Pineapple Chicken Recipe

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Stove Top or Grilled Pineapple Chicken – just 10 minutes prep for this easy, flavor bursting chicken! The sweet and tangy flavor is amazing with just the right amount of chili kick and the marinade doubles as an incredible glaze for no double work! This Pineapple Chicken makes a winning stress free entertaining favorite but is easy enough for back to school dinners. It can be grilled or cooked on the stovetop and even turned into a delectable stir fry (as many readers have done and loved) because the glaze/sauce is everything!

Servings : 4 – 6

2 pounds chicken tenderloins OR skinless chicken breasts, pounded thin
1/4 cup olive oil
2 teaspoons cornstarch

1 cup CANNED pineapple juice
1/3 cup + 1 tablespoon packed brown sugar
1-2 tablespoons lemon juice (1 for less tangy)
2 tablespoons ketchup
2 tablespoons red wine vinegar
2 tablespoons low sodium soy sauce
1 tablespoon Dijon mustard
1-2 teaspoons Asian chili paste (like Sambal Oelek)
1 tsp EACH salt, garlic pwdr, ginger pwdr
1/2 teaspoon onion powder

Garnish (optional)
chopped green onions
additional Asian chili sauce to taste


  1. Whisk the Marinade/Glaze ingredients together in a medium bowl. Add 1/3 cup to a large freezer bag and whisk in 1/4 cup olive oil. Add the chicken and marinate 2-4 hours in the refrigerator. Refrigerate the remaining marinade (will become your Glaze) separately.
  2. When ready to cook, let the chicken sit at room temperature for 15 to 30 minutes.
  3. GRILL DIRECTIONS: Meanwhile, grease and preheat grill to medium heat, 375 to 450°F. Drain chicken from the marinade and pat dry.
  4. Grill the chicken undisturbed for 3 to 4 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 165 degrees F when chicken is done.)
  5. Visit Pineapple Chicken Recipe @ for full instructions.

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