Best Grilled Pineapple Chicken Recipes

GRILLED PINEAPPLE CHICKEN

Steps:

• In a large bowl, combine the first six ingredients; add chicken and turn to coat. Cover and refrigerate 1-2 hours., Drain and discard marinade. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a meat thermometer reads 165°. If desired, serve with grilled pineapple and sliced green onions.

GRILLED CHICKEN BREAST AND PINEAPPLE

Steps:

• Combine chicken, pineapple rings, soy sauce, lime juice, pineapple juice, honey, ketchup, ginger, sesame oil, and garlic in a large resealable plastic bag. Marinate for 4 hours, up to overnight.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Cook chicken on the preheated grill until browned and no longer pink in the center, flipping as needed, about 15 minutes. Add pineapple rings to the grill during the last 5 minutes of cooking time. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).

GRILLED HAWAIIAN CHICKEN AND PINEAPPLE SANDWICHES

Steps:

• Place the chicken pieces into a large resealable bag and pour in the marinade. Marinate in the refrigerator for at least 1 hour or up to overnight.
• Preheat a grill for medium-high heat. When hot, lightly oil the grate. Remove the chicken from the marinade and discard the marinade.
• Grill the chicken pieces until cooked through, about 10 minutes, turning once. 5 minutes before they are done, place the pineapple rings on the grill and cook for a couple of minutes per side. Place the pineapple slices on top of the pieces of chicken and top with a slice of cheese. Close the lid to the grill and allow the cheese to melt for a minute. Toast the buns, if desired.
• To assemble the sandwiches, place the chicken, pineapple and cheese onto the bottom buns. Top with lettuce and tomato. Spread the thousand island dressing onto the top buns and place onto the sandwiches.

MARINATED CHICKEN BREASTS WITH GRILLED PINEAPPLE RELISH

Steps:

• To make the marinade: Slice the pineapple crosswise into 1-inch-thick rounds. Using a paring knife, remove the core from each round (this can be done roughly, since the core is edible). Chop half the pineapple coarsely; set aside the remaining half for the relish. Add the chopped pineapple to a blender, together with the jalapeño, onion, vinegar, garlic, and salt and blend until smooth. Transfer the marinade to a bowl, add the chicken breasts, and refrigerate, covered, for at least 8 hours or up to 24 hours.
• Wipe the grill grates with oil to prevent sticking. Build a two-zone fire. Your high-heat zone should have embers 1 to 2 inches from the cooking surface, with occasional flames licking it. To create your medium-heat zone, nudge the embers 2 to 3 inches lower than that.
• To make the relish: Toss the remaining pineapple in oil, honey, and salt to coat. Grill over medium heat until it is nicely caramelized, about 3 minutes per side. Meanwhile, grill the jalapeño and onion over medium heat until lightly charred, turning often, about 3 minutes for the jalapeño and 8 minutes for the onion. As they finish cooking, transfer the pineapple, jalapeño, and onion to a cutting board.
• When they are cool enough to handle, coarsely chop the pineapple, jalapeño, and onion and add to a bowl with the vinegar, 1 tablespoon honey, and cilantro. Season with more salt, and add more vinegar or honey, if needed. Set aside until ready to serve.
• Remove the chicken breasts from the marinade, shaking off any excess, and bring to room temperature. Place skin side down over high heat. After about 90 seconds, using tongs, rotate 45 degrees and cook for another 2 minutes. Flip the breasts and do the same on the other side. Once you have nice grill marks on both sides, move to medium heat and cook, turning often, until an instant-read meat thermometer, placed in the thickest part of a breast, reads 160ºF on a meat thermometer. Transfer to a cutting board and let the breasts rest for 10 minutes before slicing and serving with the relish.

GRILLED CHICKEN AND PINEAPPLE SALAD

Steps:

• Drain pineapple, reserving 2 tablespoons juice. In a small bowl, combine the juice; oil, soy sauce, vinegar, honey, ginger and cayenne. Brush some over pineapple slices; set aside. , Sprinkle both sides of chicken with pepper; grill or broil for 4-5 minutes on each side or until a thermometer reads 170°. Slice into strips. , Grill or broil pineapple, turning to brown both sides, for 2-3 minutes or until heated through. In a large bowl, toss the greens, peppers, mushrooms and onion. Top with chicken and pineapple; or arrange on four plates. Drizzle with remaining dressing.

GRILLED PINEAPPLE CHICKEN SANDWICHES

Steps:

• In a small skillet, cook bacon over medium heat until crisp. Remove to paper towels. Flatten chicken to 3/8-in. thickness; brush both sides with oil. Grill, uncovered, over medium heat for 4 minutes. Turn; brush with barbecue sauce. Grill 3-4 minutes longer or until juices run clear., Meanwhile, place the pineapple and rolls cut side down on grill; cook for 3-4 minutes or until browned, turning the pineapple once. Place lettuce if desired on roll bottoms; top with chicken, cheese, bacon and pineapple. Replace roll tops.

