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Homemade Sriracha Pineapple Grilled Chicken recipe photo
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Sriracha Pineapple Grilled Chicken

A spicy-sweet marinated chicken grilled to juicy perfection with pineapple and Sriracha.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Servings: 4 servings

Ingredients

  • 1/4 cup BBQ sauce
  • 1/4 cup Sriracha
  • 1/4 cup honey
  • 2 tbsp Dijon mustard
  • 1/4 cup pineapple juice
  • 4 boneless skinless chicken breasts

Instructions

  • In a mixing bowl, whisk together 1/4 cup BBQ sauce, 1/4 cup Sriracha, 1/4 cup honey, 2 Tbsp Dijon mustard, and 1/4 cup pineapple juice until smooth.
  • Place the 4 boneless skinless chicken breasts into a resealable plastic bag or shallow container and pour the marinade over them, fully coating each piece.
  • Seal the bag and refrigerate for at least a few hours or up to overnight to marinate.
  • Preheat the grill or a cast iron grill pan to medium-high heat and oil the grates or pan lightly.
  • Remove the chicken from the marinade, letting excess drip off, and discard the used marinade.
  • Grill the chicken for about 15 minutes, turning occasionally, until an instant-read thermometer inserted into the thickest part reads 165°F and the chicken is cooked through.
  • Transfer to a plate and let rest a few minutes before serving.

Equipment

  • Mixing Bowls
  • Resealable Plastic Bag
  • Charcoal Chimney Starter
  • Grilling Tongs
  • Cast Iron Grill Pan

Notes

  • This marinade works for any chicken cut, adjust cooking times accordingly.
  • You can use boneless or bone-in chicken; cook to an internal temperature of 165ºF.
  • Pound breasts to an even thickness for more even cooking.
  • To cook indoors, sear 3–4 minutes per side then bake at 400ºF for 10 minutes.
  • Recommended store-bought BBQ sauces include Sweet Baby Ray's, Stubb's, G. Hughes, and Williamson Brothers.
  • Store leftover chicken in an airtight container in the refrigerator.