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This grilled aloha chicken dinner layers smoky, sweet, and salty flavors in every bite. Chicken breasts are marinated in a brown sugar-soy glaze, then grilled and topped with prosciutto, melty Gruyère, and charred pineapple rings. The result is a balanced dish that feels both tropical and comforting. It's a recipe worth bookmarking for backyard cookouts or a quick family dinner.
The Gist
- Cook Time: 15 minutes
- Total Time: 35 minutes (plus marinating)
- Yield: Serves 6
- Skill Level: Intermediate
- Dietary Notes: Gluten-Free (with GF soy sauce)
Why You'll Love It
- Bold Hawaiian-inspired flavors with smoky grilled chicken.
- Sweet pineapple balances savory prosciutto and cheese.
- Easy marinade you can prep ahead.
- Great for summer grilling or weeknight dinners.
Kitchen Equipment
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Boneless Skinless Chicken Breasts
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Make the Marinade
- Whisk together brown sugar, ketchup, soy sauce, rice vinegar, Dijon, ginger, and garlic.
- Reserve 1 ⅓ cups for basting; refrigerate.
- Divide the rest into two large resealable bags.
Prepare the Chicken
- Pound chicken breasts to even thickness.
- Add 3 chicken breasts per bag, seal, and massage in the marinade.
- Place on a rimmed baking sheet; refrigerate 8 hours or overnight.
Grill the Chicken and Pineapple
- Preheat grill to high and oil grates.
- Remove chicken from marinade and discard marinade.
- Grill chicken 2 minutes per side over medium heat.
- Grill pineapple rings until seared, about 2 minutes per side.
Assemble and Finish
- After flipping, brush chicken and pineapple with reserved marinade.
- Move chicken to indirect heat and brush again.
- Top each breast with 2 slices prosciutto, 1 slice Gruyère, and 1 pineapple ring. Drizzle lightly with marinade.
- Close grill lid and cook until chicken reaches 150°F. Remove from grill; carryover heat will bring it to 165°F.
Rest and Serve
Tent chicken loosely with foil and rest 10 minutes before serving.
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Chef's Tips for Grilled Aloha Chicken
- Pound evenly: This ensures the chicken cooks quickly and stays juicy.
- Use fresh pineapple: It caramelizes better than canned.
- Don't skip the rest: Resting keeps juices locked in.
- Indirect heat matters: Prevents burning while cheese melts.
What to Serve It With
- Coconut Ginger Jasmine Rice
- Green Bean Salad with Citrus Dressing
- Pineapple Upside Down Sheet Cake (for a fun twist)
FAQs
Can I bake instead of grill?
Yes. Bake at 400°F until chicken reaches 165°F, adding toppings in the last 10 minutes.
What cheese works best if I don't have Gruyère?
Swiss, provolone, or mozzarella all melt nicely.
Can I prep this ahead?
Yes. Marinate chicken up to 24 hours in advance. Grill pineapple fresh for best flavor.
Leftovers & Storage
- Store in an airtight container up to 3 days.
- Reheat gently at 325°F until warmed through.
- Freeze cooked chicken (without toppings) up to 2 months. Thaw overnight before reheating.
My Favorite Storage Containers
Rubbermaid Brilliance Storage Containers
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Tried This Recipe?
Drop a comment below or tag your creation on Instagram - I'd love to see your spin!
What's for Dinner? Try These Next!
Let's keep that grill warm and the weeknight easy. If you liked the sweet-savory kick of pineapple, prosciutto, and melty cheese, these chicken dinners ride the same lane-big flavor, simple steps, and crowd-pleasing plates that don't keep you tied to the kitchen.
Rustic Creamy Garlic Chicken - Skillet-seared chicken in a silky garlic cream sauce you can spoon over rice or mashed potatoes for a fast, cozy main.
Creamy Spinach Artichoke Stuffed Chicken Breasts - All the flavors of the classic dip, tucked into juicy chicken with an optional lemon cream sauce.
Roasted Sticky Miso Chicken Thighs - Sweet-savory miso glaze that roasts up glossy and tender; great with steamed rice and greens.
Spicy Caribbean Jerk Chicken for Summer Grilling - Bright, smoky heat with tropical notes that pairs naturally with pineapple or mango sides.
Viral TikTok Chicken Cobbler Casserole - Creamy, comforting bake topped with cheesy biscuits; weeknight-easy and hearty.
Chicken Tikka Masala - Char-kissed chicken in a rich, spiced tomato-cream sauce; serve with rice or warm flatbread.
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Aloha Chicken
Equipment
Ingredients
- 1 cup brown sugar packed
- ¾ cup ketchup
- ¾ cup reduced-sodium soy sauce
- ⅓ cup rice vinegar
- 2 tablespoons Dijon mustard
- 2 ½ teaspoons fresh ginger minced
- 2 cloves garlic minced
- 6 boneless skinless chicken breasts
- 6 fresh pineapple cut into rings
- 12 slices prosciutto
- 6 slices Gruyère cheese
Instructions
Make the Marinade
- In a medium bowl, whisk together the brown sugar, ketchup, soy sauce, rice vinegar, Dijon mustard, ginger, and garlic.1 cup brown sugar, ¾ cup ketchup, ¾ cup reduced-sodium soy sauce, ⅓ cup rice vinegar, 2 tablespoons Dijon mustard, 2 ½ teaspoons fresh ginger, 2 cloves garlic
- Reserve 1 ⅓ cups of the marinade for basting; cover and refrigerate.
- Divide the remaining marinade between two large resealable bags.
Prepare the Chicken
- Place one chicken breast in a gallon zip-top bag and pound until evenly thick. Repeat with remaining chicken breasts.
- Add 3 chicken breasts to each marinade bag, seal, and massage the marinade into the meat.
- Place the bags on a rimmed baking sheet to prevent leaking. Refrigerate for at least 8 hours or overnight.
Grill the Chicken and Pineapple
- Preheat grill to high heat and oil the grates.
- Remove chicken from marinade and discard used marinade.
- Reduce grill to medium heat. Grill chicken for about 2 minutes per side.
- At the same time, grill pineapple rings over direct heat until seared with grill marks, about 2 minutes per side.
Assemble and Finish
- After flipping the chicken and pineapple, brush with reserved marinade.
- Move chicken to indirect heat. Brush the tops with more marinade.
- Place 2 slices of prosciutto over each chicken breast, drizzle with marinade, then add 1 slice of Gruyère and 1 pineapple ring.12 slices prosciutto, 6 slices Gruyère cheese
- Drizzle again lightly with marinade.
- Close grill lid and cook until internal temperature reaches 150°F. Remove from grill; carryover heat will bring chicken to 165°F.
Notes
- Gruyère may be substituted with Swiss or provolone.
- Prosciutto may be swapped for thinly sliced ham.
- Fresh pineapple can be replaced with canned rings (drained and patted dry).
- Serve with coconut rice or grilled vegetables.
- A light green salad with citrus dressing pairs well.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the oven at 325°F until warmed through.
- Freeze cooked chicken (without pineapple topping) for up to 2 months. Thaw overnight in the refrigerator before reheating.
Nutrition
*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.
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