Grilled pineapple chicken recipe

Get ready to brighten up your dinner routine with these utterly irresistible 2 pounds chicken thighs or breasts, boneless and skinless! Each juicy bite bursts with sweet, tangy, and savory flavors thanks to a punchy marinade featuring pineapple juice and a hint of ginger. This crowd-pleasing chicken is perfect for grilling season, busy weeknights, or anytime you want a dish that feels like an instant vacation. Serve it over fluffy rice with a sprinkle of green onion and you’ll have everyone asking for seconds.

Ingredients You’ll Need

The beauty of this recipe is in its vibrant but uncomplicated list of ingredients. Every element brings its own magic, amping up the flavors, juiciness, or color, making these 2 pounds chicken thighs or breasts, boneless and skinless shine with minimal effort.

• 2 pounds chicken thighs or breasts, boneless and skinless: The star of our dish, perfect for soaking up all the incredible marinade flavors and staying tender on the grill.
• 1 cup pineapple juice: Adds sweet-tart freshness and helps tenderize the chicken.
• 1/2 cup soy sauce: Infuses savory depth and a touch of umami to balance the sweet notes.
• 1/2 cup brown sugar: Caramelizes beautifully during grilling and offsets the tangy marinade.
• 1/4 cup ketchup: Lends color, rich tomato sweetness, and helps the glaze achieve a sticky finish.
• 1/4 cup rice vinegar: Brightens everything up with gentle acidity.
• 4 cloves garlic, minced: For that irresistible aromatic punch.
• 1 tablespoon fresh ginger, grated: Brings zesty warmth and complements the pineapple perfectly.
• 1 teaspoon sesame oil: Just a dash for nutty depth and a hint of smokiness.
• 1/2 teaspoon black pepper: Rounds out all the flavors with subtle heat.
• 1 green onion, chopped (for garnish): Adds a fresh, crisp finish and a pop of color.
• Cooked white rice (for serving): A soft and neutral base that soaks up all those delicious juices.
• Grilled pineapple slices (optional): For even more juicy sweetness and a tropical twist.

How to Make Grilled pineapple chicken

Step 1: Whisk the Marinade

 

Start by mixing together the pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, garlic, ginger, sesame oil, and black pepper in a big bowl. Whisk until everything is completely smooth and the sugar dissolves. This mixture is what’s going to deliver that sweet, tangy, and savory magic to your 2 pounds chicken thighs or breasts, boneless and skinless—so don’t skimp on blending it well!

Step 2: Marinate the Chicken

Place your 2 pounds chicken thighs or breasts, boneless and skinless into a large resealable plastic bag or a shallow baking dish. Pour half of the marinade over the chicken, ensuring every piece gets coated. Set the remaining marinade aside—this will be pure gold for basting on the grill later. Seal up the bag or cover your dish, and let the chicken marinate in the fridge for at least an hour (or up to overnight for maximum taste). The longer the marinade soaks, the more succulent your chicken will be.

Step 3: Preheat and Prep the Grill

About 15 minutes before you’re ready to cook, fire up your grill to medium-high heat. While it’s warming up, remove the chicken from the marinade and let any excess drip off. Discard the used marinade, since it’s done its job. Having 2 pounds chicken thighs or breasts, boneless and skinless prepped and ready means the grilling part will go quickly and smoothly.

Step 4: Grill and Baste the Chicken

Now for the fun part! Place the chicken on the hot grill and cook for 6–7 minutes per side, turning just once if possible. Brush and baste with the reserved marinade as you grill, letting those gorgeous layers of flavor build up. Your goal is juicy chicken with a lovely, caramelized exterior—use a thermometer to ensure the internal temperature hits 165°F (75°C). If you’re using grilled pineapple slices, add them to the grill at this point too for extra sweetness.

Step 5: Rest, Slice, and Serve

Take your beautiful 2 pounds chicken thighs or breasts, boneless and skinless off the grill and let them rest for 3–5 minutes. This helps the juices settle inside the chicken rather than running out when you slice. After resting, cut into slices and serve piled atop warm white rice, finishing with a shower of chopped green onion and, if you like, some caramelized pineapple. Dig in and get ready for a flavor explosion!

