This easy Grilled Pineapple Chicken brings incredible tropical flavor to your backyard with just 11 simple ingredients. It's a delicious, crowd-pleasing recipe that makes weeknight dinners and summer entertaining feel effortless.
Whether you're firing up the grill for a backyard cookout, tailgating with friends, or just looking for a weeknight dinner that feels extra special, summer grilling is the way to go!
My family inhaled this dinner, kids and adults alike! It's now on regular rotation when we get together. And, served with my Cilantro Lime Rice, it is an easy requested dinner!
The addition of pineapple makes this chicken really special. It's one of my favorite ingredients to throw on the grill. The smoky, caramelized edges and sweet juices transform simple recipes into beach-worthy experiences.
Grilled pineapple is equally at home in sweet desserts like my Grilled Pineapple with Praline Caramel and savory dishes like my Sausage and Peppers with Pineapple.
Your new go-to tropical chicken recipe
When I really want a meal that tastes like a summer getaway, this easy Grilled Pineapple Chicken is my go-to, and here's why:
- Incredible flavor payoff: A savory soy-ginger marinade infuses every bite with bold, vibrant flavor and doubles as a sauce for serving. Paired with smoky, caramelized grilled pineapple, this is summer on a plate.
- Expert grilling technique made simple: From oiling the chicken instead of the grates to a clever toothpick trick that keeps the skin perfectly in place, this recipe is packed with pro tips that make a real difference.
- Versatile and make-ahead friendly: With bone-in or boneless skinless chicken options, this recipe fits every season, schedule, and skill level. Marinate ahead of time and dinner practically makes itself!
What you should know first:
A soy-ginger marinade and caramelized grilled pineapple give this tropical chicken its signature sweet-savory flavor.
- ⏱ Work Time: 25 minutes active / 4 hours total (includes marinating). 🍽 Serves: 6. 🧾 Ingredients: 11. 📊 Difficulty: Moderate. 🍗 Dietary: Dairy-Free, Gluten-Free adaptable.
- Marinate the chicken 2 to 3 hours before grilling. The marinade itself can be made up to 2 days ahead.
- The marinade does double duty: boil it after removing the chicken and serve it as a sauce alongside.
- Bone-in, skin-on chicken delivers the juiciest results. You can also use boneless, skinless chicken with some cooking adjustments.
- Grilled chicken is done when the internal temperature reaches 165°F.
- Sprinkle the pineapple rings with granulated sugar before grilling. The heat caramelizes the sugar for a smokier, sweeter flavor.
Generated with AI and experts from the Tara Teaspoon team.
Jump to:
- Your new go-to tropical chicken recipe
- What you should know first:
- Ingredients and variations
- How to make grilled pineapple chicken
- Chicken grilling tips
- Tara's top tips
- How to cut a fresh pineapple into rings
- What to serve with pineapple grilled chicken
- Equipment
- Storage and make-ahead
- FAQ
- More grilled chicken recipes
- 📖 Full Recipe
- 💬 Comments & Reviews
I swoon for grilled pineapple! So good!
- Gina
Ingredients and variations
This incredibly easy grilled chicken and pineapple recipe only requires a few ingredients. Here's a few tips to help you find everything you'll need. See recipe card for full list of ingredients and quantities.
- Soy sauce: For a gluten-free option, soy sauce can be substituted with gluten-free soy sauce, coconut amino acids, or tamari.
- Minced garlic
- Fresh ginger: Get my tips for grating fresh ginger below.
- Lemon juice
- Brown sugar
- Red pepper flakes: Add more or less heat depending on your personal preferences. The pepper flakes can also be omitted if desired.
- Canola oil: Oils with a high smoke point like vegetable oil or avocado oil also work well.
- Chicken: My preference for summer grilling is bone-in, skin-on chicken (breasts, legs, and thighs) because it cooks more evenly and retains more moisture. It takes a little longer to grill but the juicy results are worth the wait. Check the tips below to learn how to use boneless chicken.
- Fresh pineapple: The pineapple will need to be peeled and cored (use my pineapple cutting photo tutorial below). To save time, you can also buy a peeled, cored pineapple in the produce section of many grocery stores.
- Granulated sugar
- Scallions
How to make grilled pineapple chicken
Follow this step-by-step photo tutorial and learn how to make delicious tropical chicken. See recipe card for comprehensive directions.
