Chili Pineapple Grilled Chicken (Print Layout)

Juicy grilled chicken with a sweet chili pineapple glaze, caramelized to perfection on the BBQ.

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts

→ Marinade

02 - 1/2 cup pineapple juice
03 - 2 tablespoons soy sauce (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)

# Directions:

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 evenly 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 the chicken from the marinade, letting excess drip off. Place on the grill and cook for 6 to 8 minutes per side, until the internal temperature reaches 165°F and juices run clear.
05 - While the chicken cooks, place the pineapple rings on the grill. Cook for 2 to 3 minutes per side until nicely caramelized with distinct grill marks.
06 - Transfer the grilled chicken to serving plates, top each piece with a caramelized pineapple ring, and garnish with thinly sliced red chili and fresh cilantro leaves if desired.

# Expert Suggestions:

01 -
  • The marinade does all the heavy lifting so you barely have to think once the grill is hot.
  • That caramelized pineapple on top makes everyone think you spent far more time than thirty five minutes.
02 -
  • Do not skip pounding the chicken flat or the thin ends will be leather by the time the center cooks through.
  • Letting the meat rest for five minutes after grilling keeps every drop of juice inside instead of on your cutting board.
03 -
  • Reserve a small amount of marinade before adding the raw chicken so you can use it as a basting liquid while grilling.
  • Patting the pineapple rings dry before grilling gives you a much deeper and more consistent char.

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