Description
This tropical-inspired grilled chicken transports you to Hawaii with every bite. Marinated in a sweet-savory blend of soy sauce, ketchup, brown sugar, and spices, it’s perfectly paired with grilled pineapple spears for a flavorful, juicy finish. Quick to prep, easy to cook, and perfect for summer cookouts or easy weeknight dinners.
Ingredients
1½ pounds thin-sliced boneless, skinless chicken breasts (about 4 breasts)
½ cup ketchup
¼ cup reduced sodium soy sauce
¼ cup packed light brown sugar
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, peeled, cored, and sliced into 8 long spears (1-inch thick)
Thinly sliced green onions (optional garnish)
Instructions
Add the chicken, ketchup, soy sauce, brown sugar, olive oil, lemon juice, ginger, salt, and pepper to a large zip-top plastic bag. Seal the bag and massage gently to coat the chicken evenly. Refrigerate for at least 30 minutes, or overnight for more flavor.
Preheat an outdoor grill or grill pan over medium-high heat. Lightly oil the grates.
Place the marinated chicken on the grill. Dunk pineapple spears into the remaining marinade in the bag, then place them on the grill as well. Discard the marinade and bag.
Grill the chicken for about 5 minutes on the first side with the lid closed. Flip and grill for another 4–5 minutes, or until the chicken is cooked through and reaches 165°F internally.
Rotate the pineapple spears every 2–3 minutes to grill all sides and ensure any bacteria from the marinade is cooked off.
Serve the grilled chicken hot with the pineapple. Garnish with green onions, if using.
Notes
Storage: Leftover chicken and pineapple can be stored in an airtight container in the refrigerator for up to 5 days.
Marinade tip: For deeper flavor, marinate the chicken overnight. If short on time, even 30 minutes makes a big difference.
No fresh pineapple? Canned pineapple rings work in a pinch, just pat them dry before grilling.
Don’t skip the grill marks: They add a smoky caramelized flavor and visual appeal.
Spice it up: Add ½ teaspoon red pepper flakes or a splash of hot sauce to the marinade for a subtle kick.
Serving idea: Serve with coconut rice, grilled vegetables, or a crisp cabbage slaw for a full tropical meal.