Steak Ale Hawaiian Chicken
Bring a taste of the tropics to your table with this Steak Ale Hawaiian Chicken recipe, a perfect fusion of sweet, savory, and smoky flavors. Tender, juicy chicken breasts are marinated in a bold blend of steak ale, soy sauce, pineapple juice, brown sugar, garlic, and ginger, infusing each bite with rich, caramelized flavor. Grilled to perfection alongside pineapple rings for a touch of natural sweetness, this dish strikes the perfect balance between hearty and refreshing. Ideal for summer grilling or an elevated weeknight dinner, this recipe is quick to prepare, taking just 15 minutes of prep and serving up in under 30 minutes. Garnish with fresh cilantro for a pop of color and brightness, and pair with your favorite sides like rice, salad, or grilled vegetables for a meal that will transport you straight to a Hawaiian paradise.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 cup Steak ale (dark beer)
- 0.25 cup Soy sauce
- 0.5 cup Pineapple juice
- 2 tablespoons Light brown sugar
- 3 cloves Garlic cloves, minced
- 1 teaspoon Ginger, grated
- 4 pieces Pineapple rings
- 2 tablespoons Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh cilantro (optional, for garnish)
Instructions
Place the chicken breasts in a resealable plastic bag or shallow container.
In a bowl, whisk together the steak ale, soy sauce, pineapple juice, brown sugar, minced garlic, and grated ginger to create the marinade.
Pour the marinade over the chicken, ensuring the pieces are fully coated. Seal the bag or cover the container. Refrigerate for at least 2 hours, or overnight for deeper flavor.
Preheat a grill or stovetop grill pan to medium-high heat. Brush the grates or pan with olive oil to prevent sticking.
Remove the chicken from the marinade, allowing excess liquid to drip off, and season lightly with salt and black pepper.
Place the chicken breasts on the grill and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C) when measured with a meat thermometer.
While the chicken is cooking, brush the pineapple rings with olive oil and grill them for 2-3 minutes on each side until they are caramelized and slightly charred.
Once the chicken and pineapple are cooked, remove them from the grill and let the chicken rest for 5 minutes before serving.
Serve each chicken breast topped with a grilled pineapple ring. Garnish with fresh cilantro if desired.
Nutrition Facts
Calories |
480 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.1 g | 17% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 953 mg | 41% | |
| Total Carbohydrate | 28.6 g | 10% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 20.7 g | ||
| Protein | 56.5 g | 113% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 51 mg | 4% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 698 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
