This pineapple-scented barbecue chicken became a backyard favorite the first time I tossed chicken into a quick tropical marinade and set it over hot coals. I discovered the combination during a late-summer cookout when I wanted something that felt festive without hours of prep. The result was a glossy, slightly sticky exterior with bright pineapple notes that cut through the savory soy and barbecue base. Texturally the chicken keeps a tender, juicy interior while the outside caramelizes and develops smoky charred bits where the sugars meet the flame.

I make it for weeknight dinners and also for larger gatherings because it travels well and appeals to picky eaters and grown-up palates alike. When I use boneless thighs the dish is forgiving and remains juicy, but breasts work beautifully too when brined briefly or marinated longer. Family members always reach for the extra grilled pineapple rings and sprinkle of sesame seeds for crunch. This dish is one of those meals that makes the whole backyard smell like summer and invites people to linger a little longer over plates and conversation.

Ingredients

• Chicken: 4 boneless, skinless breasts or thighs. Thighs stay juicier and are more forgiving on the grill; choose organic or free-range if you prefer a richer flavor.
• Barbecue sauce: 1 cup of your favorite brand. I like a smoky Kansas City-style sauce for depth; a sweeter Carolina-style will make the glaze more tangy.
• Pineapple juice: 1/2 cup. Fresh is ideal for brightness but canned unsweetened works fine and helps the sauce caramelize.
• Soy sauce (or coconut aminos): 1/4 cup. Soy adds savory umami and salt; coconut aminos is a great gluten-free, lower-sodium alternative.
• Brown sugar: 2 tablespoons, optional. Adds caramel color and helps with grill char; omit if you prefer less sweetness.
• Olive oil: 1 tablespoon. Helps the marinade coat and keeps proteins from sticking while grilling.
• Garlic and ginger: 2 cloves garlic minced and 1 teaspoon ground ginger. Fresh ginger is an upgrade if you have it; both add aromatic warmth.
• Optional garnishes: Grilled pineapple rings, chopped cilantro or green onions, and sesame seeds for texture, color and fresh contrast.

Instructions

Mix the Marinade: In a medium bowl whisk together 1 cup barbecue sauce, 1/2 cup pineapple juice, 1/4 cup soy sauce (or coconut aminos), 1 tablespoon olive oil, 2 tablespoons brown sugar if using, 2 cloves minced garlic, and 1 teaspoon ground ginger. The sugar helps with glaze and caramelization; whisk until smooth and slightly glossy. Taste and adjust acidity or salt: a teaspoon of vinegar will brighten if needed. Marinate the Chicken: Place the chicken pieces in a resealable bag or shallow dish and pour the marinade over them. Massage the marinade so the chicken is fully coated, press out excess air from the bag and seal. Refrigerate for a minimum of 30 minutes or up to 4 hours for deeper flavor. If using breasts, aim for at least an hour to help with moisture retention. Preheat Grill or Oven: If grilling, preheat to medium-high and oil the grates to prevent sticking. If using the oven, preheat to 400 degrees Fahrenheit and line a baking tray with foil for easier cleanup. A hot surface encourages caramelization without overcooking the interior. Cook the Chicken: Grill the chicken 6 to 8 minutes per side depending on thickness, brushing occasionally with reserved marinade and looking for glossy, caramelized edges and an internal temperature of 165 degrees F. In the oven bake for 18 to 20 minutes, basting once halfway through, then broil for 1 to 2 minutes if you want extra color. Let rest 5 minutes before slicing to retain juices. Grill the Pineapple (Optional): Lightly brush pineapple rings with a little oil and grill 2 to 3 minutes per side until marked and golden. The sugars in pineapple caramelize quickly so watch closely. Serve slices alongside the chicken as a bright, juicy counterpoint. Finish and Serve: Plate the chicken with grilled pineapple, scatter chopped cilantro or green onions, and sprinkle sesame seeds for crunch. Serve with steamed rice, a crisp salad, or grilled vegetables to round out the meal.

Storage Tips

Store leftover chicken in an airtight container in the refrigerator for up to 4 days. For freezing, place portions in freezer-safe bags with as much air removed as possible; label and freeze up to 3 months. Reheat gently in a 325 degree F oven until warmed through to avoid drying; covered baking retains moisture. For microwave reheating, add a splash of water or pineapple juice and cover to create steam and prevent toughness. Separate grilled pineapple keeps best in the fridge for 2 to 3 days and can be reheated briefly on a hot pan to refresh caramelization.

Ingredient Substitutions

To make the dish gluten-free use coconut aminos or a gluten-free soy sauce and check the barbecue sauce label. For lower sugar replace brown sugar with a small amount of maple syrup or omit sugar entirely—allow a bit more time on the grill to caramelize naturally. If you want a smokier profile, add a teaspoon of smoked paprika to the marinade or use a smoked barbecue sauce. For vegetarian adaptation use thick grilled tofu or king oyster mushrooms and increase marinating time so the plant proteins soak up the flavors.

Serving Suggestions

Serve on a bed of steamed white or jasmine rice to soak up the glaze, or with coconut rice for extra tropical notes. A crisp cabbage slaw seasoned with lime and a touch of honey provides refreshing contrast, while grilled corn and a simple green salad round out the plate. Garnish with chopped cilantro, sliced green onions, and sesame seeds for color and texture. For a heartier meal pair with roasted sweet potatoes or a charred vegetable medley.

Cultural Background

This sweet-and-savory pairing draws on Pacific Island and Hawaiian flavor principles where pineapple and grilled proteins are common. The idea of combining fruit with savory sauces traveled through American barbecue traditions and fusion cuisine, creating approachable dishes that marry smoke, sugar, and acid. Regional adaptations vary: some use citrus in place of pineapple or bring in local chilies for heat. This version is a simple fusion rooted in American backyard grilling with a tropical twist.

Seasonal Adaptations

In summer highlight fresh pineapple and grill outside for smoky depth. In cooler months use canned pineapple packed in juice and finish under the broiler for caramelized edges. For fall add a splash of apple cider vinegar to the marinade for brighter acidity, or substitute mango puree for pineapple in late summer when mangoes are abundant. Holiday variations can incorporate warm spices like cinnamon or star anise in the glaze for a festive touch.

Meal Prep Tips

Marinate chicken in portioned bags and freeze raw with marinade for quick weeknight dinners—thaw overnight in the fridge then grill. Cook a double batch and freeze individual servings for simple lunches. Pack sliced chicken with a separate container of grilled pineapple and rice so reheating is straightforward: microwave covered for 1 to 2 minutes and then briefly pan-sear to refresh the glaze. Use shallow, stackable containers for compact refrigeration.

This dish is simple to scale up, forgiving in technique, and consistently hits notes of sweet, savory and smoky. Try it once and you may find it slipping into your regular rotation for weeknights, potlucks, and backyard gatherings.