Chili Pineapple Grilled Chicken (Print)
Sweet pineapple and fiery chili glazed chicken, grilled to juicy perfection for summer cookouts.
# Ingredient list:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 1.5 lbs / 680 g)
→ Marinade
02 - 1 cup fresh pineapple juice
03 - 2 tbsp soy sauce (use gluten-free soy sauce if needed)
04 - 2 tbsp olive oil
05 - 2 tbsp honey or maple syrup
06 - 2 tbsp lime juice (about 1 lime)
07 - 2 tsp chili flakes or 1 fresh red chili, finely chopped
08 - 2 cloves garlic, minced
09 - 1 tsp ground cumin
10 - 1 tsp smoked paprika
11 - 1/2 tsp salt
12 - 1/2 tsp black pepper
→ Grilling
13 - 1 cup pineapple, cut into 1-inch chunks
14 - 1 tbsp olive oil (for brushing grill)
15 - Fresh cilantro, for garnish (optional)
16 - Lime wedges, for serving (optional)
# Directions:
01 - In a mixing bowl, whisk together the pineapple juice, soy sauce, olive oil, honey, lime juice, chili flakes, minced garlic, ground cumin, smoked paprika, salt, and black pepper until well combined.
02 - Place the chicken breasts in a large resealable plastic 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 penetration.
03 - Preheat the grill to medium-high heat. Brush the grates generously with olive oil to prevent sticking.
04 - Thread the pineapple chunks onto skewers. If using wooden skewers, soak them in water for at least 15 minutes beforehand to prevent burning.
05 - Remove the chicken from the marinade, allowing excess to drip off. Grill the chicken for 5 to 6 minutes per side, or until fully cooked through and juices run clear (internal temperature reaches 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 Tips:
01 -
- The marinade doubles as a glaze, so every bite carries this intense caramelized sweetness that gets slightly charred on the grill.
- It genuinely takes fifteen minutes of prep, which means you can pull this off on a random Tuesday without thinking twice.
02 -
- Do not marinate longer than four hours or the pineapple enzymes will turn the chicken mushy, which I learned the hard way after an overnight experiment that ended in tears.
- Reserve a few tablespoons of marinade before adding the raw chicken so you can brush it on during grilling for extra caramelization.
03 -
- Let the chicken rest for five minutes after grilling before slicing it, because cutting too early lets all those juices escape onto the cutting board instead of staying in the meat.
- If you want extra char without overcooking the chicken, baste it with reserved marinade during the last two minutes on the grill.