Grilled Pineapple Chicken with Honey Glaze
Ingredients
- Pineapple Marinade:
- 1 cup 240ml fresh or 100% pineapple juice
- 3 tablespoons soy sauce or tamari
- 2 tablespoons honey
- 3 cloves garlic minced
- 1 teaspoon fresh ginger grated
- 1 tablespoon extra virgin olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes optional
- Chicken:
- 4 boneless skinless chicken thighs about 1½ lbs / 680g
- ½ teaspoon salt
- Honey Glaze:
- 3 tablespoons honey
- 1 tablespoon soy sauce
- 1 teaspoon fresh lime juice
- ½ teaspoon garlic powder
- Pinch of red pepper flakes optional
- For Serving:
- Fresh pineapple rings for grilling optional
- Fresh cilantro and sliced green onions
- Lime wedges
- Steamed jasmine rice or warm flatbread
Notes
- Marinate for 1 to 2 hours — never longer than 4 hours as bromelain will over-tenderize the surface
- Pat the chicken lightly dry before grilling to prevent excess marinade from flaring on the grill
- Apply honey glaze only in the last 2 to 3 minutes — applied too early, it burns rather than caramelizes
- The final post-rest baste is essential for the glossiest, most deeply flavored surface
- Use an instant-read thermometer — pull at exactly 165°F (74°C)
- For the no-grill version, roast at 425°F for 22 to 25 minutes and broil 2 minutes with the glaze
- Fresh pineapple juice gives the full tenderizing enzyme benefit — canned still works
- Grill extra pineapple rings — they caramelize beautifully and make the presentation stunning
- For skewer version, cut chicken into chunks and alternate with pineapple and bell pepper
- Pairs best with jasmine rice, grilled corn, cucumber salad, or warm flatbread