Tropical Pineapple-Infused Chicken

I’ve brought the tropics to the dinner table with this pineapple-infused chicken. The sweet and tangy pineapple flavor pairs beautifully with tender chicken, creating a vibrant dish that’s both refreshing and comforting. It’s like a tropical getaway served on a plate.

Why You’ll Love This Recipe

I love how this dish balances savory and sweet in such a satisfying way. The pineapple not only adds a unique flavor but also helps tenderize the chicken. It’s easy to prepare, perfect for grilling or baking, and always brings a burst of sunny, tropical flavor to my meals.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• boneless, skinless chicken breasts or thighs

• pineapple juice

• crushed pineapple (with juice)

• soy sauce

• garlic, minced

• ginger, grated

• brown sugar or honey

• olive oil

• salt and pepper

• chopped green onions or cilantro for garnish

directions

1. I start by mixing pineapple juice, crushed pineapple, soy sauce, garlic, ginger, brown sugar, and olive oil in a bowl to make the marinade.

2. I place the chicken in a resealable bag or shallow dish and pour the marinade over it. I make sure the chicken is well-coated and let it marinate in the fridge for at least 1 hour, preferably up to 8 hours.

3. When I’m ready to cook, I preheat the grill or oven to medium-high heat (about 400°F).

4. I remove the chicken from the marinade and pat it dry slightly. I grill or bake the chicken for 5–7 minutes per side (depending on thickness), until it’s cooked through and nicely caramelized.

5. While the chicken cooks, I reduce the leftover marinade in a small saucepan over medium heat until slightly thickened (optional, and only if the marinade hasn’t touched raw meat directly).

6. I let the chicken rest for a few minutes before slicing, then top it with chopped green onions or cilantro before serving.

Servings and timing

• Servings: Makes 4 servings

• Prep time: 10 minutes

• Marinate time: at least 1 hour (up to 8 hours)

• Cook time: 15 minutes

• Total time: 1 hour 25 minutes (with 1 hour marination)

Variations

• I swap soy sauce for coconut aminos to make it gluten-free.

• I use chicken thighs for extra juiciness, or shrimp for a quicker, seafood version.

• I add chopped bell peppers or red onions for extra color and crunch.

• I serve it over coconut rice or with grilled pineapple slices for a fuller tropical meal.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the chicken gently in a skillet or in the microwave, adding a splash of pineapple juice to keep it moist. It also makes great leftovers for sandwiches, wraps, or salads.

FAQs

Can I use canned pineapple for this recipe?

Yes, I always use canned crushed pineapple and pineapple juice—just make sure it’s in juice, not syrup, for the best flavor balance.

How long should I marinate the chicken?

I find that at least 1 hour works well, but marinating up to 8 hours deepens the flavor even more without making the chicken mushy.

Can I cook this in a skillet instead of a grill or oven?

Absolutely. I sear the marinated chicken in a hot skillet for about 6–8 minutes per side until fully cooked and slightly caramelized.

What sides go well with pineapple chicken?

I like to serve it with coconut rice, grilled vegetables, or a crisp cucumber salad to keep the meal light and refreshing.

Can I freeze the chicken in the marinade?

Yes, I often prepare and freeze the chicken directly in the marinade. Then I thaw it overnight in the fridge and cook as directed.

Conclusion

This tropical pineapple-infused chicken always brings a touch of sunshine to my table. It’s easy, flavorful, and a great way to switch up my regular chicken routine with something bright and tropical. Whether grilled, baked, or pan-seared, it’s always a hit.