Grilled Aloha Chicken (Printable)
Tangy pineapple-soy marinated chicken grilled with charred pineapple and cilantro.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
→ Marinade
02 - 1 cup pineapple juice
03 - 1/3 cup low-sodium soy sauce (use gluten-free if needed)
04 - 1/4 cup brown sugar
05 - 2 tablespoons olive oil
06 - 2 garlic cloves, minced
07 - 1 teaspoon fresh ginger, grated
08 - 1/2 teaspoon black pepper
→ Grilling and Garnish
09 - 4 pineapple rings (fresh or canned, drained)
10 - 2 tablespoons chopped fresh cilantro
11 - 1 lime, cut into wedges (optional)
# How to Make It:
01 - In a mixing bowl, whisk together the pineapple juice, soy sauce, 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 zip-top bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is thoroughly coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, or up to 4 hours for more pronounced flavor.
03 - Preheat your outdoor grill or grill pan to medium-high heat, approximately 375°F to 400°F.
04 - Remove the chicken from the marinade and discard the used marinade. Pat the chicken lightly with paper towels. Place the chicken on the grill and cook for 6 to 7 minutes per side, or until the internal temperature registers 165°F on a meat thermometer and the juices run clear.
05 - During the last 2 minutes of grilling, place the pineapple rings directly on the grill grates. Cook until distinct grill marks appear and the pineapple is lightly caramelized, then flip once.
06 - Transfer the grilled chicken to serving plates and top each breast with a grilled pineapple ring. Garnish with chopped fresh cilantro and serve with lime wedges alongside.
# Expert Advice:
01 -
- The marinade doubles as a glaze if you reserve a little before it touches raw chicken, and that trick alone makes you look like a genius at the table.
- It genuinely tastes like something you would order at a beachside restaurant, but the ingredient list is all grocery store staples.
02 -
- Do not reuse the marinade as a basting sauce after raw chicken has been soaking in it unless you bring it to a full rolling boil for at least five minutes.
- Overnight marinating seems like a great idea but the pineapple enzymes will start breaking down the meat texture and you end up with mushy chicken instead of juicy.
03 -
- Pound the chicken to an even half inch thickness before marinating and every piece will cook at the same rate instead of some being dry while others are barely done.
- Pat the chicken dry right before it hits the grill because moisture is the enemy of a good sear and that golden crust is where half the flavor lives.