Grilled Aloha Chicken (Printable Version)
Pineapple-soy marinated chicken grilled with charred pineapple, scallions and sesame for a tropical finish.
# What You'll Need:
→ Chicken & Marinade
01 - 4 boneless, skinless chicken breasts
02 - 1/3 cup soy sauce (use gluten-free 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 - Optional: 1 tablespoon sesame seeds for garnish
# Directions:
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 is dissolved 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 evenly coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours for optimal flavor penetration.
03 - Preheat your grill to medium-high heat (approximately 375°F to 400°F). Lightly oil the grill grates to prevent sticking.
04 - Remove the chicken from the marinade, allowing any excess to drip off. Discard the remaining marinade. Place the chicken on the grill and cook for 5 to 7 minutes per side, or until the internal temperature reaches 165°F. Avoid pressing down on the chicken while grilling to retain juiciness.
05 - While the chicken is cooking, place the pineapple rings on the grill. Cook for 2 to 3 minutes per side until lightly charred with distinct grill marks and caramelized edges.
06 - Transfer the grilled chicken to serving plates and top each breast with grilled pineapple rings. Garnish with thinly sliced green onions and a sprinkle of sesame seeds if desired. Serve immediately.
# Expert Hints:
01 -
- The marinade does all the heavy lifting so you look like a genius with almost zero effort.
- That sweet tangy glaze caramelizes on the grill and creates a crust that is genuinely addictive.
02 -
- Do not marinate longer than four hours because the pineapple juice will break down the chicken too much and turn it mushy on the outside.
- Letting the chicken rest for five minutes after grilling keeps all those juices inside instead of running all over your cutting board.
03 -
- Save a few tablespoons of marinade before adding the chicken and brush it on during the last minute of grilling for an extra sticky glaze.
- If you only have a grill pan indoors, crack a window because that caramelized sugar smokes more than you expect but the results are still outstanding.