Grilled Pineapple Chicken Thighs

This homemade grilled pineapple chicken transforms simple chicken thighs into a summer sensation with a sweet-savory marinade that caramelizes beautifully on the grill. The combination of juicy pineapple and tender chicken creates a tropical flavor explosion that's become my go-to for backyard gatherings.

I first made this recipe during a particularly hot summer when I wanted something flavorful but didn't want to heat up my kitchen. The marinade was so good my family started requesting it year-round, even when we have to use the indoor grill pan instead of the outdoor grill.

Ingredients

• Fresh pineapple: Provides natural sweetness and caramelizes beautifully on the grill. Look for one that smells fragrant at the stem end and has a slight give when pressed.
• Boneless chicken thighs: Offer more flavor and moisture than breasts, though either works wonderfully. Choose thighs of similar size for even cooking.
• Coconut aminos: Creates the umami base for our marinade without the soy. Its slightly sweet profile works perfectly with the tropical theme.
• Pitted dates: Add natural sweetness and help thicken the marinade. Medjool dates work best for their caramel-like flavor.
• Tomato paste: Contributes rich depth and helps the marinade stick to the chicken. Look for varieties in tubes for easier storage of leftovers.
• Garlic powder: Provides convenience while infusing the marinade with aromatic flavor that fresh garlic might burn on the grill.
• Chili powder: Brings a gentle warmth rather than intense heat. The complex spice blend complements the sweet pineapple beautifully.
• Smoked paprika: Adds an incredible smoky dimension that enhances the grilled flavor even before the food hits the grates.

Step-by-Step Instructions

Prepare the Dates:

Soak your dates in warm water for 10-15 minutes until they become soft and pliable. This ensures they blend completely into a smooth marinade without gritty pieces. Drain thoroughly before adding to your blender.

Blend the Marinade:

Combine all marinade ingredients in your blender and process until silky smooth. Take your time here, scraping down the sides as needed. The consistency should be thick enough to coat the back of a spoon but still pourable. This usually takes about 45-60 seconds of continuous blending.

Marinate the Chicken:

Pour the marinade over your chicken thighs in a shallow dish, making sure each piece is fully coated. Use your hands to massage the marinade into the meat for the best flavor penetration. Cover and refrigerate for at least 30 minutes, though overnight delivers the most flavor development.

Prepare the Pineapple:

Cut your pineapple into rounds approximately half an inch thick. Use a small cookie cutter or knife to remove the tough center core from each slice. The uniform thickness ensures even caramelization on the grill.

Grill to Perfection:

Heat your grill to high heat until you can hold your hand above the grates for only 2-3 seconds. Place chicken and pineapple on the hottest part of the grill. Cook chicken about 5-6 minutes per side, only flipping once to develop those beautiful grill marks. The chicken is done when it reaches 165°F internally and has visible caramelization. The pineapple needs just 3-4 minutes per side until golden with distinct grill marks.

The smoked paprika in this recipe is my secret weapon. I discovered its transformative power years ago when trying to recreate the flavor of outdoor grilling during a rainy weekend. Now my pantry is never without it, as it adds that authentic smoky dimension even when weather forces cooking indoors.

Make-Ahead Options

This recipe shines in the meal prep department. You can marinate the chicken up to 24 hours in advance, which not only saves time but actually improves the flavor. The enzymes in the pineapple juice work to tenderize the meat while the spices infuse more deeply. For maximum convenience, prepare the marinade on Sunday, store it separately, and then combine with chicken the night before cooking.

Perfect Pairings

While rice makes an excellent base for this tropical chicken, consider expanding your horizons with complementary sides. A simple cucumber and avocado salad dressed with lime juice creates a refreshing contrast to the sweet-savory chicken. For a complete feast, try coconut-lime cauliflower rice with fresh cilantro or a mango-black bean salsa that echoes the tropical theme. The brightness of these accompaniments balances the rich, caramelized flavors of the grilled components.

Troubleshooting Tips

Achieving perfect grill marks without burning your chicken requires attention to heat zones. Create a two-zone fire by placing coals on one side of your grill or turning on only half your gas burners. Start chicken on the hot side for marks, then move to the cooler side to finish cooking through. If your pineapple sticks to the grates, ensure they're properly cleaned and oiled before cooking, and resist the urge to flip too early. The natural sugars need time to caramelize and release naturally from the grates.

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Recipe FAQs

→ Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts for thighs. Just adjust your cooking time slightly as breasts may cook faster than thighs. Cook until the internal temperature reaches 165°F. Be careful not to overcook breasts as they can become dry more easily than thighs.

→ What can I substitute for coconut aminos?

If you don't have coconut aminos, you can substitute with low-sodium soy sauce or tamari (for gluten-free option). Use slightly less as these options are saltier than coconut aminos. For a sweeter profile similar to coconut aminos, add a teaspoon of honey or maple syrup to your soy sauce.

→ How do I know when the chicken is done?

Chicken thighs are done when they reach an internal temperature of 165°F. Without a thermometer, look for clear juices (not pink) when pierced, and meat that is no longer pink in the center. The grilling time of about 5-6 minutes per side is usually sufficient for average-sized boneless thighs.

→ Can I make this dish ahead of time?

Yes! You can marinate the chicken up to 24 hours in advance, which actually enhances the flavor. You can also grill the chicken and pineapple ahead of time and reheat gently before serving. Store in an airtight container in the refrigerator for up to 3 days.

→ What's the best way to cut a pineapple for grilling?

For grilling, cut the pineapple into rounds about 1/2-inch thick after removing the skin. Use a small cookie cutter or knife to remove the tough inner core from each round. This creates perfect rings that won't fall through the grill grates and allows for even caramelization.

→ Can I make this without a grill?

Absolutely! You can use a grill pan on the stovetop over medium-high heat, or broil the chicken and pineapple in the oven. For broiling, place on a lined baking sheet about 6 inches from the heat source and cook for approximately 5-7 minutes per side, watching carefully to prevent burning.