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Grilled Pineapple Chicken

Grilled pineapple chicken with juicy chicken breasts, caramelized pineapple rings, and visible grill marks. Sweet-and-savory marinade infuses flavor while the pineapple turns sticky and golden on the grill.
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Prep Time 15 minutes
Cook Time 20 minutes
marinating 30 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Hawaiian
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Chicken marinade and pineapple chicken
  • 4 boneless chicken breasts
  • 1 cup pineapple juice
  • 0.25 cup soy sauce
  • 3 tbsp brown sugar
  • 2 tbsp olive oil
  • 3 garlic, minced
  • 1 tsp ginger, grated
  • 4 fresh pineapple rings
  • Salt and pepper to taste
  • Cilantro and lime for garnish

Equipment

  • 1 grill

Method
 

Make the marinade
  1. In a bowl, combine pineapple juice, soy sauce, brown sugar, olive oil, garlic, and ginger until the sugar dissolves and looks glossy.
  2. Reserve 1/4 cup of the marinade, then pour the rest over the chicken to coat all surfaces.
  3. Marinate the chicken for 30 minutes to 2 hours in the refrigerator, turning once halfway so the chicken stays evenly flavored.
Grill the chicken and pineapple
  1. Preheat your grill to medium-high heat and season the chicken with salt and pepper right before grilling for best surface flavor.
  2. Grill the chicken for 6-7 minutes per side, keeping the grill covered when possible, until the internal temperature reaches 165°F and the center is no longer pink.
  3. In the last 5 minutes, add pineapple rings to the grill and cook for 2-3 minutes per side until caramelized with browned edges and visible grill marks.
  4. Brush the chicken with the reserved marinade, top each piece with grilled pineapple, and garnish with cilantro and lime for a bright finish.

Notes

For juiciest results, avoid over-marinating beyond 2 hours and bring the chicken close to room temperature while the grill heats. Refrigerate leftovers in an airtight container for 3-4 days; freezing is not recommended for best texture. For a lower-sugar option, use a brown sugar substitute or reduce the brown sugar slightly while keeping the marinade proportions the same.