Grilled Aloha Chicken (Print Version)
Juicy grilled chicken marinated in pineapple-soy glaze, served with charred pineapple and green onions.
# What You'll Need:
→ Chicken & Marinade
01 - 4 boneless, skinless chicken breasts
02 - 1/3 cup soy sauce (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
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, garlic, ginger, and black pepper until well combined.
02 - Place chicken breasts in a large resealable bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is evenly coated. Refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor penetration.
03 - Preheat grill to medium-high heat (approximately 400°F). Lightly oil the grates to prevent sticking.
04 - Remove chicken from the marinade, allowing excess to drip off. Grill for 5 to 7 minutes per side until the internal temperature reaches 165°F. Discard remaining marinade.
05 - While the chicken cooks, grill the pineapple rings for 2 to 3 minutes per side until lightly charred and caramelized.
06 - Arrange the grilled chicken on a platter, top with charred pineapple rings, and garnish with sliced green onions and sesame seeds if desired.
# Expert Advice:
01 -
- The soy sauce and pineapple juice combo creates a caramelized crust that tastes like you spent all day when you barely spent an hour.
- It doubles effortlessly for a crowd because the marinade scales with zero extra effort.
02 -
- Over marinating beyond 4 hours breaks down the texture and turns the chicken mushy so set a timer.
- Letting the chicken rest for 5 minutes after grilling keeps the juices inside instead of running all over your cutting board.
03 -
- Reserve a couple tablespoons of marinade before adding the chicken so you can brush it on during grilling for extra glaze.
- The sugar in this marinade burns fast so keep the heat at medium high and never walk away from the grill.