Grilled Pineapple Chicken

Sweet caramelized pineapple paired with tender, juicy chicken creates a tropical-inspired dish that combines smoky grilled flavors with natural fruit sweetness, perfect for family dinners.

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Prep Time 15

Cook Time 12

Servings: 4

Calories: 285

Ingredients Method Notes

Ingredients

For the chicken

4 boneless, skinless chicken breasts (about 1.5 lbs)
1 fresh pineapple, cored and sliced into rings
2 tablespoons olive oil
Salt and black pepper to taste

For the marinade

1/3 cup pineapple juice
1/4 cup soy sauce
3 tablespoons honey
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon rice vinegar
1 teaspoon sesame oil

Method

Whisk together pineapple juice, soy sauce, honey, minced garlic, grated ginger, rice vinegar, and sesame oil in a bowl.
Place chicken breasts in a ziplock bag or shallow dish and pour the marinade over them. Seal tightly and refrigerate for at least 30 minutes, up to 4 hours.
Preheat your grill to medium-high heat (about 375-400°F). Clean the grates thoroughly and oil them lightly to prevent sticking.
Remove chicken from marinade, reserving the liquid for basting. Season chicken lightly with salt and pepper, then grill for 6-7 minutes per side, or until internal temperature reaches 165°F.
During the last few minutes, add pineapple rings to the grill, cooking for 2-3 minutes per side until caramelized and golden. Baste occasionally with reserved marinade during the first half of cooking.
Let the chicken rest for 5 minutes after grilling to allow juices to redistribute. Slice and serve topped with the grilled pineapple rings.

Notes

Marinate for at least 30 minutes but no more than 4 hours as pineapple enzymes can make chicken mushy. Let chicken rest for 5 minutes after grilling. Store leftovers in refrigerator for up to 3 days. Can substitute chicken thighs and cook 7-8 minutes per side. Can be made in oven at 425°F for 20-25 minutes.