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–+ servings
grilled chicken and pineapple

Grilled Chicken and Pineapple

Tender grilled chicken and pineapple come together in this vibrant dish that’s perfect for summer cookouts or weeknight dinners. Explore easy recipes and tips today.
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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings: 4 people
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts or thighs
  • 1 large fresh pineapple, peeled and cut into chunks
  • ¼ cup soy sauce
  • 2 tablespoons olive oil
  • 2 tablespoons honey
  • 2 cloves garlic, minced
  • 1 teaspoon grated ginger
  • to taste salt and pepper

Equipment

  • Grill or Grill Pan
  • Tongs
  • Whisk and Mixing Bowls
  • Knife and Cutting Board
  • Meat Thermometer

Method
 

  1. Whisk together soy sauce, olive oil, honey, garlic, and ginger in a bowl.
  2. Place chicken in a resealable bag and pour the marinade over it, seal the bag, and shake.
  3. Let the chicken marinate in the fridge for at least 30 minutes, preferably overnight.
  4. Cut the pineapple into thick slices or chunks.
  5. Preheat the grill to medium-high heat.
  6. Place chicken and pineapple directly on the grill grates.
  7. Cook chicken for 6-7 minutes per side until cooked through.
  8. Flip pineapple slices after 3-4 minutes until caramelized.
  9. Brush leftover marinade onto the chicken while grilling.
  10. Let the grilled chicken rest for 5 minutes before serving.

Nutrition

Calories: 320kcalCarbohydrates: 28gProtein: 31gFat: 8gSaturated Fat: 1.5gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 10gVitamin A: 3IUVitamin C: 25mgCalcium: 4mgIron: 10mg

Notes

For a twist, drizzle lime juice over the finished dish before serving to brighten the flavors. Let leftovers cool before storing in an airtight container; they will keep well in the fridge for up to three days. Consider freezing portions in freezer-safe bags for quick meals later.
Thaw in the fridge before reheating. Pat chicken dry before marinating for better flavor absorption. Don’t overcrowd the grill for even cooking. Use a meat thermometer to ensure chicken reaches an internal temperature of 165°F to avoid dryness.
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