Grilled Polynesian Chicken

This is a weeknight grilled chicken recipe with island vibes, where four ingredients and a quick 15-minute marinade do all the work. Soy sauce, brown sugar, ground ginger, and a pinch of garlic powder make a fast glaze that caramelizes on the grill. The sugars brown into a sticky lacquer while the soy carries umami deep into the meat.

Topping each breast with a slice of pineapple during the last few minutes finishes the trick. The pineapple grills just long enough to soften, take on grill marks, and pick up some of the smoky char from the coals. A sprinkle of coconut after the chicken comes off the heat brings tropical flavor without any actual island gymnastics. Serve over rice or with a pile of grilled vegetables.

Quick Tips

• Pat the chicken dry before brushing on the glaze. Wet chicken steams instead of grilling, and the glaze beads off the surface.
• Use lite soy sauce or low-sodium tamari if you are watching salt. Regular soy works but taste before adding any extra seasoning.
• Watch the heat. Brown sugar burns fast, so move the chicken to a cooler spot on the grill if the glaze starts charring before the meat cooks through.
• Drain the pineapple slices well, otherwise they release water and douse the grill marks you worked for.
• Toast the coconut in a dry pan before sprinkling for deeper, nuttier flavor.

Variations

• Use chicken thighs instead of breasts for juicier results and more forgiveness on the grill.
• Swap the pineapple for fresh mango slices for a different tropical fruit.
• Stir a splash of dark rum or pineapple juice into the marinade for an extra layer of flavor.