Chili Pineapple Grilled Chicken (Printable)
Juicy grilled chicken with sweet pineapple and spicy chili, perfect for summer cookouts and weeknight dinners.
# What You’ll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
→ Marinade
02 - 1/2 cup pineapple juice
03 - 2 tablespoons soy sauce (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 and Garnish
12 - 1 cup fresh pineapple rings, sliced
13 - 1 red chili, thinly sliced (optional, for garnish)
14 - Fresh cilantro leaves (optional)
# How To Make It:
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 grates are clean and lightly oiled to prevent sticking.
04 - Remove chicken from the marinade, allowing excess to drip off. Grill the chicken 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 - Serve the grilled chicken topped with caramelized pineapple rings. Garnish with thinly sliced red chili and fresh cilantro leaves if desired.
# Expert Tips:
01 -
- The sweet heat combination is addictive and makes people ask for the recipe every single time.
- It comes together with pantry staples and minimal prep work.
02 -
- Do not skip patting the chicken somewhat dry before grilling because excess marinade causes flare ups and uneven browning.
- Marinating beyond four hours can make the texture mushy due to the pineapple enzymes breaking down the protein too aggressively.
03 -
- Let the chicken rest for five minutes after grilling so the juices redistribute instead of running out onto your cutting board.
- Reserve a spoonful of marinade before adding the raw chicken and brush it on during the last minute of grilling for an extra layer of glazed flavor.