Description
This Grilled Aloha Chicken and Pineapple recipe features juicy marinated chicken breasts paired with sweet, caramelized pineapple rings. Marinated in a flavorful blend of soy sauce, brown sugar, garlic, ginger, and lime juice, then grilled to perfection, this dish offers a delicious balance of savory and tropical flavors perfect for a quick and satisfying meal.
Ingredients
Scale
Chicken and Marinade
- 4 chicken breasts (about 1.5 lbs or 680 g)
- 1/4 cup (60 ml) soy sauce
- 2 tablespoons (30 g) brown sugar
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons (30 ml) lime juice
- Salt and pepper, to taste
Grilling
- 1 medium fresh pineapple, sliced into rings
- 1 tablespoon olive oil (for grilling)
- 2 green onions, chopped (for garnish)
Instructions
- Marinate the chicken: In a bowl, combine soy sauce, brown sugar, minced garlic, grated ginger, and lime juice. Mix well until the sugar dissolves. Coat the chicken breasts thoroughly in the marinade, cover, and refrigerate for at least 30 minutes to allow the flavors to infuse.
- Prepare the pineapple: While the chicken marinates, slice the fresh pineapple into rings or chunks, depending on your preference for serving.
- Preheat and oil the grill: Preheat your grill to medium-high heat. Use olive oil to lightly oil the grill grates to prevent sticking and help with caramelization.
- Grill the chicken: Place the marinated chicken breasts on the hot grill and cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through and nicely charred on the outside.
- Grill the pineapple: Place the pineapple rings on the grill and cook for 3-4 minutes on each side. Grill until they are caramelized and have nice grill marks.
- Serve: Arrange the grilled chicken and pineapple on a serving platter. Garnish with chopped green onions and drizzle any remaining marinade over the dish for extra flavor. Serve immediately and enjoy your tropical-inspired meal.
Notes
- For extra flavor, reserve some marinade before adding chicken to use as a basting sauce but do not use marinade that has come into contact with raw chicken without boiling it first.
- Adjust grilling time based on thickness of chicken breasts to avoid undercooking or dryness.
- To make this recipe gluten-free, use gluten-free soy sauce or tamari.
- This dish pairs well with steamed rice or a light green salad.
- Ensure chicken is cooked to an internal temperature of 165°F (75°C) for food safety.