HAWAIIAN GRILLED CHICKEN AND PINEAPPLE

Steps:

• Combine soy sauce, pineapple juice, oil, brown sugar, garlic powder, ginger, dry mustard and pepper in a saucepan.
• Bring to a boil. Reduce heat and simmer 5 minutes. Let cool.
• Pound chicken breasts to even thickness of about 1/2 inch.
• Reserving 1/4-1/2 c of sauce, pour remaining sauce over chicken breasts in a shallow glass dish or ziploc bag.
• Cover or seal and marinate at least 2 to 3 hours, or overnight, turning occasionally.
• Grill over medium heat approximately 6 minutes per side, basting with reserved marinade. Grill until done.
• When you turn chicken, if desired, dip pineapple rings in marinade- grill the pineapple sliced turning once.
• Top chicken with pineapple and serve over rice.
• Serves 6.

LUAU GRILLED CHICKEN AND PINEAPPLE

Steps:

• Combine coconut milk, Hawaiian marinade, and garlic powder in a dish large enough to marinate the chicken breasts. Add chicken. Cover and marinate in the refrigerator, turning every 3 to 4 hours, about 24 hours.
• Combine coconut milk, cinnamon, vanilla extract, and butter flavoring in a dish. Add pineapple. Cover and marinate in the refrigerator, at least 1 hour.
• Preheat an outdoor grill for high heat and lightly oil the grate. Place chicken on hot grill; discard marinade. Cook chicken, without pressing or poking, and flipping only twice, until no longer pink in the center and the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a platter; let rest for 4 to 5 minutes.
• Place pineapple on the hot grill and cook on medium-high heat for 2 to 3 minutes per side. Transfer grilled pineapple to the platter with the chicken.

GRILLED PINEAPPLE AND CHICKEN SALAD

Steps:

• Preheat the grill. Season the chicken with salt, pepper, and 1 1/2 tablespoons of olive oil. Place the chicken on the grill and cook for about 4 minutes on each side, or until cooked through and nicely marked by the grill. Brush the pineapple slices with the remaining olive oil and season lightly with salt and pepper. Place the pineapple slices on the grill and cook for 1 to 2 minutes on each side, or until the fruit is slightly softened and nicely marked by the grill. Remove from the grill and cool. Reserve 4 slices of the pineapple and dice the rest of the fruit. Dice the cooled chicken. In the bowl of a food processor, add the 4 reserved slices of fruit. Process until mostly smooth. While the processor is still running, add the walnut oil in a steady stream until combined and emulsified. Stir in the chervil and season the vinaigrette with salt and pepper. In a mixing bowl, toss the diced chicken, pineapple, red onions, celery, and walnuts with the dressing. Cover the salad and refrigerate for 1 hour.
• Heat the vegetable oil in a non-reactive and heavy-bottomed pot until 350 degrees F. Add wontons slowly to prevent the oil from bubbling over. Fry the wontons for 30 seconds or until crispy. Drain on paper towels and season with salt and sesame oil.
• Serve chicken salad on top of Bibb lettuce leaves and garnish with chopped parsley and fried wontons.

GRILLED CHICKEN AND PINEAPPLE SALAD

Steps:

• If using a broiler, turn it on.
• For the pasta, bring water to boil in a covered pot.
• Wash, trim and chop fennel finely and place in large serving bowl.
• Cut pineapple into small pieces. You will need about 3/4 of the pineapple to make 1 1/2 cups. Add to fennel.
• If using a stove-top grill, prepare. Grill or broil chicken until it is brown on both sides, about 10 minutes, depending on thickness of pieces.
• Cook pasta according to package directions.
• Cut up olives and grate onion; add to bowl along with anchovy paste, mustards, Worcestershire sauce, yogurt and vinegar.
• Wash, trim and dry arugula.
• When chicken is cooked, remove and cut into julienne strips; add to bowl.
• Drain pasta and add to bowl. Season with pepper.
• Arrange arugula on two serving plates and top with chicken salad. Add two slices of crusty French or Italian bread.

GRILLED CARIBBEAN CHICKEN WITH PINEAPPLE SALSA

Steps:

• Drain pineapple juice into a 1-cup measuring cup. Add oil, lime juice, garlic, red pepper flakes and sugar. Mix well to make the marinade. Place chicken in a large resealable food storage bag. Pour all but 1 tablespoon of marinade over the chicken. Seal bag. Refrigerate 30 to 45 minutes.
• To make salsa, combine pineapple, red pepper, red onion, jalapeño pepper, cilantro and reserved 1 tablespoon marinade in a medium-sized serving bowl. Toss well. Season with salt and pepper to taste.
• Heat grill to medium. Remove chicken from marinade. Discard marinade. Season chicken with salt and pepper. Grill, turning once, for 10 to 15 minutes or until cooked through and juices run clear. Serve with pineapple salsa.

