Hawaiian Chicken and Pineapple — Damn Delicious

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Hawaiian Chicken and Pineapple

Sweet and tangy chicken breasts grilled to absolute perfection with caramelized brown sugar pineapple. Just 10 min prep!

It’s August. It’s hot. And I’m not on a tropical island sipping a coconut margarita. So this Hawaiian chicken will have to do. For now.

With a quick and easy marinade, this comes together with just 10 minutes prep, so you can really enjoy this all year long, any day of the week.

And when you pair it with that brown sugar pineapple, you’ll be on that tropical island in no time. Although a trip to Hawaii won’t hurt either.

Hawaiian Chicken and Pineapple

Yield: 4 servings

Prep Time: 1 hour, 10 minutes

Cook Time: 15 minutes

Total Time: 1 hour, 25 minutes

Sweet and tangy chicken breasts grilled to absolute perfection with caramelized brown sugar pineapple. Just 10 min prep!

Ingredients:

  • 1/4 cup reduced sodium soy sauce
  • 1/4 cup pineapple juice
  • 1/4 cup brown sugar, packed
  • 2 tablespoons ketchup
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon sesame oil
  • 1 teaspoon Sriracha, optional
  • 4 boneless, skinless chicken breasts
  • 2 tablespoons chopped fresh cilantro leaves

For the pineapple

  • 1 large pineapple, peeled, cored and cut into 8 to 10 wedges
  • 1/4 cup brown sugar

Directions:

  1. In a medium bowl, whisk together soy sauce, pineapple juice, brown sugar, ketchup, garlic, ginger, sesame oil and Sriracha. Reserve 1/4 cup and set aside.
  2. In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and chicken; marinate for at least 1 hour to overnight, turning the bag occasionally. Drain the chicken from the marinade.
  3. In another gallon size Ziploc bag or large bowl, combine pineapple and brown sugar.
  4. Preheat grill to medium high heat. Add chicken and pineapple to grill and cook, flipping once and basting chicken with reserved 1/4 cup marinade until cooked through, about 5-6 minutes on each side.
  5. Serve immediately, garnished with cilantro, if desired.

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36 comments

I’m loving the grilled pineapple! Would be amazing with this chicken.

I’m so excited to see this recipe, I haven’t had chicken like this in a while, and I never really had a recipe….all of these flavors sound wonderful together!! Going to have to make this soon.

I love tropical marinades! Can’t wait to try this one!!

Do you also grill the pineapple for 5-6 min each side? Sounds like a long time for pineapple… What kind of cocktail would be perfect with this? Pineapple margarita?Jasmine rice cooked in coconut water would complete this meal! Yum, can’t wait to make this!

Depending on the thickness of your pineapples, it may need 5-6 minutes but as always, please use your best judgment. Oh and the pineapple margarita sounds absolutely perfect.

In your instructions, you refer to heating the grill. does this refer to a bbq grill or a counter top (indoor) grill? Would a “George Foreman” type of grill be suitable?
Thank you for your wonderful recipes.

Yes, a George Foreman should work just fine.

Has anyone tried this with salmon?

Have not tried it with salmon, great idea. Think it would also work well with well with pork, either tenderloin or chops.

Should you “marinate” the pineapple for as long as the chicken or just right before you are getting ready to grill it?

There is no need to marinate the pineapple, unless you prefer to do so! 🙂

Hi
Could this be done in the oven?? If so what are your suggestions? What temp…etc..
Thanks.

Nicky, please feel free to check out this article on How To Bake Chicken Breasts In The Oven. Hope that helps!

I cook chicken breasts in a 325 degree oven for 45 to 60 minutes, always check with an instant read thermometer for correct internal temperature. Thickness of meat will alter cooking times.

Made this tonight with a couple of adjustments, just for practicality purposes. Since its -20 degrees outside, I made this on the stove top. I had pulled out Chicken thighs, so made those instead of breasts. Also, used frozen pineapple because I didn’t have fresh. Used OJ instead of pineapple juice because I didn’t have any and wasn’t going to the store to get some. And finally, because of how my mom used to make this, I added some orange peppers to the pot. Was still delicious! Thanks!

Great recipe! Side dish ideas? Anything with coconut is out because of allergies.

My absolute favorite side dish is the garlic parmesan roasted potatoes. But please feel free to check out all of my side dish recipes here.

The parmesan potatoes look good, but I am not sure they are right as a side for this dish. Anyone have any ideas for a side with the chicken and pineapple besides rice?

