Sweet Blackstone Chicken Pineapple

I didn’t discover the magic of cooking chicken and pineapple together until I got my Blackstone griddle a few years ago. Before that, I’d make teriyaki chicken in a pan and it was fine—but it never had that caramelized, slightly charred sweetness that makes your taste buds perk up.

The difference is the flat-top griddle. It gets hot enough to give both the chicken and pineapple those golden brown edges while keeping everything juicy in the middle. Plus, you’ve got all that space to spread things out, so nothing steams. Everything just sizzles away happily while you stand there with your spatula feeling like a backyard chef.

What Kind of Chicken Should I Use?

For this recipe, boneless, skinless chicken breasts are your best bet since they cook evenly on the Blackstone and soak up all that sweet pineapple glaze. If you can only find larger chicken breasts at the store, don’t worry – just pound them to an even thickness so they cook at the same rate. You could also swap in chicken thighs if that’s what you have on hand, though you’ll want to adjust the cooking time since thighs take a bit longer. Fresh chicken works great, but if you’re using frozen, make sure it’s completely thawed and patted dry before cooking so you get a nice sear on the griddle.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Chicken breasts: Chicken thighs work great here and actually stay juicier on the griddle. You can also use pork chops or even firm tofu for a different protein option.
• Avocado oil: Any high-heat oil will do the job – try vegetable oil, canola oil, or grapeseed oil. These all handle the hot griddle surface well.
• Fresh pineapple: Canned pineapple rings or chunks can work in a pinch. Just drain them well and pat dry before griddling so they caramelize nicely.
• Soy sauce: Swap with tamari for a gluten-free version, or use coconut aminos for a soy-free option. Both will give you that salty, savory flavor.
• Fresh ginger: If you don’t have fresh ginger, use 1/2 teaspoon of ground ginger instead. It won’t be quite as bright, but it’ll still add that warm, spicy note.
• Cornstarch: You can use arrowroot powder or flour instead. If using flour, double the amount to 2 tablespoons mixed with the water.

Watch Out for These Mistakes While Grilling

The biggest mistake when cooking chicken on a Blackstone is cranking the heat too high, which chars the outside while leaving the inside undercooked – stick to medium-high heat and use a meat thermometer to check for that safe 165°F internal temperature.

Don’t skip letting your chicken rest for 5 minutes after cooking, as cutting into it immediately causes all those juices to run out onto your cutting board instead of staying in the meat.

When making the sauce, add your cornstarch slurry slowly while stirring constantly to avoid lumps, and if your sauce gets too thick, just whisk in a tablespoon of water at a time until it reaches the consistency you want.

Finally, make sure to cook your pineapple pieces quickly over high heat so they get those nice caramelized edges without turning mushy – 2-3 minutes is really all you need.

What to Serve With Blackstone Chicken Pineapple?

This sweet and savory chicken pairs perfectly with white rice or fried rice, which soaks up all that delicious pineapple glaze. I love serving it alongside some stir-fried vegetables like snap peas, bell peppers, and broccoli to round out the meal. If you want to keep things simple, steamed jasmine rice and a quick cucumber salad with rice vinegar make for a light and refreshing combo. For a heartier option, try it over lo mein noodles or with a side of coconut rice to play up those tropical flavors.

Storage Instructions

Store: Keep your leftover chicken and pineapple in an airtight container in the fridge for up to 4 days. The sauce might thicken up a bit as it sits, but that’s totally normal. I like to store the chicken and sauce together so the flavors keep soaking in.

Freeze: This dish freezes pretty well for up to 2 months. Let everything cool down completely first, then pack it into freezer-safe containers or bags. The pineapple might get a little softer after freezing, but the chicken stays nice and tender.

Reheat: Warm it up in a skillet over medium heat with a splash of water or pineapple juice to loosen the sauce. You can also microwave it, but I find the stovetop keeps the chicken from drying out. Either way, heat it until it’s warmed through, stirring occasionally.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1150-1300
• Protein: 140-160 g
• Fat: 28-34 g
• Carbohydrates: 110-130 g

Ingredients

For the dish:

• 1 large pineapple (cored and cut into 1-inch pieces)
• 5 chicken breasts (sliced into thin 1/2-inch strips)
• 2 tbsp avocado oil (I prefer Chosen Foods for high-heat searing)
• 1 tsp salt
• 1/2 tsp black pepper

For the sauce:

• 1 cup pineapple juice
• 1/3 cup soy sauce (I always use Kikkoman for the best salt balance)
• 3 tbsp honey
• 2 garlic cloves (freshly minced for best flavor and aroma)
• 1.5 tsp grated ginger
• 1 tbsp cornstarch
• 3 tbsp water
• 1/4 tsp red pepper flakes

Step 1: Prepare the Pineapple and Make the Sauce Base

• 1 large pineapple
• 1 cup pineapple juice
• 1/3 cup soy sauce
• 3 tbsp honey
• 2 garlic cloves
• 1.5 tsp grated ginger
• 1/4 tsp red pepper flakes

Cut the pineapple in half lengthwise and carefully hollow out the flesh, reserving the shells for serving.

Chop the pineapple flesh into 1-inch pieces and set aside.

In a small bowl, combine the pineapple juice, soy sauce, honey, minced garlic, grated ginger, and red pepper flakes.

