Barbecue Pineapple Chicken: A Sweet and Smoky Twist on a Grilling Classic

There’s something magical about summer evenings when the air smells like smoke, sweetness, and spice all at once. That’s exactly what happens when you fire up your grill for Barbecue Pineapple Chicken — a dish that brings together the tangy kick of barbecue sauce with the tropical sweetness of pineapple. The first time I made it, it instantly transported me to a backyard cookout in Maui, where juicy grilled chicken meets that perfect caramelized glaze.

If you’ve ever wondered how to turn an ordinary barbecue night into something special, this recipe will show you the way. It’s bold, colorful, and easier than you might think. Whether you’re cooking for two or feeding a crowd, Barbecue Pineapple Chicken never fails to impress.

What Is Barbecue Pineapple Chicken?

Barbecue Pineapple Chicken is a flavorful fusion of smoky American barbecue and tropical Hawaiian-style cooking. The key idea is simple: juicy chicken meets a tangy-sweet pineapple glaze that caramelizes beautifully over heat. Pineapple’s natural acidity tenderizes the meat, while its sugars add that irresistible golden crust.

This dish has become a summer staple for many families across the U.S. because it captures the essence of backyard grilling — hearty, vibrant, and full of sunshine. The balance of sweet and savory flavors makes it stand out from your usual BBQ recipes. It’s also incredibly versatile; you can grill, bake, or even cook it in a skillet without losing any of that signature flavor.

Barbecue Pineapple Chicken

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• Author: Rasha Annan
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

Barbecue Pineapple Chicken is a sweet and smoky grilled favorite that combines juicy chicken, tangy barbecue sauce, and caramelized pineapple for a tropical twist. It’s a vibrant, easy summer dish perfect for family cookouts or weeknight dinners, offering a balance of savory, sweet, and spicy flavors in every bite.

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Ingredients

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• 4 boneless, skinless chicken breasts (about 1.5 lbs)

• 1 cup barbecue sauce

• 1 cup pineapple juice

• 1 cup pineapple chunks (fresh or canned)

• 2 tablespoons brown sugar

• 2 tablespoons soy sauce

• 2 cloves garlic, minced

• 1 teaspoon grated ginger

• 1 teaspoon smoked paprika

• 1 tablespoon olive oil

• Salt and black pepper to taste

• ½ red onion, sliced (optional)

• ½ red bell pepper, chopped (optional)

• 1 jalapeño, sliced (optional)

• Fresh cilantro or green onions for garnish

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Instructions

• In a medium bowl, whisk together barbecue sauce, pineapple juice, brown sugar, soy sauce, garlic, and ginger.

• Place chicken breasts in a resealable bag or glass dish and pour the marinade over them. Marinate for at least 30 minutes or overnight for deeper flavor.

• Grilling Method: Preheat grill to medium-high and lightly oil the grates. Grill chicken for 5–6 minutes per side, basting with reserved marinade. Grill pineapple slices until caramelized.

• Oven Method: Preheat oven to 400°F. Arrange chicken and pineapple on a lined baking sheet. Bake for 25 minutes, flipping halfway and brushing with extra sauce. Broil for 2–3 minutes at the end for caramelization.

• Skillet Method: Heat olive oil in a skillet over medium heat. Cook chicken 6 minutes per side, then add marinade and simmer until thick and sticky.

• Garnish with chopped cilantro or green onions and serve hot with rice, grilled vegetables, or coleslaw.

Notes

Marinating overnight enhances flavor and tenderness.

To avoid burning, keep grill temperature moderate since barbecue sauce contains sugar.

For a healthier twist, use a low-sugar or homemade barbecue sauce.

Leftovers reheat well in a covered skillet with a splash of pineapple juice.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Grilling
• Cuisine: American

Nutrition

• Serving Size: 1 chicken breast with sauce and pineapple
• Calories: 340
• Sugar: 18 g
• Sodium: 690 mg
• Fat: 9 g
• Saturated Fat: 2 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 25 g
• Fiber: 1 g
• Protein: 38 g
• Cholesterol: 105 mg

Ingredients & Flavor Building Blocks

The secret to perfect Barbecue Pineapple Chicken lies in a few carefully balanced ingredients that play off each other’s strengths. Here’s everything you’ll need to bring this dish to life:

Main Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 1 cup barbecue sauce (smoky or honey-style)
• 1 cup pineapple juice (or juice from canned chunks)
• 1 cup fresh or canned pineapple chunks
• 2 tablespoons brown sugar
• 2 tablespoons soy sauce
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1 teaspoon smoked paprika
• Salt and black pepper to taste
• 1 tablespoon olive oil

Optional Add-Ons

• ½ red onion, sliced for extra sweetness
• ½ red bell pepper, chopped for color and crunch
• 1 fresh jalapeño, sliced thin for mild heat
• Fresh cilantro or green onions for garnish

Each ingredient has a purpose — the barbecue sauce builds depth, the pineapple adds brightness, and the garlic and ginger bring warmth. When combined, you get a sauce that’s sticky, glossy, and bursting with flavor.

Step-by-Step Preparation Guide

Marinate for Maximum Flavor

Start by whisking together barbecue sauce, pineapple juice, brown sugar, soy sauce, garlic, and ginger in a medium bowl. Place the chicken in a resealable bag or glass dish and pour in the marinade. Let it rest in the refrigerator for at least 30 minutes, but overnight will make it even more flavorful. You’ll notice how the pineapple juice slightly tenderizes the chicken, ensuring a juicy bite every time.

