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Yard House Maui Pineapple Chicken Recipe

Yard House Maui Pineapple Chicken Recipe

Yard House Maui Pineapple Chicken is a sweet-and-savory grilled chicken dinner made with juicy chicken, caramelized pineapple, jasmine rice, baby broccoli, and a homemade sweet soy ginger sauce. This copycat-style version is designed to bring the restaurant-inspired flavor to a home kitchen without making the process complicated.
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Prep Time 20 minutes
Cook Time 20 minutes
Marinating Time 2 hours
Total Time 2 hours 40 minutes
Servings: 4
Course: Main Course
Cuisine: American, Hawaiian-style
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1½ pounds boneless skinless chicken breasts
  • 1 cup fresh pineapple chunks
  • 2 tablespoons neutral cooking oil
  • ½ teaspoon black pepper
For the Marinade
  • ½ cup pineapple juice
  • ¼ cup low-sodium soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon rice vinegar
  • 2 teaspoons fresh grated ginger
  • 2 garlic cloves finely minced
  • 1 tablespoon ketchup
  • 1 tablespoon fresh lime juice
  • 1 teaspoon Sriracha optional
For the Sweet Soy Ginger Sauce
  • ½ cup reserved marinade
  • 1 teaspoon cornstarch
  • 1 tablespoon water
For Serving
  • Cooked jasmine rice
  • Steamed baby broccoli
  • Grilled pineapple
  • Sliced green onions
  • Lime wedges
  • Sesame seeds optional

Equipment

  • Grill or grill pan
  • Large mixing bowl
  • small saucepan
  • Whisk
  • Measuring cups and spoons
  • Tongs
  • Instant-read meat thermometer
  • Cutting board
  • Sharp kitchen knife
  • Small bowl for cornstarch slurry

Method
 

  1. Prepare the chicken: Slice thick chicken breasts horizontally into thinner, evenly sized pieces. Pat them dry before adding the marinade.
  2. Make the marinade: Whisk pineapple juice, soy sauce, brown sugar, rice vinegar, ginger, garlic, ketchup, lime juice, and optional Sriracha until combined.
  3. Reserve the sauce: Remove ½ cup of the marinade before adding the chicken and keep it separately refrigerated. This portion will become the finishing sauce.
  4. Marinate the chicken: Add the chicken to the remaining marinade, cover, and refrigerate for 2–4 hours.
  5. Heat the grill: Preheat a grill or grill pan over medium-high heat and lightly oil the surface if needed.
  6. Grill the chicken: Remove excess marinade from the chicken and place it on the hot grill. Cook until browned on both sides and the thickest part reaches 165°F (74°C).
  7. Rest the chicken: Transfer the cooked chicken to a clean plate and let it rest for a few minutes before slicing.
  8. Grill the pineapple: Place pineapple chunks on the hot grill and cook until they develop golden-brown caramelized edges, turning once or twice.
  9. Prepare the sauce: Pour the reserved marinade into a small saucepan and bring it to a proper boil. Mix cornstarch with water, whisk it into the boiling sauce, and cook until lightly thickened and glossy.
  10. Warm the sides: Prepare the jasmine rice and baby broccoli while the chicken and pineapple finish cooking.
  11. Assemble the plate: Add jasmine rice and baby broccoli to each plate, then arrange sliced grilled chicken and caramelized pineapple alongside them.
  12. Add the sauce: Spoon a moderate amount of sweet soy ginger sauce over the chicken rather than covering the entire plate.
  13. Finish and serve: Garnish with sliced green onions, sesame seeds, and a lime wedge if desired.

Notes

Recipe Tips

Use fresh pineapple when possible: It holds its shape well and develops better caramelized edges on a hot grill.
Do not overcrowd the grill pan: Too much chicken at once traps moisture and makes browning more difficult.
Use a thermometer: Chicken breast can dry out quickly when cooked well beyond its safe internal temperature.
Keep the sauce separate: Adding too much sauce can hide the grilled flavor of the chicken and pineapple.
Dry canned pineapple well: If fresh pineapple is unavailable, drain canned pineapple thoroughly and pat it dry before grilling.

Storage

Refrigerator: Store cooked chicken, rice, pineapple, broccoli, and sauce in airtight containers and use within 3–4 days for best quality.
Reheating: Warm the chicken gently in a covered skillet with a small splash of water to help retain moisture.