Go Back

Spicy Pineapple Brown Sugar Chicken

Spicy pineapple brown sugar chicken with caramelized pineapple chunks and visible grill char. Marinated in a sweet heat pineapple-soy mixture, then grilled until juicy (165°F) and finished with grilled pineapple.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Marinating 1 hour
Total Time 1 hour 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Hawaiian-Asian Fusion
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Chicken and marinade
  • 4 boneless chicken breasts
  • 1 cup pineapple juice
  • 0.25 cup brown sugar
  • 2 tbsp soy sauce
  • 2 tbsp sriracha
  • 3 garlic, minced
  • 1 tsp red pepper flakes
Pineapple
  • 2 cup fresh pineapple chunks
  • 0.5 cilantro and lime for garnish

Equipment

  • 1 grill

Method
 

Make and marinate
  1. Combine pineapple juice, brown sugar, soy sauce, sriracha, garlic, and red pepper flakes in a bowl until the sugar dissolves and the marinade looks glossy.
  2. Reserve 1/4 cup marinade and pour the rest over the chicken, then cover and marinate for 1-2 hours in the refrigerator (about 40°F).
Grill the chicken and pineapple
  1. Preheat the grill to medium-high heat until you get steady heat for searing.
  2. Grill chicken for 6-7 minutes per side until the internal temperature reaches 165°F and the outside shows visible char and caramelized edges.
  3. Thread pineapple chunks onto skewers and grill for 2-3 minutes per side until caramelized with browned spots.
  4. Brush the chicken with the reserved marinade during the final minutes, then serve topped with grilled pineapple, cilantro, and lime.

Notes

For the best char without drying, oil the grill grates lightly before cooking and use an instant-read thermometer to hit 165°F. Refrigerate leftovers in a sealed container for up to 3 days; freeze chicken (without garnish) up to 2 months. If you want it less spicy, reduce the red pepper flakes to 1/2 tsp and use 1 tbsp sriracha.