Meet your new favorite dish: Aloha Chicken! Tender chicken marinated in a savory-sweet sauce and served with sweet grilled pineapple rings. Quick to prepare, freezer-friendly, and perfect for busy weeknights—this family-pleasing recipe is easy and delicious.
Why You’ll Love This Grilled Hawaiian Chicken Recipe
This recipe began as part of a “dump-and-go” approach to dinners—minimal prep, no pre-cooking, and easy to freeze for make-ahead meals. The flavors are inspired by Hawaiian-style sweet-savory combinations, not an attempt at an authentic traditional dish, but a tasty and simple weeknight winner.
We eat grilled chicken year-round, so I’m always experimenting with marinades that are quick to mix and great when grilled. This Aloha Chicken has a bright sweet-and-salty profile—think pineapple teriyaki—and grilling the pineapple rings adds a caramelized touch kids and adults both love.
- Simple and fast to prepare
- Sweet and savory flavor balance
- Budget-friendly ingredients
- Freezer- and make-ahead friendly
- Great for weeknight dinners or backyard barbecues
Ingredient Information And Substitutions
- Chicken: Boneless, skinless chicken breasts are used here, thinly sliced or butterflied. Other cuts will work—adjust cooking time accordingly.
- Soy sauce: Use low-sodium soy sauce to control saltiness.
- Sesame oil: Adds a nutty aroma. Substitute a neutral high-heat oil (avocado, canola) if needed.
- Brown sugar: Provides sweetness and depth. Adjust to taste.
- Seasonings: Ground ginger, crushed red pepper flakes, and garlic create warmth and spice.
- Ketchup: Adds tomato sweetness and body to the marinade—an unconventional but effective addition.
- Pineapple rings: Use canned or fresh. Reserve ½ cup of pineapple juice from the can (or use purchased pineapple juice) for the marinade and sauce.
- Cornstarch: Thickens the reserved marinade into a glossy sauce.
- Scallions: Thinly sliced on the diagonal for garnish.
How to make this Hawaiian Pineapple Chicken recipe
Step 1: Make the marinade
Whisk together low-sodium soy sauce, water, sesame oil, brown sugar, ground ginger, crushed red pepper flakes, garlic, ketchup, and ½ cup pineapple juice until the sugar dissolves and the mixture is smooth.
Step 2: Marinate the chicken
Place chicken pieces in a sealable bag or container and pour over the marinade. Marinate for at least 10 minutes; overnight yields the best flavor. The chicken can also be frozen in the marinade for later use.
Step 3: Grill chicken and pineapple
Preheat and grease the grill to medium-high. Place the chicken and pineapple rings on the grill, reserving the leftover marinade to make the sauce. Grill 3–5 minutes per side, depending on thickness, turning partway through each side if you want cross-hatch grill marks. Cook until the chicken reaches 165°F (remove at about 162°F and tent to rest—the carryover heat will bring it to 165°F).
Make the sauce: While chicken rests, strain the reserved marinade into a saucepan and bring it to a boil for at least 3 minutes to ensure safety. Mix cornstarch with a little water to form a slurry, then whisk it into the simmering marinade. Reduce heat and simmer until thickened. Drizzle sauce over the chicken and pineapple, sprinkle with sliced scallions, and serve immediately.
Frequently Asked Questions
Either works. Boneless breasts are quicker and easier; bone-in pieces require longer cooking to reach a safe internal temperature.
Stored in the refrigerator covered, it keeps 3–4 days.
Yes. Reheat in a 350°F oven for 10–15 minutes or in the microwave in short intervals until warmed through.
Yes. Freezing the raw chicken in the marinade works well; cooked chicken keeps 3–4 months in the freezer.
Thin filets generally take 3–5 minutes per side. Always confirm doneness with a thermometer—165°F in the thickest part.
Medium-high heat is ideal for this recipe.
Do not reuse raw marinade to marinate additional raw items. You can safely use the reserved marinade as a sauce only after boiling it for at least 3 minutes to kill bacteria, then thickening with cornstarch.
Tips for making this Pineapple Chicken recipe
- Filet or pound the chicken: Thinner pieces cook faster and more evenly.
- Use low-sodium soy sauce: Regular soy sauce makes the dish too salty.
- Keep the pineapple juice: Use some of it in the marinade for bright pineapple flavor.
- Whisk well: Dissolve the sugar fully so the marinade blends smoothly.
- Boil the reserved marinade: Always bring it to a boil before thickening to ensure food safety.
- Let the chicken rest: Rest for a few minutes tented in foil to retain juices.
- Storage: Refrigerate covered for 3–4 days and reheat as needed.
Hawaiian Chicken Recipe Upgrades
If you have a little extra time, try one of these small upgrades to enhance presentation and flavor:
- Rotate the chicken 45 degrees halfway through each side for attractive cross-hatch grill marks.
- Be sure to grill the pineapple rings—caramelized pineapple adds a delicious contrast.
- Serve with instant rice and steamed broccoli for a quick, balanced plate.
Make it a Meal!
Pair Aloha Chicken with simple sides such as macaroni salad, fried rice, or grilled vegetables for a complete dinner.
Other Grilled Chicken Recipes to Try
Grilled Chicken Thighs Recipe-
Ranch Chicken Foil Packets
-
Cilantro Lime Chicken Marinade
-
BBQ Lemon Pepper Chicken
Aloha Chicken
Ingredients
- 3/4 cup low-sodium soy sauce
- 1/4 cup water
- 1 tbsp sesame oil (or neutral oil)
- 1/3 cup brown sugar
- 1/4 tsp ground ginger
- 1/2 tsp crushed red pepper flakes (adjust to taste)
- 3 large cloves garlic, minced or pressed
- 2 tbsp tomato ketchup
- 1 can pineapple rings (reserve 1/2 cup juice for marinade)
- 3 large boneless skinless chicken breasts, sliced in half lengthwise to make 6 thin filets
- 2 tbsp cornstarch
- 2–3 scallions, sliced on the diagonal for garnish
Instructions
- Whisk soy sauce, water, sesame oil, brown sugar, ground ginger, red pepper flakes, garlic, ketchup, and pineapple juice until well combined.
- Pour the marinade over the chicken and refrigerate at least 10 minutes or overnight. You can also freeze raw chicken in the marinade for later use.
- Preheat and grease the grill to medium-high heat.
- Place chicken pieces and pineapple rings on the grill. Reserve the remaining marinade to make the sauce.
- Grill 3–5 minutes per side depending on thickness, rotating for grill marks if desired. Watch closely—every grill is different.
- Remove chicken when internal temperature reaches 162°F, tent with foil and rest 5 minutes (temperature will rise to 165°F).
- While chicken rests, strain the reserved marinade into a saucepan and bring to a boil for at least 3 minutes. Whisk cornstarch with a little water to make a slurry.
- Add the slurry to the simmering marinade and cook a couple more minutes until thickened.
- Drizzle sauce over chicken and pineapple, sprinkle with scallions, and serve immediately.
Equipment
- Measuring spoons and cups
- Chef’s knife and cutting board
- Mixing bowl and whisk
- Grill and tongs
- Meat thermometer
- Saucepan for thickening the sauce
Notes
- Filet or pound chicken breasts thin for quicker, even cooking.
- Always use low-sodium soy sauce to avoid excess salt.
- Do not reuse raw marinade—bring reserved marinade to a boil for at least 3 minutes before using as a sauce.
- Store leftovers covered in the refrigerator for 3–4 days or freeze cooked portions for longer storage.