Juicy Pineapple BBQ Chicken

This juicy BBQ Pineapple Chicken Thighs recipe combines the smoky flavors of grilled chicken with a tangy-sweet pineapple barbecue sauce. The tropical twist on classic BBQ chicken creates a delicious balance of flavors that will transport your taste buds to island paradise, even on busy weeknights.

I first made this recipe for a backyard gathering when I wanted something different from traditional BBQ chicken. The combination of pineapple and smoky flavors was such a hit that it has become my go-to summer grilling recipe for both casual family dinners and entertaining guests.

Ingredients

• Boneless skinless chicken thighs: these stay juicy and tender even with high heat grilling and have more flavor than breast meat
• Olive oil: helps the seasonings adhere to the chicken and prevents sticking on the grill
• Crushed pineapple: provides natural sweetness and tenderizing enzymes look for canned pineapple packed in juice not syrup
• Ketchup: forms the base of the BBQ sauce choose one without high fructose corn syrup for best flavor
• Apple cider vinegar: adds tanginess that balances the sweet elements
• Brown sugar: deepens the sweetness with caramel notes
• Soy sauce: introduces umami and saltiness choose tamari for a gluten free option
• Smoked paprika: creates that essential smoky BBQ flavor without liquid smoke
• Garlic powder: adds savory notes without burning like fresh garlic would on the grill
• Chili flakes: optional for heat adjust to your preference

Step-by-Step Instructions

Make the Pineapple BBQ Sauce:

Combine crushed pineapple with its juice, ketchup, apple cider vinegar, brown sugar, soy sauce, smoked paprika, garlic powder, and chili flakes if using in a medium saucepan. Bring to a gentle simmer over medium heat, stirring frequently to prevent scorching. Let the sauce bubble gently for 10 to 12 minutes until it thickens slightly and the flavors meld together. You will notice it coating the back of a spoon when ready. Remove from heat and allow to cool completely before using as a marinade.

Prepare the Chicken:

Pat the chicken thighs completely dry with paper towels this ensures better seasoning adherence and prevents steaming instead of searing. Season both sides generously with salt and freshly ground black pepper, then drizzle with olive oil and rub to coat evenly. Place chicken in a large bowl or zip top bag and pour half of the cooled BBQ sauce over the chicken, reserving the other half for basting later. Massage the sauce into the chicken ensuring each piece is thoroughly coated. Cover or seal and refrigerate for at least 30 minutes, though 2 hours will yield the best flavor.

Grill the Chicken:

Preheat your grill to medium high heat around 375°F to 400°F. Oil the grates well to prevent sticking. Remove chicken from the marinade allowing excess to drip off and discard the used marinade. Place chicken thighs on the hot grill and cook for 6 to 8 minutes per side. Look for nice grill marks and caramelization before flipping. The chicken should reach an internal temperature of 165°F when tested with a meat thermometer at the thickest part.

Glaze and Finish:

During the last 2 to 3 minutes of cooking, brush the chicken generously with the reserved pineapple BBQ sauce. This creates a sticky, caramelized glaze without burning the sugars. Flip once and brush the other side too, allowing the sauce to set onto the chicken. Transfer the glazed chicken to a clean plate and let rest for 5 minutes before serving to allow juices to redistribute and the glaze to set.

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You Must Know

• High in protein with 31g per serving
• Can be made ahead and reheated for meal prep
• Perfect for both outdoor grilling and indoor grill pans

The crushed pineapple is truly the star ingredient here. Not only does it add natural sweetness, but it contains bromelain, an enzyme that helps tenderize the chicken. My family always jokes that they can tell when I skip the marinating time because the difference in tenderness is remarkable. Give it the full marinating time if possible your patience will be rewarded.

Storage and Leftovers

These BBQ pineapple chicken thighs store beautifully in an airtight container in the refrigerator for up to 4 days. The flavors actually continue to develop overnight, making them possibly even more delicious the next day. I often make a double batch specifically for leftovers. To reheat, cover with foil and warm in a 325°F oven for about 15 minutes or until heated through. You can also microwave individual portions, though the texture won't be quite as good.

Serving Suggestions

This chicken pairs beautifully with sides that complement its tropical flavors. My favorite combination is coconut rice made by substituting some of the water with coconut milk when cooking jasmine rice. A simple cucumber salad with rice vinegar dressing provides a cooling contrast to the sweet BBQ sauce. For a complete meal with minimal effort, throw pineapple rings and corn on the cob on the grill alongside the chicken for a cohesive, summery spread that looks impressive but requires little additional work.

Make It Your Own

While this recipe is delicious as written, it's also incredibly versatile. For a spicier version, add a minced jalapeño or a tablespoon of sriracha to the sauce. Mango can be substituted for pineapple for a different tropical twist. Bone in, skin on thighs work beautifully too just increase the cooking time to about 8 to 10 minutes per side and watch for flare ups from the additional fat in the skin. If you prefer white meat, chicken breasts will work, though be careful not to overcook them as they dry out more easily than thighs.

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Common Questions

→ Can I use chicken breasts instead of thighs for this dish?

Yes, you can substitute chicken breasts, but they tend to be leaner and may dry out more easily. If using breasts, reduce the cooking time to about 5-6 minutes per side and be careful not to overcook. Consider pounding them to even thickness for more consistent cooking.

→ How do I know when the chicken is fully cooked?

The chicken is done when it reaches an internal temperature of 165°F (74°C) at the thickest part. If you don't have a meat thermometer, cut into the thickest part - properly cooked chicken thighs will have clear juices running out and the meat will no longer be pink.

→ Can I make this dish in the oven instead of grilling?

Absolutely! Bake the marinated chicken thighs in a 400°F (200°C) oven for about 25-30 minutes, basting with the sauce halfway through. For the final 5 minutes, switch to broil to get some caramelization similar to grilling.

→ How long does the pineapple BBQ sauce keep?

The homemade pineapple BBQ sauce can be stored in an airtight container in the refrigerator for up to 5 days. It's great to make ahead and can also be used as a dipping sauce or glaze for other proteins like pork or shrimp.

→ What sides pair well with these chicken thighs?

These chicken thighs pair beautifully with sides that complement their tropical flavors. Try coconut rice, grilled pineapple slices, tropical coleslaw, roasted sweet potatoes, or a fresh green salad with mango. For a complete themed meal, serve with black beans and plantains.

→ Can I use canned pineapple for the sauce?

Yes, canned crushed pineapple works perfectly for this recipe. In fact, the recipe specifically calls for crushed pineapple with juice, which typically comes canned. Just be sure to use pineapple packed in juice rather than syrup for the best flavor balance.