 

How to Serve Grilled pineapple chicken

Garnishes

A good garnish transforms a great dish into a restaurant-level masterpiece. For these juicy 2 pounds chicken thighs or breasts, boneless and skinless, you can’t beat sliced green onions scattered over the top—they add color and a super-fresh crunch. For a special touch, sprinkle on toasted sesame seeds or a handful of finely chopped cilantro. If you want that tropical flair, lay a few grilled pineapple slices alongside your chicken for maximum wow factor.

Side Dishes

Because these chicken thighs or breasts already deliver big, bold flavors, simple sides make the perfect pairing. Fluffy white rice is a must (it soaks up the sauce like a dream), but you can also go for steamed jasmine rice or brown rice if you prefer. Steamed broccoli or a crisp cucumber salad balances the meal with freshness and crunch. If you want more color on your table, try roasting some bell peppers or snap peas for a sweet, smoky contrast.

Creative Ways to Present

For your next summer get-together, serve your 2 pounds chicken thighs or breasts, boneless and skinless family-style on a big platter with sliced rice cakes and grilled pineapple fanned around the edges. For a fun twist, chop up the grilled chicken and stuff it in soft slider buns with a touch of spicy mayo. Or thread bite-size chunks onto skewers with pineapple and scallions for irresistible party kabobs. The options for a show-stopping presentation are endless!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, stash the 2 pounds chicken thighs or breasts, boneless and skinless in an airtight container and pop them in the refrigerator. They’ll stay delicious for up to 3 days. Store any extra rice and garnishes separately, so everything stays fresh and ready for your next quick meal.

Freezing

Got more than you can eat in a few days? Slice the cooled chicken and transfer it to a freezer-safe bag, squeezing out as much air as you can. The marinated chicken should keep well for up to 2 months. When you’re ready for a tropical treat, just thaw it in the fridge overnight and reheat for an easy meal.

Reheating

For best results, reheat the chicken gently—pop slices in a covered skillet with a splash of water or marinade, warming them over medium heat until hot and juicy all the way through. You can also microwave individual portions (cover with a damp paper towel to keep from drying out). Just be careful not to overheat, as it’s already cooked and you don’t want it tough.

FAQs

Can I use just chicken thighs or breasts for this recipe?

Absolutely! Whether you prefer only chicken thighs for their richness or leaner chicken breasts, preparing 2 pounds chicken thighs or breasts, boneless and skinless works perfectly. Just adjust your grilling time slightly—breasts may cook a bit faster than thighs.

Would this recipe work in the oven instead of on the grill?

Definitely! Simply arrange the marinated 2 pounds chicken thighs or breasts, boneless and skinless on a baking sheet lined with foil. Bake at 425°F (220°C) for about 18–22 minutes, basting once or twice, until cooked through and caramelized.

Is it possible to marinate the chicken too long?

It’s best to marinate your 2 pounds chicken thighs or breasts, boneless and skinless for 1–12 hours. Longer than that, the pineapple juice might start to break down the chicken’s texture too much, so aim for overnight at most.

How can I make this gluten-free?

Absolutely! Simply swap the regular soy sauce for a certified gluten-free tamari or coconut aminos. The rest of the ingredients in your 2 pounds chicken thighs or breasts, boneless and skinless are naturally gluten-free.

Can I prep this recipe ahead of time for a party?

Yes, this chicken is incredibly party-friendly. Marinate your 2 pounds chicken thighs or breasts, boneless and skinless the night before and grill just before serving. You can even keep the cooked chicken warm in a low oven until it’s ready to hit the table.

Final Thoughts

If you’re looking to add a flavorful, crowd-pleasing main to your rotation, you can’t go wrong with 2 pounds chicken thighs or breasts, boneless and skinless done this way. The balance of sweet, savory, and zingy flavors just makes dinner feel festive. Fire up the grill and give it a try—your tastebuds will thank you!

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