If you love bright, tangy flavors with a touch of sweet char from the grill, this Grilled Aloha Chicken and Pineapple is the weeknight dinner your family will beg for. I developed this glaze to coat thin-sliced boneless skinless chicken breasts and to caramelize beautifully on fresh pineapple spears. The result is juicy chicken dotted with tropical char, balanced by a sticky-sweet sauce that tastes like sunshine on a plate.

Why this recipe works

There are a few tricks that make this recipe sing. First, the chicken is thin-sliced, which means it cooks quickly and soaks up the glaze without drying out. Second, the glaze blends ketchup, reduced sodium soy sauce, light brown sugar, olive oil, lemon juice, and a hint of ground ginger for a bright, slightly savory-sweet finish. Finally, grilling pineapple alongside the chicken adds smoky caramel notes and a fresh pop of acidity that cuts through the richness.

Ingredients

1 ½ pounds thin-sliced boneless skinless chicken breasts, I had 4 breasts
½ cup ketchup
¼ cup reduced sodium soy sauce
¼ cup light brown sugar, packed
3 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon ground ginger
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 fresh pineapple, cleaned, cored, and sliced into about 8 one-inch wide long spears
Thinly sliced green onions, optional for garnishing

Prep notes

Use thin-sliced chicken breasts for quick, even cooking. If your breasts are thicker, slice them horizontally to create thin cutlets or pound them lightly between sheets of plastic wrap until they are uniform in thickness. Clean and core the pineapple, then slice it into long spears about one inch wide so they grill evenly alongside the chicken.

Equipment

Grill or grill pan
Small bowl for the glaze
Measuring cups and spoons
Brush for glazing
Tongs and a platter for resting

Step-by-step instructions

Make the glaze: In a small bowl, whisk together ½ cup ketchup, ¼ cup reduced sodium soy sauce, ¼ cup light brown sugar (packed), 3 tablespoons olive oil, 2 tablespoons lemon juice, and 1 teaspoon ground ginger until the sugar is dissolved and the mixture is smooth.
Season the chicken: Pat the 1 ½ pounds thin-sliced boneless skinless chicken breasts dry with paper towels. Sprinkle both sides evenly with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper.
Marinate briefly (optional): For extra flavor, place the seasoned chicken in a shallow dish and pour about half of the glaze over the pieces, turning to coat. Let sit at room temperature for 15–30 minutes. If short on time, you can skip this step and apply glaze directly during grilling.
Preheat the grill: Heat your grill or grill pan to medium-high heat. The surface should be hot enough that the glaze sizzles when it hits the metal but not so hot that the sugar burns immediately.
Grill the pineapple spears: Place the 1 fresh pineapple spears directly on the grill. Cook for 2–3 minutes per side, turning once, until deeply golden and caramelized. Remove with tongs and keep warm on a platter.
Grill the chicken: Place the thin-sliced chicken breasts on the hot grill. Cook for about 3–4 minutes on the first side without moving them, which encourages good char. Flip each piece and brush the grilled side generously with the glaze. Cook 2–3 minutes more, brush the other side with more glaze, then flip again if needed to finish cooking. Thin-sliced chicken should reach an internal temperature of 165°F (74°C) and will cook quickly—avoid overcooking to keep it tender.
Finish and baste: In the final minute of cooking, give the chicken one last brush with the remaining glaze so it becomes sticky and glossy. Watch carefully so the sugars caramelize but do not burn.
Rest the chicken: Transfer the grilled chicken to a platter and let it rest for 3–5 minutes so juices redistribute.
Serve: Arrange the grilled pineapple spears alongside the chicken. Garnish with thinly sliced green onions if using. Serve with rice, a green salad, or warm tortillas for a fun twist.

Taste and texture

The glaze gives the chicken a bright, tang-forward flavor with sweet undertones from the light brown sugar and ketchup. Lemon juice adds lift while olive oil gives the sauce a silky sheen. The grilled pineapple delivers juicy sweetness and charred complexity that pairs naturally with the savory-sweet chicken.

Make-ahead and storage

You can prepare the glaze up to two days ahead and refrigerate it in an airtight container. Marinated chicken can be kept in the refrigerator for up to 24 hours before grilling. Leftovers store well in the fridge for 3–4 days. Reheat gently in a skillet over medium heat or briefly under a broiler, brushing with reserved glaze to restore shine.

Serving suggestions

Serve on a bed of steamed jasmine or basmati rice to soak up the extra glaze.
Stuff into warm tortillas with shredded cabbage and extra pineapple for handheld tacos.
Plate with a crisp green salad and a lime wedge for a lighter meal.
Pair with grilled vegetables like bell peppers and red onion for a colorful plate.

Notes and swaps

If you prefer a soy-free option, replace the reduced sodium soy sauce with an equal amount of coconut aminos.
For a spicier glaze, add a pinch of red pepper flakes or a drizzle of your favorite hot sauce to the glaze before grilling.
Use low-sodium ketchup if you want to further reduce overall salt.

Final thoughts

This Grilled Aloha Chicken and Pineapple is a quick, flavorful meal that brings summer vibes to any night of the week. With minimal prep, pantry-friendly glaze ingredients, and a few minutes on the grill, you’ll have juicy, glazed chicken and sweet, caramelized pineapple that everyone will enjoy. Don’t forget the green onions for a fresh finish—there’s something about that pop of color and mild bite that makes the dish feel complete.

Happy grilling! If you try this Grilled Aloha Chicken and Pineapple, I’d love to hear how you served it and any twists you added.

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Grilled Aloha Chicken and Pineapple

Tangy-sweet marinated chicken grilled with pineapple for a bright, tropical weeknight meal.

Prep Time15

Cook Time20

Total Time35

Servings: 4 servings

Ingredients

1 1/2 pounds thin-sliced boneless skinless chicken breasts about 4 breasts
1/2 cup ketchup
1/4 cup reduced sodium soy sauce
1/4 cup light brown sugar packed
3 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon ground ginger
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 fresh pineapple cleaned, cored, and sliced into about 8 one-inch-wide long spears
green onions thinly sliced, optional for garnish

Instructions

Combine the ketchup, soy sauce, packed brown sugar, olive oil, lemon juice, ground ginger, kosher salt, and black pepper in a large bowl or directly into a large zip-top bag and mix until smooth.
Add the thin-sliced chicken breasts to the bag with the marinade, seal, and press or massage to coat the chicken evenly; refrigerate for at least 30 minutes or up to overnight.
When ready to cook, lightly oil the grill grates and preheat your grill to medium-high heat (or heat an indoor grill pan over medium-high).
Remove the chicken from the marinade, placing the used marinade bag aside, then dunk the pineapple spears into the remaining marinade in the bag to lightly coat and place them on the grill; discard the marinade bag.
Grill the chicken for about 5 minutes with the lid closed, flip, and grill 4 to 5 more minutes with the lid closed, or until an instant-read thermometer inserted into the thickest part reads 165°F (74°C).
Grill the pineapple spears, turning every 2 to 3 minutes so all sides get grill marks and heat through; total time will be similar to the chicken.
Transfer chicken and pineapple to a platter, garnish with thinly sliced green onions if desired, and serve immediately.