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This mouthwatering Aloha Grilled Pineapple Chicken whisks you away to island paradise with each succulent bite. The mix of sweet caramelized pineapple and juicy, well-seasoned chicken brings tropical vibes straight to your dinner table without any travel needed.
I first whipped up this dish during a gloomy winter night when we badly needed something to lift our mood. The tropical smells quickly filled our home, and my family immediately begged me to add it to our regular dinner lineup.
Ingredients
- Reduced sodium soy sauce: Adds rich umami flavor without too much salt
- Olive oil: Carries the flavors and stops food from sticking
- Light brown sugar: Turns deliciously golden-brown when grilled
- Fresh pineapple spears: Grill up way tastier than the canned stuff
- Thin-sliced boneless skinless chicken breasts: Cook quickly and soak up all the tasty marinade
- Ketchup: Makes the perfect tangy marinade foundation
- Lemon juice: Softens the chicken and adds brightness
- Ground ginger: Brings warm, spicy notes that scream Hawaiian flavor
Step-by-Step Instructions
- Rest and Serve:
- Let chicken sit briefly before cutting. Set it on a plate with the grilled pineapple pieces and sprinkle with thin-sliced green onions for a fresh color pop.
- Grill the Chicken and Pineapple:
- Put chicken on the hot grill, then dunk pineapple pieces in leftover marinade before adding them too. Shut the lid and cook chicken about 5 minutes per side until done. Turn pineapple every few minutes so all sides hit the grill surface, which browns the fruit and gets rid of any raw chicken germs from the marinade.
- Prepare the Grill:
- Heat your grill to medium-high and lightly oil the grates so nothing sticks. Getting the right heat level is key for nice browning without burning.
- Marinate the Chicken:
- Toss chicken breasts into the marinade bag, close it tight, and squish around to coat everything. Let it sit for at least 30 minutes, though leaving it overnight makes it even tastier. The longer soak time lets the flavors really get into the meat.
- Create the Marinade:
- Mix ketchup, soy sauce, brown sugar, olive oil, lemon juice, ginger, salt and pepper in a big ziplock bag. This flavor mix is what makes plain chicken taste amazing. The lemon juice helps make the meat tender while the sugar helps it brown up nicely.
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The fresh pineapple really makes this dish special. You could use canned pineapple rings if you're in a hurry, but fresh pineapple gets an amazing caramelized outside while staying juicy inside, making this taste like restaurant food. I noticed this difference when I made it for my family gathering, and everyone mentioned how much better it tasted than regular grilled chicken.
Meal Prep Magic
This Aloha Chicken works great for meal prep. It actually tastes better after sitting in the fridge for a day. Just cut up the cooled chicken and keep it with the pineapple in sealed containers. The sweet-savory flavor goes really well with easy sides like coconut rice or a simple green salad. When you reheat it, do it gently in a covered pan with a tiny bit of water to keep it from drying out.
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Hawaiian Flavor Profile
Real Hawaiian food mixes influences from many cultures like Japanese, Chinese, Portuguese, and native Hawaiian cooking. This dish captures that blend with its combo of soy sauce, ginger, and sweet pineapple. While it's not totally authentic, it has that tropical taste people often link with Hawaiian-style cooking that's gotten so popular across mainland America.
Serving Suggestions
Make this chicken part of a complete tropical feast by adding coconut rice and a mango avocado salad on the side. For a fun way to serve it, cut a pineapple in half, scoop out the inside, and use the empty shell as your serving dish. This sweet-savory chicken also tastes great with black beans and plantains if you want more of a Caribbean-style meal.
Common Questions
- → Can I use canned pineapple instead of fresh?
Absolutely. Canned pineapple rings work fine when fresh isn't around. Just make sure you drain them well before they hit the grill.
- → How can I prevent the chicken from drying out?
Let the chicken sit in the marinade at least 30 minutes and don't cook it too long. Using a meat thermometer to check for 165°F works best.
- → Can I bake the chicken instead of grilling?
Sure thing. Pop the marinated chicken in a 375°F oven for about 20-25 minutes until it's done. Grilling gives you that smoky taste but baking does the job too.
- → What can I serve with this dish?
This goes great with a scoop of rice, some fresh greens, or any grilled veggies for a full meal.
- → Can I make this dish ahead of time?
You bet. The chicken can sit in the marinade overnight in your fridge. Any leftovers will stay good refrigerated for up to 5 days.