GRILLED PINEAPPLE CHICKEN with BROWN SUGAR PINEAPPLE GLAZE

Grilled Pineapple Chicken with Brown Sugar Pineapple Glaze

If you love tropical grilled chicken or fresh grilled pineapple, Grilled Pineapple Chicken is the one for you!  Wonderfully juicy and bursting the flavor, this sticky, sweet and tangy pineapple chicken starts with an easy marinade that becomes the most heavenly Brown Sugar Pineapple Glaze ever!  And I’ll let you in on a little secret – you can easily turn this into a quick and easy stir fry dinner.  This is another family favorite that always disappears fast!

Brown Sugar Pineapple Chicken & Grilled Pineapple

This is another one of those dishes that is just so stinkin' easy to make! The marinade and glaze whisk together in mere minutes - just remember to do it in time so that your chicken can marinate for 2 to 4 hours. With pineapple juice and the most perfect spices, you won't believe how tender and juicy this chicken is!

PINEAPPLE CHICKEN TIPS & TRICKS:

• For the marinade and glaze, use CANNED pineapple juice for best results!  Canned pineapple juice will infuse your chicken with flavor, whereas fresh pineapple juice still contains enzymes that can break down your chicken and leave it mushy. 
• Don’t marinate for more than 4 hours!  Because this marinade contains a lot of acid from both the pineapple juice and lemon juice, if you marinate your chicken for more than 4 hours it may become mushy. 
• For the BEST grilled pineapple, use FRESH pineapple slices or spears.
• Stovetop:  You can easily prepare this recipe on your stovetop if it’s raining and you can’t grill!

HOW TO PICK A PERFECT FRESH PINEAPPLE:

• Look: Start by looking for a pineapple without any blemishes, indentations, squishy spots, wrinkles or cracks; make sure it has a uniform shape and large flat "eyes" - which means the pineapple was allowed to ripen naturally on the branch.
• Color: Look for bright green leaves - you don't want a pineapple with brown, dry or stiff leaves. And for the sweetest fruit, look for the slightest yellow coloring around the eyes and base of the pineapple.
• Touch: For the juiciest fresh pineapple, the pineapple should feel heavy for its size; give it a gentle squeeze - it should give a little but still be firm; if it is soft or squishy it is too ripe.
• Smell: A lightly sweet smell from the bottom of a pineapple means that it is ripe - if it has a sour or pungent smell like vinegar it is too ripe.
• Listen: Tap the pineapple and listen for a dull and solid sound - unripe pineapples will sound hollow.
• Test: Try plucking a single leaf from the middle of the crown - it should be firmly attached but slide out easily when you pull it for perfectly ripe pineapples. If it doesn't pull easily, the pineapple is not ripe yet.
• To Ripen a Pineapple Quickly: Place a fresh whole pineapple into a paper bag, together with a ripe apple, and close the top of the bag. The gases from the apple will help ripen the pineapple. Leave at room temperature for 1 to 2 days or until the pineapple is ripe.

HOW TO CUT FRESH PINEAPPLE SPEARS & CHUNKS:

1. Set pineapple on its side and cut off and discard about 1 inch from the top and bottom.
2. Stand the pineapple upright and cut lengthwise to remove and discard the tough, outer peel in strips.
3. Go back around the pineapple and cut off any remaining hard bits of peel called “eyes.”
4. Cut the pineapple in quarters lengthwise through the core.
5. Cut in half again to create smaller then again as desired to create smaller spears or wedges. 
6. For chunks, cut each spear or wedge into chunks.
7. Remove and discard each section of core.

Grilled Pineapple Chicken

GRILLED PINEAPPLE CHICKEN VARIATIONS:

• Chicken Types: You can use either boneless chicken breasts or chicken tenderloins for this recipe, or even chicken thighs. Chicken tenderloins are harder to grill, so you may want to save them for stovetop preparation.
• Add Vegetables: Add your favorite stir fry vegetables – onions, sweet bell peppers, zucchini, sugar snap peas or sweet pea pods - are all wonderful with the Brown Sugar Pineapple Glaze! Use a grill basket or cook on your stovetop for best results.
• Pineapple Chicken Stir Fry: After grilling, cut the chicken, vegetables and pineapple into chunks and drizzle with additional Brown Sugar Pineapple Glaze. Serve over rice for a quick, easy and delicious dinner! This is also a great way to serve leftovers in a delicious new way!

Grilled Pineapple Chicken

GRILLED PINEAPPLE & CHICKEN with BROWN SUGAR GLAZE

If you love chicken, or fresh grilled pineapple, or just the most fabulous chicken dish ever, Grilled Pineapple Chicken is the one for you!  A hint of teriyaki, sweet chili sauce and brown sugar create the most heavenly grill sauce and glaze ever!  This is another family favorite that always disappears fast!
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Grilled Pineapple Chicken with Brown Sugar Pineapple Glaze

INGREDIENTS:
2 lbs. skinless chicken breasts or tenderloins
¼ cup olive oil
2 tablespoons pineapple juice
2 teaspoons cornstarch
Fresh pineapple, cored and sliced
 