GRILLED BBQ CHICKEN AND PINEAPPLE

Steps:

• Whisk BBQ sauce, soy sauce, rice vinegar, ginger, sesame oil, honey, and garlic together in a large bowl until completely combined. Season with red pepper flakes and salt. Pour 1/2 of the marinade over the chicken. Marinate in the refrigerator for 4 hours. Set aside remaining marinade.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Remove chicken and discard marinade.
• Cook on the preheated grill until browned and no longer pink in the center, brushing with reserved marinade and flipping as needed, 10 to 15 minutes. Add pineapple to the grill during the last 5 minutes of cooking time. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).

CHILI LIME CHICKEN TACOS WITH GRILLED PINEAPPLE SALSA RECIPE

Steps:

• 1. CHICKEN DIRECTIONS - In a small bowl, whisk chicken rub ingredients together and rub evenly all over chicken breasts. Time permitting, allow chicken to sit for 30 minutes at room temperature or refrigerate up to 8 hours then bring to room temperature for before cooking. STOVETOP DIRECTIONS If chicken has been refrigerated, let sit at room temperature for 15-30 minutes (time permitting). Heat a large non-stick skillet over medium high heat. Once very hot, add chicken and cook, undisturbed for 3-5 minutes, or until nicely browned (or blackened if you prefer) on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 5-7 more minutes (depending on thickness of chicken), or until chicken is cooked through. Remove to a cutting board and let rest 5 minutes before slicing. 2. GRILLED PINEAPPLE SALSA DIRECTIONS: Grease grill and heat to medium high heat. Drizzle red onions with olive oil. Drizzle red bell pepper quarters and jalapeno with olive oil to lightly coat. Working in batches as needed depending on grill size, grill pineapple and vegetables at medium high heat until tender and lightly charred all over, about 12 minutes for the onions, turning occasionally, about 8-10 minutes for the pineapple, or until caramelized, flipping once, 6 minutes for the red bell peppers, flipping once, and jalapeno for 3-5 minutes, turning occasionally. Once cool enough to handle, dab off any excess oil with paper towels from vegetables and chop pineapple (cutting around core), red bell peppers, and onions. Devein and deseed jalapeno and dice, reserving some of the seeds if desired. Toss pineapple, red bell pepper, red onion, jalapeno, cilantro, lime juice, ginger, cumin and salt and pepper to taste in a large bowl. If you would like it spicier, add some of the jalapeno seeds to taste. Can be served immediately or even better chilled. 3. AVOCADO CREMA DIRECTIONS: To make the Avocado Crema, add all the Crema ingredients to your blender and blend until smooth, scraping sides down as needed. May make 4 hours ahead of time and refrigerate in an airtight container. 4. ASSEMBLE TACOS: To assemble, melt cheese on tortillas in the microwave or stovetop then top with Chili Lime Chicken, Pineapple Salsa followed by Avocado Crema.

GRILLED PINEAPPLE APPETIZER WITH TERIYAKI GINGER CHICKEN MEATBALLS

Steps:

• Spray pineapple slices with cooking spray and grill or pan brown, lightly brush both sides with hoisin sauce. Cut rings into bite size pieces about 1 " wide (just big enough for the meatballs to sit on top of).
• Prepare a medium skillet with pan spray and brown al fresco all natural Teriyaki Meat Balls over medium high heat on both sides. Add water, cover and fully heat meatballs.
• Skewer meatballs on top of pineapple and lightly brush with the hoisin sauce to give a glaze.
• Set-up on a platter, and put remaining hoisin sauce in a small dipping bowl. Garnish with fresh mint. Serve immediately.

YOGURT GRILLED CHICKEN BREAST WITH PINEAPPLE ROASTED RED PEPPER SALSA

Steps:

• Mix the yogurt, olive oil, garlic, basil, oregano, lemon zest, salt and hot sauce together in a large bowl. Add the chicken and toss well to coat. Refrigerate for 1 hour.
• Preheat a cast iron grill pan over high heat for 4 to 5 minutes or preheat an outdoor grill. Place the chicken on the grill and cook for 4 minutes per side, until the chicken is firm to the touch.
• Platter and garnish with lemon slices. Serve warm or at room temperature with salsa on the side.
• Place all the ingredients in a small mixing bowl and mix well. Place in a decorative bowl and serve.

