Sweet Grilled Pineapple Chicken

Here is my favorite grilled pineapple chicken recipe, with a sweet and savory marinade made from pineapple juice, soy sauce, brown sugar, ginger, and garlic, plus tender grilled pineapple rings on the side.

This grilled pineapple chicken is what I make whenever we want something different for dinner but don’t want to spend hours in the kitchen. The kids love helping me thread the chicken onto skewers, and my husband always asks for seconds.

What Kind of Chicken Should I Use?

For this recipe, boneless, skinless chicken breasts are your best bet since they cook evenly on the grill and soak up all that sweet pineapple marinade. If you can find them, try to grab chicken breasts that are similar in size and thickness so they all finish cooking at the same time. You can also pound them to an even thickness if some pieces are noticeably thicker than others. And if chicken breasts aren’t your thing, boneless, skinless chicken thighs work great too – they’re a bit more forgiving on the grill and won’t dry out as easily.

Options for Substitutions

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

• Chicken breasts: You can easily use chicken thighs instead – they’re actually more forgiving on the grill and won’t dry out as quickly. Just adjust cooking time slightly as thighs may take a few minutes longer.
• Fresh pineapple: Canned pineapple rings work in a pinch, just make sure to drain them well and pat dry before grilling. Fresh gives you better grill marks though.
• Fresh ginger: If you don’t have fresh ginger, use 1 teaspoon of ground ginger instead. It won’t have quite the same punch, but it’ll still add that warm, spicy note.
• Low-sodium soy sauce: Regular soy sauce works fine – just reduce the amount to about 1/3 cup and add a splash of water to balance the saltiness.
• Brown sugar: White sugar mixed with a teaspoon of molasses will do the trick, or you can use honey (about 1/3 cup) for a different sweetness.
• Ketchup: Tomato paste mixed with a bit of vinegar and sugar can replace ketchup – use about 1/3 cup tomato paste, 2 tablespoons vinegar, and 2 tablespoons sugar.

Watch Out for These Mistakes While Grilling

The biggest mistake when grilling marinated chicken is not patting it dry before it hits the grill, which causes the excess marinade to burn and create a bitter, charred exterior instead of those nice grill marks you’re after.

Another common error is placing the chicken directly over high heat for the entire cooking time – start with medium-high heat and move to a cooler zone if the outside is browning too quickly, ensuring the inside reaches 165°F without burning the sugary marinade.

Don’t forget to oil your grill grates well before cooking, as the sugar in the marinade makes the chicken extra prone to sticking, and let the chicken rest for 5 minutes after grilling so the juices redistribute throughout the meat.

For the pineapple, make sure your grill is clean and well-oiled since the fruit’s natural sugars can stick and burn easily, and resist the urge to move it around too much – let it sit undisturbed to develop those caramelized grill marks.

What to Serve With Grilled Pineapple Chicken?

This sweet and savory chicken pairs beautifully with coconut rice or plain jasmine rice to soak up all that amazing pineapple glaze. I love serving it alongside a simple cucumber salad or coleslaw to add some crunch and balance out the sweetness of the dish. For a heartier meal, try it with grilled vegetables like zucchini, bell peppers, or corn on the cob, which pick up that same smoky char from the grill. You could also stuff the chicken and grilled pineapple into warm tortillas with some shredded cabbage for easy tacos that everyone will love.

Storage Instructions

Store: Keep your leftover grilled pineapple chicken in an airtight container in the fridge for up to 4 days. The chicken stays juicy and the flavors actually get even better after sitting for a day or two. I like to store the pineapple separately if I have room, so it doesn’t make everything too moist.

Freeze: This chicken freezes really well for up to 3 months. Let it cool completely, then wrap each piece individually in plastic wrap before putting them all in a freezer bag. The grilled pineapple doesn’t freeze as nicely, so I’d recommend just freezing the chicken.

Reheat: Warm up the chicken in the microwave on medium power for a couple minutes, or heat it gently in a covered skillet over medium-low heat with a splash of water to keep it from drying out. The pineapple is great cold or at room temperature, so no need to reheat that part.

Estimated Nutrition

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

• Calories: 1750-1950
• Protein: 165-185 g
• Fat: 18-25 g
• Carbohydrates: 235-255 g

Ingredients

For the marinade:

• 4 garlic cloves (freshly minced)
• 1 cup pineapple juice
• 3/4 cup ketchup
• 1/2 cup soy sauce
• 1/3 cup brown sugar
• 1.5 tbsp ginger (freshly grated)
• 1 tsp toasted sesame oil
• 1 tsp sriracha (optional for heat)

For the grill:

• 2 lb chicken breasts (cut into 1-inch chunks)
• 1.5 tsp vegetable oil
• 1 pineapple (cored and sliced into 1/2-inch thick rings)
• 1/4 cup scallions (thinly sliced)

Step 1: Build the Marinade and Marinate the Chicken

• 4 garlic cloves, minced
• 1 cup pineapple juice
• 3/4 cup ketchup
• 1/2 cup soy sauce
• 1/3 cup brown sugar
• 1.5 tbsp ginger, freshly grated
• 1 tsp toasted sesame oil
• 1 tsp sriracha
• 2 lb chicken breasts, cut into 1-inch chunks

Combine the minced garlic, pineapple juice, ketchup, soy sauce, brown sugar, grated ginger, toasted sesame oil, and sriracha (if using) in a bowl and whisk until the sugar is fully dissolved and the mixture is smooth.

