Chili Pineapple Grilled Chicken (Printable)

Juicy grilled chicken with sweet pineapple glaze and a spicy chili kick, ready in 35 minutes.

# 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 - In a mixing bowl, whisk together pineapple juice, soy sauce, olive oil, honey, chili powder, smoked paprika, minced garlic, grated ginger, salt, and black pepper 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 the chicken breasts 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 distinct grill marks.
06 - Serve each grilled chicken breast topped with caramelized pineapple rings. Garnish with thinly sliced red chili and fresh cilantro leaves as desired.

# Helpful Tips:

01 -
  • The sweet and spicy marinade does all the heavy lifting, so you barely have to think once the grill is hot.
  • It genuinely works for both a casual Tuesday dinner and a backyard gathering where you want to impress without stress.
02 -
  • Do not skip the rest time for the marinade, because thirty minutes truly is the bare minimum for the flavors to penetrate past the surface.
  • Let the chicken sit at room temperature for about ten minutes before grilling so it cooks evenly instead of staying cold in the center.
03 -
  • Reserve a couple tablespoons of marinade before adding the chicken so you can baste during grilling for extra layers of flavor.
  • Pounding the chicken breasts to even thickness before marinating ensures every piece finishes cooking at the same time and nobody gets a dry edge.

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