Grilled Aloha Chicken (Printable Version)

Marinated chicken breasts grilled with pineapple-soy glaze and charred rings for a tropical, weeknight-friendly main.

# Ingredient List:

→ 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 cut into rings
10 - 2 green onions, thinly sliced for garnish
11 - 1 tablespoon sesame seeds for garnish (optional)

# 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, 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 breasts for 5–7 minutes per side, or until the internal temperature registers 165°F on an instant-read thermometer and juices run clear.
05 - While the chicken cooks, place the pineapple rings on the grill. Cook for 2–3 minutes per side until grill marks appear and the fruit is lightly caramelized.
06 - Transfer the grilled chicken to a serving platter and top each breast with a grilled pineapple ring. Garnish with sliced green onions and sesame seeds. Serve immediately with coconut rice and a crisp green salad.

# Expert Tips:

01 -
  • The marinade does all the heavy lifting, so you look like a genius with almost zero effort.
  • That caramelized pineapple on top makes people think you trained at a luau.
02 -
  • If you marinate longer than four hours the soy sauce starts curing the meat and it gets oddly firm.
  • Let the chicken rest five minutes after grilling or every bit of juice ends up on the cutting board instead of in your mouth.
03 -
  • Save a few tablespoons of marinade before adding the chicken to use as a basting brush sauce on the grill.
  • Pound the chicken to an even half inch thickness and every piece finishes cooking at exactly the same time.

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