BBQ Pineapple Chicken Thighs (Printable Page)
# What You Need:
→ For the Chicken
01 -
8 boneless, skinless chicken thighs
02 -
1 tbsp olive oil
03 -
Salt and black pepper, to taste
→ For the Pineapple BBQ Sauce
04 -
1 cup crushed pineapple (with juice)
05 -
1/2 cup ketchup
06 -
2 tbsp apple cider vinegar
07 -
2 tbsp brown sugar
08 -
1 tbsp soy sauce (use gluten-free if needed)
09 -
1 tsp smoked paprika
10 -
1/2 tsp garlic powder
11 -
1/4 tsp chili flakes (optional, for heat)
# How to Make It:
01 -
In a medium saucepan over medium heat, combine all pineapple BBQ sauce ingredients. Simmer for 10–12 minutes, stirring occasionally, until slightly thickened. Set aside to cool.
02 -
Pat chicken thighs dry. Season with salt, pepper, and olive oil. Place in a large bowl or zip-top bag and pour half of the cooled BBQ sauce over the chicken. Toss to coat. Marinate in the fridge for at least 30 minutes (up to 4 hours).
03 -
Preheat grill to medium-high heat.
04 -
Remove chicken from marinade and grill for 6–8 minutes per side, or until nicely charred and internal temperature reaches 165°F (74°C).
05 -
Brush with reserved sauce during the last 2–3 minutes of grilling for a sticky glaze. Let rest 5 minutes before serving.
# Helpful Tips:
01 -
Delicious with coconut rice, grilled pineapple slices, or coleslaw.
02 -
For spicier sauce, increase chili flakes or add a splash of hot sauce.
03 -
Sauce can be made ahead and stored refrigerated for up to 5 days.
04 -
Bone-in chicken thighs may be used—adjust cooking time accordingly.