Barbecue Pineapple Chicken

The sweet and tangy aroma of Barbecue Pineapple Chicken sizzling on the grill is enough to make anyone’s mouth water. This tropical-inspired dish combines the smoky flavors of barbecue with the juicy sweetness of pineapple to create a chicken dish that’s both familiar and excitingly different. The tender chicken, caramelized pineapple, and rich barbecue glaze create a perfect harmony of flavors that will transport you to a beachside paradise. You’ll learn how to achieve that perfect balance of sweet and savory while ensuring your chicken stays moist and flavorful throughout the cooking process.

Why You’ll Love This Recipe

This Barbecue Pineapple Chicken recipe is a game-changer for your meal rotation. The contrast between the smoky barbecue sauce and the sweet, caramelized pineapple creates a flavor explosion that’s simply irresistible. What makes this dish special is the way the pineapple’s natural enzymes tenderize the chicken, resulting in juicy, melt-in-your-mouth meat.

The beauty of this recipe lies in its versatility – it’s fancy enough for a weekend dinner party but simple enough for a weeknight meal. The vibrant colors make for an Instagram-worthy plate, while the combination of textures – from the charred exterior to the tender chicken and juicy pineapple – keeps every bite interesting.

Best of all, this dish brings a taste of the tropics to your table without requiring any exotic ingredients or complicated techniques. It’s the perfect solution when you’re craving something that feels special but doesn’t demand hours in the kitchen.

Ingredients

For the Barbecue Pineapple Chicken, you’ll need:

• 2 lbs boneless, skinless chicken thighs (or breasts)
• 1 cup barbecue sauce (store-bought or homemade)
• 1 fresh pineapple, cored and cut into 1-inch chunks (or 20 oz canned pineapple chunks, drained)
• 1 red bell pepper, cut into 1-inch pieces
• 1 medium red onion, cut into wedges
• 3 tablespoons olive oil
• 2 tablespoons brown sugar
• 2 tablespoons soy sauce
• 3 cloves garlic, minced
• 1 tablespoon ginger, freshly grated
• 2 teaspoons paprika
• 1 teaspoon red pepper flakes (adjust to taste)
• Salt and black pepper to taste
• ¼ cup chopped cilantro for garnish
• 2 green onions, thinly sliced

Pro Tips

Achieving perfect Barbecue Pineapple Chicken requires attention to a few critical details. First, marinate your chicken for at least 4 hours (or overnight if possible). This allows the pineapple enzymes to work their magic, tenderizing the meat while infusing it with flavor. The longer marination makes a noticeable difference in both texture and taste.

Second, when grilling or cooking the chicken, resist the urge to constantly flip it. Allow each side to develop a caramelized crust before turning. This creates those beautiful grill marks and locks in the juices, preventing the chicken from drying out. A good rule of thumb is to wait until the meat naturally releases from the grill before flipping.

Finally, reserve some of your barbecue sauce mixture before adding raw chicken, then use this clean portion to baste during the final minutes of cooking. This prevents cross-contamination while ensuring a glossy, flavorful finish. The sugars in the barbecue sauce will caramelize, creating that irresistible sticky glaze that makes Barbecue Pineapple Chicken so special.

Step-by-Step Instructions

Step 1

In a large bowl, whisk together the barbecue sauce, olive oil, brown sugar, soy sauce, minced garlic, grated ginger, paprika, and red pepper flakes. Remove and reserve about ¼ cup of this marinade for basting later. Season the chicken with salt and black pepper, then add it to the bowl with the remaining marinade, turning to coat evenly. Cover and refrigerate for at least 4 hours or overnight for best results.

Step 2

When ready to cook, preheat your grill to medium-high heat (about 375°F) or preheat your oven to 400°F. If using wooden skewers for kabobs, soak them in water for at least 30 minutes to prevent burning.

Step 3

Remove the chicken from the marinade (discard used marinade). If making kabobs, thread the chicken pieces alternately with pineapple chunks, bell pepper, and red onion onto skewers. If cooking the chicken whole, prepare the pineapple and vegetables separately.

