Chili Pineapple Grilled Chicken (Printable)

Sweet and spicy grilled chicken with caramelized pineapple, smoked paprika and a chili-honey marinade.

# Ingredient List:

→ 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)

# Steps:

01 - Whisk together the 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 the chicken breasts in a large zip-top bag or shallow dish. Pour the marinade over the chicken, ensuring all pieces are thoroughly 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 the chicken from the marinade, allowing excess to drip off. Grill the breasts for 6 to 8 minutes per side, or 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 - Arrange the grilled chicken on a platter, top each breast with a caramelized pineapple ring, and garnish with thinly sliced red chili and fresh cilantro leaves as desired.

# Expert Tips:

01 -
  • The sweetness of pineapple and heat of chili create a flavor combination that tastes like you spent hours planning it.
  • It works equally well for a casual backyard cookout or a quick dinner after a long workday.
  • Everything marinate while you handle everything else so active cooking time stays minimal.
  • Gluten free and dairy free without sacrificing any richness or depth.
02 -
  • Do not skip patting the chicken dry before grilling because excess marinade causes flare ups that char the outside before the inside finishes cooking.
  • Overnight marinating can make the chicken mushy since the pineapple enzymes are powerful tenderizers so keep it under four hours.
  • Let the chicken rest for five minutes after grilling so the juices redistribute instead of spilling onto your plate.
  • Use a meat thermometer because visual cues alone are unreliable and dry chicken is the one thing this recipe cannot forgive.
03 -
  • Reserve two tablespoons of marinade before adding the chicken and brush it on during the last minute of grilling for an extra layer of glaze.
  • Let your grill grates get fully hot before laying down the chicken because a proper sear locks in moisture and creates those beautiful marks.

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