COCONUT-LIME CHICKEN WITH GRILLED PINEAPPLE

Steps:

• Whisk together the tequila, 2 tablespoons of lime juice, brown sugar, and cayenne pepper; pour into a resealable plastic bag. Add the chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
• Meanwhile, make the sauce by whisking together the sour cream , coconut milk, and 1/4 cup of lime juice in a bowl. Add the cilantro and garlic, then season to taste with salt and pepper; set aside.
• Preheat an outdoor grill for medium-high heat, and lightly oil grate. Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade.
• Cook the chicken and pineapple slices on the preheated grill until the chicken is no longer pink in the center, and the pineapple slices are nicely marked, about 6 minutes. Serve the chicken breasts topped with a slice of grilled pineapple, and a dollop of the sour cream sauce.

GRILLED ORANGE CHICKEN THIGH SKEWERS WITH PINEAPPLE AND VEGETABLES

Steps:

• Combine coconut aminos, orange juice, avocado oil, ginger, and chile-garlic paste in a gallon-sized resealable bag. Season marinade with salt and pepper and add chicken pieces. Gently squeeze the sides of the bag, coating all of the chicken with the marinade. Squeeze out as much air as possible, seal, and spread out chicken pieces in a single layer inside the bag.
• Refrigerate for at least 4 hours, or overnight, turning the bag a few times during that time.
• Drain marinade into a small saucepan and add pineapple juice. Bring to a boil over medium-high heat and boil until marinade has reduced to 1/2 cup, 5 to 7 minutes. Remove from heat and allow to cool.
• Meanwhile, alternately thread each skewer with chicken, bell pepper, onion, zucchini, and pineapple. Repeat until each skewer is filled.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Set skewers on the hot grill grate. Brush with reduced marinade, reduce heat to medium, close the lid, and grill 4 to 5 minutes. Turn and brush with marinade reduction. Monitor for flare-ups, and move skewers as necessary to manage any flames. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Serve skewers over hot cooked rice.

GRILLED CHICKEN AND SPINACH SALAD WITH SPICY PINEAPPLE DRESSING

Steps:

• 1. Heat a grill pan over medium-high heat. Place chicken between 2 sheets of plastic wrap and pound to an even thickness using a meat mallet or small heavy skillet. Sprinkle both sides of chicken evenly with chili powder and salt. Lightly coat chicken with cooking spray. Add chicken to pan; cook for 3 minutes on each side or until done. Remove from pan; set aside. 2. Combine half of pineapple, cilantro, orange juice, vinegar, habanero, and garlic in blender; process until smooth. With blender on, gradually add olive oil until blended. 3. Combine remaining pineapple, jicama, and the remaining ingredients in a large bowl. Drizzle with 1/4 cup dressing and toss gently to coat. Divide salad evenly among 4 plates. Cut chicken across the grain into thin slices; divide chicken evenly over salads. Drizzle salads evenly with remaining 1/4 cup dressing.

GRILLED CARIBBEAN JERK CHICKEN W/ PINEAPPLE REDUCTION

Steps:

• Heat grill and spray with nonstick spray.
• Rub jerk seasoning into chicken.
• Grill chicken 8-12 minutes, or until cooked through.
• In a saucepan, pour juice from canned pineapple, rum and vinegar.
• Chop one slice of pineapple into very small pieces and add to the saucepan.
• Zest the lime into the pan.
• Simmer over medium - low heat until the liquid reduces by half.
• Add cilantro, butter, cayenne and salt and pepper to taste.
• simmer for a few minutes on low.
• place sliced pineapple on hot grill and cook 2-3 minutes per side--just enough to leave grill marks.
• serve chicken with pineapple on top and sauce poured over.
• Squeeze the juice of the lime over the dish.
• I like to serve it with a fresh summer salad--the sauce makes a nice dressing when cooled.

GRILLED CHICKEN AND SPINACH SALAD WITH SPICY PINEAPPLE DRESSING - 313 CAL

Steps:

• Heat a grill pan over medium-high heat. Place chicken between 2 sheets of plastic wrap, and pound to an even thickness using a meat mallet or small heavy skillet. Sprinkle both sides of chicken evenly with chili powder and salt. Lightly coat chicken with cooking spray. Add chicken to pan; cook for 3 minutes on each side or until done. Remove from pan; set aside.2. Combine half of pineapple, cilantro, orange juice, vinegar, habanero, and garlic in a blender; process until smooth. With blender on, gradually add olive oil until blended.3. Combine remaining pineapple, jicama, and the remaining ingredients in a large bowl. Drizzle with 3/4 cup dressing, and toss gently to coat. Divide salad evenly among 4 plates. Cut chicken across the grain into thin slices; divide chicken evenly over salads. Drizzle salads evenly with remaining 1/4 cup dressing.