Grilled Aloha Chicken (Printable)
Pineapple-soy marinated chicken breasts grilled with charred pineapple and scallions 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 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, garlic, ginger, and black pepper until the sugar dissolves and the mixture is smooth.
02 - Place chicken breasts in a large resealable bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is evenly coated. 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 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. Let rest for 3 to 5 minutes before serving.
05 - While the chicken cooks, place the pineapple rings on the grill. Cook for 2 to 3 minutes per side until lightly charred and caramelized.
06 - Arrange the grilled chicken on plates and top with grilled pineapple rings. Sprinkle with sliced green onions and sesame seeds if desired. Serve immediately.
# Expert Tips:
01 -
- The sweet and savory marinade penetrates deep into the chicken making every bite incredibly juicy and flavorful.
- Grilled pineapple rings turn golden and smoky adding a tropical sweetness that surprises everyone at the table.
02 -
- Do not reuse the leftover marinade as a sauce unless you bring it to a full rolling boil for at least five minutes since it has touched raw chicken.
- Letting the chicken rest for five minutes after grilling keeps the juices inside instead of running all over your cutting board.
03 -
- Reserve a few tablespoons of marinade before adding the chicken so you have a clean glaze to brush on during the last minute of grilling.
- Pineapple rings that are about three quarters of an inch thick hold up best on the grill without falling through the grates.