Grilled Pineapple Chicken Skewers with Sweet Chili Glaze

This grilled pineapple chicken recipe balances sweet and savory flavors and is grilled to juicy perfection. Tender marinated chicken paired with fresh pineapple slices makes this an ideal summer barbecue dish—simple to prepare and full of tropical taste.

Juicy Pineapple Chicken Fresh Off the Grill

Tired of the same old chicken breast dinner? This grilled pineapple chicken will bring excitement back to weeknight meals and weekend cookouts alike. The bright, tangy marinade infuses the chicken with tropical notes while keeping the dish light and wholesome. It’s a great option for an easy lunch or dinner—minimal prep and a short cooking time make it a crowd-pleaser.

Pair this pineapple chicken with white or coconut rice, a crisp macaroni salad, or roasted peppers for a well-rounded meal the whole family will love. Happy grilling!

Pineapple Chicken Recipe Ingredients

• Chicken breasts: 1.5 lbs boneless, skinless (about 4 breasts). Thighs also work well.
• Soy sauce: 1/2 cup, use low-sodium or coconut aminos for a gluten-free option.
• Ketchup: 1/2 cup, adds sweetness and helps thicken the marinade.
• Pineapple: 1/2 cup pulverized pineapple plus 2 tablespoons pineapple juice for the marinade, and 1 large fresh pineapple cored and sliced for grilling.
• Honey: 2 tablespoons, for natural sweetness.
• Rice vinegar: 4 tablespoons, adds mild acidity.
• Sriracha: 2 teaspoons for a touch of heat.
• Chili powder: 1 teaspoon to season the pineapple.
• Kosher salt: 1/4 teaspoon to enhance the flavors.

How to Make Grilled Pineapple Chicken

PREPARE MARINADE

Place the chicken breasts in a large gallon-size resealable bag or a baking dish.

In a bowl whisk together the soy sauce, ketchup, pulverized pineapple, pineapple juice, honey, rice vinegar, and sriracha until smooth and combined.

MARINATE CHICKEN

Pour half of the marinade over the chicken and reserve the other half. Seal the bag or cover the dish and refrigerate for at least 30 minutes and up to 2 hours.

PREP GRILL + SEASON PINEAPPLE

When ready to cook, remove the chicken from the fridge and let it sit at room temperature for 10–15 minutes.

Preheat the grill to about 450ºF. Clean and oil the grate or lay a piece of foil over the grill for easier cleanup. Season the pineapple slices with chili powder and a pinch of salt.

GRILL CHICKEN + PINEAPPLE

Place the marinated chicken over direct heat and grill 8 minutes per side, or until nicely charred and cooked through. Grill the pineapple for 2–3 minutes per side over direct heat until grill marks form, then remove.

COOK MARINADE

While the chicken cooks, pour the reserved marinade into a small saucepan and bring to a boil over high heat. Reduce to low and simmer for 2–3 minutes to thicken and ensure it’s safe to serve.

SERVE + ENJOY

Remove the chicken from the grill when the internal temperature reaches 165ºF. Top with grilled pineapple slices and spoon the warmed marinade over the chicken. Serve immediately.

Top Tips for Grilled Pineapple Chicken

• Pulse fresh pineapple in a food processor for the pulverized pineapple, or finely chop by hand.
• Grill times vary by grill type and thickness of chicken. A meat thermometer ensures perfect results.
• For a saucier finish, double the marinade ingredients and reserve extra for glazing.

Alternative Cooking Methods

If you don’t have access to a grill, this recipe adapts well to both stovetop and oven methods. Cook times will vary based on breast size and equipment, but all methods produce tasty results.

Stove Top

1. Heat 2–3 tablespoons olive oil in a large skillet over medium-high heat.
2. Sear the chicken 3–4 minutes on the first side, flip, reduce heat to medium, and cook 4–6 more minutes until the internal temperature reaches 165ºF.
3. Sear pineapple in a separate skillet with 1 tablespoon olive oil for 2–3 minutes per side until caramelized.
4. Serve the seared chicken topped with pineapple and reserved warmed marinade.

Oven

1. Preheat the oven to 375ºF.
2. Place chicken, pineapple, and marinade in a baking dish.
3. Bake for 20–25 minutes, or until the chicken reaches 165ºF. Let rest briefly before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days.

To reheat: warm in the oven at 350ºF until heated through. Pineapple heats faster than chicken—remove pineapple slices early if needed to prevent overcooking.

Can you freeze grilled pineapple chicken?

Yes. While fresh pineapple tastes best, frozen pineapple chicken keeps well. Place chicken and pineapple in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.