Grilled Aloha Chicken (Printable)
Pineapple-soy marinated chicken, grilled and topped with charred pineapple and green onions for a tropical summer main.
# What You'll 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 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 pineapple is lightly charred and caramelized.
06 - Transfer the grilled chicken to serving plates and top each breast with grilled pineapple rings. Garnish with thinly sliced green onions and sesame seeds if desired. Serve immediately.
# Expert Pointers:
01 -
- The marinade does all the heavy lifting, so you get these deep, caramelized flavors with almost zero effort.
- It hits every note, sweet, salty, tangy, and just smoky enough from the grill to taste like vacation on a plate.
02 -
- Do not marinate longer than four hours or the pineapple enzymes will start breaking down the chicken into a mushy texture you cannot fix.
- Let the chicken rest for five minutes after grilling so the juices redistribute instead of running all over your cutting board.
03 -
- Pound the chicken breasts to an even half inch thickness before marinating so they cook uniformly and you never end up with dry edges and a raw center.
- Save the pineapple cores and trimmings to blend and strain for the juice you need in the marinade, because nothing goes to waste and the flavor is brighter than anything from a carton.