Grilled Pineapple Chicken is the perfect summer dish. Marinated chicken combines sweet and salty ingredients creating a moist chicken and tender veggies.
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Ingredients for Grilled Pineapple Chicken
- 4 large boneless, skinless chicken thighs
- 2 garlic cloves, minced
- 1 shallot, diced
- 1/3 cup, EACH vegetable oil AND extra virgin olive oil
- 1/3 cup, soy sauce
- 2 tablespoons, pineapple juice
- 1/3 cup, light brown sugar
- 1 bell pepper, sliced into rings
- 1 red onion, sliced into rings
- 4 pineapple slices (I like to use canned pineapple for this)
- Aluminum foil
Grilled Pineapple Chicken is guaranteed to become a summer favorite! Forget the skewers for this grilled dish. All ingredients are placed in a foil pouch, sealed and grilled creating tender chicken and perfectly grilled veggies.
Making the Marinade
In a medium sized bowl, whisk the garlic, shallot, vegetable oil, extra virgin olive oil, soy sauce, pineapple juice and brown sugar. Place your chicken thighs in the marinade and cover. Marinate for at least 3, if not 6 hours. This Grilled Pineapple Chicken marinade is packed with flavors, so the longer you can let it in the marinade the better.
Grilled Pineapple Chicken Assembly
Gather one, gather all! Once the chicken has had a nice, long marinated bath and you are ready to make Grilled Pineapple Chicken, it’s time to set up the rest of the ingredients.
Start by cutting up the bell pepper and red onion into “rounds”, like this.
Pre heat your grill to high, for the Grilled Pineapple Chicken. Next take some aluminum foil and make a foil pack to house the ingredients. Fill your foil packs up in this order. First, place your marinated chicken down. Second top with a sliced pepper and onion. Thirdly, add a pineapple slice. Finish all 4 foil packs and pour the remaining marinade over the stacks. Seal tightly.
Grill on medium high heat for 10-12 minutes or until the internal temperature of the chicken is 165ºF. Carefully remove the Grilled Pineapple Chicken packets from the grill and be extra careful opening out the pouch. It’s going to be hot and steamy! I like to serve mine over some yellow rice with a Caesar salad or Asparagus Vinaigrette.
Sweet and Savory…
In all honesty, I have meet a handful of people, including myself, that make that ugly face when someone mentions that they ordered pizza with pineapple and ham, YUCK! Why? I mean, a fruit pizza is one thing as is a pepperoni pizza. Some things “they” say, should not be messed with. Well, I now disagree. I still do make a face (well I am known to make many faces) when I see a sweet and salty item on a menu. It takes time to get your mind right. Short story on the inception of Grilled Pineapple Chicken.
We were living in a small town in MN. It was summer and hot. The only thought was to grill dinner that night. Chicken seemed super easy and light. I was out in my garden and I remember just falling into this smell of something sweet being grilled by my neighbor. Like a dog, I let my nose do the walking and ended up standing in front of his grill with my tongue hanging out.
He was grilling pineapple slices topped with some brown sugar. OMG. It was absolutely delicious. Well I ended up at the grocery store that afternoon to grab a pineapple. I needed more of that delicious grilled pineapple and what a great side dish to grilled chicken and veggies!
Dinner that night was amazing. As I cut a piece of chicken, I grabbed a pineapple slice and some grilled veggies. That forkful gave me the idea to combine all these flavors into one dish. Ladies and gentleman, I give you Grilled Pineapple Chicken. Please enjoy~Christina.
Grilled Pineapple Chicken
4
servings5
minutes10
minutesGrilled Pineapple Chicken is the perfect summer dish. Marinated chicken combines sweet and salty ingredients creating a moist chicken and tender veggies.
Ingredients
4 Large chicken thighs, boneless and skinless
2 Garlic Cloves, chopped
1 Small Shallot, diced
1/4 Cup Brown sugar, light
1/3 Cup Soy Sauce
2 Tablespoons Pineapple Juice
1/3 Cup EACH, Extra Virgin Olive Oil AND Vegetable Oil
1 Large Bell Pepper (any color), sliced
1 Red Onion, Sliced
4 Pineapple Slices
Directions
- In medium bowl whisk together the garlic, chopped onion, brown sugar, soy sauce, pineapple juice and both oils.
- Place the chicken in a Ziploc bag and pour marinade over the chops. Seal and refrigerate for 6 hours.
- Make 4 foil pouches to house each chicken thigh and be able to close tightly. *SEE NOTE*
- Heat the grill to medium-medium high heat.
- Place a chicken thigh in each of the foil pouches and top with a pepper slice, onion slice and a pineapple slice.
- Pour any extra marinade over each of the chicken thighs..
- Seal each pouch up and place on grill.
- Grill for 10 minutes or until the internal temperature reaches 165ºF
- Let set in pouch for 5 minutes.
Notes
- 1. I RECOMMEND USING THE HEAVY DUTY ALUMINUM FOIL SO THAT THE BOTTOM OF THE CHICKEN DOESN’T BURN
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