Grilled Pineapple Chicken (Easy Recipe!)

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This Grilled Pineapple Chicken is one of my favorite dishes for summer cookouts. The chicken gets soaked in a flavorful mix of soy sauce, ginger, and pineapple juice, then grilled to perfection with caramelized pineapple rings on top. Whether I’m using chicken breasts or thighs, it always turns out juicy and super flavorful.

Pineapple and chicken are seriously my favorite combination, and you can easily tell because I’ve been creating lots of recipes that I’ve shared here, like my pineapple barbecue chicken, this classic pineapple teriyaki chicken, and even this easy Instant Pot pineapple chicken that’s super popular in my house.

Why you will love this recipe
What you will need
How to make
Expert tip
Recipe variations and add-ins
Serving suggestions
How to store leftovers
Frequently asked questions
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And my grilled pineapple chicken is so good with rice, grill veggies or whatever sides your crew loves. It’s definitely a recipe that turns plain old chicken breasts into something everyone talks about for days. Honestly, they’ll probably start asking you to make it on repeat. And since it’s made with simple stuff you probably already have, that’s totally doable. It’s also the kind of dish that’s perfect for a potluck or backyard BBQ, always a crowd-pleaser.

Why you will love this recipe

It’s packed with sweet and savory flavor: The pineapple juice, soy sauce, garlic, and ginger soak right into the chicken, and the grilled pineapple on top takes it over the top.
It’s quick to make on busy nights: I love how fast it cooks on the grill, and since the marinade uses pantry staples, I can throw it together even when I haven’t planned ahead.
It’s a crowd-pleaser for family and friends: Whether I use chicken breasts or thighs, this recipe always comes out juicy and tender, and everyone from the kids to the grown-ups loves it.
It’s perfect for summer meals and potlucks: This dish brings a fun tropical vibe, almost like you’re on a beach vacation, and it looks so pretty with those charred pineapple rings on top.

What you will need

chicken breasts on a cutting board and ingredients in bowls

Canned pineapple rings: I use the rings for grilling and save the juice for the marinade.
Boneless skinless chicken breasts: I usually go with breasts, but thighs work great too.
Brown sugar: Light or dark brown sugar both add that sweet touch I love.
Low sodium soy sauce: I use low sodium, but regular soy sauce works just fine.
Garlic cloves: I always mince fresh garlic for the best flavor.
Lime: I zest and juice the lime to brighten up the marinade.
Fresh ginger: I like to use freshly minced ginger for that extra kick of flavor.
Hot sauce: I add a splash of my favorite hot sauce, or sometimes a pinch of red pepper flakes.
Ground black pepper: Just a little black pepper for seasoning.

How to make

1. Make the marinade: I mix all the marinade ingredients in a large bowl with the reserved pineapple juice and stir until the sugar dissolves. Then, I set aside half a cup of the marinade to use later for cooking.

2. Marinate the chicken and prep the grill: I place the chicken breasts in a zip-top bag with the marinade, press out the excess air, and seal it up. I set the bag on a shallow plate in the fridge to marinate overnight. The next day, I heat the grill to 350 degrees Fahrenheit and rub the grates with olive oil so the chicken doesn’t stick.

photo collage of steps how to make grilled pineapple chicken

3. Make the grilled chicken: I take the chicken out of the marinade and give it a little shake to get rid of the extra liquid. Then, I grill it over medium-high heat for about five to eight minutes per side, depending on how thick the pieces are. While it cooks, I brush it a few times with the reserved marinade to build flavor and keep it juicy.

4. Grill the pineapple and finish the chicken: While the chicken cooks, I add the pineapple rings to the grill and let them heat up until they have nice grill marks. Once the chicken reaches 165 degrees Fahrenheit on an instant-read thermometer, I take it off the grill and let it rest for five minutes before serving.

