BBQ Pineapple Chicken Thighs (Printable Version)
Juicy grilled chicken glazed with tangy-sweet pineapple barbecue sauce—perfect for summer cookouts and tropical dinners.
# What You'll 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)
# Steps to Follow:
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.
# Additional Tips::
01 -
- Ready in under an hour including marinating time
- Uses simple ingredients you likely have on hand
- Naturally gluten-free and dairy-free with the right condiments
- Perfect balance of tangy, sweet and smoky flavors
02 -
- Always reserve half the sauce before marinating and never reuse marinade that has touched raw chicken
- Allow chicken to come to room temperature for 15 minutes before grilling for more even cooking
- For the most flavorful results, make the sauce a day ahead so the flavors have time to meld