Easy Hawaiian Grilled Chicken Dinner

The first time I made Hawaiian grilled chicken and pineapple was for a backyard cookout at my cousin’s place in July. I was tired of plain grilled chicken, so I grabbed a can of pineapple juice, some soy sauce, and whatever I had left in the fridge. I honestly thought the pineapple would burn before the chicken finished cooking, but it turned out to be the one thing everyone kept going back for.

Why This Recipe Works

Here’s the thing—grilled chicken dries out fast if the marinade doesn’t do enough work. What I figured out is that pineapple juice helps keep the chicken tender while still giving it that sweet grilled flavor without tasting overly sugary. The char from the grill balances everything out, and the pineapple gets caramelized around the edges in the best way.

Ingredient Notes

I usually use chicken thighs because they stay juicy longer on the grill, especially if people get distracted and dinner runs late. Chicken breasts work too, but I pound them slightly thinner first.

Fresh pineapple tastes better than canned on the grill, but I’ve absolutely used canned pineapple rings on busy weeknights and nobody complained.

For the marinade, low-sodium soy sauce helps keep it from getting too salty after reducing on the grill.

How to Make It

Start by mixing pineapple juice, soy sauce, garlic, olive oil, brown sugar, and a little lime juice in a bowl. Pour it over the chicken and let it marinate for at least 30 minutes. Longer is better if you have the time, but I’ve done quick marinades before and it still works.

While the grill heats up, pat the pineapple dry a bit so it doesn’t stick as badly. I learned that after losing half a pineapple ring directly into the grill flames.

Grill the chicken over medium-high heat until you get dark grill marks and the edges start caramelizing slightly. Flip once and avoid moving it too much.

Add the pineapple during the last few minutes so it gets warm and lightly charred without turning mushy.

The chicken should smell smoky and slightly sweet when it’s ready. Let it rest a few minutes before slicing.

Things I Learned the Hard Way

• Pineapple burns faster than chicken, so add it later.
• Too much sugar in the marinade causes flare-ups.
• Chicken thighs are more forgiving than breasts.
• Don’t skip resting the chicken or the juices run everywhere.

Storage & Serving Suggestions

Store leftovers in the fridge for up to 3 days. I usually slice the chicken and throw it into rice bowls the next day with extra pineapple. It reheats better in a skillet than the microwave.

Sophie Bennett

Easy Hawaiian Grilled Chicken Dinner

Juicy grilled chicken and caramelized pineapple coated in a sweet and savory Hawaiian-inspired marinade perfect for summer dinners

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 1 and 1/2 pounds chicken thighs or chicken breasts
• 1 and 1/2 cups fresh pineapple chunks or rings
• 1/3 cup pineapple juice
• 1/4 cup low-sodium soy sauce
• 2 tablespoons olive oil
• 2 garlic cloves minced
• 1 tablespoon brown sugar
• 1 tablespoon lime juice
• 1/2 teaspoon black pepper

Method

 

1. In a bowl, whisk pineapple juice, soy sauce, olive oil, garlic, brown sugar, lime juice, and black pepper.
2. Marinate chicken for at least 30 minutes in the refrigerator.
3. Preheat grill to medium-high heat.
4. Grill chicken for 5–7 minutes per side until cooked through and lightly charred.
5. Add pineapple during the last 3–4 minutes of grilling and cook until caramelized.
6. Rest chicken for 5 minutes before serving with grilled pineapple.

Notes

Chicken thighs stay juicier on the grill, but breasts work too. Watch the pineapple carefully since it cooks quickly. Store leftovers refrigerated for up to 3 days.