Chili Pineapple Grilled Chicken (Printable version)
Juicy grilled chicken with sweet pineapple and spicy chili marinade, ready in 35 minutes for a flavorful meal.
# Ingredient list:
→ Chicken
01 - 4 boneless skinless chicken breasts, about 1.5 lbs
→ Marinade
02 - 1 cup fresh pineapple juice
03 - 2 tablespoons soy sauce (use gluten-free variety if needed)
04 - 2 tablespoons olive oil
05 - 2 tablespoons honey or maple syrup
06 - 2 tablespoons fresh lime juice, from 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 freshly ground black pepper
→ For Grilling
13 - 1 cup fresh pineapple, cut into 1-inch chunks
14 - 1 tablespoon olive oil, for brushing the 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, 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 maximum flavor penetration.
03 - Preheat your grill to medium-high heat. Brush the grill grates with olive oil to prevent sticking.
04 - If using wooden skewers, soak them in water for at least 15 minutes beforehand. Thread the pineapple chunks onto the skewers and set aside.
05 - Remove the chicken from the marinade, allowing any excess to drip off. Grill the chicken for 5 to 6 minutes per side until fully cooked through and juices run clear, reaching an internal temperature of 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 accompanied by lime wedges.
# Expert Tips:
01 -
- The marinade does all the heavy lifting, so you get bold, complex flavor with almost zero effort after thirty minutes of waiting.
- That combination of smoky char, tropical sweetness, and lingering heat keeps everyone reaching for seconds.
02 -
- Do not skip the resting step after grilling, because cutting into the chicken immediately lets all those juices escape onto the board instead of staying in the meat.
- The marinade will look thin compared to what you might expect, but the sugars concentrate and caramelize during grilling, so trust the process.
03 -
- Save a few tablespoons of the marinade before adding the chicken so you can brush it on during grilling for extra glaze.
- Pineapple juice contains an enzyme that tenderizes meat, so do not marinate longer than four hours or the texture will turn mushy.