I like corn on the cob! Cook w/ husk on in micro 4 min each ear or soak in water then grill

I made this tonight for my 8 month pregnant wife and her mothe today, and I made some serious points with both of them. My mother in law refused to share the pineapple with the neighbor she loved it so much! Thank you!

I love cooking chicken and sometimes I do overcook slightly. However is 6min per side each breast enough time?? I was always under the impression chicken needs cool 20min. I know it does depend on the size of the chicken although mine are average size. What are your thoughts? I’m experienced on oven & stove top but just getting used to the grill. Its it 12min cause grill is direct heat?

Yes, cooking time varies quite a bit depending on the size of the chicken. As always, please use your best judgment.

This was such an easy way to make my family a dinner they would enjoy. The pineapple, in particular is so juicy when it is grilled. Served with rice and steamed broccoli for a light, fresh dinner on a day when the thermometer reached 40C. Thanks so much!

I have it marinating right now. My side dish will be Quinoa/Rice mixture, with some garlic and butter. Leaving garlic out of the recipe as I feel it will all be enhanced as it goes over the QuinRice.

Instead of using ketchup, I used “Black Beard” Papaya Barbeque Sauce. It was the right amount of of spice, and vantastic flavor.

It was damndelichious :-). Sorry for the miss spelling of fantastic. Didn’t notice the miss spelling until it was posted :-).

So I don’t have pineapple juice but I do have an actual pineapple. Can I just crush about 1/4 a cup worth and add it to the marinade and soak it overnight?

Cooked this exactly as directed and it WAS AMAZING. Made it with coconut rice and veggies kabobs. Incredible combo! Definitely a recipe to keep. Thank you for posting.

Normally I don’t comment on recipe pages – I just get the recipe and go. But this one…this recipe…h’ohmygod. It’s so good that I couldn’t stop myself from shouting it from the digital rooftops!

I did tweak a few things, but only because I found this recipe after we finished our grocery shopping – not because I didn’t agree with your recipe (otherwise why am I here, even?),

We had a few tuna steaks, but because I’ve never prepared tuna steaks before, I had no idea where to even begin. In hindsight, why the hell did I buy them if I didn’t know how to prepare them? Well, obviously that’s what the internet is for!

Anyway, I had to improvise since I didn’t have some of the *exact* ingredients that you used.
– Instead of pineapple juice, we had pineapple mango juice, which my fiance and I agreed: Ehhh…close enough!
– We only had Whataburger spicy ketchup – this was the one that I had the most reservations about. Whataburger ketchup is the best ketchup known to man, but that’s because it has things like onion powder and garlic powder. The spicy ketchup also includes jalapeno pepper puree, so I was worried that those extra ingredients might change the taste of the recipe.
– We didn’t have sesame oil – we only had olive oil
– We didn’t have fresh ginger – only ground ginger, so I substituted 1/4 teaspoon of ground ginger in place of the 1 tablespoon of fresh ginger
– We didn’t have any Sriracha, but I thought maybe the spicy Whataburger ketchup might help to supplement that. Side note to self: buy more Sriracha.
-We didn’t have any cilantro either…side note to self: buy cilantro.
*We kept all of the measurements the same minus the ground ginger, but that was only because if I had done 1 tablespoon of ground ginger, I might have turned dinner into one of the Weasleys.

So, even with those accommodations, it was delicious! I would definitely love to be more prepared next time and try everything to a T, but that being said – I was pleasantly surprised with how well it turned out!

Hey, so I live in a fairly small apartment and we don’t have grills, I have a foreman grill but it doesn’t work the best. can I use the oven? And if so how do I cook it? Thank you 🙂

Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

I prepared the marinade without the sriracha and placed chicken breasts that I split in half into a plastic bag with the marinade. I let them sit for 5 hours in the refrigerator. I cut the pineapple into 1/2 inch rounds and only put on the brown sugar on and grilled with the chicken. I put the chicken and pineapple on a bun with lettuce, tomato and onion. It was delicious. I encourage others to try this recipe; it is easy and so tasty.

I am wanting to try this recipe, but am concerned about the long marinade time with the chicken and the pineapple juice. In the past, when I’ve used pineapple juice as a marinade for chicken, if it is left on too long (greater than 1 hour), the chicken texture changes and almost comes out a mushy texture. What are your thoughts/experiences?

I personally have never had any issues but as always, please use your best judgment regarding substitutions/modifications to suit your needs.

Come join me in my culinary adventures where we’ll be using simple, fresh ingredients and transforming them into sophisticated and elegant meals for the everyday home cook.

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