This Barbecue Pineapple Chicken is the kind of dish I make when I want backyard comfort food with a bright tropical lift. I first discovered this combination at a summer potluck years ago when someone drizzled warm barbecue sauce over charred pineapple and chicken and the flavors clicked. Since then it has become my quick weeknight hero and my go to for weekend grilling. The sauce is sweet yet tangy from pineapple juice and barbecue sauce while the soy and garlic add savory depth. Caramelized edges and a sticky glaze make every bite memorable.

I often swap breasts for thighs depending on what is on sale and I can always tell when dinner will be well received by the silence at the table as everyone digs in. The texture is a satisfying contrast between tender poultry and the caramelized edges and optional grilled pineapple rings add a smoky sweetness that pairs beautifully with chopped cilantro or green onions. This dish works for casual family dinners and also scales up for a crowd when paired with simple sides like rice, slaw, or a crisp salad.

Ingredients

• Chicken: Four boneless skinless chicken breasts or thighs about 1 pound each works well. Choose evenly sized pieces for even cooking and pat dry to help the glaze stick and caramelize.
• Barbecue sauce: One cup of your favorite brand such as Sweet Baby Ray's or a smoky local bottle. It forms the backbone of the glaze and provides tang and richness.
• Pineapple juice: One half cup of 100 percent pineapple juice adds bright acidity and natural sweeteners that help with caramelization.
• Soy sauce: One quarter cup regular soy sauce for savory umami, swap to tamari or coconut aminos for a gluten free option.
• Olive oil: One tablespoon to help emulsify the marinade and aid in browning when cooking.
• Brown sugar: Two tablespoons optional for extra caramel depth. If your barbecue sauce is already sweet you can omit this.
• Garlic: Two cloves minced for aromatic depth. Fresh garlic works best though jarred minced garlic will do in a pinch.
• Ginger: One teaspoon ground ginger for a hint of warm spice. Fresh grated ginger also works and will feel brighter.
• Optional garnishes: Grilled pineapple rings chopped cilantro or green onions and sesame seeds for texture and color.

Instructions

Mix MarinadeIn a medium bowl whisk together one cup barbecue sauce one half cup pineapple juice one quarter cup soy sauce one tablespoon olive oil two cloves minced garlic one teaspoon ground ginger and two tablespoons brown sugar if using. Whisk until the sugar dissolves and the mixture is smooth and glossy. Taste and adjust saltiness with a splash more soy sauce or sweetness with a touch more barbecue sauce.Marinate ChickenPlace four boneless skinless breasts or thighs in a large resealable bag or a shallow dish. Pour the marinade over the chicken seal or cover and refrigerate. Allow to marinate for at least thirty minutes and up to four hours. For best flavor and safety avoid marinating much longer than four hours with juice based marinades to prevent texture changes from acidity.Preheat Grill or OvenIf grilling preheat the grill to medium high and oil the grates to prevent sticking. For oven cooking preheat to four hundred degrees Fahrenheit and line a rimmed baking sheet with foil for easy cleanup and even browning. Place a wire rack on the sheet if you want air circulation beneath the chicken to encourage even caramelization.Cook ChickenOn the grill cook chicken about six to eight minutes per side depending on thickness aim for an internal temperature of one hundred sixty five degrees Fahrenheit. In the oven bake for eighteen to twenty minutes basting with reserved marinade halfway through cooking then broil for one to two minutes at the end if you desire extra char. Always let the chicken rest five minutes before slicing to allow juices to redistribute.Grill PineappleIf using grilled pineapple brush slices lightly with remaining marinade or a little oil and grill two to three minutes per side until char marks appear and the fruit is caramelized. Pineapple adds a lovely contrast and its natural sugars enhance the glaze.ServePlate the chicken with pineapple rings garnish with chopped cilantro or green onions and a sprinkle of sesame seeds. Serve with rice a green salad or grilled vegetables and enjoy.

Storage Tips

Allow cooked chicken to cool at room temperature no more than two hours then transfer to an airtight container. Refrigerate up to four days or freeze for up to three months. If freezing wrap pieces individually in plastic wrap then place in a heavy duty zip top bag for best protection. Reheat gently in a three hundred fifty degree Fahrenheit oven until warmed through or slice and warm briefly in a skillet with a splash of broth to prevent drying. For reheating frozen portions thaw overnight in the refrigerator before reheating.

Ingredient Substitutions

Use thighs instead of breasts for more forgiving cooking and juicier results roughly the same quantity by weight. Replace soy sauce with tamari for gluten free or coconut aminos for a soy free option use the same quarter cup volume. If you prefer less sweetness omit the optional brown sugar or choose a low sugar barbecue sauce. To boost smokiness add a teaspoon of smoked paprika or a splash of liquid smoke but use sparingly so it does not overpower the pineapple.

Serving Suggestions

Serve with steamed jasmine rice or coconut rice for a tropical pairing. A crisp cabbage slaw with lime vinaigrette provides crunchy contrast while grilled corn or charred vegetables round out the plate for summer entertaining. Garnish with cilantro or sliced green onions and a sprinkle of sesame seeds for visual appeal and texture variation. Leftovers make excellent sandwiches or salad toppers.

Cultural Background

The combination of sweet fruit with savory grilled meat appears across many culinary traditions with regional spins. The sweet and savory marriage in this dish nods to Hawaiian plate lunches where pineapple is common and barbecue influenced sauces are popular. The soy sauce component brings an umami backbone reminiscent of Asian marinades while barbecue sauce adds familiar American barbecue notes creating a fusion that celebrates both worlds.

Seasonal Adaptations

In summer use fresh pineapple rings for the brightest flavor and grill them until caramelized. In winter swap fresh pineapple for canned rings drained and patted dry or omit completely and add extra charred vegetables for texture. For holiday gatherings increase marinade quantities double the chicken and finish under the broiler briefly for a glossy glaze that photographs beautifully on a holiday platter.

Meal Prep Tips

For weekly meal planning marinate all chicken in a shallow container and divide into portion size bags. Store excess marinade separately if you plan to baste when reheating. Cooked portions freeze well and thaw overnight making quick lunches or dinners. Pack with a small container of warm rice and a crisp salad and your meal is ready to go. Use a meat thermometer to ensure consistent results each time.

This dish brings people together with simple technique and bold flavor. Try it soon and make the glaze your own with small tweaks to sweetness or smoke.