Honey Pineapple Grilled Chicken made with chicken breasts, pineapple, barbecue sauce, soy sauce, brown sugar, and garlic.
Table of Contents
I’m not saying this Honey Pineapple Grilled Chicken will transport you to Hawaii… but I’m also not not saying that.
The first time I made this grilled Hawaiian chicken, it was late July. The kind of sticky, humid evening where the air feels heavy and everyone’s slightly cranky for no reason. I had four chicken breasts thawed, a pineapple that was dangerously close to being forgotten on the counter, and absolutely zero desire to cook anything complicated.
So I did what I usually do when I’m tired but hopeful — I threw things in a bowl and crossed my fingers.
Honey. Pineapple juice. Soy sauce. Brown sugar. Garlic. Barbecue sauce. It smelled promising. I marinated everything for about 25 minutes — maybe 30, I wasn’t watching the clock that closely — and fired up the grill.
When that Honey Pineapple Grilled Chicken hit the heat, the sugars started caramelizing almost instantly. The pineapple sizzled. The sauce bubbled. And suddenly it didn’t feel like we were just cooking dinner. It felt like a cookout. Like summer had decided to cooperate for once.
And when I took that first bite? Sweet. Smoky. Juicy. A little messy. It reminded me of a beach trip we took years ago where everything tasted better because we were outside and slightly sunburned and happy.
Is it dramatic to say food can do that? Maybe. But you’ve had a meal that took you somewhere, right?
Why you’ll Love this Honey Pineapple Grilled Chicken?
There are grilled chicken recipes… and then there’s this one.
This Honey Pineapple Grilled Chicken recipe works because it balances things. The sweetness from the honey and brown sugar isn’t overpowering. The soy sauce gives it depth. The barbecue sauce adds smokiness without stealing the show. And the pineapple — once grilled — becomes soft and caramelized and slightly charred in the best way.
Is it technically Hawaiian? Probably not in the authentic sense. But it definitely captures that sweet-and-savory island vibe we all kind of love.
And here’s the thing: it looks impressive. The grill marks. The glossy glaze. The golden pineapple rings. It feels like you tried harder than you did.
Do you agree that grill marks automatically add five bonus flavor points? I don’t make the rules.
Ingredient Notes
Before you toss everything together, let’s talk about why this Honey Pineapple Grilled Chicken works so well.
- Boneless Skinless Chicken Breasts – Lean and easy to grill. If they’re thick, I sometimes pound them slightly so they cook evenly. Not aggressively — just enough to avoid that “raw in the middle, dry on the edges” situation.
- Fresh Pineapple – Fresh caramelizes beautifully. Canned works too, though the texture’s a bit softer. I’ve used both. No shame.
- Pineapple Juice – Bright and slightly tangy. It helps tenderize the chicken a bit, too.
- Olive Oil – Keeps the marinade silky and helps prevent sticking.
- Soy Sauce – Adds savory depth. Without it, the Honey Pineapple Grilled Chicken would lean too sweet.
- BBQ Sauce – Choose your favorite. Smoky? Sweet? Spicy? This is your flavor base.
- Brown Sugar – Encourages caramelization and that sticky glaze we love.
- Garlic – Because garlic makes everything feel intentional.
- Paprika, Salt & Pepper – Subtle, but necessary.
- Green Onion (optional) – Freshness at the end. Totally optional. Still lovely.
Nothing complicated. Just ingredients that make sense together.
How to Make Honey Pineapple Grilled Chicken?
Let’s walk through it like we’re standing by the grill together.
Step 1: Prep the Pineapple
If you’re using fresh pineapple, slice off the skin and cut into thick rings or wedges. Don’t stress about perfection. Rustic is charming.
If you’re using canned? Open. Drain. Done.
See? Already winning.
Step 2: Make the Marinade
In a large bowl, combine pineapple juice, olive oil, soy sauce, barbecue sauce, brown sugar, garlic, salt, pepper, and paprika.
Stir until the sugar dissolves and the mixture looks glossy. It should smell sweet and savory at the same time — that’s how you know you’re on the right track.
Add the chicken and pineapple slices. Toss everything so the marinade coats every surface.
Let it marinate for 20–30 minutes. You could go longer, but I usually don’t. I get impatient. And honestly? It’s still delicious.
Step 3: Grill the Chicken
Heat your grill to medium and lightly oil the grates.
Place the chicken on the grill. Close the lid. Let it cook for about 5 minutes.
Flip. Baste. Cook another 5 minutes.
Flip again if needed and cook until the internal temperature reaches 165°F. Usually around 15 minutes total, depending on thickness.
