Chili Pineapple Grilled Chicken
Tangy-sweet grilled chicken glazed with a simple chili-pineapple sauce.
Servings: 6 servings
Ingredients
- 2 lb chicken
- 1 cup sweet chili sauce
- 1/4 cup pineapple juice
- 1/4 cup honey
Instructions
- In a bowl whisk together 1 cup sweet chili sauce, 1/4 cup pineapple juice, and 1/4 cup honey until smooth.
- Reserve 1/4 cup of the sauce for glazing and pour the remaining sauce over the chicken; toss to coat.
- Marinate the coated chicken in the refrigerator for 30 minutes to 1 hour.
- Preheat a grill or cast-iron grill pan to medium-high heat.
- Remove chicken from the marinade and place on the hot grill; cook about 5 minutes per side until nearly cooked through.
- Brush both sides of the chicken with the reserved sauce, then cook an additional 1 minute per side to glaze and finish cooking.
- Check doneness with a meat thermometer; the internal temperature should reach 165°F (74°C). Let rest briefly before serving.
Equipment
- Charcoal Chimney Starter
- Grilling Tongs
- Meat Thermometer
- Cast Iron Grill Pan
Notes
- Use a sweet chili sauce (not plain hot sauce) for the intended flavor.
- Any chicken cut works—adjust cooking time as needed.
- Both boneless and bone-in pieces are fine; cook until 165°F internal temperature.
- To cook without a grill, pan sear tenders for 4–5 minutes per side until 165°F.
- For breasts, sear 3–4 minutes per side then finish in a 400°F oven for about 10 minutes.