Chili Pineapple Grilled Chicken (Printable)
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 (use gluten-free soy sauce 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
→ For 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 Steps:
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 optimal flavor development.
03 - Preheat your grill to medium-high heat. Brush the grill grates with olive oil to prevent sticking. If using wooden skewers for the pineapple, soak them in water for 15 minutes beforehand.
04 - Thread the pineapple chunks onto skewers, leaving a small gap between each piece for even charring.
05 - Remove the chicken from the marinade, allowing any excess to drip off. Grill the chicken for 5 to 6 minutes per side, or until the internal temperature reaches 165°F and juices run clear. 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 immediately with lime wedges on the side.
# Expert Tips:
01 -
- The marinade does all the heavy lifting, so you get maximum flavor with almost zero effort.
- That sweet and spicy balance makes everyone at the table go quiet after the first bite.
02 -
- Do not skip the full thirty minute marinade because anything less and the flavor barely penetrates the surface.
- Let the chicken rest for five minutes after grilling so the juices redistribute instead of running all over your cutting board.
03 -
- Reserve a few tablespoons of marinade before adding the chicken and brush it on during grilling for extra glaze.
- If you want serious heat, add half a teaspoon of cayenne to the marinade and watch it transform into something truly bold.