Grilled Aloha Chicken with Pineapple (Print Version)
Sweet-tangy pineapple-soy marinated chicken and charred pineapple, perfect for summer grilling and easy entertaining.
# What You'll Need:
→ Chicken & Marinade
01 - 4 boneless, skinless chicken breasts
02 - ⅓ cup soy sauce (use gluten-free tamari if needed)
03 - ⅓ 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 - ½ teaspoon black pepper
→ Extras
09 - 1 fresh pineapple, peeled, cored, and cut into rings
10 - 2 green onions, thinly sliced (for garnish)
11 - 1 tablespoon sesame seeds (optional garnish)
# How to Make It:
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, turning each piece to ensure even coating. 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 5–7 minutes per side, or until the internal temperature reaches 165°F and juices run clear.
05 - While the chicken cooks, place the pineapple rings on the grill. Cook for 2–3 minutes per side until lightly charred and caramelized grill marks appear.
06 - Transfer the grilled chicken to a serving platter and top each breast with grilled pineapple rings. Garnish with thinly 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.
- It tastes like you spent all day cooking but the actual hands on time is barely fifteen minutes.
02 -
- Do not skip the oiling step on the grill grates or the sugary marinade will fuse your chicken to the metal like glue.
- Resist the urge to move the chicken around constantly because it needs uninterrupted contact with the heat to develop that caramelized crust.
03 -
- The sugar in the marinade burns easily so watch the chicken like a hawk during the last two minutes of cooking on each side.
- Saving a few spoonfuls of the pineapple juice to drizzle over the finished plate adds a bright raw acidity that cooked pineapple alone cannot provide.