Grilled Aloha Chicken (Print View)
Marinated chicken grilled with pineapple and a tangy soy glaze for a tropical summer meal.
# 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 sliced into rings
10 - 2 green onions, thinly sliced (for garnish)
11 - 1 tablespoon sesame seeds (optional, for garnish)
# How-To Steps:
01 - In a medium bowl, whisk together the soy sauce, pineapple juice, brown sugar, olive oil, minced garlic, grated 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, ensuring each piece is thoroughly coated. Seal and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor penetration.
03 - Preheat an outdoor grill or grill pan to medium-high heat (approximately 400°F). Lightly oil the grates to prevent sticking.
04 - Remove the chicken from the marinade, allowing any 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 serving plates and top each piece with a grilled pineapple ring. Garnish with sliced green onions and sesame seeds if desired. Serve immediately.
# Expert Hints:
01 -
- The marinade does all the heavy lifting so you barely have to think once the grill is hot.
- That caramelized pineapple on top makes people think you spent all day cooking when you really spent most of it relaxing.
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 gamble with.
- If your pineapple is very ripe it will char faster than you expect, so keep a close eye on those rings and flip them sooner rather than later.
03 -
- Reserve a few tablespoons of marinade before it touches the chicken so you can brush it on during grilling for extra glaze.
- Freeze leftover grilled pineapple slices and blend them into smoothies the next morning because wasting them should be a crime.