Step 4

For grilling: Place the chicken (or skewers) on the preheated grill. Cook for 5-6 minutes per side for kabobs or 6-8 minutes per side for whole pieces, until the chicken reaches an internal temperature of 165°F. During the last 2 minutes of cooking, brush with the reserved marinade and add pineapple to the grill if cooking separately.

Step 5

For oven baking: Place the chicken (or skewers) on a lined baking sheet along with the pineapple chunks. Bake for 20-25 minutes, brushing with the reserved marinade halfway through, until the chicken is cooked through and the pineapple is caramelized.

Step 6

Let the chicken rest for 5 minutes before serving to allow juices to redistribute. Sprinkle with chopped cilantro and green onions before serving your delicious Barbecue Pineapple Chicken.

Variations

Spicy Pineapple Chicken: For heat lovers, transform this Barbecue Pineapple Chicken into a fiery delight by adding 1-2 finely chopped jalapeños to the marinade and increasing the red pepper flakes to 1 tablespoon. The spicy kick balances beautifully with the sweet pineapple for a more complex flavor profile.

Coconut Barbecue Pineapple Chicken: Give your dish a tropical twist by replacing half the barbecue sauce with coconut milk and adding 1 tablespoon of curry powder to the marinade. This variation creates a creamier sauce with subtle island flavors that complement the pineapple perfectly.

Teriyaki Pineapple Chicken: For an Asian-inspired version, substitute the barbecue sauce with teriyaki sauce and add a tablespoon of sesame oil to the marinade. Finish with a sprinkle of sesame seeds instead of cilantro for a savory-sweet alternative that’s just as delicious as the original.

Storage and Serving

Barbecue Pineapple Chicken stores beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually continue to develop, making it a perfect make-ahead dish. For longer storage, freeze portions for up to 3 months. Thaw overnight in the refrigerator before gently reheating in a covered skillet with a splash of water or in the microwave at 70% power to prevent the chicken from drying out.

Serve this tropical chicken delight over coconut rice to soak up the delicious sauce, or with a side of grilled vegetables for a complete and colorful meal. For a casual gathering, wrap portions in warm flour tortillas with some avocado slices and a squeeze of lime for easy pineapple chicken tacos. For an elegant presentation, serve on a large platter garnished with additional fresh pineapple chunks, grilled pineapple rings, and a sprinkle of chopped macadamia nuts to enhance the tropical theme.

FAQs

Can I use canned pineapple instead of fresh?
Yes, canned pineapple chunks work well in this recipe. Just be sure to drain them thoroughly and pat dry before using to prevent excess moisture from diluting the flavors.

What’s the best cut of chicken to use for Barbecue Pineapple Chicken?
Chicken thighs are ideal as they stay juicier and more flavorful, but chicken breasts work too. If using breasts, consider reducing the cooking time slightly and monitoring carefully to prevent them from drying out.

Can I make this recipe in an air fryer?
Absolutely! Cook at 380°F for about 12-15 minutes, turning halfway through. The air fryer gives a wonderful caramelization to both the chicken and pineapple.

Is there a non-alcoholic substitute for rum in tropical variations?
Use pineapple juice with a splash of vanilla extract and a teaspoon of apple cider vinegar to mimic rum’s flavor profile without the alcohol.

How can I tell when the chicken is done without cutting into it?
Use an instant-read meat thermometer inserted into the thickest part of the chicken. It should register 165°F when the chicken is safely cooked through.

Conclusion

This Barbecue Pineapple Chicken is comfort food with a tropical twist — juicy, tangy, and bursting with sweet-savory flavors that transport you to an island getaway with every bite. It’s the kind of dish that turns an ordinary dinner into a special occasion, yet remains simple enough for busy weeknights. Whether you’re grilling outdoors on a summer evening or bringing some sunshine to a winter meal, this recipe delivers that perfect combination of familiar barbecue notes and exciting tropical flair. Make this once, and it’s bound to become a requested favorite in your recipe collection.

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