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 (680 g)
→ Marinade
02 - 1 cup fresh pineapple juice
03 - 2 tablespoons soy sauce (use gluten-free tamari 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
→ Grilling
13 - 1 cup fresh pineapple, cut into 1-inch chunks
14 - 1 tablespoon olive oil (for brushing grill grates)
15 - Fresh cilantro, for garnish (optional)
16 - Lime wedges, for serving (optional)
# 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 plastic bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is thoroughly coated. Seal and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor penetration.
03 - Preheat your grill to medium-high heat. Brush the grill grates 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, letting any excess drip off. Place the chicken on the grill and cook for 5 to 6 minutes per side, until the internal temperature reaches 165°F (74°C) 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 skewers to a serving platter. Garnish with fresh cilantro and serve with lime wedges on the side.
# Expert Advice:
01 -
- The marinade doubles as a glaze, so every bite carries that sticky, sweet heat without needing a separate sauce.
- It looks impressive enough for guests but honest enough for a Tuesday night in sweatpants.
02 -
- Do not marinate longer than four hours because the pineapple enzymes will start breaking down the meat and you will end up with mushy chicken that falls apart on the grill.
- Letting the chicken rest for five minutes after grilling keeps the juices inside where they belong instead of spilling onto the cutting board.
03 -
- Reserve a quarter cup of marinade before adding the chicken so you can brush it on during grilling for extra glaze without cross contamination.
- Pound the chicken to an even thickness before marinating so every piece finishes cooking at the same time and nothing dries out.