Description
Hawaiian sunshine meets backyard grilling with this mouthwatering Aloha Chicken and Pineapple recipe. Juicy marinated chicken and caramelized pineapple slices combine for a tropical feast that transports taste buds to island paradise.
Ingredients
Scale
Proteins:
- 4 boneless, skinless chicken breasts
Marinades and Sauces:
- ½ cup (120 milliliters) soy sauce
- ½ cup (120 milliliters) pineapple juice
- ⅓ cup (66 grams) brown sugar
- ¼ cup (60 milliliters) ketchup
- 2 tablespoons (30 milliliters) rice vinegar
- 2 tablespoons (30 milliliters) apple cider vinegar
Seasonings and Aromatics:
- 1 tablespoon (15 milliliters) sesame oil
- 2 garlic cloves, minced
- 1 teaspoon grated fresh ginger
- ¼ teaspoon black pepper
Fruits and Oils:
- 1 fresh pineapple, peeled, cored, and sliced into rings
- 1 tablespoon (15 milliliters) olive oil
- Pinch of salt
Instructions
- Craft a vibrant marinade by blending soy sauce, pineapple juice, brown sugar, ketchup, vinegar, sesame oil, minced garlic, grated ginger, and cracked black pepper in a mixing bowl until thoroughly combined.
- Submerge chicken pieces completely in the marinade, ensuring each portion is evenly coated. Seal in a resealable container or zip-top bag, then refrigerate for a minimum of two hours or ideally overnight to maximize flavor absorption.
- Prepare the grill by heating to medium-high temperature, creating an ideal cooking environment for achieving perfect caramelization and char marks.
- Remove chicken from marinade, reserving a small portion for basting. Place chicken on the hot grill, cooking for approximately 5-7 minutes per side while periodically brushing with reserved marinade to enhance moisture and flavor intensity.
- Check chicken’s internal temperature, ensuring it reaches 165°F for safe consumption. The meat should display beautiful golden-brown grill marks and emit a tantalizing aroma.
- Lightly brush pineapple slices with olive oil to prevent sticking and promote caramelization. Grill pineapple for 2-3 minutes on each side until edges turn golden and develop slight char lines.
- Transfer grilled chicken and pineapple to a serving platter, allowing the meat to rest briefly before slicing. The result is a harmonious blend of sweet, smoky, and savory flavors characteristic of Hawaiian-inspired cuisine.
Notes
- Swap soy sauce with coconut aminos for a gluten-free option that maintains the sweet-savory Hawaiian flavor profile.
- Reserve some marinade separately before adding raw chicken to safely use as a basting liquid or sauce without cross-contamination risks.
- Marinating chicken for longer than 8 hours might break down protein fibers, making meat mushy, so stick to 2-6 hour window for best texture.
- Include fresh herbs like cilantro or green onions as a bright, fresh garnish to complement the rich, caramelized grilled flavors.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Grilling
- Cuisine: Hawaiian
Nutrition
- Serving Size: 4
- Calories: 320
- Sugar: 14 g
- Sodium: 680 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 24 g
- Cholesterol: 75 mg