Chili Pineapple Grilled Chicken (Print View)

Sweet and spicy grilled chicken with caramelized pineapple, ready in just 35 minutes for your summer cookouts.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts

→ Marinade

02 - 1/2 cup pineapple juice
03 - 2 tablespoons soy sauce (use gluten-free if needed)
04 - 2 tablespoons olive oil
05 - 2 tablespoons honey
06 - 2 teaspoons chili powder
07 - 1 teaspoon smoked paprika
08 - 2 garlic cloves, minced
09 - 1 teaspoon fresh ginger, grated
10 - 1 teaspoon salt
11 - 1/2 teaspoon black pepper

→ Grilling & Garnish

12 - 1 cup fresh pineapple rings, sliced
13 - 1 red chili, thinly sliced (optional, for garnish)
14 - Fresh cilantro leaves (optional)

# Method:

01 - Whisk together pineapple juice, soy sauce, olive oil, honey, chili powder, smoked paprika, minced garlic, grated ginger, salt, and black pepper in a mixing bowl until well combined.
02 - Place chicken breasts in a large zip-top bag or shallow dish. Pour the marinade over the chicken, ensuring all pieces are evenly coated. Refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor penetration.
03 - Preheat your grill to medium-high heat, approximately 375°F to 400°F, ensuring the grates are clean and lightly oiled.
04 - Remove chicken from the marinade, allowing excess to drip off. Grill for 6 to 8 minutes per side until the internal temperature reaches 165°F and juices run clear.
05 - While the chicken cooks, grill the pineapple rings for 2 to 3 minutes per side until nicely caramelized with distinct grill marks.
06 - Arrange the grilled chicken on plates, top each portion with caramelized pineapple rings, and garnish with thinly sliced red chili and fresh cilantro leaves as desired.

# Insider Tips:

01 -
  • The marinade doubles as a glaze so nothing goes to waste and every bite carries maximum flavor.
  • It looks like you spent hours but the real hands on time is embarrassingly short.
  • That caramelized pineapple on top makes it feel like you ordered it at a restaurant even if you are standing in your backyard in flip flops.
02 -
  • Do not skip the rest period after grilling because cutting into the chicken immediately lets all those juices escape and you end up with dry meat.
  • If your pineapple is not very ripe, a quick sprinkle of sugar on the rings before grilling helps them caramelize properly.
03 -
  • Reserve a few tablespoons of marinade before it touches the raw chicken and use it as a basting sauce in the last two minutes of grilling for an extra sticky glaze.
  • Let the chicken come to room temperature for fifteen minutes before grilling so it cooks evenly instead of being cold in the center.

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