Chili Pineapple Grilled Chicken (Printable)
Sweet pineapple and fiery chili glazed chicken, grilled to perfection for a juicy, flavorful meal.
# What You'll Need:
→ Chicken
01 - 4 boneless skinless chicken breasts
→ Marinade
02 - ½ 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 - ½ teaspoon black pepper
→ Grilling and 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 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, 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.
04 - Remove the chicken from the marinade, allowing excess to drip off. Grill the chicken 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, garnished with thinly sliced red chili and fresh cilantro leaves as desired.
# Expert Suggestions:
01 -
- The marinade does all the heavy lifting, so you get maximum flavor with almost zero effort.
- That sweet and spicy balance is the kind of thing that makes everyone at the table go quiet and just eat.
02 -
- Marinating beyond 4 hours can actually break down the chicken too much because the pineapple enzymes are powerful tenderizers.
- Letting the chicken rest for 5 minutes after grilling keeps all those juices inside where they belong instead of running all over your cutting board.
03 -
- Reserve a couple tablespoons of marinade before adding the chicken so you can baste during grilling for extra layered flavor.
- Pound the chicken breasts to an even thickness before marinating so the thin ends do not dry out while the thick center finishes cooking.