Grilled Aloha Chicken (Printable)
Pineapple-soy marinated chicken grilled with charred pineapple and scallions for a bright 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 - 1 tablespoon sesame seeds (optional, for garnish)
# How To Make It:
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 well blended.
02 - Place the chicken breasts in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, turning each piece to coat evenly. Seal the bag or cover the dish 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 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. Transfer to a plate and let rest for 5 minutes before serving.
05 - While the chicken rests, place the pineapple rings on the grill and cook for 2 to 3 minutes per side until nicely charred with visible grill marks.
06 - Arrange the grilled chicken on serving plates and top each breast with a grilled pineapple ring. Garnish with thinly sliced green onions and a sprinkle of sesame seeds if desired. Serve immediately.
# Expert Tips:
01 -
- The marinade does all the heavy lifting so you can relax while the chicken soaks up that sweet tangy goodness.
- Grilling the pineapple transforms it into something almost caramelized and completely irresistible.
- It feels like vacation food but comes together with ingredients you probably already have.
02 -
- Do not skip the rest time after grilling or you will lose half the juices to your cutting board.
- Marinating beyond four hours can make the chicken mushy because the pineapple enzymes break down the protein too aggressively.
03 -
- Reserve a few tablespoons of marinade before adding the chicken and boil it for one minute to make a quick finishing glaze.
- If you only have chicken thighs increase the grill time by two to three minutes per side and check the temperature.