Grilled Hawaiian chicken with grilled pineapple is a delicious recipe your whole family will enjoy!
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I know it’s getting later in the season to tease you with a grill recipe, but truth be told, we grill all year round! Even if it’s getting cold where you live, this recipe is worth putting on your coat and slippers and grilling outside. Or making your husband do it. Haha. The chicken is wonderful and the grilled pineapple takes it over the top.
I’m always on the hunt for more chicken recipes because I always keep my freezer stocked with chicken. We tried this one recently and we were hooked. And I loved it because my kids gobbled it up too. Finding recipes my husband and I love and that the kids love can be tricky lately. Sometimes I feel like the food options they will eat are getting smaller and smaller. But no one can resist a nicely balanced sweet and salty chicken served with delicious, sweet, juicy pineapple.
This recipe calls for boneless, skinless chicken thighs. I know some people always want to switch out chicken thighs for breasts, but breasts dry out so much easier and you will miss out on the tender, moist chicken if you use them. So if you must use chicken breasts, then go ahead, but know that chicken thighs are a million times better.
Grilled Hawaiian Chicken with Grilled Pineapple
4 pounds boneless, skinless chicken thighs
1 six oz can 100% pineapple juice
½ cup soy sauce
½ cup brown sugar
⅓ cup ketchup
¼ cup water
2 teaspoons grated ginger*
3 garlic cloves grated
1 bunch green onions sliced (for garnish)
1 fresh pineapple, cut into long slices
1 cup brown sugar
1 teaspoon cinnamon
For the pineapple:
Add all the ingredients to a ziplock bag and carefully massage the bag to coat the pineapples with the sugar and cinnamon.
Remove chicken from the refrigerator about 30 minutes before grilling. Grill chicken over medium heat for 6-8 minutes on each side or until no longer pink. For best results check the temperature with a thermometer. I recommend the ThermoWorks Thermapen. During the last 5 minutes, brush with reserved marinade. Add the pineapple to the grill during the last 5 minutes and grill till warmed through and golden brown.
Serve chicken with rice and pineapple. Enjoy!
Recipe Source- Adapted slightly from The Recipe Critic
*Tip: Freeze peeled ginger and then grate with a small grater such as this one. The frozen ginger is much easier to grate and then you can always have some on hand.