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Aloha Chicken
Sweet, smoky, and savory all in one bite—this Hawaiian-inspired grilled chicken with pineapple, prosciutto, and cheese is easy, versatile, and perfect for weeknight dinners.
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Servings: 6
Calories: 783kcal
Equipment
- Charcoal Grill or Gas Grill
- Meat Mallet
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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.6 boneless skinless 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.6 fresh pineapple
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.
Rest and Serve
- Transfer chicken to a platter and loosely tent with foil.
- Rest for 10 minutes before serving.
Notes
Substitutions:
- 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
Serving: 1 chicken breast | Calories: 783kcal | Carbohydrates: 166g | Protein: 15g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 27mg | Sodium: 1633mg | Potassium: 1294mg | Fiber: 13g | Sugar: 131g | Vitamin A: 830IU | Vitamin C: 434mg | Calcium: 320mg | Iron: 4mg
*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.