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Meet your new favorite grilling recipe: Grilled Hawaiian Chicken! Tender and delicious chicken in a savory marinade with sweet grilled pineapple slices. It’s super easy to make and the whole family will love it!
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Grilled Hawaiian Chicken

Meet your new favorite grilling recipe: Grilled Hawaiian Chicken! Tender and delicious chicken in a savory marinade with sweet grilled pineapple slices. It’s super easy to make and the whole family will love it!
Course Main Course
Cuisine American, Hawaiian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 pieces
Author Jessy Freimann

Ingredients

  • ¾ cup low sodium soy sauce
  • ¼ cup water
  • 1 Tablespoon sesame oil
  • ⅓ cup brown sugar
  • ¼ teaspoon ground ginger
  • ½ teaspoon crushed red pepper flakes (or more if you want it to be spicy)
  • 3 large cloves garlic, minced or pressed
  • 2 Tablespoons tomato ketchup
  • 1 can pineapple rings (reserve ½ cup of the juice for the marinade)
  • 3 large boneless skinless chicken breasts, sliced in half length-wise to make 6 thin filets of chicken
  • 2 Tablespoons cornstarch
  • 2-3 scallions, sliced on the diagonal, for garnish

Instructions

  • Whisk the low sodium soy sauce, water, sesame oil, brown sugar, ground ginger, red pepper flakes, garlic ketchup and pineapple juice until well combined.
  • Pour the marinade over the Smithfield All Natural Boneless Pork Chops and let them sit for at least 10 minutes or overnight (you can also freeze them in the marinade and thaw them for later use).
  • Spray the grill with non-stick cooking spray and heat it to medium-high.
  • Place the chicken pieces and pineapple rings on the grill and reserve the marinade to make the sauce. 
  • Grill them for 3-5 minutes on each side depending on thickness. Rotate them a little bit midway through each side if you want a nice crosshatch grill mark (this is optional). Keep an eye on them because every grill is different.
  • Once the internal temperature reaches 165 degrees remove them from the grill and rest them for 5 minutes tented in foil.
  • While the chicken rests, strain the marinade into a sauce pan. Heat over medium heat until it starts boiling. Whisk the cornstarch with a small amount of water to form a slurry.
  • Boil for 2 minutes then add the slurry and reduce it to low heat for a couple minutes to thicken the sauce.
  • Drizzle the meat and pineapple with sauce, sprinkle with chopped scallions and serve immediately.