Chili Pineapple Grilled Chicken (Printable)
Sweet pineapple and fiery chili glazed chicken, chargrilled to juicy perfection in under 40 minutes.
# What You'll Need:
→ Chicken
01 - 4 boneless skinless chicken breasts, about 1.5 lbs (680 g)
→ Marinade
02 - 1 cup fresh pineapple juice
03 - 2 tablespoons soy sauce (gluten-free variety if needed)
04 - 2 tablespoons olive oil
05 - 2 tablespoons honey or maple syrup
06 - 2 tablespoons fresh lime juice (about 1 lime)
07 - 2 teaspoons chili flakes or 1 fresh red chili, finely minced
08 - 2 cloves garlic, minced
09 - 1 teaspoon ground cumin
10 - 1 teaspoon smoked paprika
11 - ½ teaspoon kosher salt
12 - ½ teaspoon freshly ground black pepper
→ Grilling
13 - 1 cup fresh pineapple, cut into 1-inch chunks
14 - 1 tablespoon olive oil, for brushing the grill
15 - Fresh cilantro, for garnish (optional)
16 - Lime wedges, for serving (optional)
# How to Make It:
01 - In a mixing bowl, whisk together the pineapple juice, soy sauce, olive oil, honey, lime juice, chili flakes, minced garlic, cumin, smoked paprika, salt, and black pepper until fully combined.
02 - Place the chicken breasts in a large resealable bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is thoroughly coated. Refrigerate for a minimum of 30 minutes, or up to 4 hours for deeper flavor penetration.
03 - Preheat the grill to medium-high heat. Brush the grates with olive oil to prevent sticking.
04 - Thread the pineapple chunks onto skewers. If using wooden skewers, soak them in water for at least 15 minutes prior to grilling to prevent burning.
05 - Remove the chicken from the marinade, letting any excess drip off. Grill the chicken for 5 to 6 minutes per side until fully cooked through and juices run clear, reaching an internal temperature of 165°F (74°C). Grill the pineapple skewers alongside for 2 to 3 minutes per side until lightly charred and caramelized.
06 - Transfer the grilled chicken and pineapple to a serving platter. Garnish with fresh cilantro and accompany with lime wedges for squeezing over the top.
# Expert Suggestions:
01 -
- The marinade doubles as a glaze, so every bite carries that sticky, caramelized sweetness with a slow building warmth.
- It comes together in fifteen minutes of prep, which means you can pull it off on a random Tuesday without thinking twice.
02 -
- Do not skip the oil on the grill grates, because the honey in this marinade will stick and burn if the surface is dry.
- Pineapple juice contains bromelain that breaks down protein, so marinating longer than four hours can make the chicken mushy rather than tender.
03 -
- Pat the chicken dry before grilling for better sear marks and less flare up from dripping marinade.
- Reserve a few tablespoons of marinade before adding the raw chicken so you can brush it on during grilling for extra glaze.