Brown Sugar Pineapple Marinade & Glaze:
1 cup pineapple juice (canned, not fresh)
1/3 cup + 2 tablespoons packed brown sugar
2 tablespoons fresh lemon juice
2 tablespoons ketchup
2 tablespoons red wine vinegar
2 tablespoons soy sauce
1 tablespoon country style Dijon mustard
2 tablespoons Asian sweet chili sauce
1 teaspoon garlic powder
1 teaspoon ginger powder
1 teaspoon onion powder
 
Garnish:
Green onions or shallots
Sesame seeds (optional)
 
HOW I MAKE THIS:

1. PREPARE MARINADE:  Whisk the Marinade & Glaze ingredients together in a medium bowl.  Place chicken breasts in a large freezer bag.  Combine ½ cup Marinade and olive oil in a small bowl; set aside.  Refrigerate remaining Marinade, as this will be used to make your glaze.
2. MARINADE CHICKEN:  Place chicken in a large freezer bag and pour the Marinade & olive oil mixture evenly over the top.  Release as much air as you can from the bag and seal.  Refrigerate for 2 to 4 hours, turning the bag several times during that time period.
3. Remove chicken from refrigerator and let it sit for 30 minutes before grilling.
4. Grease grill and preheat to medium heat (375 to 425 degrees).  Drain chicken from the marinade.  Place chicken and fresh pineapple slices on oiled grill.  Grill chicken  undisturbed for 3 to 5 minutes per side, or until chicken is cooked through (you’ll want to cook it to 165 degrees to be on the safe side).  Check the pineapple periodically, and turn when it starts to caramelize and have light grill marks.
5. Remove chicken and pineapple from grill and cover with foil; let it rest while you prepare glaze.
6. PREPARE GLAZE:  Add reserved glaze in a small heavy saucepan.  Mix 2 tablespoons of pineapple juice and cornstarch; drizzle into glaze.  Bring to a simmer and whisk until thickened. 
7. Drizzle warm glaze over chicken and pineapple, and garnish with sliced green onions and sesame seeds. 
8. Serve with warm rice to rave reviews!

 
YIELD:  4-6 Servings
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RECIPE NOTES:

• For the marinade and glaze, use CANNED Pineapple Juice for best results!  Canned pineapple juice will infuse your chicken with flavor, whereas fresh pineapple juice still contains enzymes that can break down your chicken and leave it mushy. 
• Don’t marinate for more than 4 hours!  Because this marinade contains a lot of acid from both the pineapple juice and lemon juice, if you marinate your chicken for more than 4 hours it may become mushy. 
• Stovetop:  You can easily prepare this recipe on your stovetop if it’s raining and you can’t grill!

 
PINEAPPLE CHICKEN VARIATIONS:

• Chicken Types:  You can use either boneless chicken breasts or chicken tenderloins for this recipe, or even chicken thighs.  Chicken tenderloins are harder to grill, so you may want to save them for stovetop preparation.
• Add Vegetables:  Add your favorite stir fry vegetables – onions, sweet bell peppers, zucchini, sugar snap peas or sweet pea pods are all wonderful with the Brown Sugar Pineapple Glaze!  Use a grill basket or cook on your stovetop for best results. 
• Pineapple Chicken Stir Fry:  After grilling, cut the chicken and pineapple into chunks and drizzle with additional Brown Sugar Pineapple Glaze.  Serve over rice for a quick, easy and delicious dinner!  This is also a great way to serve leftovers in a delicious new way!

 
HOW TO PICK A PERFECT FRESH PINEAPPLE:

• Look:  Start by looking for a pineapple with a uniform shape and without any blemishes,  indentations, squishy spots, wrinkles or cracks; make sure it has a uniform shape and large flat "eyes" - which means the pineapple was allowed to ripen naturally on the branch.
• Color:  Look for bright green leaves - you don't want a pineapple with brown, dry or stiff leaves.  And for the sweetest fruit, look for the slightest yellow coloring around the eyes and base of the pineapple.
• Touch:  For the juiciest fresh, pineapple, the pineapple should feel heavy for its size; give it a gentle squeeze - it should give a little but still be firm; if it is soft or squishy it is too ripe.
• Smell:  A lightly sweet smell from the bottom of a pineapple means that it is ripe - if it has a sour or pungent smell like vinegar it is too ripe.
• Listen:  Tap the pineapple and listen for a dull and solid sound - unripe pineapples will sound hollow. 
• Test:  Try plucking a single leaf from the middle of the top - it should be firmly attached but slide out easily when you pull it for perfectly ripe pineapples.  If it doesn't pull easily, the pineapple is not ripe yet.   
• To Ripen a Pineapple Quickly:  Place a fresh whole pineapple into a paper bag, together with a ripe apple, and close the top of the bag.  The gases from the apple will help ripen the pineapple.  Leave at room temperature for 1 to 2 days or until the pineapple is ripe.

 
HOW TO CUT FRESH PINEAPPLE SPEARS & CHUNKS:

1. Set pineapple on its side and cut off and discard about 1 inch from the top and bottom.
2. Stand the pineapple upright and cut lengthwise to remove and discard the tough, outer peel in strips.
3. Go back around the pineapple and cut off any remaining hard bits of peel called “eyes.”
4. Cut the pineapple in quarters lengthwise through the core.
5. Cut in half again to create smaller then again as desired to create smaller spears or wedges. 
6. For chunks, cut each spear or wedge into chunks.
7. Remove and discard each section of core.

Originally posted August 2016 as Brown Sugar Pineapple Chicken; revised and reposted July 2021.
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