Description

This Grilled Aloha Chicken and Pineapple recipe brings the tropical flavors of Hawaii right to your backyard grill. Tender chicken breasts are marinated in a sweet and tangy blend of soy sauce, brown sugar, pineapple juice, and spices, then grilled to perfection alongside caramelized pineapple rings. Garnished with green onions and sesame seeds, this dish offers a mouthwatering combination of savory, sweet, and smoky flavors that’s perfect for a summer meal or any time you’re craving a taste of the islands.

Ingredients

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Chicken Marinade

4 boneless, skinless chicken breasts
1/2 cup low-sodium soy sauce
1/3 cup brown sugar
1/4 cup pineapple juice
2 tablespoons rice vinegar
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon grated fresh ginger
1/2 teaspoon crushed red pepper flakes (optional)

Grilled Pineapple and Garnish

1 fresh pineapple, peeled, cored, and sliced into rings
Chopped green onions (optional, for garnish)
Sesame seeds (optional, for garnish)

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Instructions

Prepare the marinade: In a medium bowl, whisk together the soy sauce, brown sugar, pineapple juice, rice vinegar, olive oil, minced garlic, grated ginger, and crushed red pepper flakes if using. This mixture balances sweetness, acidity, and spice to infuse the chicken with vibrant island flavors.
Marinate the chicken: Place the chicken breasts in a resealable plastic bag or a shallow dish and pour the marinade over them. Seal or cover and refrigerate for at least 1 hour, preferably overnight, allowing the chicken to absorb the marinade deeply for maximum flavor and tenderness.
Preheat the grill: Heat your grill to medium-high, ensuring the grates are clean and lightly oiled to prevent sticking. Proper preheating is key for achieving perfect grill marks and a juicy finish.
Grill the chicken: Remove the chicken breasts from the marinade, discarding the used marinade. Grill the chicken for 5 to 7 minutes per side, or until the internal temperature reaches 165°F (74°C), signifying safe and perfectly cooked meat. Avoid pressing or moving the chicken too much to maintain moisture and char.
Grill the pineapple: While the chicken cooks, place the pineapple rings on the grill. Grill each side for 2 to 3 minutes until lightly charred and caramelized, which enhances their natural sweetness and adds a smoky depth.
Serve: Plate the grilled chicken breasts and top each with a ring or two of grilled pineapple. Sprinkle with chopped green onions and sesame seeds if desired for additional flavor and a pop of color. Serve immediately for best taste and texture.

Notes

For extra flavor, reserve a small amount of marinade before adding raw chicken and boil it on the stovetop to reduce it into a flavorful drizzle or glaze.
This dish pairs beautifully with coconut rice or a crisp cabbage slaw to complement the tropical flavors.
To make this recipe gluten-free, be sure to use a gluten-free soy sauce.