Chili Pineapple Grilled Chicken (Print version)
Sweet and spicy grilled chicken with caramelized pineapple, ready in 35 minutes for four.
# What goes in:
→ Chicken
01 - 4 boneless, skinless chicken breasts
→ Marinade
02 - 1/2 cup pineapple juice
03 - 2 tablespoons soy sauce (use gluten-free soy sauce 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)
# Cooking steps:
01 - In a mixing bowl, whisk together pineapple juice, soy sauce, olive oil, honey, chili powder, smoked paprika, minced garlic, grated ginger, salt, and black pepper 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 evenly 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 pineapple rings for 2 to 3 minutes per side until nicely caramelized with distinct grill marks.
06 - Serve each chicken breast topped with grilled pineapple rings. Garnish with thinly sliced red chili and fresh cilantro leaves if desired.
# Tips from flavorandfeast:
01 -
- The marinade doubles as a glaze, so nothing goes to waste and every bite is packed with flavor.
- Pineapple rings caramelize on the grill and turn into something almost candy like beside the savory chicken.
02 -
- Do not rush the marinating time because thirty minutes is the absolute minimum for the flavors to penetrate, anything less and you are just coating the surface.
- Let the chicken rest for five minutes after grilling so the juices redistribute instead of spilling onto your cutting board.
03 -
- Save a few tablespoons of marinade before adding the chicken and brush it on during the last minute of grilling for an extra sticky glaze.
- Pineapple rings that are at least half an inch thick hold together better and caramelize more evenly than thinner cuts.