This creates a balanced sweet-savory-spicy marinade that will develop complex flavors.

Add the chicken chunks to a resealable bag or container, pour the marinade over them, and massage gently to coat evenly.

Refrigerate for at least 2 hours, or up to overnight—the longer marinating time allows the flavors to penetrate the chicken and tenderize it slightly.

I find that marinating overnight gives noticeably more depth of flavor, so plan ahead if you have the time.

Step 2: Prepare the Pineapple and Preheat the Grill

• 1 pineapple, cored and sliced into 1/2-inch rings
• 1.5 tsp vegetable oil

While the chicken marinates, core the pineapple and slice it into 1/2-inch thick rings.

Lightly brush both sides of each ring with vegetable oil and set aside on a plate.

About 10 minutes before you’re ready to cook, preheat your grill to medium-high heat (around 400-425°F if using a gas grill).

Let it heat for 5 minutes so the grates are hot enough to create good char marks and prevent sticking.

The oil on the pineapple will help it caramelize beautifully and prevent it from sticking to the grill.

Step 3: Grill the Chicken to Perfection

• marinated chicken from Step 1
• reserved marinade for basting

Remove the chicken from the marinade, allowing excess sauce to drip back into the bag (reserve the remaining marinade for basting).

Place the chicken chunks directly on the hot grill grates in a single layer, being careful not to overcrowd the grill.

Cook for 8 minutes on the first side without moving them—this allows a flavorful crust to develop.

Flip each piece and cook for another 8 minutes on the second side until the internal temperature reaches 165°F when checked with a meat thermometer.

I like to brush the chicken with extra reserved marinade during the last minute of cooking to build a glossy, caramelized exterior.

Step 4: Grill the Pineapple and Finish Assembly

• oiled pineapple rings from Step 2
• grilled chicken from Step 3
• 1/4 cup scallions, thinly sliced

Once the chicken is nearly done, place the oiled pineapple rings on the grill in a single layer.

Grill for about 2 minutes per side until you see char marks and the natural sugars caramelize slightly—this brings out the pineapple’s sweetness and adds complexity to the dish.

Transfer the grilled chicken and pineapple to a serving platter or individual plates.

Scatter the sliced scallions over the top as a fresh, aromatic garnish that contrasts beautifully with the warm, caramelized flavors.

Sweet Grilled Pineapple Chicken

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

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings 4 servings

Calories 1850 kcal

Ingredients

  

For the marinade

• 4 garlic cloves (freshly minced)
• 1 cup pineapple juice
• 3/4 cup ketchup
• 1/2 cup soy sauce
• 1/3 cup brown sugar
• 1.5 tbsp ginger (freshly grated)
• 1 tsp toasted sesame oil
• 1 tsp sriracha (optional for heat)

For the grill

• 2 lb chicken breasts (cut into 1-inch chunks)
• 1.5 tsp vegetable oil
• 1 pineapple (cored and sliced into 1/2-inch thick rings)
• 1/4 cup scallions (thinly sliced)

Instructions

 

• Combine the minced garlic, pineapple juice, ketchup, soy sauce, brown sugar, grated ginger, toasted sesame oil, and sriracha (if using) in a bowl and whisk until the sugar is fully dissolved and the mixture is smooth. This creates a balanced sweet-savory-spicy marinade that will develop complex flavors. Add the chicken chunks to a resealable bag or container, pour the marinade over them, and massage gently to coat evenly. Refrigerate for at least 2 hours, or up to overnight—the longer marinating time allows the flavors to penetrate the chicken and tenderize it slightly. I find that marinating overnight gives noticeably more depth of flavor, so plan ahead if you have the time.
• While the chicken marinates, core the pineapple and slice it into 1/2-inch thick rings. Lightly brush both sides of each ring with vegetable oil and set aside on a plate. About 10 minutes before you're ready to cook, preheat your grill to medium-high heat (around 400-425°F if using a gas grill). Let it heat for 5 minutes so the grates are hot enough to create good char marks and prevent sticking. The oil on the pineapple will help it caramelize beautifully and prevent it from sticking to the grill.
• Remove the chicken from the marinade, allowing excess sauce to drip back into the bag (reserve the remaining marinade for basting). Place the chicken chunks directly on the hot grill grates in a single layer, being careful not to overcrowd the grill. Cook for 8 minutes on the first side without moving them—this allows a flavorful crust to develop. Flip each piece and cook for another 8 minutes on the second side until the internal temperature reaches 165°F when checked with a meat thermometer. I like to brush the chicken with extra reserved marinade during the last minute of cooking to build a glossy, caramelized exterior.
• Once the chicken is nearly done, place the oiled pineapple rings on the grill in a single layer. Grill for about 2 minutes per side until you see char marks and the natural sugars caramelize slightly—this brings out the pineapple's sweetness and adds complexity to the dish. Transfer the grilled chicken and pineapple to a serving platter or individual plates. Scatter the sliced scallions over the top as a fresh, aromatic garnish that contrasts beautifully with the warm, caramelized flavors.