Honey Pineapple Grilled Chicken is one of those dishes that instantly transports me to summer evenings in the backyard, the grill sizzling, and laughter echoing across the lawn. I first made this recipe for a family barbecue, and it was such a hit that it’s now requested every time the weather warms up. The sweet and tangy marinade soaks into the chicken, giving it a tropical twist that’s simply irresistible.
Whether you’re grilling for a crowd or just looking for a fresh and flavorful weeknight dinner, this recipe delivers big flavor with minimal effort. The pineapple juice and honey create a natural caramelization on the grill, while soy sauce, garlic, and lime add a savory and zesty balance. Every bite offers a juicy, smoky finish that’s perfect alongside your favorite summer sides. It’s sunshine on a plate and sure to be a repeat favorite in your kitchen.
Why You’ll Love Honey Pineapple Grilled Chicken
- Bright, Tropical Flavors: Sweet pineapple and honey paired with citrus, soy, garlic, and a hint of spice.
- Easy to Prepare: The marinade comes together in minutes with common pantry items.
- Perfect for Summer: A grilling recipe that screams summer sunshine and island vibes.
- Customizable: Try it with chicken thighs, skewers, or even pork chops.
- Naturally Gluten-Free: Simply use tamari instead of soy sauce for a gluten-free version.
- Leftovers Reheat Well: Slice and reuse in wraps, salads, or rice bowls for days.
- Make-Ahead Friendly: Prep the marinade and chicken the night before for no-stress grilling.
Ingredients You’ll Need
- 4 boneless, skinless chicken breasts – or thighs for extra juiciness
- ½ cup pineapple juice – fresh or canned both work well
- ¼ cup honey – adds natural sweetness and helps with caramelization
- 2 tablespoons soy sauce – low sodium preferred for balance
- 2 tablespoons olive oil – helps the marinade cling and creates a nice sear
- 2 cloves garlic, minced – adds a bold savory depth
- 1 tablespoon fresh lime juice – brightens up the marinade
- 1 teaspoon ground ginger – warm, aromatic spice
- Salt and pepper to taste
- Fresh cilantro (optional, for garnish)
Step-by-Step Instructions
- Make the marinade
- In a medium mixing bowl, whisk together the pineapple juice, honey, soy sauce, olive oil, garlic, lime juice, ginger, salt, and pepper until the mixture is smooth and well-blended.
- Marinate the chicken
- Place chicken breasts in a large resealable bag or a shallow glass dish. Pour the marinade over the chicken, making sure all pieces are well coated.
- Seal the bag or cover the dish and refrigerate for at least 30 minutes. For best flavor, marinate for 2–4 hours or even overnight.
- Prepare the grill
- Preheat your grill to medium-high heat (around 375–400°F). Clean and lightly oil the grates to prevent sticking.
- If using a grill pan indoors, heat it until hot and brush with a little oil.
- Grill the chicken
- Remove the chicken from the marinade and let the excess drip off. Discard any leftover marinade unless you boil it first.
- Place the chicken on the grill. Cook for 5–7 minutes per side, depending on thickness, or until internal temperature reaches 165°F (75°C).
- For extra flavor, brush with reserved (boiled) marinade during the last few minutes of grilling.
- Rest and serve
- Transfer the grilled chicken to a plate and let it rest for 5 minutes to retain its juices.
- Slice or serve whole, garnished with chopped cilantro or a wedge of lime if desired.
Serving and Storage Tips
Serve this chicken hot off the grill alongside tropical sides like coconut rice, mango salsa, grilled corn on the cob, or a fresh cucumber salad. It also shines in rice bowls, wraps, tacos, or even chilled over a mixed greens salad.
Storage:
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- To freeze, wrap grilled (unsliced) chicken tightly and freeze for up to 2 months.
- Reheat in a microwave with a splash of pineapple juice or in a skillet over medium heat until warmed through.
- Leftover chicken makes amazing sandwiches, quesadillas, or chopped and added to pasta.
Helpful Notes
- Don’t over-marinate: Too much time in the acidic marinade can make chicken mushy. 2–4 hours is ideal.
- Double the marinade: Use half for marinating and boil the rest to use as a glaze while grilling.
- Other proteins: This marinade works great with pork chops, shrimp, or even tofu.
- Indoor grilling: A cast iron grill pan or broiler also works well if outdoor grilling isn’t an option.
- Spice it up: Add red pepper flakes, hot sauce, or diced jalapeño for extra heat.
- Boost the flavor: Add a splash of sesame oil or a teaspoon of Dijon mustard to enhance the marinade.
Frequently Asked Questions
- Can I use canned pineapple juice?
Yes! It’s convenient and gives the same great flavor as fresh. - Can I grill this on a stovetop grill pan?
Definitely. Use medium-high heat and cook as directed, flipping once for grill marks. - How long should I marinate the chicken?
At least 30 minutes, but 2–4 hours is ideal for maximum flavor. - Can I make this recipe ahead of time?
Yes. Marinate in advance and refrigerate or freeze for later. You can also grill ahead and reheat as needed. - Is this recipe freezer-friendly?
Yes. Freeze raw marinated chicken or cooked chicken. Thaw in the fridge and reheat gently. - Can I use this for meal prep?
Absolutely. Grill a double batch and portion into containers with rice and veggies.
Final Thoughts
Honey Pineapple Grilled Chicken brings the taste of summer right to your table, no matter the season. It’s fresh, flavorful, and fuss-free—everything you want in a weeknight dinner or a backyard BBQ dish. From its juicy caramelized exterior to its tangy, tropical bite, this chicken has a way of making every meal feel just a little more special.
Try it once, and it just might become your new go-to grilled chicken recipe. If you try this recipe, don’t forget to leave a comment or tag your photos with #PineappleGrilledChicken so I can see your delicious creations. Happy grilling and enjoy every bite!
Honey Pineapple Grilled Chicken
Ingredients
- 4 boneless skinless chicken breasts
- ½ cup pineapple juice
- ¼ cup honey
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 tablespoon fresh lime juice
- 1 teaspoon ground ginger
- Salt and pepper to taste
- Fresh cilantro optional, for garnish
Instructions
- In a bowl, whisk together pineapple juice, honey, soy sauce, olive oil, garlic, lime juice, ginger, salt, and pepper.
- Marinate chicken in the mixture for at least 30 minutes, ideally 2–4 hours.
- Preheat grill to medium-high (375–400°F).
- Remove chicken from marinade and grill 5–7 minutes per side, until internal temp is 165°F.
- Let rest for 5 minutes. Garnish and serve as desired.
Notes
- Use chicken thighs for juicier results.
- Boil leftover marinade for basting.
- Great with grilled veggies, rice, or tropical salsas.
- Gluten-free with tamari instead of soy sauce.
- Freezer-friendly and excellent for meal prep.
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