Cooking Methods

You can prepare Barbecue Pineapple Chicken in several ways — it adapts beautifully to whatever kitchen tools you have.

Grilling:
Preheat your grill to medium-high. Lightly brush the grates with oil to prevent sticking. Grill the chicken for 5–6 minutes per side, basting occasionally with the reserved marinade. Add pineapple chunks to the grill for a few minutes to caramelize them; this enhances both the flavor and presentation.

Oven-Baked:
If the weather isn’t cooperating, you can bake the chicken instead. Arrange marinated chicken and pineapple pieces on a lined baking sheet. Bake at 400°F for about 25 minutes, flipping halfway through and brushing with more sauce. Broil for the final 2–3 minutes to achieve that irresistible glaze.

Skillet or Pan-Seared:
For a quick indoor version, heat a tablespoon of oil in a large skillet. Cook chicken for about 6 minutes per side until browned, then pour the marinade into the pan. Let it simmer until thickened into a sticky glaze that coats the chicken perfectly.

Serving Suggestions & Side Pairings

When it comes to serving Barbecue Pineapple Chicken, you’ve got plenty of delicious options. The smoky-sweet flavors pair beautifully with simple, refreshing sides.

• Grilled Corn on the Cob: The sweetness of corn enhances the pineapple glaze.
• Coconut Rice or Jasmine Rice: Perfect for soaking up that sticky sauce.
• Classic Coleslaw: Adds crunch and a cool contrast to the heat of the grill.
• Mixed Green Salad: A lighter option that balances the richness of the chicken.

You can also slice the chicken and use it in tacos, wraps, or rice bowls for quick meal prep during the week. Leftover pineapple chunks make a great garnish or topping for your sides.

Dietary Variations & Ingredient Substitutions

One of the best things about Barbecue Pineapple Chicken is how easily you can adapt it to different dietary needs. With a few smart swaps, everyone can enjoy this dish.

Vegan or Plant-Based

Replace the chicken with firm tofu, tempeh, or seitan strips. Use a vegan barbecue sauce and substitute soy sauce with tamari or coconut aminos. Grilling tofu gives it a smoky edge while the pineapple glaze adds vibrant sweetness.

Gluten-Free

Make sure your barbecue sauce and soy sauce are labeled gluten-free. Tamari works perfectly as a substitute. Serve with gluten-free sides like roasted potatoes or quinoa instead of bread or pasta.

Low-Calorie or Low-Sugar

Choose a sugar-free or homemade barbecue sauce to cut down on calories. Lean chicken breast is already a great base, but you can further lighten things up by grilling instead of pan-frying and reducing added sugar.

Halal or Kosher

Ensure all sauces and seasonings meet certification standards. The rest of the ingredients — pineapple, herbs, and spices — are naturally compliant, making this dish an easy fit for various diets.

By making these substitutions, you’ll still enjoy the same sweet and smoky experience without compromising your preferences or restrictions.

Tips & Pro Techniques for Best Results

• Pat the chicken dry before marinating — it helps the sauce cling better.
• Control your grill’s heat. Too high, and the sugars in the sauce can burn; medium heat allows caramelization without scorching.
• Use a meat thermometer. Chicken should reach 165°F internally for safety and juiciness.
• Double the marinade. Use one batch for soaking and another for basting to keep everything food-safe.
• Finish strong. A quick brush of sauce during the last minute on the grill adds a glossy, picture-perfect finish.

Small details like these make all the difference between “good” barbecue chicken and the kind that gets requested at every cookout.

Storage, Reheating & Freezing

You’ll be glad to know that Barbecue Pineapple Chicken keeps well for leftovers. Store it in an airtight container in the refrigerator for up to four days. When reheating, use a covered skillet with a splash of pineapple juice or water to keep it moist.

If you plan ahead, you can freeze the chicken raw in the marinade — perfect for a make-ahead meal. Just thaw overnight in the fridge before cooking. Cooked chicken can also be frozen for up to two months. Simply reheat gently to avoid drying it out.

Every bite of Barbecue Pineapple Chicken is a reminder of what makes grilling so satisfying — smoky edges, sweet glaze, and that unmistakable tropical flavor. It’s the kind of recipe that feels both familiar and exciting, whether it’s the highlight of your weekend barbecue or a quick weekday dinner that tastes like summer on a plate.

FAQ

Can I use canned pineapple for Barbecue Pineapple Chicken?

Absolutely. Canned pineapple works great, especially if it’s packed in juice rather than syrup. Just drain it well before using to keep your sauce from becoming too sweet or watery. The juice can also double as part of your marinade for extra flavor.

How long should I marinate the chicken?

For the best flavor, marinate your chicken for at least 30 minutes. If you’ve got time, let it sit overnight in the fridge — the pineapple juice tenderizes the meat while the barbecue sauce infuses deep, smoky sweetness.

Can I bake Barbecue Pineapple Chicken instead of grilling it?

Yes, and it still turns out delicious. Bake it at 400°F for about 25 minutes, flipping once halfway through. For that classic grilled look, broil the chicken for a couple of minutes at the end to caramelize the glaze.

What sides go best with Barbecue Pineapple Chicken?

Try pairing it with coconut rice, grilled vegetables, or classic coleslaw. The mild sweetness of these sides complements the tangy, smoky flavor of the chicken perfectly.

How do I make this recipe gluten-free or low-calorie?

For a gluten-free version, swap soy sauce for tamari and use a gluten-free barbecue sauce. To keep it low-calorie, choose a lighter sauce or make your own using less sugar and grill instead of pan-frying.