Honey Pineapple Grilled Chicken

Honey Pineapple Grilled Chicken is a juicy, flavorful dish that’s perfect for warm-weather grilling. The chicken is marinated in a sweet and tangy blend of honey, pineapple juice, soy sauce, and garlic, then grilled to smoky perfection. Each bite is bursting with tropical flavor, and I love serving it with grilled pineapple rings, rice, or a crisp salad.

Why You’ll Love This Recipe

I love this recipe because it’s easy to prepare, incredibly flavorful, and makes any dinner feel like a tropical getaway. The pineapple juice tenderizes the chicken while the honey caramelizes beautifully on the grill, creating a sticky-sweet glaze that’s irresistible. Whether I’m grilling for a summer cookout or just craving something bright and fresh, this recipe is always a hit.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs

• Pineapple juice (fresh or canned)

• Honey

• Soy sauce

• Garlic, minced

• Ginger (fresh grated or ground)

• Olive oil

• Salt and black pepper

• Optional: crushed red pepper flakes, lime juice, chopped green onions for garnish

• Pineapple slices or rings for grilling (optional but highly recommended)

Directions

1. I start by whisking together pineapple juice, honey, soy sauce, garlic, ginger, olive oil, and a pinch of salt and pepper in a bowl to make the marinade.

2. I place the chicken in a resealable bag or shallow dish and pour the marinade over it. I cover and refrigerate for at least 1 hour, or up to 8 hours for deeper flavor.

3. When ready to cook, I preheat the grill to medium-high heat and oil the grates.

4. I remove the chicken from the marinade and grill for about 5–7 minutes per side, or until the internal temperature reaches 165°F (74°C).

5. If I’m grilling pineapple slices, I add them to the grill for the last few minutes, just until charred and caramelized.

6. I let the chicken rest for a few minutes before slicing and serving with the grilled pineapple on top or on the side. I sometimes sprinkle chopped green onions or a squeeze of lime over the top for an extra burst of flavor.

Servings and timing

This recipe serves about 4 people. It takes 10 minutes to prep, 1–8 hours to marinate (depending on my schedule), and 15 minutes to grill. I typically have it ready in 30 minutes plus marinating time.

Variations

• I sometimes add a splash of lime juice or rice vinegar to the marinade for more tang.

• For a spicier version, I include a dash of hot sauce or red pepper flakes.

• I’ve used the same marinade with shrimp or pork chops for variety.

• I swap out soy sauce for coconut aminos to make it gluten-free.

• For an extra tropical touch, I serve it with coconut rice and fresh mango salsa.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the chicken gently in a skillet over medium heat or in the microwave. I avoid overcooking to keep it juicy. Leftovers are great in salads, wraps, or rice bowls.

FAQs

Can I use canned pineapple juice?

Yes, I usually use canned pineapple juice for convenience. Just make sure it’s 100% juice without added sugar for the best flavor balance.

How do I know when the chicken is done?

I use a meat thermometer to check that the internal temperature reaches 165°F (74°C). The outside should have nice grill marks and a slight char from the honey.

Can I bake this instead of grilling?

Yes, I bake it at 400°F for about 25–30 minutes or until cooked through. I sometimes broil for the last couple of minutes to get a caramelized top.

What kind of chicken works best?

I prefer boneless, skinless thighs for their juiciness, but breasts also work great. I just make sure not to overcook them.

Can I freeze the marinated chicken?

Yes, I freeze the raw chicken in the marinade in a freezer-safe bag. When I’m ready to cook, I thaw it in the fridge overnight and grill as usual.

Conclusion

Honey Pineapple Grilled Chicken is a sweet, savory, and satisfying dish that brings a taste of the tropics to my table. It’s easy to make, packed with bold flavors, and perfect for grilling season—or anytime I want a little sunshine on my plate. Whether I serve it with rice, a fresh salad, or grilled veggies, it always brings smiles and second helpings.