A boneless chicken breast marinated in pineapple juice and soy sauce grilled over hickory wood then topped with grilled ham, Monterey Jack cheese and a slice of pineapple.

In a large bowl, combine pineapple juice, soy sauce, salt, and black pepper. Add the boneless chicken breasts and ensure they are well coated. Cover and refrigerate for at least 1 hour, preferably overnight for maximum flavor.

Marinate the Chicken

Soak hickory wood chips in water for about 30 minutes. Preheat your grill to medium-high heat.

Prepare the Grill

Remove the chicken from the marinade and let excess liquid drip off. Place the chicken on the grill and cook for about 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (75°C).

Grill the Chicken

During the last 2 minutes of grilling, place a slice of ham, a slice of Monterey Jack cheese, and a slice of pineapple on each chicken breast. Close the grill lid to melt the cheese.

Add Toppings

Once cooked, remove the chicken from the grill and let it rest for a few minutes. Serve hot and enjoy your Kona Chicken!

kona chicken

Recipe information

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