Sweet and Smoky Grilled Pineapple Chicken Recipe

Grilled Pineapple Chicken is a quick, easy, and flavorful dinner cooked on the grill. Marinate boneless, skinless chicken breasts in a simple pineapple-based marinade, then grill until juicy and cooked through. While the chicken grills, char pineapple rings alongside it so they caramelize and add a sweet, bright finish. Serve each breast topped with a grilled pineapple ring for a straightforward weeknight meal that tastes like summer.

This BBQ pineapple chicken is a delicious variation on grilled pork chop or teriyaki-style recipes and is a favorite for uncomplicated backyard dinners. The sweet pineapple juice in the marinade helps tenderize the meat, while brown sugar and soy sauce bring a rich, caramelized flavor. Preparing the marinade the night before makes this recipe especially convenient—just add the chicken to the bag, refrigerate, and grill when you’re ready.

Pair the chicken with simple grilled sides such as asparagus, corn on the cob, or grilled sweet potatoes for a balanced summer meal. The combination of savory, salty, and sweet components makes this dish approachable for family dinners and casual gatherings alike.

Why you’ll love this recipe

• This recipe is straightforward and accessible for cooks of any skill level.
• The marinade uses pantry staples and requires just a couple of extra minutes to combine.
• Grilled pineapple adds a caramelized, sweet contrast to the savory chicken breasts.

Ingredients for Grilled Pineapple Chicken

• Chicken breasts – Boneless, skinless chicken breasts are convenient and cook evenly.
• Canned pineapple rings – Drain the rings and reserve the juice for the marinade.
• Brown sugar – Adds caramelization and depth to the marinade.
• Soy sauce – Low-sodium soy sauce is recommended to control saltiness.
• Seasonings – Garlic powder, ground ginger, and ground black pepper.

Can I make this with chicken thighs?

Yes. You can substitute boneless or bone-in thighs if you prefer darker meat. Cooking times will vary, so always use an instant-read thermometer and remove poultry when the internal temperature reaches 165°F (74°C) for boneless pieces; bone-in thighs may be cooked to a slightly higher temperature depending on the recipe and preference.

Can I use fresh pineapple?

This recipe relies on the pineapple juice from canned rings for the marinade. If you want to use fresh pineapple, you can, but you’ll need to replace the reserved canned juice with fresh pineapple juice. Keep in mind fresh pineapple is less sweet and may alter the flavor and tenderizing effect slightly.

Why should I grill pineapple?

Grilling pineapple concentrates and caramelizes its natural sugars, creating a tender texture and intensified sweetness. The charred grill marks also add a smoky note that pairs beautifully with marinated chicken.

How to make grilled pineapple chicken

1. In a large zip-top bag combine the reserved pineapple juice, brown sugar, low-sodium soy sauce, garlic powder, ground ginger, and black pepper. Massage the bag to dissolve the sugar. Reserve 1/2 cup of the finished marinade and set aside; also reserve the pineapple rings for grilling.
2. Add the chicken breasts to the bag, remove excess air, seal, and refrigerate. Marinate at least 8 hours or overnight for best flavor and tenderness.
3. Preheat your grill to medium heat, roughly 350°F, and oil the grates to prevent sticking. You can also use a grill pan on the stovetop over medium-high heat if needed.
4. Remove the chicken from the marinade, shake off excess liquid, and place the breasts on the preheated grill. Grill for about 5–8 minutes per side, depending on thickness, brushing occasionally with the reserved marinade. Avoid leaving the chicken on the grill past the recommended internal temperature to prevent dryness.
5. While the chicken cooks, place pineapple rings on the grill and cook until they show grill marks and are heated through. This usually takes just a few minutes per side.
6. Remove chicken when an instant-read thermometer registers 165°F in the thickest part. Top each breast with a grilled pineapple ring and serve hot.

How to serve grilled pineapple chicken

This chicken pairs well with simple sides like steamed white or brown rice, grilled vegetables, or baked potatoes. For a lighter plate serve it over mixed greens or a bed of quinoa. The sweet grilled pineapple also works nicely alongside corn on the cob, grilled asparagus, or a green bean foil packet.

Can I make this chicken as kabobs?

Yes. Cut the chicken and pineapple into uniform pieces and thread them onto skewers. Because pineapple cooks faster than chicken, consider using separate skewers for the fruit and the meat or add pineapple later in the cooking process. Bell peppers and onions are good additions to chicken skewers for added flavor and color.

What should the internal temperature of grilled chicken be?

Use an instant-read meat thermometer to confirm doneness. Boneless chicken breasts should reach an internal temperature of 165°F (74°C) before removing from the grill. Overcooking beyond this temperature often results in dry meat.

How to store leftover grilled chicken

Fridge: Cool cooked chicken to room temperature, then store in an airtight container in the refrigerator for 3–4 days. Keep grilled pineapple slices stored separately to preserve texture.

Freezer: Wrap individual chicken pieces in plastic wrap and place in a freezer-safe airtight container. Freeze for up to several months. Thaw in the refrigerator overnight before reheating. Grilled pineapple does not freeze well for texture retention; consider using a fresh or canned ring when reheating if desired.

How can I use leftover pineapple chicken?

Leftover chicken is versatile: chop it for salads, add to sandwiches or wraps, or toss into fried rice or grain bowls. Reheating gently keeps the meat juicy and preserves the grilled flavor.

Recipe details