BBQ Pineapple Chicken (30 Minutes)

Send it straight to your inbox, and cook it when you're ready!

Print

Print Recipe

This recipe features tender and juicy chicken breasts marinated in a flavorful barbecue sauce, then grilled to perfection with slices of sweet pineapple. The result is a delightful combination of savory and sweet, with a touch of charred goodness. The best part? This dish can be made in just 30 minutes. Let’s begin!

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 4 boneless, skinless chicken breasts
  • 1 cup barbecue sauce
  • 1/4 cup pineapple juice
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • Salt and pepper, to taste
  • 4 pineapple slices (fresh or canned)
  • Scallions for garnish

Instructions

  1. In a bowl, whisk together the barbecue sauce, pineapple juice, soy sauce, honey, garlic powder, paprika, salt, and pepper until well combined.
  2. Place the chicken breasts in a resealable plastic bag and pour half of the barbecue sauce mixture over the chicken. Seal the bag and massage it gently to evenly coat the chicken with the marinade. Let it marinate in the refrigerator for about 15 minutes.
  3. Preheat the grill to medium-high heat.
  4. Remove the chicken from the marinade and discard the remaining marinade.
  5. Grill the chicken breasts for about 6-8 minutes per side or until they reach an internal temperature of 165°F (74°C).
  6. During the last few minutes of grilling, place the pineapple slices on the grill and cook for 2-3 minutes on each side until they have nice grill marks.
  7. Remove the chicken and pineapple from the grill and let them rest for a few minutes.
  8. Serve the grilled chicken breasts with a pineapple slice on top, and drizzle with the remaining barbecue sauce for extra flavor. Toss some scallions over everything if desired.

Notes

Choose high-quality barbecue sauce to enhance the flavor of the dish and if you prefer a spicier kick, add a pinch of cayenne pepper or a dash of hot sauce to the marinade. Also, make sure to preheat the grill properly to achieve beautiful grill marks and juicy chicken. Clean and oil the grates before grilling to prevent sticking. Serve the chicken with your favorite side dishes like rice, grilled vegetables, or coleslaw and enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 290
  • Sugar: 23g
  • Sodium: 890mg
  • Fat: 3g
  • Carbohydrates: 40g
  • Fiber: 1g
  • Protein: 29g
  • Cholesterol: 73mg

Pair this with...

Cauliflower Rice

Begin with a fresh cauliflower head. Wash it and then remove the stem and leaves. Break the cauliflower into florets. Pop those florets into a food processor and pulse until the cauliflower looks grainy, resembling rice grains. Be cautious not to over-process; you don't want cauliflower mush! Now, in a large skillet, heat up a bit of olive oil or butter. Add your cauliflower rice and stir. Cook for 5 to 8 minutes or until it's slightly golden and tender. Season with salt and pepper to taste. You can also jazz it up with some minced garlic or herbs if you like.

Grilled Zucchini

Grilled zucchini is a fan favorite that brings out the vegetable's natural sweetness, complemented by a smoky char. Start by slicing your zucchini lengthwise into planks, not too thin to ensure they hold up on the grill. Lightly brush them with olive oil on both sides to keep them from sticking and to enhance that delicious grill flavor. Season with a pinch of salt and maybe a touch of pepper or your favorite herbs. Once your grill is nice and hot, lay those zucchini slices down and listen to that satisfying sizzle. Grill for a few minutes on each side until you've got those hallmark grill marks and the zucchini is tender with a slight crunch.

Creamy Pea and Bacon Salad

Start by cooking some bacon until it's crispy. Once done, drain on paper towels and crumble it into bite-sized pieces. As the bacon cooks, thaw your frozen green peas or if using fresh, give them a quick blanch in boiling water, then plunge into cold water to retain their vibrant color. In a mixing bowl, whisk together some mayo, a splash of apple cider vinegar, and a pinch of sugar to create a creamy dressing. Slice a red onion thinly for a touch of sharpness, and grate your favorite cheese, cheddar works wonders. Now, combine the green peas, crumbled bacon, red onion, and cheese in a large bowl. Pour over the dressing and give it a gentle toss until everything is well-coated. Let your salad chill in the fridge for a bit before serving, allowing the flavors to meld.

For Tomorrow's Dinner

The Ultimate Egg Salad (20 Minutes)

Apricot Pork with Roasted Potatoes (35-40 Minutes)

Chicken Noodle Salad with Red Peppers and Quinoa (50 Minutes)

Japanese Noodles with Crispy Panko Chicken (55 Minutes)

Hi, I'm Alaina! As a busy mom of two, I'm tired of always wondering "what's for dinner?" That's why I created this website; to share easy and tasty recipe ideas the whole family will love. If you're not subscribed yet, join 47,098 others here - thanks for stopping by!