Description
Whether you’re planning a weekend barbecue or a casual dinner, this Hawaiian Grilled Chicken recipe promises to deliver an unforgettable experience. It’s a versatile dish that works as a main course for family gatherings, a meal prep favorite, or a tasty dish to serve at your next party.
Ingredients
Boneless, skinless chicken breasts (or thighs) – 4 pieces (about 1 1/2 lbs)
Pineapple juice – 1/2 cup (fresh is best, but canned works fine)
Soy sauce – 1/4 cup (low-sodium preferred)
Brown sugar – 2 tablespoons (light or dark, depending on your preference)
Garlic – 3 cloves, minced
Ginger – 1 tablespoon, grated (fresh is ideal for a more authentic flavor)
Rice vinegar – 1 tablespoon
Olive oil – 2 tablespoons (for marinating)
Sesame oil – 1 tablespoon (optional, but adds an extra depth of flavor)
Salt – 1/2 teaspoon
Black pepper – 1/4 teaspoon
Crushed red pepper flakes – 1/4 teaspoon (optional, for a hint of heat)
For the Grilled Chicken:
Fresh pineapple rings – 4 rings (for grilling alongside the chicken)
Fresh cilantro – 2 tablespoons, chopped (for garnish)
Lime wedges – for serving
Instructions
Prepare the Marinade
In a medium-sized mixing bowl, combine the following ingredients:
1/2 cup pineapple juice
1/4 cup soy sauce (low-sodium recommended)
2 tablespoons brown sugar
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon rice vinegar
2 tablespoons olive oil
1 tablespoon sesame oil (optional, for added flavor)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes (optional, for a bit of heat)
Whisk the ingredients together until the brown sugar has dissolved and the marinade is smooth.
Step 2: Marinate the Chicken
Place your boneless, skinless chicken breasts (or thighs) in a resealable plastic bag or shallow dish.
Pour the marinade over the chicken, making sure each piece is evenly coated.
Seal the bag or cover the dish, then refrigerate for at least 2 hours. For the best results, marinate the chicken overnight so the flavors can fully infuse the meat.
Step 3: Prepare the Grill
Preheat your grill to medium-high heat, about 375°F–400°F. This ensures a nice sear on the chicken while keeping it juicy inside.
While the grill is heating, lightly brush the grill grates with oil to prevent the chicken from sticking.
Step 4: Grill the Chicken and Pineapple
Once the grill is preheated, remove the chicken from the marinade and place it on the grill. Close the lid and cook the chicken for about 6-7 minutes per side. The chicken should reach an internal temperature of 165°F to ensure it’s cooked through.
While the chicken is grilling, place the pineapple rings on the grill. Grill the pineapple for 2-3 minutes per side or until you see beautiful grill marks and the pineapple begins to caramelize. The sweet grilled pineapple will complement the savory chicken perfectly.
Step 5: Serve and Garnish
Once the chicken is cooked, remove it from the grill and let it rest for a few minutes. This allows the juices to redistribute and keeps the chicken moist.
Slice the grilled pineapple into smaller pieces.
Serve the grilled chicken on a platter, topping it with the grilled pineapple slices and a sprinkle of fresh cilantro.
Garnish with lime wedges on the side for an added burst of citrus.
Notes
For the best flavor, allow the chicken to marinate overnight, but at least 2 hours will also work if you’re short on time.
Feel free to use chicken thighs instead of breasts for a juicier result.
The grilling time may vary depending on the thickness of your chicken breasts. Always check the internal temperature to ensure the chicken is fully cooked (165°F).
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Main Course, Grilled Chicken
- Method: Grilling
- Cuisine: Hawaiian, Tropical, BBQ
Nutrition
- Serving Size: 1 piece
- Calories: 350-400 kcal
- Sugar: 12-14 g
- Sodium: 550-600 mg
- Fat: 14-16 g
- Saturated Fat: 2-3 g
- Unsaturated Fat: 11-13 g
- Trans Fat: 0 g
- Carbohydrates: 15-18 g
- Fiber: 1-2 g
- Protein: 30-35 g
- Cholesterol: 70-80 mg