- Step 1: Make the marinade by combining soy sauce, garlic, grated ginger, lemon juice, brown sugar, red pepper flakes, and canola oil.
- Step 2: Add the chicken and coat well. Then place it in the fridge to marinate for 2 to 3 hours.
- Step 3: Use toothpicks to pin the skin in place. Wash hands thoroughly or use gloves.
- Step 4: Brush the outside of the chicken with oil instead of the grill grates to prevent oil breakdown.
- Step 5: Place the chicken skin-side down on the grill, and cook for 10 to 12 minutes.
- Step 6: Flip the chicken over and finish grilling. The internal temperature needs to be 165ºF.
- Step 7: When the chicken is nearly done, sprinkle the pineapple with granulated sugar and grill.
- Step 8: Grill for about a minute and a half on each side until just marked.
Chicken grilling tips
- Use skin-on chicken: Keeping the skin on while the chicken cooks protects the lean meat from drying out. The result is tender, juicy chicken with flavorful, crisped skin. You can eat the skin or discard it.
- Secure the skin with toothpicks: The skin has a tendency to shrink and pull away from the meat during cooking. Before grilling, use toothpicks to secure the skin on each end of each piece. This simple step keeps the skin in place so it protects the meat, locks in moisture, and crisps up beautifully on the grill.
- Brush the chicken with oil: Many recipes recommend greasing the grill grates before adding food, but this actually causes the oil to burn and hit its smoke point before the food even touches the grill. A better approach is to brush the chicken pieces directly with oil before grilling. This helps the chicken sizzle, brown beautifully, and release from the grates without sticking.
- Boneless, skinless chicken option: You can easily make this recipe with boneless, skinless chicken on an outdoor grill or indoor grill pan. For even cooking, cut large breasts in half horizontally to create two thinner pieces, or place the chicken in a plastic zipper bag and gently pound it to ¾-inch thickness with a kitchen mallet before marinating. Keep in mind that boneless chicken cooks faster than bone-in, so use medium to medium-low heat and check the internal temperature early to avoid overcooking. Remove from the grill as soon as it reaches 165°F.
Tara's top tips
Use a non-reactive container for the marinade: Most marinades contain acidic ingredients that can react with metals like aluminum, copper, and cast iron, breaking them down and leaching a metallic taste into your food. To avoid this, marinate in containers made from glass, ceramic, silicone, plastic, or stainless steel.
Prep the ginger: Use a sharp knife to cut off any hard skin or bumps that might dull your grater blades. Then scrub the outside clean with a coarse sponge under cold running water. As long as the skin is soft, it does not need to be peeled. If you prefer to peel it, use a vegetable peeler or sharp knife.
Use medium heat: You may be tempted to grill the chicken over medium-high or high heat to make it cook faster, but this will dry it out. Grill the chicken more slowly over medium heat (between 325°F to 375°F / 160°C to 190°C) directly over the flame or coals for the juiciest results. The internal temperature should read 165ºF when it is fully cooked.
How to cut a fresh pineapple into rings
- Step 1: Begin by cutting off the top and bottom of the pineapple with a sharp chef's knife.
- Step 2: Set the pineapple upright and remove the outer peel. Without going too deep, remove all the big, green "eyes" of the fruit.
- Step 3: Lay the whole skinned pineapple on its side, and cut it into ½ inch slices.
- Step 4: Use a pineapple corer or small round cookie cutter to remove the core from each slice.
What to serve with pineapple grilled chicken
Pair your grilled chicken with all your favorite summery sides. I think it's delicious with Cilantro Lime Rice, Sliced Watermelon, and a refreshing glass of Homemade Lemonade! Here's a few more ideas to help you plan the perfect menu:
Equipment
Grilled chicken and pineapple is simple to make. Here are my favorite tools to make it even easier:
- Garlic press
- Microplane to grate the ginger
- Non-reactive glass container or plastic zipper bag for marinating the chicken
- Sturdy toothpicks
- Instant read meat thermometer
- Basting brush
- Pineapple corer or sharp chef's knife for peeling the pineapple
- Apple corer or round cookie cutter for removing the pineapple core
Storage and make-ahead
Make ahead: You can prepare the marinade up to 2 days ahead. Store it in the fridge until you are ready to use it. The chicken should marinate for 2 to 3 hours before cooking. Marinating longer will cause the chicken to become mushy. If you're heading to a tailgate or backyard party, throw the marinating chicken in a cooler and grill it when you arrive.
