Chili Pineapple Grilled Chicken (Printable Version)
Sweet and spicy grilled chicken with caramelized pineapple, smoky chili, and a tropical marinade.
# What You 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 and Garnish
12 - 1 cup fresh pineapple rings, sliced
13 - 1 red chili, thinly sliced (optional, for garnish)
14 - Fresh cilantro leaves (optional)
# How To Make It:
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 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 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 distinct grill marks.
06 - Serve each grilled chicken breast topped with caramelized pineapple rings. Garnish with thinly sliced red chili and fresh cilantro leaves if desired.
# Helpful Hints:
01 -
- The sweet and spicy marinade soaks into every bite and keeps the chicken incredibly moist even if you accidentally overcook it by a minute.
- It comes together with pantry staples and fresh pineapple, which means no fancy shopping trips required.
02 -
- Do not rush the grill preheat because putting chicken on a lukew grate guarantees sticking and torn pieces every single time.
- Letting the chicken rest for five minutes after grilling keeps the juices inside instead of spilling across your cutting board.
03 -
- Reserve a couple tablespoons of marinade before adding the chicken so you have a safe basting liquid for the grill.
- Pound the chicken to uniform thickness and every piece cooks evenly, which eliminates the dreaded combo of raw center and dry edges.