Sweet Heat, Smoky Char — The Ultimate Summer Grilled Chicken

If you’ve ever wanted to bring a taste of the tropics to your dinner table without a plane ticket, this Chili Pineapple Grilled Chicken is your perfect solution. Bursting with bold flavor, juicy texture, and a sticky-sweet glaze, it’s a recipe that instantly elevates any cookout, picnic, or weeknight dinner.

With just four ingredients, this recipe delivers a powerful punch: tangy pineapple juice, sweet chili sauce with a hint of spice, natural honey for that glossy caramelization, and your favorite cut of chicken sizzling on the grill. It’s everything you want in a summer recipe: easy, fast, flavor-packed, and unforgettable.

🌟 Why You’ll Love This Grilled Chicken

Only 5 minutes of prep – Mix, marinate, grill, glaze. Done!
Healthier than takeout – It’s grilled, not fried, and made with whole-food ingredients.
Bold flavors – The sweet-spicy glaze perfectly balances charred chicken.
Great for meal prep – Make ahead, reheat easily, and serve in bowls, wraps, or salads.
Scales beautifully – Whether you’re feeding 2 or 10, this recipe multiplies effortlessly.

🛒 Ingredients

Here’s everything you need to create this tropical, sticky, crave-worthy chicken dish:

2 lb chicken
Use chicken breasts, thighs, or a mix of both. Boneless cuts grill quicker, but bone-in can add even more flavor.
1 cup sweet chili sauce
Typically made from red chili peppers, garlic, sugar, and vinegar. It’s sweet, a little spicy, and perfect as a glaze.
¼ cup pineapple juice
Natural acidity from pineapple juice helps tenderize the meat and adds that signature tropical note.
¼ cup honey
The honey caramelizes during the final grill step, helping the glaze stick and shine.

Optional add-ins:

A splash of soy sauce (adds umami)

Fresh lime juice (adds brightness)

Red pepper flakes (adds heat)

🔪 Instructions (With Tips)

Let’s walk through each step with a few pro tips for flavor and grilling success.

Step 1: Make the Marinade

Whisk together sweet chili sauce, pineapple juice, and honey until well combined.

Mix until smooth and pourable. You can also make a double batch and use the extra as a dipping sauce.

Chef’s Note: The sweetness of pineapple and honey balances out the slight spice of the chili sauce. If you want more heat, toss in a bit of hot sauce or cayenne.

Step 2: Marinate the Chicken

Reserve ¼ cup of the sauce and pour the remaining sauce over the chicken. Marinate in the refrigerator for 30 minutes to an hour.

Place the chicken in a large resealable bag or shallow bowl.
Pour in the marinade and ensure all pieces are coated.
Cover and refrigerate.

Important: Don’t skip reserving some sauce — it’s essential for brushing at the end without risking cross-contamination.

Step 3: Grill Like a Pro

Preheat the grill to medium-high heat. Remove the chicken from the marinade and discard the marinade.

Brush the grill grates with oil to prevent sticking.
Place the chicken over direct heat.

Grill the chicken for about 5 minutes per side, or until fully cooked.

Internal temperature should read 165°F (75°C) using an instant-read thermometer.

Grill Master Tip: Let the chicken develop a light char before flipping. That caramelized exterior builds layers of flavor.

Step 4: Glaze and Finish

Brush the chicken with the reserved sauce on each side and cook for an additional minute on each side, allowing the glaze to caramelize.

The glaze should sizzle and stick, coating the chicken in a shiny, flavorful layer. Don’t overcook at this stage — 1–2 minutes is plenty.

Step 5: Serve and Savor

Serve this flavorful chicken with a side of grilled vegetables or a fresh salad for a complete meal.

Let the chicken rest for a few minutes after grilling to lock in the juices, then slice or serve whole.

🍽 Serving Suggestions

This Chili Pineapple Grilled Chicken is delicious on its own, but it also plays well with:

Grilled pineapple slices for a juicy, tropical side
Coconut rice or cilantro lime rice to soak up the extra glaze
Grilled veggies (think zucchini, red onions, bell peppers)
Fresh mango or avocado salsa for a cooling contrast
Chopped and tossed in a salad or tucked into tacos

🧊 Storage & Reheating

Refrigerate leftovers in an airtight container for up to 4 days.
Freeze cooked chicken in a freezer-safe container for up to 2 months. Thaw overnight before reheating.
Reheat gently on the grill or stovetop over medium heat with a little reserved sauce or splash of pineapple juice.

🔄 Variations & Twists

Make it spicier: Add a teaspoon of sriracha or chili flakes to the marinade.
Add depth: A splash of soy sauce or sesame oil adds savory, nutty notes.
Citrus twist: Swap pineapple juice for orange or lime juice.
Veggie kabobs: Thread chicken pieces with pineapple chunks and red onions onto skewers.

💬 Reader Review

“This is hands-down the best grilled chicken I’ve ever made! The glaze was perfectly sticky and flavorful, and my kids devoured it. It’s now our go-to summer grilling recipe.”
— Lena T., family cook & BBQ fan