Refrigerate: Leftover chicken and pineapple can be stored in an airtight container in the refrigerator for up to 4 days.
Reheat: For the best results, reheat leftover chicken in a 325°F oven covered with foil until warmed through. This keeps the chicken moist and helps revive some of that delicious caramelized flavor. Avoid the microwave if you can, as it tends to dry the chicken out.
FAQ
The best way to keep grilled chicken moist and juicy is to start with bone-in, skin-on chicken. The bones distribute heat more evenly throughout the meat while the skin acts as a protective barrier that locks in moisture. Both work together to give you incredibly juicy, flavorful results.
The other key is temperature. Grill the chicken over medium heat rather than high heat, allowing it to cook slowly and evenly without drying out. Patience pays off here!
Yes it does, in the most amazing way! The heat caramelizes the natural sugars in the fruit, creating deep, golden edges with an irresistible smoky sweetness that you simply can't get from fresh pineapple alone. It's a total flavor transformation.
More grilled chicken recipes
Keep your grill hot! These grilled chicken recipes don't disappoint:
Rate this recipe! ⭐⭐⭐⭐⭐
Scroll to the bottom of the page to rate and comment on this recipe. Leaving comments, questions, and ratings helps other too!
📖 Full Recipe
Grilled Pineapple Chicken
Video
Ingredients
- ½ cup soy sauce
- 3 cloves minced garlic
- 1 tablespoon grated fresh ginger
- 2 tablespoons lemon juice (from 1 small lemon)
- 2 tablespoons brown sugar
- 1 teaspoon red pepper flakes
- 2 tablespoons canola oil (plus more for grilling)
- 8 to 10 pieces (4 pounds) bone-in, skin-on chicken* (breasts, legs, and thighs)
- 1 fresh pineapple (peeled)
- 4 teaspoons granulated sugar
- 3 scallions (white and green parts sliced)
Instructions
- In a zip-top bag or a nonreactive bowl, combine soy sauce, garlic, grated ginger, lemon juice, brown sugar, red pepper flakes, and canola oil. Add the chicken and marinate in the fridge for 2 to 3 hours.
- Heat grill to medium and pour marinade into a saucepan. While chicken grills, bring the marinade to a full boil and boil for 1 to 2 minutes. Remove from heat and reserve as a sauce to serve with the chicken.
- If desired, use wooden toothpicks to secure skin to the chicken to prevent shrinking.
- Brush chicken with extra canola oil, then grill skin-side down over direct heat for 10 to 12 minutes. Turn and cook 8 to 12 minutes more until internal temperature of chicken is 165ºF to 170ºF on an instant read meat thermometer, 25 to 30 minutes total.
- While chicken cooks, slice pineapple into ½-inch rings and sprinkle the rings with the granulated sugar. When chicken is done, or there is room on the grill, grill the pineapple, turning once, until marked and just soft, about 3 minutes.
- Serve chicken and pineapple, garnished with sliced scallions with the cooked sauce alongside.
Notes
Nutrition Per Serving
Tara Teaspoon
I’ve been in food publishing for over 25 years, creating recipes & food-styling for magazines, books, television, food brands, & advertising. With two cookbooks under my belt and thousands of my recipes at your fingertips, I hope you'll be inspired to spend more time in the kitchen!
Kathy Hanley says
I've made a similar recipe that used pineapple juice in the marinade but I love the thought of grilled pineapples! I can't wait to make this!
Tessa says
I'm loving this grilled pineapple! I love fresh recipe ideas that get me out of the plain dinner rut!
Tara says
I'm so glad!
Mary Bench says
These look amazing!!!
Deb @ Cooking on the Front Burner says
I love this flavor combination!!
Barbara Schieving says
My family loves grilled pineapple. I'll have to try this recipe!
Rocky Mountain Woman says
I'm all over anything that includes grilled pineapple!
Becky Tarala says
Some of my favorite flavors!
Gina Kleinworth says
I swoon for grilled pineapple! So good!
Bec says
I kid you not, grilled pineapple is the one food that I could eat every day for the rest of my life and not get tired of it!
I'm so excited to have another recipe to make with it! Thanks, Tara!