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Yard House Maui Pineapple Chicken Recipe

Bring the flavors of Yard House home with this Maui Pineapple Chicken Recipe. Juicy grilled chicken, caramelized pineapple, jasmine rice, and a sweet soy ginger glaze come together for a restaurant-quality meal that's easy enough for any night of the week.
Print Recipe
Prep Time 15 minutes
Cook Time 24 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: American, Hawaiian-Inspired
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

Chicken Marinade
  • 4 medium boneless skinless chicken breasts pounded evenly
  • 1/4 cup low-sodium soy sauce
  • 3 tablespoons pineapple juice
  • 2 tablespoons brown sugar
  • 2 garlic cloves minced
  • 1 teaspoon fresh ginger grated
  • 1 teaspoon sesame oil
Sweet Soy Ginger Glaze
  • 1/4 cup soy sauce
  • 1/4 cup pineapple juice
  • 3 tablespoons brown sugar
  • 1 tablespoon honey
  • 1 garlic clove minced
  • 1 teaspoon cornstarch
  • 1 tablespoon water
For Serving
  • 8 fresh pineapple rings
  • 2 cups cooked jasmine rice
  • 1 cup broccoli florets steamed
  • 1 medium red bell pepper sliced and sautéed
  • 3 green onions sliced
  • 1 teaspoon sesame seeds

Equipment

  • Mixing Bowl For marinating chicken
  • Grill or Grill Pan For cooking chicken and pineapple
  • Small Saucepan For making the soy ginger glaze
  • Whisk To mix the glaze
  • Tongs For flipping chicken and pineapple
  • Meat thermometer To check 165°F internal temperature
  • Cutting board For prep and slicing
  • Chef's Knife For pineapple and vegetables

Method
 

  1. In a large bowl, whisk together soy sauce, pineapple juice, brown sugar, garlic, ginger, and sesame oil.
  2. Add the chicken breasts and coat evenly. Cover and refrigerate for at least 2 hours or up to 6 hours.
  3. In a small saucepan, combine soy sauce, pineapple juice, brown sugar, honey, and garlic. Bring to a gentle simmer.
  4. Mix cornstarch and water in a small bowl. Add to the saucepan and whisk until the glaze becomes thick and glossy. Set aside.
  5. Preheat a grill or grill pan to medium-high heat.
  6. Grill the pineapple rings for 2–3 minutes per side until lightly caramelized. Remove and set aside.
  7. Remove the chicken from the marinade and discard the remaining marinade.
  8. Grill the chicken for 5–6 minutes per side or until the internal temperature reaches 165°F.
  9. During the last 2 minutes of cooking, brush the chicken generously with the soy ginger glaze.
  10. Let the chicken rest for 5 minutes before slicing.
  11. Divide the jasmine rice among serving plates. Top with sliced chicken, grilled pineapple, broccoli, and bell peppers.
  12. Drizzle with additional glaze and garnish with green onions and sesame seeds before serving.

Notes

  • Fresh pineapple gives the best flavor and caramelization.
  • Marinate the chicken for at least 2 hours for the best results.
  • Use a meat thermometer to avoid overcooking.
  • A grill pan works well if you don't have an outdoor grill.
  • The glaze can be made up to 3 days ahead.