Hawaiian Grilled Chicken and Pineapple

Total Time:
5 hr
10 min
Inactive Prep:
4 hr 30 min
20 min
8 servings


  • 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


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.

Preheat the grill to medium-high heat.

Grill the pineapple 3 to 4 minutes per side, then keep warm.

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.


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