Hawaiian Chicken

The secret to this Hawaiian grilled chicken is patience. Chicken breasts soak in a pineapple juice marinade for a full 24 to 36 hours, and that long bath does something remarkable. The natural enzymes in pineapple juice break down the proteins on the surface of the meat, making it incredibly tender while infusing sweet, tropical flavor all the way through.

The marinade is dead simple: pineapple juice, soy sauce, Worcestershire, and sugar. Poking holes in the chicken with a fork before submerging lets the marinade penetrate deep into the meat instead of just sitting on the surface. After a day or more in the fridge, these breasts grill up juicy with caramelized, slightly charred edges from the sugar in the marinade.

The soy and Worcestershire bring the salt and umami backbone that keeps this from tasting like candy on a grill. It’s that sweet-salty balance that makes Hawaiian-style chicken so addictive.

Pro Tips

• Poke holes generously so the marinade reaches the center of thick breasts
• Don’t marinate longer than 36 hours; pineapple enzymes can make the surface mushy if left too long
• Grill over medium heat so the sugars caramelize without burning; high heat chars the outside before the inside is done
• Baste with extra marinade while grilling (only if you boil the used marinade first for food safety)

Variations

• Add a tablespoon of fresh grated ginger to the marinade for extra warmth
• Grill pineapple rings alongside the chicken and serve them stacked on top
• Use this same marinade for pork chops or shrimp skewers