Grilled Chicken Pineapple Stacks (Printable Version)

Juicy grilled chicken, caramelized pineapple, and fresh vegetables layered into hearty stacks for a flavorful meal.

# What You'll Need:

→ Chicken & Marinade

01 - 4 boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 2 tablespoons soy sauce, gluten-free
04 - 1 tablespoon honey
05 - 1 teaspoon smoked paprika
06 - 1 garlic clove, minced
07 - ½ teaspoon salt
08 - ¼ teaspoon black pepper

→ Pineapple & Vegetables

09 - 4 fresh pineapple rings, ½ inch thick
10 - 1 red onion, sliced into rings
11 - 1 large tomato, sliced
12 - 1 avocado, sliced
13 - 4 large romaine or butter lettuce leaves

→ Optional Toppings

14 - 4 slices cheddar or Swiss cheese, optional
15 - 2 tablespoons mayonnaise or aioli
16 - 1 tablespoon fresh cilantro or parsley, chopped

# Steps to Follow:

01 - Whisk together olive oil, gluten-free soy sauce, honey, smoked paprika, minced garlic, salt, and black pepper in a mixing bowl until combined.
02 - Add chicken breasts to marinade and coat evenly. Allow to rest for at least 15 minutes, or up to 2 hours for enhanced flavor development.
03 - Heat grill or grill pan to medium-high temperature. Lightly oil the grates to prevent sticking.
04 - Place marinated chicken breasts on preheated grill. Cook for 5 to 6 minutes per side until internal temperature reaches 165°F and grill marks develop. During final 2 minutes, top with cheese slices if desired to melt.
05 - Grill pineapple rings for 2 to 3 minutes per side until caramelized with char marks. Simultaneously grill red onion rings for 2 to 3 minutes until softened and slightly charred.
06 - Layer lettuce leaf on each serving plate. Stack grilled chicken breast, caramelized pineapple ring, grilled onion, tomato slices, and avocado slices. Drizzle with mayonnaise or aioli and garnish with fresh herbs.
07 - Present stacks as composed or with toasted bun on the side if preferred.

# Additional Tips::

01 -
  • The chicken stays juicy because the honey and soy marinade creates a glaze that locks in moisture while the grill gives you those beautiful char marks.
  • Caramelized pineapple on grilled chicken is genuinely addictive—sweet, tropical, and unexpected in the best way.
  • You get to skip the bun entirely if you want something lighter, but the stacks are hearty enough to stand on their own.
  • Gluten-free, low-carb friendly, and flexible enough for dairy-free swaps without sacrificing flavor.
02 -
  • Don't skip the marinade resting time—I learned this the hard way when I tried to rush it; even 15 minutes makes the chicken measurably more flavorful and tender than cooking it straight up.
  • Pineapple caramelizes fast on a hot grill, so don't walk away; it goes from golden to burnt quicker than you'd think, and burnt pineapple tastes bitter instead of sweet.
  • Chicken breasts can dry out easily, so use a meat thermometer instead of guessing—pull them off at 165°F internal temperature and they'll be juicy, not dried out and rubbery.
03 -
  • Let your marinated chicken come to room temperature for 10 minutes before grilling so it cooks evenly; cold chicken from the fridge takes longer and can char on the outside before cooking through.
  • If you're worried about the chicken sticking, oil the grates right before you place the meat down, and resist the urge to move it around—let it sit undisturbed for those first few minutes so the crust forms properly.
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