Grilled Aloha Chicken (Printable version)
Pineapple-soy marinated grilled chicken breasts topped with charred pineapple and scallions for a bright 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:
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 chicken breasts in a large resealable plastic 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 an outdoor grill or grill pan to medium-high heat (approximately 400°F). Lightly oil the grill grates to prevent sticking.
04 - Remove chicken from the marinade, allowing excess liquid to drip off. Discard 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 caramelized.
06 - Transfer the grilled chicken to a serving platter and top with the charred pineapple rings. Garnish with sliced green onions and sesame seeds if desired. Serve immediately.
# Expert Advice:
01 -
- The marinade does all the heavy lifting so you can focus on not burning the pineapple, which I have done more times than I care to admit.
- It tastes like a vacation you did not have to pack for, and the leftovers make an absurdly good lunch the next day.
02 -
- Do not skip the resting step because sliced chicken that has not rested will bleed juice and taste drier than it actually is.
- Marinating beyond four hours can make the meat mushy since the pineapple enzymes start breaking down the protein too aggressively.
03 -
- Save a few tablespoons of marinade before adding the raw chicken so you can brush it on during grilling for extra glaze.
- Toast the sesame seeds in a dry skillet until they just start to pop and smell nutty because raw sesame seeds are a missed opportunity.