Diet: Gluten Free
Description
Enjoy a taste of the tropics with our Grilled Aloha Chicken and Pineapple. This easy-to-make recipe features juicy chicken breasts marinated in a savory soy-pineapple blend, grilled to perfection, and paired with sweet, caramelized pineapple. Perfect for summer BBQs or a quick weeknight dinner, this dish is a delicious combination of sweet and savory flavors. Ideal for those seeking a fresh and flavorful meal with a tropical twist.
Ingredients
For the Chicken 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
4 boneless, skinless chicken breasts
For the Pineapple:
1 pineapple, peeled, cored, and cut into rings or chunks
1 tablespoon honey
1 tablespoon lime juice
1/4 teaspoon ground cinnamon (optional)
Garnish:
Fresh cilantro or parsley, chopped
Lime wedges (for serving)
Instructions
- Prepare the Marinade: In a bowl, whisk together soy sauce, honey, pineapple juice, olive oil, garlic, ginger, sesame seeds (if using), and black pepper.
- Marinate the Chicken: Place chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, seal the bag or cover the dish, and refrigerate for at least 1 hour, or overnight for more flavor.
- Prepare the Pineapple: Mix honey, lime juice, and ground cinnamon (if using) in a small bowl. Brush pineapple rings or chunks with the honey-lime mixture.
- Preheat the Grill: Preheat grill to medium-high heat.
- Grill the Chicken: Remove chicken from marinade and discard marinade. Grill chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C).
- Grill the Pineapple: Place pineapple on the grill. Grill for 2-3 minutes per side, or until grill marks appear and pineapple is caramelized.
- Serve: Transfer chicken and pineapple to a serving platter. Garnish with cilantro or parsley and lime wedges. Serve with rice, salad, or grilled vegetables if desired.
Notes
For a spicier kick, add red pepper flakes or chopped jalapeños to the marinade.
Canned pineapple can be used if fresh is not available; drain and pat dry before grilling.
If using chicken thighs, adjust grilling time as they may take longer to cook.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Tropical, American
Nutrition
- Serving Size: 4 servings
- Calories: 350 kcal
