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Spicy Pineapple Brown Sugar Chicken

Spicy pineapple brown sugar chicken with caramelized pineapple chunks and visible char—grilled for juicy, sweet-and-spicy flavor. Marinade made with pineapple juice, brown sugar, soy sauce, sriracha, garlic, and red pepper flakes keeps the chicken tender.
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Prep Time 15 minutes
Cook Time 20 minutes
marinating 1 hour
Total Time 1 hour 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Hawaiian-Asian Fusion
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken marinade and sauce
  • 1 cup pineapple juice
  • 0.25 cup brown sugar
  • 2 tbsp soy sauce
  • 2 tbsp sriracha
  • 3 garlic, minced
  • 1 tsp red pepper flakes
Chicken
  • 4 boneless chicken breasts
Grilled pineapple
  • 2 cup fresh pineapple chunks
Garnish
  • 0.25 cilantro and lime for garnish Use as desired.

Equipment

  • 1 grill

Method
 

Make the marinade
  1. Combine pineapple juice, brown sugar, soy sauce, sriracha, garlic, and red pepper flakes in a bowl until the sugar dissolves and the mixture looks glossy and reddish-brown.
Marinate the chicken
  1. Reserve 1/4 cup of the marinade, then pour the rest over the chicken so each breast is coated.
  2. Marinate for 1-2 hours, covered, until the chicken looks slightly darker and more infused with the pineapple-red pepper color.
Grill the chicken
  1. Preheat the grill to medium-high heat until hot and you can hold your hand a few inches above the grate briefly.
  2. Grill the chicken for 6-7 minutes per side, until internal temperature reaches 165°F and the surface shows charred grill marks.
Caramelize the pineapple
  1. Thread pineapple chunks onto skewers and grill for 2-3 minutes per side until caramelized with golden edges.
Finish and serve
  1. Brush the chicken with the reserved marinade just before serving so it looks lacquered and shiny.
  2. Serve the chicken topped with grilled pineapple, garnished with cilantro and lime for bright green and yellow accents.

Notes

For best flavor, keep the chicken fully submerged in marinade and turn once halfway through marinating. Refrigerate leftovers in a sealed container up to 3 days; reheat until hot throughout. Freezing is not recommended because the pineapple can soften after thawing. For a lower-sugar option, use a brown-sugar alternative or reduce brown sugar by about 2 tbsp and add a touch more sriracha for balance.