Expert tip

Save marinade for basting

Always set aside some of the marinade before adding the raw chicken. That way, you can safely brush it over the chicken while it grills without worrying about cross-contamination. It helps lock in moisture and builds layers of flavor as it cooks. I never skip this step, it makes a big difference in how juicy and flavorful the chicken turns out.

More tips to consider:

I always try to let the chicken soak overnight. It makes the meat extra tender and flavorful.
Rubbing the grates with oil helps keep the chicken and pineapple from sticking and tearing.
Always check that the thickest part of the chicken hits 165 degrees so you know it’s safe and perfectly cooked.
Letting the chicken rest for five minutes after grilling helps the juices settle so it stays moist when you cut into it.
Sometimes I cut the rings in half or into chunks to make it easier for little ones to eat.
This recipe is great for leftovers, so I often make extra for salads or wraps the next day.

Recipe variations and add-ins

No spiciness: If you’re not into spicy food like me on some days, just skip the hot sauce completely. The flavor still shines without it.
Garlic powder: If I’m out of fresh garlic, I use 1 teaspoon of garlic powder instead. It still gives a nice savory base to the marinade.
Other chicken cuts: I’ve made this with chicken thighs and even leg quarters, and they work just as well. Just adjust the cooking time depending on the cut.
Pork chops: I’ve also swapped the chicken for pork chops using the same marinade. It’s a fun twist that goes so well with the pineapple.
Other fruit: When I’m out of pineapple, I’ve used peaches or pears. They caramelize nicely and still bring that sweet bite.
Green onions: Adding about 1/4 cup of chopped green onions to the marinade is so good. I love how fresh it makes everything taste.

Serving suggestions

When we’re planning a family BBQ or having a few friends over for a birthday dinner, this grilled pineapple chicken is almost always on the menu along with some coconut rice. It’s easy to prep the night before, the grill does most of the work, which is great. Last summer, I made this for my son’s birthday, and everyone kept asking what was in the marinade.

If it’s a holiday weekend or we’re having a casual Sunday cookout, I like to serve this chicken with creamy cucumber salad for the kids. One time we even served it with mashed potatoes and green beans because it was pouring outside and we ended up grilling everything on a cast iron pan inside. It still turned out great. I’ve even used the leftovers the next day to make grilled chicken skewers for lunch or added them to fried rice when we were in a rush.

How to store leftovers

Store: If I have any leftovers, I pop them into an airtight container or a zip-top bag and keep them in the fridge. They stay fresh for up to four days.
Freeze: When we don’t finish everything, I freeze the extra chicken and pineapple. It holds up well for a couple of months.
Thaw: I take the frozen chicken out the night before and let it thaw in the fridge.
Reheat: When it’s time to warm things up, I put the chicken and pineapple in a microwave-safe dish and heat it for about a minute until it’s hot all the way through.

grilled pineapple chicken with lime on a serving plate

Frequently asked questions

Can I use fresh pineapple instead of canned?

Yes, fresh pineapple works really well in this recipe. I’ve used it when I had one sitting on the counter, and it gives the chicken a slightly brighter flavor. I just slice it into rings about half an inch thick and save some of the juice from cutting to use in the marinade. If I don’t have enough juice, I add a splash of orange or apple juice to balance it out.

Can I cook this without a grill?

Yes, definitely. I’ve made this on a stovetop grill pan and even in a cast iron skillet when the weather wasn’t cooperating. You don’t get the same smoky flavor, but the chicken still cooks up juicy and the pineapple caramelizes beautifully. Just keep the heat at medium-high and don’t forget to oil the pan.

Is it okay to reuse a marinade that had raw chicken in it?

It’s totally fine to use the marinade from the raw chicken for basting while it’s cooking. I just make sure to stop basting a few minutes before the chicken is done so everything has time to cook through safely. If you’re unsure, you can boil the leftover marinade for about five minutes to kill off any bacteria. That way, it’s safe to use and still packed with flavor.

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