Grilled Aloha Chicken (Print Version)
Pineapple-soy marinated chicken grilled with charred pineapple and scallions for a bright tropical main.
# What You Need:
→ Chicken & Marinade
01 - 4 boneless, skinless chicken breasts
02 - 1/3 cup soy sauce (use gluten-free tamari if needed)
03 - 1/3 cup pineapple juice
04 - 2 tablespoons brown sugar
05 - 2 tablespoons olive oil
06 - 2 garlic cloves, minced
07 - 1 teaspoon fresh ginger, grated
08 - 1/2 teaspoon black pepper
→ Extras
09 - 1 fresh pineapple, peeled, cored, and cut into rings
10 - 2 green onions, thinly sliced (for garnish)
11 - 1 tablespoon sesame seeds (optional garnish)
# How to Make It:
01 - In a medium bowl, whisk together the soy sauce, pineapple juice, brown sugar, olive oil, garlic, ginger, and black pepper until the sugar dissolves and the mixture is well combined.
02 - Place the chicken breasts in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, turning each piece to coat evenly. Seal and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor penetration.
03 - Preheat your grill to medium-high heat (approximately 375°F to 400°F). Lightly oil the grates to prevent sticking.
04 - Remove the chicken from the marinade, allowing excess to drip off. Discard the remaining marinade. Grill the chicken for 5 to 7 minutes per side, or until the internal temperature reaches 165°F when measured with a meat thermometer.
05 - While the chicken cooks, place the pineapple rings on the grill. Cook for 2 to 3 minutes per side until grill marks appear and the fruit is lightly caramelized.
06 - Transfer the grilled chicken to plates and top each portion with grilled pineapple rings. Sprinkle with sliced green onions and sesame seeds if desired. Serve immediately.
# Expert Hints:
01 -
- The marinade doubles as a glaze so you get deep flavor without extra steps.
- It turns basic chicken breasts into something that feels special enough for guests but easy enough for a Tuesday.
02 -
- Do not reuse the leftover marinade as a sauce unless you bring it to a full rolling boil first because raw chicken juices are nothing to play with.
- Overcooking the pineapple turns it mushy so watch it closely and pull it the second you see those char lines.
03 -
- Reserve a few tablespoons of marinade before adding the chicken so you have a clean basting sauce ready at the grill.
- Pounding the chicken to an even thickness is the single step that separates good results from great ones.