Chili Pineapple Grilled Chicken (Printable Version)

Sweet and spicy grilled chicken with caramelized pineapple, ready in 35 minutes for summer cookouts.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts

→ Marinade

02 - 1/2 cup pineapple juice
03 - 2 tablespoons soy sauce (use gluten-free if needed)
04 - 2 tablespoons olive oil
05 - 2 tablespoons honey
06 - 2 teaspoons chili powder
07 - 1 teaspoon smoked paprika
08 - 2 garlic cloves, minced
09 - 1 teaspoon fresh ginger, grated
10 - 1 teaspoon salt
11 - 1/2 teaspoon black pepper

→ Grilling & Garnish

12 - 1 cup fresh pineapple rings, sliced
13 - 1 red chili, thinly sliced (optional, for garnish)
14 - Fresh cilantro leaves (optional)

# Directions:

01 - Whisk together pineapple juice, soy sauce, olive oil, honey, chili powder, smoked paprika, minced garlic, grated ginger, salt, and black pepper in a mixing bowl until well combined.
02 - Place chicken breasts in a large zip-top bag or shallow dish. Pour the marinade over the chicken, ensuring all pieces are evenly coated. Refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor penetration.
03 - Preheat your grill to medium-high heat, approximately 375°F to 400°F, ensuring the grates are clean and lightly oiled.
04 - Remove chicken from the marinade, allowing excess to drip off. Grill for 6 to 8 minutes per side until the internal temperature reaches 165°F and juices run clear.
05 - While the chicken cooks, grill the pineapple rings for 2 to 3 minutes per side until nicely caramelized with visible grill marks.
06 - Serve the grilled chicken topped with caramelized pineapple rings, garnished with thinly sliced red chili and fresh cilantro leaves as desired.

# Expert Hints:

01 -
  • The sweet and spicy marinade soaks into every fiber of the chicken and makes it nearly impossible to dry out, even if you get distracted like I always do.
  • It looks like something from a beachside restaurant but comes together with pantry staples on a weeknight budget.
02 -
  • Do not skip pounding the chicken flat or the thick end will be raw when the thin end turns into shoe leather, a lesson I learned the hard way at a dinner party.
  • Resist the urge to move or press the chicken while it grills because patience is what gives you those beautiful dark marks and the caramelized crust.
03 -
  • Save the leftover marinade, bring it to a full boil for two minutes, and brush it on during the last minute of grilling for an extra sticky glaze.
  • The real secret is grilling the pineapple until it almost looks too dark because that is when the sugars transform into something extraordinary.

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