Juicy, tender chicken meets the sweet tang of pineapple in this irresistible Pineapple Grilled Chicken recipe. Marinated to perfection in just 4 hours, each bite bursts with a harmonious blend of smoky, caramelized flavors and a hint of tropical sweetness. The grill locks in moisture, creating a succulent texture that pairs beautifully with the charred, golden edges of the pineapple.
In just 10 minutes of cooking, you’ll have a dish that’s as vibrant as it is satisfying—perfect for summer gatherings or a quick weeknight dinner. With 25g of protein and a balance of sweet and savory, this meal is a guilt-free indulgence that will leave your taste buds dancing. Serve it up and savor the magic of this American classic!
What You’ll Need for Pineapple Grilled Chicken
- 1 cup lemon-lime soda (e.g., Sprite or 7-Up; adds sweetness and acidity)
- 20 ounces crushed pineapple (do not drain; the juice adds flavor and moisture)
- ⅓ cup soy sauce (low-sodium works too, if preferred)
- ½ cup brown sugar (packed; substitute with coconut sugar for a healthier option)
- 8 boneless chicken breasts (about 4-6 ounces each; can use thighs for a juicier result)
How to Make Pineapple Grilled Chicken
- Prepare the marinade: In a large mixing bowl, combine the lemon-lime soda, crushed pineapple (with juice), soy sauce, and brown sugar. Stir well until the sugar dissolves completely.
- Marinate the chicken: Add the chicken breasts to the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 4 hours or, ideally, overnight for maximum flavor.
- Preheat the grill: Remove the chicken from the fridge and let it sit at room temperature for 10-15 minutes. Meanwhile, preheat your grill to medium-high heat (about 375-400°F).
- Grill the chicken: Place the chicken on the grill and cook for 5-6 minutes per side, or until the internal temperature reaches 165°F and the chicken is no longer pink in the center. Use a meat thermometer for accuracy.
- Rest and serve: Remove the chicken from the grill and let it rest for 5 minutes before serving. This helps retain its juices. Serve with extra pineapple or your favorite sides!
Perfect Pairings: Serving Suggestions for Pineapple Grilled Chicken
Serve your Pineapple Grilled Chicken with a side of coconut rice or grilled vegetables for a tropical twist. For a fresh touch, add a simple green salad with a citrus vinaigrette. Don’t forget to drizzle some of the leftover marinade (boiled for safety) over the chicken for extra flavor!
Make It Ahead: Storage and Reheating Tips
Store leftover chicken in an airtight container in the fridge for up to 3 days. To reheat, place it in a skillet over medium heat with a splash of water or broth to keep it moist. Alternatively, microwave it in 30-second intervals until warmed through. For meal prep, marinate the chicken overnight and grill it fresh when ready to serve.
Switch It Up: Recipe Variations to Try
Swap the lemon-lime soda for pineapple juice for a more intense fruit flavor. If you prefer a spicy kick, add 1-2 teaspoons of sriracha to the marinade. For a lighter option, use chicken thighs or even shrimp instead of chicken breasts. Vegetarian? Try marinating and grilling tofu or portobello mushrooms!
Grill Like a Pro: Equipment Guidance
For the best results, use a charcoal or gas grill to achieve those beautiful grill marks and smoky flavor. If you don’t have a grill, a grill pan on the stovetop works just as well. Make sure to oil the grates or pan lightly to prevent sticking. A meat thermometer is also handy to ensure the chicken reaches the safe internal temperature of 165°F.
Quick Tips: Save Time Without Sacrificing Flavor
Short on time? Marinate the chicken for at least 30 minutes instead of 4 hours—it’ll still pack plenty of flavor. Use pre-crushed pineapple to skip a step, or opt for boneless, skinless chicken thighs, which cook faster than breasts. Prepping the marinade the night before can also streamline your cooking process!
Pineapple Grilled Chicken
Ingredients
- 1 cup lemon lime soda
- 20 ounces crushed pineapple do not drain
- ⅓ cup soy sauce
- ½ cup brown sugar
- 8 boneless chicken breasts
Instructions
- In a large mixing bowl, combine soda, pineapple, soy sauce and brown sugar. Mix until sugar dissolves.
- Add chicken to marinade.
- Cover and refrigerate for at least 4 hours or overnight.
- Remove chicken from fridge and preheat grill to medium high heat.
- Grill the chicken for a couple of minutes on each side, until the chicken is no longer pink and reaches an internal temperature of 165 degrees.