I always use freshly minced garlic and ginger rather than jarred—the aroma and flavor are noticeably brighter and more complex.

Set this sauce mixture aside until you’re ready to cook.

Step 2: Season and Sear the Chicken

• 5 chicken breasts
• 2 tbsp avocado oil
• 1 tsp salt
• 1/2 tsp black pepper

Preheat your Blackstone griddle to medium-high heat (around 375-400°F).

Pat the chicken breast strips dry with paper towels, then season them generously on both sides with salt and pepper.

Once the griddle is hot, add the avocado oil and let it shimmer for about 30 seconds.

Place the chicken strips on the griddle in a single layer without crowding—cook in batches if needed.

Sear for 6-7 minutes per side until the internal temperature reaches 165°F, then transfer to a plate to rest.

Step 3: Thicken the Sauce

• sauce mixture from Step 1
• 1 tbsp cornstarch
• 3 tbsp water

While the chicken rests, push a portion of the griddle to medium heat and pour the sauce base from Step 1 onto the surface.

Let it simmer for 1-2 minutes, stirring occasionally to warm through.

In a small cup, whisk together the cornstarch and water until smooth with no lumps.

Slowly pour the cornstarch slurry into the simmering sauce while stirring constantly, cooking for another 2-3 minutes until the sauce thickens to a glossy, coating consistency.

I like to let it bubble gently for a full minute after adding the slurry to ensure the cornstarch is fully cooked and the sauce doesn’t taste starchy.

Step 4: Char the Pineapple and Combine Everything

• cooked chicken from Step 2
• pineapple pieces from Step 1
• thickened sauce from Step 3

On a clean, hot section of the griddle at medium-high heat, add the pineapple pieces in a single layer.

Cook for 2-3 minutes per side until they pick up light caramelization and char marks—this brings out their natural sweetness.

Return the rested chicken strips to the griddle alongside the pineapple, then pour the thickened sauce from Step 3 over everything.

Toss gently with a griddle scraper or spatula for 1-2 minutes until the chicken and pineapple are well coated and heated through.

Step 5: Plate and Serve

• pineapple shells from Step 1
• plated mixture from Step 4

Carefully divide the chicken and pineapple mixture between the two hollowed pineapple shells, spooning any extra sauce over the top.

Serve immediately while still warm.

This dish pairs beautifully with rice or fresh greens on the side.

Sweet Blackstone Chicken Pineapple

Delicious Sweet Blackstone Chicken Pineapple recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings 5 servings

Calories 1225 kcal

Ingredients

  

For the dish::

• 1 large pineapple (cored and cut into 1-inch pieces)
• 5 chicken breasts (sliced into thin 1/2-inch strips)
• 2 tbsp avocado oil (I prefer Chosen Foods for high-heat searing)
• 1 tsp salt
• 1/2 tsp black pepper

For the sauce::

• 1 cup pineapple juice
• 1/3 cup soy sauce (I always use Kikkoman for the best salt balance)
• 3 tbsp honey
• 2 garlic cloves (freshly minced for best flavor and aroma)
• 1.5 tsp grated ginger
• 1 tbsp cornstarch
• 3 tbsp water
• 1/4 tsp red pepper flakes

Instructions

 

• Cut the pineapple in half lengthwise and carefully hollow out the flesh, reserving the shells for serving. Chop the pineapple flesh into 1-inch pieces and set aside. In a small bowl, combine the pineapple juice, soy sauce, honey, minced garlic, grated ginger, and red pepper flakes. I always use freshly minced garlic and ginger rather than jarred—the aroma and flavor are noticeably brighter and more complex. Set this sauce mixture aside until you're ready to cook.
• Preheat your Blackstone griddle to medium-high heat (around 375-400°F). Pat the chicken breast strips dry with paper towels, then season them generously on both sides with salt and pepper. Once the griddle is hot, add the avocado oil and let it shimmer for about 30 seconds. Place the chicken strips on the griddle in a single layer without crowding—cook in batches if needed. Sear for 6-7 minutes per side until the internal temperature reaches 165°F, then transfer to a plate to rest.
• While the chicken rests, push a portion of the griddle to medium heat and pour the sauce base from Step 1 onto the surface. Let it simmer for 1-2 minutes, stirring occasionally to warm through. In a small cup, whisk together the cornstarch and water until smooth with no lumps. Slowly pour the cornstarch slurry into the simmering sauce while stirring constantly, cooking for another 2-3 minutes until the sauce thickens to a glossy, coating consistency. I like to let it bubble gently for a full minute after adding the slurry to ensure the cornstarch is fully cooked and the sauce doesn't taste starchy.
• On a clean, hot section of the griddle at medium-high heat, add the pineapple pieces in a single layer. Cook for 2-3 minutes per side until they pick up light caramelization and char marks—this brings out their natural sweetness. Return the rested chicken strips to the griddle alongside the pineapple, then pour the thickened sauce from Step 3 over everything. Toss gently with a griddle scraper or spatula for 1-2 minutes until the chicken and pineapple are well coated and heated through.
• Carefully divide the chicken and pineapple mixture between the two hollowed pineapple shells, spooning any extra sauce over the top. Serve immediately while still warm. This dish pairs beautifully with rice or fresh greens on the side.