As the Honey Pineapple Grilled Chicken cooks, the sugars caramelize and form that glossy glaze. It’s almost unfair how good it smells.
Step 4: Grill the Pineapple
During the last few minutes, place the pineapple slices on the grill.
Flip halfway through. You want those golden grill marks and slightly charred edges.
The pineapple softens and intensifies in sweetness. It’s like the dessert and the side dish decided to team up.
Step 5: Rest & Serve
Remove the chicken and let it rest for a few minutes before slicing.
This step matters. Resting keeps the juices inside the meat instead of running all over your cutting board.
Slice. Top with grilled pineapple. Sprinkle green onions if you like.
And maybe take a second to appreciate the glow-up from “random chicken” to Honey Pineapple Grilled Chicken masterpiece.
Storage Options
Store leftover Honey Pineapple Grilled Chicken in an airtight container in the fridge for up to 4 days.
It reheats well in the microwave or in a skillet with a splash of water or sauce.
You can also freeze it. Slice first for easier reheating later.
Though honestly? Leftovers rarely make it past day two here.
Variations & Substitutions
This Honey Pineapple Grilled Chicken recipe is flexible.
- Swap chicken breasts for thighs.
- Add red pepper flakes for heat.
- Use honey instead of brown sugar.
- Try teriyaki instead of BBQ sauce.
- Cook indoors with a grill pan if the weather’s rude.
One time I added a splash of lime juice on a whim. It brightened everything in a way I didn’t expect. Not necessary. But interesting.
Have you ever added something random to a marinade and been pleasantly surprised?
What to Serve With Honey Pineapple Grilled Chicken?
This grilled pineapple chicken pairs beautifully with:
- Steamed rice
- Coconut rice
- Grilled veggies
- Coleslaw
- Or wrapped in tortillas for an easy dinner hack
It’s bright. It’s summery. It feels like an outdoor party even if you’re eating in your kitchen with the fan running because it’s 90 degrees.
FAQ
Can I marinate overnight?
I wouldn’t. Pineapple can start breaking down the texture too much.
Can I bake instead?
Yes. Bake at 400°F and broil briefly for that caramelized finish.
Is this very sweet?
Not overly. The soy sauce balances it. But if you’re sensitive to sweetness, reduce the brown sugar slightly.
This Honey Pineapple Grilled Chicken isn’t just dinner. It’s a little mood shift. A tiny vacation. A reminder that sometimes the simplest flavors hit the hardest.
So tell me — are you team rice bowl, team wrap, or team “just give me the chicken and a fork”?
Honey Pineapple Grilled Chicken
Ingredients
- 4 large boneless skinless chicken breasts
- 1 small fresh pineapple peeled and sliced (or canned pineapple slices, drained)
- ¼ cup pineapple juice
- ¼ cup olive oil
- 3 tablespoons soy sauce
- ½ cup barbecue sauce such as Sweet Baby Ray’s or preferred brand
- ¼ cup brown sugar
- 2 teaspoons minced garlic
- 1 teaspoon ground black pepper
- ½ teaspoon sea salt
- ½ teaspoon paprika
- Chopped green onion optional, for garnish
Instructions
Prepare the Pineapple
- If using fresh pineapple, remove the outer skin and core as needed. Slice into thick rings or wedges suitable for grilling. If using canned pineapple, ensure it is thoroughly drained before use.
Prepare the Marinade
- In a large mixing bowl, combine pineapple juice, olive oil, soy sauce, barbecue sauce, brown sugar, minced garlic, ground black pepper, sea salt, and paprika. Whisk until the sugar is dissolved and the mixture is well combined.
Marinate the Chicken and Pineapple
- Add the chicken breasts and pineapple slices to the bowl. Turn to coat thoroughly, ensuring all surfaces are evenly covered with marinade. Cover and refrigerate for 20 to 30 minutes.
Preheat the Grill
- Preheat an outdoor grill to medium heat. Lightly coat the grill grates with cooking spray or oil to prevent sticking.
Grill the Chicken
- Remove the chicken from the marinade, allowing excess to drip off. Place the chicken breasts on the grill. Close the lid and cook for approximately 5 minutes. Flip the chicken, baste lightly with marinade, and cook an additional 5 minutes. Continue cooking, turning as needed, until the internal temperature reaches 165°F (74°C).
Grill the Pineapple
- During the final 5–10 minutes of cooking, place the pineapple slices on the grill. Cook until softened and lightly charred, turning once halfway through.
Rest and Serve
- Remove the chicken and pineapple from the grill. Allow the chicken to rest for several minutes before slicing. Garnish with chopped green onions if desired. Serve warm.
Notes
