Tangy Grilled Pineapple Chicken

Forget bland grilled chicken breasts and shake up your dinner routine with this sweet and savory grilled pineapple chicken recipe. Lean chicken breasts soak in a fruity, zippy marinade made with pineapple juice, soy sauce, garlic and fresh ginger until they’re flavorful and super tender. Then the chicken hits the grill alongside fresh pineapple slices until the meat is perfectly tender and the fruit is beautifully caramelized.

We could stop there, but it gets even better with the finishing touches: a drizzle of sticky-sweet sauce and a sprinkle of sliced green onions. The sauce comes together quickly by reducing some of the reserved marinade, so it takes little effort. This healthy grilled chicken recipe is perfect for summer cookouts, casual backyard entertaining or even high-protein meal prepping.

Grilled Pineapple Chicken Ingredients

• Marinade: Pineapple juice, ketchup, soy sauce, brown sugar, ginger and garlic are mixed into a sweet, tangy and umami-rich marinade that doubles as a sticky glaze once simmered. For the boldest flavor, use fresh gingerroot and garlic cloves. Swap tamari or coconut aminos for the soy sauce to keep the dish gluten-free.
• Boneless skinless chicken breasts: Lean, protein-packed chicken breasts become extra tender after marinating. Slice each breast in half crosswise before grilling them to make smaller portions or quicker-cooking pieces.
• Pineapple: For this recipe, you’ll want to slice a ripe pineapple into rings. The easiest way? Use a pineapple slicer—it cores the fruit and creates perfect rings in one quick motion. I don’t usually give up kitchen space for single-use tools, but this one has earned its place.
• Green onions: Finish the dish with a sprinkle of sliced green onions for a pop of color and mild, fresh flavor.

Directions

Step 1: Make the marinade

Whisk together the pineapple juice, ketchup, soy sauce, ginger, brown sugar, pepper and minced garlic until they’re well blended.

Step 2: Marinate the chicken

Place the chicken breasts in a shallow dish. Pour half the marinade over the chicken and turn to coat the pieces evenly. Cover and refrigerate the chicken overnight, turning occasionally to ensure all sides of the chicken soak up the marinade. Cover and refrigerate the remaining marinade.

Editor’s Tip: If you’re short on time, mix the marinade in the morning and let the chicken soak all day so it’ll be ready to grill for dinner. You can make things simple by marinating them in a large resealable bag instead of a shallow dish.

Step 3: Grill the chicken

Drain the chicken, discarding the used marinade. Grease your grill rack and preheat the grill to medium-high heat. Grill the chicken, covered, over direct heat until an instant-read thermometer inserted in the thickest part reads 170°F, about six to seven minutes per side.

Editor’s Tip: After grilling, transfer the chicken to a platter, loosely tent it with foil and let the chicken rest while you simmer the sauce.

Step 4: Grill the pineapple

Grill the pineapple slices, turning them frequently, until they’re slightly charred, about five to seven minutes total.

Editor’s Tip: Use a fresh pair of tongs to flip the pineapple. This will reduce the risk of cross-contamination from the raw chicken.

Step 5: Simmer the sauce

While the chicken rests, cook the reserved marinade over medium heat, stirring occasionally, until the sauce reduces and thickens slightly, about 10 minutes.

Step 6: Finish and serve

Chop the grilled pineapple and sprinkle it over the chicken. Drizzle the warm sauce on top and garnish with sliced green onions, if desired.

Recipe Variations

• Try it with chicken thighs: Prefer dark meat? Swap in boneless skinless chicken thighs for extra juicy flavor. Thighs may take a few minutes longer to cook through, so check their internal temperature and adjust the grill time as needed.
• Make it spicy: Add a pinch of red pepper flakes, a few dashes of hot sauce or a squirt of Sriracha to the marinade for a bit of heat to contrast the sweet.
• Turn it into kebabs: Cut the chicken into chunks and marinate it as directed. Thread the chicken onto metal or wooden skewers with pineapple chunks, colorful bell peppers and red onion to make a grilled kabob dinner.
• Serve it bowl-style: Slice the grilled chicken and pineapple and serve them over fluffy rice or quinoa with your favorite fresh or grilled veggies for a filling meal in a bowl.

How to Store Grilled Pineapple Chicken

Transfer leftover grilled chicken and pineapple pieces to an airtight container and refrigerate them for up to four days. Store any leftover sauce in a separate container in the fridge.

Can you freeze grilled chicken with pineapple?

Yes, you can freeze grilled pineapple chicken for up to three months. Let everything cool to room temperature, then transfer the chicken and pineapple to a freezer-safe container or resealable bag. For best results, store the sauce separately. Before reheating, thaw them overnight in the refrigerator.

How do you reheat grilled chicken with pineapple?

To reheat grilled chicken with pineapple, warm them in a skillet over medium heat or microwave them until they’re heated through. You can also bake them, covered with aluminum foil, in a 350° oven. Add a splash of water or extra sauce to keep the chicken moist.

Grilled Pineapple Chicken Tips

Can you grill canned pineapple instead of fresh?

Yes, you can grill canned pineapple if you’re short on time or don’t have fresh fruit. For this recipe, go with canned pineapple rings—they offer more surface area than chunks or tidbits for those beautiful grill marks and caramelized bits. Be sure to drain them well and pat them dry before grilling.

How do you keep grilled chicken from drying out?

The key to juicy, tender grilled chicken is avoiding overcooking. Boneless skinless chicken breasts are naturally lean, which means they’ll dry out quickly if grilled over too-high heat or for too long. Grill the pineapple chicken over medium-high heat and use a meat thermometer to check for doneness. Remove the chicken from the grill when the internal temperature reaches 170°. Letting it rest for a few minutes before slicing and serving helps the juices redistribute and keeps every bite moist.

How else can you cook the chicken and pineapple?

No grill? No problem! Cook the marinated pineapple chicken in a skillet on the stovetop over medium heat for six to seven minutes per side, or until its internal temperature reaches 170°. You can also bake it in a 400°F oven for 20 to 25 minutes. Broil the pineapple slices until they’re lightly charred and reduce the reserved marinade on the stovetop while the chicken rests.

What can you serve with grilled pineapple chicken?

Grilled pineapple chicken pairs perfectly with fluffy white or brown rice. Add grilled veggies, a chilled cucumber salad, corn on the cob or a scoop of creamy coleslaw to round out the meal. To play up the tropical flavor, serve it with coconut rice and mango salsa. Leftovers are just as versatile—slice the chicken and serve it over a grain bowl or a big green salad for an easy lunch.