Chili Pineapple Grilled Chicken (Printable Version)
Sweet and spicy grilled chicken with caramelized pineapple, ready in just 35 minutes.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 6 oz each)
→ Marinade
02 - 1/2 cup pineapple juice
03 - 2 tablespoons soy sauce (gluten-free tamari 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 kosher salt
11 - 1/2 teaspoon freshly ground black pepper
→ Grilling & Garnish
12 - 1 cup fresh pineapple rings, sliced 1/2 inch thick
13 - 1 red chili, thinly sliced (for garnish)
14 - Fresh cilantro leaves (for garnish)
# How to Make It:
01 - In a mixing bowl, whisk together the pineapple juice, soy sauce, olive oil, honey, chili powder, smoked paprika, minced garlic, grated ginger, salt, and black pepper until well combined.
02 - Place the chicken breasts in a large zip-top bag or shallow dish. Pour the marinade over the chicken, sealing the bag or covering the dish, and ensure all pieces are evenly coated. Refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor penetration.
03 - Preheat your outdoor grill or grill pan to medium-high heat, approximately 400°F. Clean and lightly oil the grates to prevent sticking.
04 - Remove the chicken from the marinade, allowing any excess to drip off. Discard the remaining marinade. Place the chicken on the grill and cook for 6 to 8 minutes per side, until the internal temperature reaches 165°F and juices run clear when pierced.
05 - While the chicken cooks, place the pineapple rings on the grill. Cook for 2 to 3 minutes per side until distinct grill marks appear and the pineapple is caramelized and slightly softened.
06 - Transfer the grilled chicken to serving plates and top each breast with a caramelized pineapple ring. Garnish with thinly sliced red chili and fresh cilantro leaves as desired. Serve immediately.
# Expert Tips:
01 -
- The marinade doubles as a glaze, so every bite carries that sticky, caramelized sweetness with a gentle warmth at the finish.
- It requires exactly one bowl and a zip top bag, which means cleanup is almost nonexistent.
02 -
- Do not skip patting the chicken somewhat dry before grilling, because too much marinade dripping off causes flare ups that burn the sugar before the inside cooks through.
- Letting the chicken rest for five minutes after grilling keeps the juices inside rather than spilling onto your cutting board.
03 -
- Reserve a small amount of marinade before adding the chicken and brush it on during the last two minutes of grilling for an extra layer of glazed flavor.
- Fresh pineapple grills far better than canned because it holds its shape and develops deeper caramelization without turning mushy.