Hawaiian Pineapple Chicken

Ingredients

While Mathlotha is a traditional Qatari dish typically made with lamb, Hawaiian Pineapple Chicken is a variation that replaces lamb with chicken and incorporates the tropical flavors of pineapple. The original dish is slow-cooked, whereas the Hawaiian adaptation involves grilling the chicken to achieve a smoky flavor. The spices and seasonings are also adjusted to suit the Hawaiian cuisine, infusing the dish with a tropical twist. We alse have the original recipe for Mathlotha, so you can check it out.

• 4 boneless, skinless chicken breasts (500g / 1.1lb) 4 boneless, skinless chicken breasts (500g / 1.1lb)
• 1 cup (240ml) pineapple juice 1 cup (240ml) pineapple juice
• 1/4 cup (60ml) soy sauce 1/4 cup (60ml) soy sauce
• 2 tablespoons brown sugar 2 tablespoons brown sugar
• 2 tablespoons ketchup 2 tablespoons ketchup
• 2 tablespoons rice vinegar 2 tablespoons rice vinegar
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1 cup (150g) pineapple chunks 1 cup (150g) pineapple chunks
• 2 green onions, sliced 2 green onions, sliced
• 1 tablespoon sesame seeds (optional) 1 tablespoon sesame seeds (optional)

Nutrition

• Calories: 280 kcal / 1170 KJ
• Fat: 4g (Saturated Fat: 1g)
• Carbohydrates: 30g (Sugar: 24g)
• Protein: 32g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, minced garlic, grated ginger, salt, and black pepper.
2. 2.
   Place the chicken breasts in a shallow dish and pour the marinade over them. Cover and refrigerate for at least 1 hour, or overnight for maximum flavor.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Remove the chicken from the marinade, reserving the marinade for basting.
5. 5.
   Grill the chicken for 6-8 minutes per side, or until cooked through, basting occasionally with the reserved marinade.
6. 6.
   During the last few minutes of grilling, add the pineapple chunks to the grill and cook until slightly caramelized.
7. 7.
   Remove the chicken and pineapple from the grill and let them rest for a few minutes.
8. 8.
   Slice the chicken into strips and serve with the grilled pineapple. Garnish with sliced green onions and sesame seeds, if desired.

Treat your ingredients with care...

• Pineapple — Choose a ripe pineapple for maximum sweetness. If fresh pineapple is not available, canned pineapple chunks can be used as a substitute.

Tips & Tricks

• For an extra burst of flavor, add a splash of lime juice to the marinade.
• If you prefer a spicier kick, add a pinch of red pepper flakes to the marinade.
• To ensure juicy chicken, avoid overcooking. Use a meat thermometer to check for an internal temperature of 165°F (74°C).

Serving advice

Serve the Hawaiian Pineapple Chicken over a bed of steamed white rice or alongside a fresh green salad. The vibrant colors of the dish make it visually appealing, so consider garnishing with additional pineapple chunks and a sprinkle of sesame seeds for an extra touch.

Presentation advice

Arrange the sliced chicken and grilled pineapple on a platter, creating an inviting display of colors. Drizzle any remaining marinade over the chicken for added flavor and visual appeal. Serve with a tropical-themed table setting to enhance the Hawaiian experience.