**Hawaiian Grilled Chicken and Pineapple Recipe**
** Servings: 4-6**
**Ingredients:**
For the Chicken:
* 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
* 1/4 cup soy sauce
* 1/4 cup brown sugar
* 2 tablespoons honey
* 2 tablespoons grated fresh ginger
* 2 cloves garlic, minced
* 1 teaspoon sesame oil
* Salt and pepper, to taste
For the Pineapple:
* 1 ripe pineapple, cut into 1-inch chunks
* 2 tablespoons brown sugar
* 1 tablespoon soy sauce
* 1 tablespoon grated fresh ginger
* 1 tablespoon chopped fresh cilantro (optional)
**Optional Ingredients:**
* Red bell pepper, sliced
* Fresh mint leaves, chopped
* Toasted sesame seeds
* Coconut flakes
* Teriyaki sauce (for added sweetness)
**Cooking Steps:**
1. **Marinate the Chicken:** In a large bowl, whisk together soy sauce, brown sugar, honey, ginger, garlic, and sesame oil. Add the chicken pieces and toss to coat. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
2. **Preheat the Grill:** Preheat the grill to medium-high heat (400°F to 425°F).
3. **Grill the Chicken:** Remove the chicken from the marinade, letting any excess liquid drip off. Grill the chicken for 5-6 minutes per side, or until it reaches an internal temperature of 165°F. Transfer the chicken to a plate and cover with foil to keep warm.
4. **Grill the Pineapple:** In a separate bowl, whisk together brown sugar, soy sauce, and grated ginger. Add the pineapple chunks and toss to coat. Grill the pineapple for 2-3 minutes per side, or until caramelized.
5. **Assemble the Dish:** Slice the grilled chicken into strips and place on a serving platter or individual plates. Arrange the grilled pineapple chunks on top of the chicken. Garnish with chopped cilantro, if desired.
6. **Serve:** Serve hot, with optional toppings like red bell pepper slices, toasted sesame seeds, coconut flakes, or a drizzle of teriyaki sauce.
**Tips for Great Cooking Technique:**
* Make sure to pat the chicken dry with paper towels before grilling to prevent sticking.
* Use a meat thermometer to ensure the chicken reaches a safe internal temperature.
* Don't overcrowd the grill, cook in batches if necessary, to ensure even cooking.
* Rotate the pineapple chunks frequently to prevent burning.
* Adjust the amount of marinade according to your taste preferences.
* Try using different types of pineapple, like golden or red, for a varying flavor profile.
**Variations:**
* **Teriyaki Glaze:** Instead of marinade, brush the chicken with a mixture of 1/4 cup teriyaki sauce, 2 tablespoons soy sauce, and 2 tablespoons sugar during the last 2 minutes of grilling.
* **Spicy Pineapple:** Add a dash of red pepper flakes or sliced jalapeño to the pineapple marinade for an extra kick.
* **Coconut Lime Chicken:** Add 2 tablespoons of shredded coconut and 1 tablespoon of lime juice to the chicken marinade for a tropical twist.
* **Mango Salsa:** Top the dish with a mixture of diced mango, red onion, jalapeño, cilantro, and lime juice for a sweet and tangy contrast.
Enjoy your delicious Hawaiian Grilled Chicken and Pineapple!
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