Name: Homemade Grilled Pineapple Chicken
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 4 servings
Ingredients: 1 fresh pineapple, skin removed and cut into rounds with the core removed ((see recipe notes)); 2 lbs boneless chicken thighs ((or breasts)); 1/2 cup coconut aminos; 1/4 cup pineapple juice ((or sub water if you don't have any)); 1/4 cup tomato paste; 4-6 pitted dates, soaked for 10-15 minutes in warm water to soften then drained; 2 tsp garlic powder; 2 tsp chili powder; 1 tsp smoked paprika; White or cauli rice ((Cauli rice for Whole30)); Mixed greens; Chopped green onions ((for topping))

Pineapple Chicken That’s a Total Vibe 🍍🍗

Hey! You ever get that summer vibe and just wanna grill everything? Same here! So, I’ve got this killer recipe for homemade grilled pineapple chicken that’s basically a sunshine party in your mouth. Seriously, it’s a must-try.

Main dish photo — *The finished dish — looks amazing, right?*

Okay, Let’s Talk Ingredients

Alright, so picture this: you’re in the grocery store, and you spot a fresh pineapple just chillin’ there. You gotta grab it! That’s the star of this show. Then you need chicken thighs (or breasts if you’re feeling fancy), coconut aminos (like soy sauce but way cooler), some pineapple juice, tomato paste (trust me on this), and a few pitted dates. Oh, and like, garlic powder, chili powder, smoked paprika, rice (white or cauli for the health vibes), and of course, some greens and green onions for that crunch and color. Easy peasy, right?

So Here’s Why I Make This Constantly

Let me tell ya a little story. Last summer, I had friends over for a BBQ, and I wanted to impress them but also keep it chill. I whipped this up and we basically ended up in a food coma on the patio, laughing and talking about everything under the sun. The sweetness of the grilled pineapple with the savory chicken? *Chef’s kiss!* Plus, everyone kept asking for the recipe, and I felt like a kitchen rockstar. It’s like the ultimate crowd-pleaser. I make it all the time now ’cause it makes me feel like I’m on vacation—even when I’m just in my backyard!

Another beautiful angle of the dish — *Just as gorgeous from this angle too!*

The One Trick That Changes Everything

Okay, so listen closely! The marinade is the game-changer here. Blend everything up real good (don’t skimp on the dates, they add this amazing sweetness) and let that chicken soak it up. I usually let it marinate for at least 30 minutes, but overnight if I can wait—trust me, it’s worth it.

Don’t Mess This Up (My Top Tips)

1. Watch the grill temp! If it’s too hot, your chicken’s gonna burn on the outside but be raw on the inside. Not cute, right? Aim for about 500°F.
2. Don’t overcook the pineapple! It’s just a few minutes on each side. You want that caramelized goodness without turning it into mush.
3. Flip the chicken only once! This helps it stay juicy. I learned the hard way—flipping too much just makes it tough.

How to Keep Them From Disappearing (Or, How to Store Them)

So, if by some miracle you have leftovers (which is rare), just pop it in an airtight container in the fridge. It’ll last a couple of days max. Just reheat gently so you don’t ruin the juiciness. But honestly, I’d be surprised if there’s any left after the first meal!

If You Liked This, You’ll Probably Like These Too

– Hawaiian BBQ Sliders: Same vibes but with a bun!
– Mango Salsa Chicken: So fresh, you’ll want to make it every day!
– Teriyaki Veggie Skewers: Great for that veggie loving friend!

So, what do you think? Are you ready to fire up the grill and bring a little tropical magic into your kitchen? What’s your go-to summer dish? Let me know! 🍽️💖

Homemade Grilled Pineapple Chicken

Flavor-packed Homemade Grilled Pineapple Chicken with amazing ingredients and incredible taste! Perfect for any occasion.

Prep Time
40 minutes

Cook Time
15 minutes

Total Time
55 minutes

Category: Dinner

Yield: 4 servings servings

Ingredients

1 fresh pineapple, skin removed and cut into rounds with the core removed ((see recipe notes))

2 lbs boneless chicken thighs ((or breasts))

1/2 cup coconut aminos

1/4 cup pineapple juice ((or sub water if you don't have any))

1/4 cup tomato paste

4-6 pitted dates, soaked for 10-15 minutes in warm water to soften then drained

2 tsp garlic powder

2 tsp chili powder

1 tsp smoked paprika

White or cauli rice ((Cauli rice for Whole30))

Mixed greens

Chopped green onions ((for topping))

Instructions

Soak dates in warm water as noted to soften.
To make the marinade, place all of the ingredients in a blender or food processor and run continuously to combine all the ingredients until smooth. Stop to scrape sides down as needed and restart.
Place chicken in a shallow bowl or dish and pour the marinade over. Toss to coat. Cover and refrigerate for at least 30 minutes or up to 24 hours.
When you are about ready to grill, cut pineapple into rounds as noted. Cut out the tough inner core from the rounds and set aside.
Heat your grill to high heat (about 500° F). Add the chicken and pineapple to grill and cook, flipping once and basting chicken with any remaining marinade until cooked through, about 5-6 minutes on each side depending on the size of the chicken. Remove pineapple when it is grilled to your liking (we grilled it just 3-4 minutes per side).
Serve chicken and pineapple with your desired side, over rice or over greens (or greens and rice). Enjoy.