Grilled Aloha Chicken (Printable)

Pineapple-soy marinated chicken grilled with charred pineapple and cilantro for a bright tropical finish.

# 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)

# Directions:

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 smooth.
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 400°F (200°C). Lightly oil the grates to prevent sticking.
04 - Remove the chicken from the marinade and discard the used marinade. Pat the chicken breasts lightly with paper towels to remove excess moisture for better searing.
05 - Place the chicken breasts on the preheated grill. Cook for 6 to 7 minutes per side, or until the internal temperature reaches 165°F (74°C) when checked with a meat thermometer.
06 - During the last 2 minutes of grilling, add the pineapple rings directly to the grill. Cook until distinct grill marks appear and the pineapple caramelizes slightly, then flip once.
07 - 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 on the side.

# Expert Advice:

01 -
  • The pineapple soy marinade does most of the work for you, turning ordinary chicken into something that smells like a luau.
  • It is genuinely easy enough for a weeknight but impressive enough to serve when friends come over expecting something special.
02 -
  • Do not marinate longer than four hours or the pineapple juice will start breaking down the meat and turn it mushy.
  • Patting the chicken dry before grilling is the difference between a good sear and a sad steam.
03 -
  • If you can plan ahead, an overnight marinade in the fridge transforms this from great to absolutely unforgettable.
  • Let the chicken rest for five minutes after grilling before you slice it so every drop of juice stays inside where it belongs.

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