Description
This Pineapple Grilled Chicken recipe features tender, juicy boneless skinless chicken breasts marinated in a flavorful blend of pineapple juice, oil, and aromatic spices. Grilled to perfection, this dish offers a sweet and savory taste that’s perfect for summer barbecues or a quick weeknight dinner.
Ingredients
Scale
Chicken
- 6 boneless skinless chicken breasts
Marinade
- 1 cup vegetable or canola oil
- ½ cup pineapple juice
- 1 Tbsp salt
- 1 tsp paprika
- 2 tsp dried basil
- 2 tsp onion powder
- ½ tsp dried thyme leaves, crushed
- 1 tsp garlic powder
Instructions
- Prepare the marinade: Whisk together the vegetable or canola oil, pineapple juice, salt, paprika, dried basil, onion powder, crushed dried thyme leaves, and garlic powder until well combined to create a flavorful marinade.
- Prepare the chicken: Place the boneless skinless chicken breasts in a gallon-size ziplock bag. Lightly pound each chicken breast with a meat mallet or rolling pin to ensure an even thickness, which helps them cook evenly.
- Marinate: Pour the marinade over the chicken in the ziplock bag, seal it tightly, and refrigerate the chicken overnight to let the flavors deeply penetrate the meat.
- Preheat and rest: Remove the chicken from the marinade approximately 1 hour before grilling to allow it to come to room temperature. Discard any leftover marinade.
- Grill the chicken: Preheat the grill to medium-high heat. Grill the chicken breasts for about 12 to 15 minutes, flipping occasionally, until the internal temperature reaches 165ºF and the chicken is fully cooked with nice grill marks.
Notes
- For best flavor, marinate the chicken overnight; however, a minimum of 2 hours will still infuse good flavor.
- Use a meat thermometer to ensure chicken is cooked safely to 165ºF.
- Feel free to substitute fresh herbs instead of dried for a different aromatic profile.
- If you don’t have a grill, this recipe can be adapted to a grill pan on the stovetop.
- Serve with grilled vegetables or a fresh salad for a complete meal.
