Chili Pineapple Grilled Chicken (Printable)
Sweet pineapple and fiery chili glazed chicken, grilled to perfection for a vibrant summer meal.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
→ Marinade
02 - 1/2 cup pineapple juice
03 - 2 tablespoons soy sauce (use 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 & 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:
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 thoroughly 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 the grates are clean and lightly oiled.
04 - Remove chicken from the marinade, letting excess drip off. Grill 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 each chicken breast topped with grilled pineapple rings. Garnish with thinly sliced red chili and fresh cilantro leaves as desired.
# Expert Tips:
01 -
- The marinade doubles as a glaze so nothing goes to waste and every bite is packed with flavor.
- It works on a real grill or a stovetop grill pan which means rain cannot cancel your dinner plans.
- Pineapple rings caramelize into golden candy like toppings that make this look fancy with zero effort.
02 -
- Do not skip the rest period after grilling because cutting immediately lets all the juices escape and you end up with dry chicken.
- Marinating beyond four hours can make the texture mushy since pineapple enzymes break down protein aggressively.
03 -
- Oil the grill grates with a paper towel dipped in oil right before laying down the chicken to prevent sticking without cooling the surface.
- Pound the chicken to an even half inch thickness before marinating so every piece finishes cooking at the same time and nothing dries out.