Pineapple Barbecue Chicken Recipe: Sweet and Smoky Grilled Delight

This dish brings sweet pineapple and smoky barbecue together for a grilled chicken experience that stands out. My French training meets backyard tradition here.

Simple ingredients and careful timing create tender chicken with caramelized edges. The pineapple adds natural sweetness that balances the smoke perfectly.

Ingredients for Pineapple Barbecue Chicken

Pineapple and smoky barbecue elevate grilled chicken to new heights with these ingredients.

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The chicken quality is paramount here. Boneless, skinless breasts from Whole Foods or a trusted butcher ensure tenderness, but any supermarket variety works if pounded evenly. Fresh pineapple is non-negotiable—it provides the bright acidity that cuts through the smoke. Look for fruit with vibrant green crowns and a sweet aroma. The barbecue sauce should have a visible smoke component; Stubb’s Original is a reliable choice.

No fresh pineapple? Canned pineapple in juice (not syrup) works in a pinch, though the texture differs slightly. For the barbecue sauce, one-third the amount of chipotle in adobo plus ketchup and molasses mimics the smokiness. Short on spices? Pre-made poultry seasoning can replace the garlic powder, onion powder, and paprika combination. The brown sugar can be swapped for honey or maple syrup, but adjust sweetness to taste.

Marinate the chicken for up to 24 hours for maximum flavor penetration. Leftovers keep in the fridge for 3-4 days and reheat beautifully. The pineapple can be prepped a day ahead—store in an airtight container. Always bring chicken to room temperature before grilling for even cooking.

Step-by-Step Instructions for Pineapple Barbecue Chicken

Master the technique for perfectly caramelized chicken with sweet and smoky depth.

Step 1: Season and Marinate the Chicken

Pound the 1.5 lb boneless skinless chicken breasts to an even ½-inch thickness using a meat mallet. This ensures uniform cooking and prevents dry spots. In a bowl, combine the 1.5 tsp kosher salt, 1 tsp freshly ground black pepper, 1 tsp garlic powder, 1 tsp onion powder, and 1 tsp smoked paprika.

Coat all sides of the chicken with the spice blend, pressing it in gently so it adheres. Then brush the chicken with 2 tbsp olive oil. Let it sit at room temperature for 15 minutes to allow the seasoning to penetrate while you prepare the rest.

Step 2: Create the Pineapple Barbecue Glaze

In a saucepan over medium heat, combine the 1.5 cups barbecue sauce, 2 tbsp brown sugar, and 1 tbsp apple cider vinegar. Stir until the brown sugar dissolves and the mixture comes to a gentle simmer.

Add the 2 cups fresh pineapple and cook for 5-7 minutes until the fruit softens slightly and the sauce thickens. The pineapple will break down, infusing the sauce with natural sweetness and a subtle tang. Remove from heat once the glaze reaches a syrupy consistency.

Step 3: Grill the Chicken to Perfection

Preheat your grill to medium-high heat (about 400°F). Oil the grates to prevent sticking. Place the seasoned chicken on the grill and cook for 5-6 minutes per side, or until the internal temperature reaches 165°F.

During the last 2 minutes of cooking, brush a generous layer of the pineapple barbecue glaze onto the chicken. Flip and repeat on the other side. This creates a sticky, caramelized coating that locks in moisture and flavor.

Step 4: Rest and Garnish

Transfer the chicken to a cutting board and let it rest for 5 minutes. This allows the juices to redistribute, ensuring every bite is tender and succulent. Tent loosely with foil to keep warm.

Slice the chicken against the grain and arrange it on a serving platter. Spoon any remaining pineapple barbecue glaze from the grill over the top. Garnish with the 0.25 cup fresh cilantro for a bright, herbal finish that balances the richness of the dish.

Wine and Beer Pairings for This Recipe

Crisps Whites

A chilled Riesling from Washington State pairs beautifully—the slight sweetness mirrors the pineapple while crisp acidity cuts through the smokiness. I love Chateau Ste. Michelle for this match. Serve at 45-50°F for the best experience. 🍷

Bold Reds

For red wine lovers, try a Zinfandel from California. Its jammy fruit notes complement the barbecue sauce, and the peppery finish stands up to the smoky flavors. Ravenswood Old Vine is my go-to for this dish.

Wheat Beers

A Hefeweizen with its banana and clove notes enhances the tropical pineapple flavors. I recommend Weihenstephaner from Germany, served in a tall, chilled glass. The carbonation refreshes your palate between bites. 🍺

Amber Ales

An American Amber Ale like Fat Tire offers malty sweetness that matches the caramelized glaze. The moderate hop bitterness balances the dish’s richness without overwhelming it.

Non-Alcoholic Option

For a non-alcoholic pairing, sparkling pineapple ginger beer echoes the dish’s flavors. I like Fever-Tree for its bold ginger spice. Serve over ice with a lime wedge for extra zing.

Frequently Asked Questions