Grilled Aloha Chicken (Print Page)
Sweet-tangy pineapple-soy marinated chicken, grilled with charred pineapple and scallions for a tropical finish.
# What You Need:
→ Chicken & Marinade
01 - 4 boneless, skinless chicken breasts (about 6 oz each)
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 1/2-inch thick rings
10 - 2 green onions, thinly sliced (for garnish)
11 - 1 tablespoon sesame seeds (optional, for garnish)
# Directions:
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 blended.
02 - Place the chicken breasts in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, seal, and turn to coat each piece evenly. 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 using a paper towel dipped in vegetable oil to prevent sticking.
04 - Remove the chicken from the marinade, allowing excess liquid 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 at the thickest part.
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 fruit is lightly caramelized.
06 - Transfer the grilled chicken to serving plates and top each breast with a grilled pineapple ring. Garnish with sliced green onions and sesame seeds if desired. Serve immediately.
# Expert Tips:
01 -
- The marinade doubles as a glaze, so every bite carries that deep sweet and salty punch without any extra effort.
- Pineapple rings get grilled alongside the chicken, which means dessert and dinner happen on the same flames.
- It comes together fast enough for a weeknight but feels special enough for a backyard party.
02 -
- If you marinate longer than 4 hours the pineapple juice starts breaking down the chicken texture and you will end up with mushy meat instead of juicy.
- Letting the chicken rest for 5 minutes after grilling keeps the juices inside where they belong rather than running all over your cutting board.
03 -
- Reserve a few tablespoons of marinade before adding the chicken so you can brush it on during grilling for an extra sticky caramelized layer.
- A pinch of red chili flakes in the marinade transforms the whole dish from sweet to sweet and fiery, which is how I make it now every time.