Grilled Chicken with Pineapple Recipe

In Episode 041, we are making grilled pineapple chicken for dinner. Taryn shares a simple grilling recipe that works beautifully for a busy weeknight meal. The chicken is marinated in a quick sweet and savory mixture made with pineapple juice, coconut aminos, garlic, ginger, and a touch of apple cider vinegar. It is flavorful, easy to prepare, and served with grilled pineapple rings for a dinner the whole family can enjoy.

Transcript

Taryn Solie: Hello, grillers! We are kicking off Season 2 of the podcast, and I am so glad you are here. I’m your host, Taryn Solie, and my goal is to give you practical grilling inspiration that you can use at home. In each episode, I walk through one recipe from my website, Hot Pan Kitchen, and share helpful tips, cooking details, and serving ideas so you can turn it into a complete meal for your family or friends.

Today’s recipe is grilled pineapple chicken thighs. This is an excellent weeknight grilling recipe because it uses a short marinade that still adds a lot of flavor. The marinade has a sweet and savory balance from pineapple juice, coconut aminos, garlic, ginger, and apple cider vinegar. It is not complicated, and it does not require a long list of hard-to-find ingredients.

For this recipe, I like using boneless, skinless chicken thighs. They are one of my favorite cuts of chicken for grilling because they cook quickly and stay juicy. Chicken breasts can dry out more easily on the grill, but thighs have a little more internal fat, which helps keep them tender. Once they are paired with the pineapple marinade and grilled pineapple rings, they make a delicious and satisfying main dish.

This grilled pineapple chicken is a great recipe for many times of year. It is especially useful in spring or fall, when fresh produce may either not be fully in season yet or may be on its way out. Since this recipe uses canned pineapple, you can make it without waiting for fresh pineapple to be available. The pineapple rings are grilled alongside the chicken, and the juice from the can becomes part of the marinade.

Let’s start with the ingredients. You will need 1.5 pounds of boneless, skinless chicken thighs, which is usually about four to five thighs. Make sure the chicken is thawed before you begin. You will also need ¼ cup coconut aminos, one 15-ounce can of pineapple rings, 3 tablespoons of pineapple juice from the can, 1 tablespoon apple cider vinegar, and 2 tablespoons of oil. I like using a mild, high-heat oil such as avocado oil.

You will also need ½ heaping teaspoon kosher salt, 2 large cloves of garlic, ½ teaspoon ground ginger, and green onion for garnish if you like it. The green onion is optional, but it adds a fresh finish and a little color when the chicken is served.

Before we get into the cooking steps, I want to share a few quick tips. First, let’s talk about salt. I prefer Diamond Crystal kosher salt because it is less salty by weight than some other salts, which gives you a little more flexibility when seasoning food. If you are using a different brand of kosher salt, use slightly less than ½ teaspoon. If you are using table salt, use about ¼ teaspoon instead.

Next, here is an easy garlic tip. If peeling garlic is frustrating, lightly smash the cloves first. I like to turn my garlic press on its side and give each clove a firm tap on the cutting board. This loosens the skin and makes it much easier to remove. If you do not have a garlic press, you can do something similar with the flat side of a large knife. Place the garlic under the flat side and press down gently with your palm to crack the clove and loosen the peel.

The most important grilling tip for this recipe is to cook the chicken to temperature rather than relying only on time. I will give you approximate cooking times, but the safest and best way to know when the chicken is done is to check the internal temperature with a meat thermometer. Chicken thighs should reach about 165 degrees F before you remove them from the grill.

To begin the recipe, make the marinade. Open the can of pineapple rings and measure 3 tablespoons of pineapple juice into a large bowl. Set the rest of the can aside. Add the coconut aminos, apple cider vinegar, ground ginger, kosher salt, and 1 tablespoon of oil to the bowl.

Peel the garlic cloves using the method I mentioned earlier, then press the garlic into the bowl with the other marinade ingredients. If you do not have a garlic press, finely mince the garlic with a knife. Stir everything together until the marinade is well combined.

Now prepare the chicken. Remove the chicken thighs from their packaging. If there are any large pieces of excess fat, you can trim them off with a sharp knife. Place the chicken thighs in the bowl with the marinade and toss them until they are well coated on all sides. Cover the bowl with plastic wrap or a lid and place it in the refrigerator for 45 minutes. After handling raw chicken, wash your hands well and clean any surfaces that may have come into contact with the chicken.

After the chicken has marinated for 45 minutes, take it out of the refrigerator and let it sit on the counter for about 15 minutes. This helps take some of the chill off before grilling. While the chicken rests, preheat your outdoor grill to about 350 degrees F, or medium heat. I often use a Weber gas grill for this recipe, but a pellet grill, such as a Traeger, or a charcoal grill can also work.

While the grill is heating, prepare the pineapple rings. Remove the rings from the can and place them in a medium bowl or another dish. I like using a 9×13-inch casserole dish because it is wide and flat. Pat the pineapple rings with paper towels to remove extra moisture, then drizzle them with the remaining 1 tablespoon of oil. Use your fingers to make sure the pineapple is lightly coated.

Once the grill is hot, place the pineapple rings on the grill first using tongs. Then add the chicken thighs. You should not need to oil the grill grates because both the chicken and pineapple already have oil on them, although you can oil the grates if you prefer. Close the lid and cook for about 3 minutes.

After 3 minutes, open the lid and flip the pineapple slices. Close the lid again and cook them for another 2 minutes. Then remove the pineapple from the grill and place it on a platter. You can also use the same 9×13-inch dish, as long as you wipe out any remaining oil first.

At this point, flip the chicken thighs. Close the grill lid again and continue cooking for about 4 more minutes. When that time is up, open the lid and check the internal temperature of each piece of chicken with a meat thermometer. Remove the chicken from the grill when it reaches about 165 degrees F. Keep in mind that smaller chicken thighs may finish before larger ones, so check each piece individually.

If you are using green onions as a garnish, chop them while the chicken finishes cooking. Once the chicken is done, serve it with the grilled pineapple rings and sprinkle the green onions over the top if desired.

There are several easy side dishes that go well with grilled pineapple chicken. Rice is a simple option and is what my family usually serves with this meal. Cauliflower rice is another good choice if that is more your style. You can also grill vegetables, such as bell peppers or onions, alongside the chicken. Grilled onions would be especially good because they become soft and sweet on the grill, which pairs nicely with the pineapple. For something even simpler, sliced avocado would also work well.

I will include a link to the full printable grilled pineapple chicken recipe, along with the other recipes mentioned in this episode, on the show notes page. To find it, you can visit Hot Pan Kitchen and click on the podcast section in the main menu, or you can use the link provided in your podcast app.

If you enjoyed this episode, I would love for you to subscribe to the show on your favorite podcast platform.

That is it for today. Thank you so much for listening, and until next time, keep grilling like a mother.