This Barbecue Pineapple Chicken has been in my rotation since the summer I decided to master the balance between sweet and savory on the grill. I first combined a bold store-bought barbecue sauce with pineapple juice and a splash of soy sauce on a busy evening when fresh fruit was all I had on hand. The first bite, with its caramelized edges and juicy interior, immediately became a favorite. The fruit brightens the classic BBQ profile, while the soy sauce and ginger give the glaze depth so the sweetness never becomes cloying.

What makes this version special is how forgiving it is. You can use breasts or thighs, grill or bake, and still get a great result. I often halve the marinade and reserve some to baste at the end so the chicken develops a glossy, slightly sticky finish. This technique creates those restaurant-style caramelized spots while keeping the meat tender. It is a simple way to lift a weeknight dinner into something celebratory without a lot of fuss.

Ingredients

• Chicken: 4 boneless, skinless chicken breasts or thighs. Choose thighs for more forgiving, juicier results; breasts cook faster and are leaner. I use about 6 to 8 ounces per person.
• Barbecue sauce: 1 cup. A thick, tomato-based sauce works best for glaze development. I often reach for a mid-sweet variety like Sweet Baby Ray's or a local craft sauce to add character.
• Pineapple juice: 1/2 cup. Fresh squeezed is ideal because the enzymes are livelier, but canned juice provides consistent sweetness and acidity that helps tenderize.
• Soy sauce: 1/4 cup. Use reduced sodium if you watch salt. Substitute coconut aminos for a gluten free alternative; flavor will be slightly sweeter.
• Brown sugar: 2 tablespoons, optional. Adds deeper caramel notes. If you prefer natural sweeteners, swap with 2 tablespoons maple syrup.
• Olive oil: 1 tablespoon. Helps the marinade cling and adds a bit of richness during cooking.
• Garlic and ginger: 2 cloves garlic, minced and 1 teaspoon ground ginger for warm aromatic support. Fresh grated ginger can be used instead for more brightness.
• Optional garnishes: Grilled pineapple rings, chopped cilantro or green onions, and sesame seeds to finish. These add texture, color, and an herbaceous lift.

Instructions

Mix the glaze: In a medium bowl whisk together 1 cup barbecue sauce, 1/2 cup pineapple juice, 1/4 cup soy sauce or coconut aminos, 2 tablespoons brown sugar if using, 1 tablespoon olive oil, 2 cloves minced garlic and 1 teaspoon ground ginger. Whisk until smooth and slightly glossy. Taste and adjust salt or sweetness. The pineapple juice provides acidity that balances the sauce and helps tenderize. Marinate the chicken: Place 4 boneless pieces of chicken in a resealable bag or shallow dish. Pour most of the glaze over the chicken, reserving 1/4 cup for basting. Seal and refrigerate for at least 30 minutes and up to 4 hours. Shorter times give surface flavor; longer times let the acids gently penetrate. Discard any marinade that touched raw meat, keeping the reserved portion separate for basting. Preheat grill or oven: If grilling, preheat to medium-high and oil the grates to prevent sticking. Aim for a surface temperature around 375 to 425 degrees F. If using an oven, preheat to 400 degrees F and line a rimmed baking tray with foil for easy cleanup. Place a wire rack on the tray if you want airflow under the chicken for crisper edges. Cook the chicken: For the grill, place chicken over direct heat. Cook 6 to 8 minutes per side for breasts or thighs depending on thickness, turning once. Baste with reserved glaze during the last 4 minutes to encourage caramelization. For the oven, bake 18 to 20 minutes, basting once halfway through and finishing under the broiler 1 to 2 minutes if you want extra color. Use a meat thermometer to reach 165 degrees F in the thickest part. Grill pineapple: Lightly brush pineapple rings with a little oil and place on the hot grill 2 to 3 minutes per side until grill marks appear and the fruit is slightly softened. The sugars will intensify and pair beautifully with the glazed chicken. Rest and serve: Let the chicken rest 5 minutes after cooking. This redistributes juices and makes slicing neater. Plate with grilled pineapple rings and finish with chopped cilantro or green onions and a sprinkle of sesame seeds for crunch and color.

Storage Tips

Cool leftover chicken to room temperature no longer than two hours and transfer to airtight containers. Refrigerate for up to four days. For longer storage, freeze in portioned vacuum bags or heavy freezer bags with as much air removed as possible for up to three months. Thaw overnight in the refrigerator and reheat gently on a low oven setting 325 degrees F or in a skillet with a splash of water to retain moisture. Reheat grilled pineapple briefly on the stovetop to refresh texture.

Ingredient Substitutions

If you do not have barbecue sauce, combine ketchup, a splash of apple cider vinegar, molasses or brown sugar, and a touch of smoked paprika for depth. Swap soy sauce with coconut aminos for a gluten free option. Use maple syrup or honey in place of brown sugar for a different sweetness profile. If fresh pineapple juice is unavailable, canned juice will work; reduce added sugar slightly because canned juice can be sweeter.

Serving Suggestions

Serve slices on a bed of steamed white rice, coconut rice, or alongside a citrusy slaw to cut richness. Grilled pineapple pairs well on the side or layered on the chicken. Add a bright salad with cucumber and mint for a cooling contrast. For a heartier meal, offer grilled corn or roasted sweet potatoes. Garnish with cilantro, green onions, and toasted sesame seeds for texture and color.

Cultural Background

This dish blends American barbecue tradition with tropical ingredients. Pineapple has long been used in Pacific and Southeast Asian cooking for its tenderizing enzymes and bright acidity. The marriage of a tomato-based glaze with tropical fruit mirrors Hawaiian-style barbecue influences where pineapple frequently appears in glazes, toppings, and side dishes. The result is a cross-cultural plate that feels familiar yet refreshed.

Seasonal Adaptations

In summer use fresh rip pineapple and grill outdoors for smoky complexity. In colder months, switch to broiling to get that caramelized finish and add warming spices like a pinch of cinnamon or smoked paprika. For winter citrus, swap pineapple juice for orange and increase the soy by a teaspoon to maintain savory balance. Adjust sugar levels to taste according to fruit sweetness.

Meal Prep Tips

Marinate chicken in the morning and refrigerate; cook in the evening for an easy dinner. Pre-slice pineapple and store in a sealed container for a quick grill at serving time. Portion cooked chicken into microwave-safe containers with rice and slaw for grab-and-go lunches. Keep reserved glaze separate and reheat gently to brush on reheated portions for a fresh finish.

This glaze-forward chicken is a dependable favorite that delivers bold flavor with minimal fuss. Whether cooked on a busy weeknight or for a small backyard gathering, it brings color, caramel, and comfort to the table. Try it once and you will likely return to it season after season.