Chili Pineapple Grilled Chicken (Printable version)

Sweet and spicy grilled chicken with tropical pineapple marinade, ready in just 35 minutes.

# What You'll Need:

→ Chicken

01 - 4 boneless skinless chicken breasts, about 1.5 lbs

→ Marinade

02 - 1 cup fresh pineapple juice
03 - 2 tablespoons soy sauce (gluten-free 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 chopped
08 - 2 cloves garlic, minced
09 - 1 teaspoon ground cumin
10 - 1 teaspoon smoked paprika
11 - 1/2 teaspoon kosher salt
12 - 1/2 teaspoon 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
16 - Lime wedges for serving

# How to Prepare:

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 well 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 at least 30 minutes, or up to 4 hours for deeper flavor penetration.
03 - Preheat your 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 15 minutes beforehand 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. 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 serve with lime wedges on the side.

# Expert advice:

01 -
  • The sweet heat combination is the kind of thing that makes people close their eyes when they eat.
  • It works on chicken thighs, tofu, shrimp, basically anything that can hold a marinade.
  • Cleanup is minimal since everything happens on the grill.
  • The pineapple skewers alone are worth making this recipe.
02 -
  • Do not marinate longer than 4 hours because the pineapple enzymes will turn the chicken mushy and no one wants that texture.
  • Let the chicken rest for 5 minutes after grilling so the juices redistribute instead of spilling onto your cutting board.
  • Gluten free soy sauce or tamari works perfectly but check the label because some brands sneak wheat into unexpected places.
03 -
  • Pat the chicken dry after removing it from the marinade because excess liquid causes steaming instead of searing and you lose that caramelized crust.
  • If your grill has hot spots, use them for the pineapple and move the chicken to the cooler zones so it cooks through without burning on the outside.

Go Back