Recipe courtesy of Marie Pappas

Hawaiian Grilled Chicken and Pineapple

  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 8 servings
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1/2 cup pineapple juice

1/4 cup ketchup

1/4 cup low-sodium soy sauce 

1 tablespoon minced ginger 

4 cloves garlic, minced 

Eight 6-ounce skinless, boneless chicken breasts

1 medium pineapple, peeled, cored and cut into 1/4-inch rounds 

Salt and freshly ground black pepper


  1. In a large bowl, mix together the pineapple juice, ketchup, soy sauce, ginger and garlic. Reserve 1/4 cup of the marinade for basting. Pour the remaining marinade into a resealable plastic bag and add the chicken. Seal the bag and toss around to distribute the marinade. Marinate the chicken in the refrigerator for at least 4 hours or up to overnight.
  2. Preheat the grill to medium-high heat.
  3. Grill the pineapple 3 to 4 minutes per side, then keep warm.
  4. Remove the chicken from the marinade and pat dry. Sprinkle the chicken with salt and pepper, and then grill until cooked through, 5 to 6 minutes per side, basting with the reserved marinade every 2 minutes. Serve the chicken with the pineapple slices.