Grilled Aloha Chicken (Printable)
Pineapple-soy marinated chicken breasts grilled with charred pineapple and green onion for a tropical main.
# What You Need:
→ 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 sliced into rings
10 - 2 green onions, thinly sliced (for garnish)
11 - 1 tablespoon sesame seeds (optional garnish)
# How-To:
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, sealing and turning 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. Lightly oil the grates with cooking oil to prevent sticking.
04 - Remove the chicken from the marinade, allowing excess to drip off. Discard the remaining marinade. Grill the chicken for 5 to 7 minutes per side, or until the internal temperature registers 165°F (74°C) and the juices run clear.
05 - While the chicken cooks, place the pineapple rings on the grill. Cook for 2 to 3 minutes per side until lightly charred with visible grill marks. Remove and set aside.
06 - Transfer the grilled chicken to a serving platter. Top each breast with a grilled pineapple ring and garnish with sliced green onions and sesame seeds. Serve immediately with coconut rice and a crisp green salad if desired.
# Expert Tips:
01 -
- The marinade does all the heavy lifting, so you can focus on not burning the pineapple while pretending youre relaxed.
- It tastes like a vacation you did not have to book a flight for, and the leftovers disappear from the fridge by midnight.
02 -
- Do not marinate longer than four hours or the pineapple enzymes will turn your chicken into mush, which I learned the hard way on a Sunday when I got distracted by a baseball game.
- Let the chicken rest for five minutes after grilling so the juices redistribute instead of spilling all over your cutting board.
03 -
- The grilled pineapple is not optional, it is the entire point, so do not skip it even if you are tempted.
- Toasting the sesame seeds takes thirty seconds and makes the difference between a home cook plate and something that looks restaurant ready.