Chili Pineapple Grilled Chicken (Print version)
Sweet and spicy grilled chicken marinated in pineapple juice with chili, ready in just 35 minutes for a vibrant summer dinner.
# Ingredient List:
→ Chicken
01 - 4 boneless, skinless chicken breasts, about 1.5 lbs total
→ 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, 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 and Serving
13 - 1 cup fresh pineapple, cut into 1-inch chunks
14 - 1 tablespoon olive oil, for brushing the grill
15 - Fresh cilantro, for garnish
16 - Lime wedges, for serving
# How To Make It:
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. Refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor penetration.
03 - Preheat your grill to medium-high heat. Brush the grill grates with olive oil to prevent sticking.
04 - Thread the pineapple chunks onto skewers. If using wooden skewers, soak them in water for at least 15 minutes beforehand to prevent burning.
05 - Remove the chicken from the marinade, letting any excess 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 generously with fresh cilantro and serve accompanied by lime wedges.
# Expert Advice:
01 -
- The marinade does all the heavy lifting so you barely have to think once the grill is hot.
- That sweet and spicy combination makes everyone at the table go quiet for a moment.
02 -
- Do not skip the resting time after grilling because cutting into the chicken immediately lets all the juices escape and you end up with dry meat.
- Marinating beyond four hours can actually make the chicken mushy due to the pineapple enzymes breaking down the protein too aggressively.
03 -
- Pat the chicken dry before grilling to get a better sear since excess marinade clinging to the surface creates steam instead of that coveted char.
- Save a few tablespoons of marinade before adding the raw chicken so you can brush it on during grilling for extra layers of flavor.