The first time I grilled chicken slathered in a pineapple-brown sugar glaze, I felt transported to a tropical paradise.

Each bite of these Grilled Pineapple Chicken Thighs balances sweet, tangy, and smoky flavors, while tender meat remains irresistibly juicy.

I’m excited to share this easy, crowd-pleasing recipe that brings sunshine to any barbecue.

Why You’ll Love This Recipe

Sweet-tangy glaze – Pineapple juice and brown sugar caramelize beautifully on the grill.

Smoky depth – Smoked paprika and direct heat create rich barbecue undertones.

Juicy thighs – Dark meat stays moist under a flavorful marinade.

Simple prep – Whisk ingredients, marinate, and grill—no fuss.

Tropical flair – Grilled pineapple rings add vibrant color and flavor.

What You’ll Need (Ingredient Highlights)

Boneless skinless chicken thighs – Remain tender and soak up marinade.

Light brown sugar – Creates a caramelized, sweet crust.

Ketchup – Adds tangy tomato richness and thickens sauce.

Light soy sauce – Provides savory umami balance.

Pineapple juice – Brings bright, tropical acidity.

Ginger – Infuses warm, aromatic zing.

Garlic – Deepens savory notes in the marinade.

Apple cider vinegar – Balances sweetness and tenderizes meat.

Ground cumin – Offers gentle earthy warmth.

Black pepper – Adds mild heat and depth.

Paprika – Imparts a subtle smoky essence.

Pineapple rings – Grill until golden for sweet, charred flavor.

Green onions – Fresh garnish for vibrant color and mild bite.

Pro Tips Before You Start

Reserve some marinade before adding chicken to brush on later—never reuse raw marinade.

Marinate thighs at least 4 hours, ideally overnight, to deepen flavor.

Pat chicken dry before grilling to achieve perfect sear marks.

Use a two-zone grill setup: sear over direct heat, then finish over indirect heat.

Monitor internal temperature: remove thighs at 165°F to ensure juiciness.

How to Make Grilled Pineapple Chicken Thighs

Step 1: Whisk the Marinade
Combine brown sugar, ketchup, soy sauce, pineapple juice, ginger, garlic, vinegar, cumin, pepper, and paprika in a large bowl.

Mix until smooth. Set aside a portion for glazing.

Step 2: Marinate the Chicken
Add chicken thighs to the remaining marinade, coating each piece thoroughly.

Cover or seal in a bag and refrigerate for at least 4 hours.

Step 3: Preheat the Grill
Heat your grill to medium-high (around 400°F).

Lightly oil the grates to prevent sticking.

Step 4: Sear the Thighs
Remove chicken from the marinade and pat dry.

Place thighs over direct heat and cook undisturbed for 10 minutes to develop a golden crust.

Step 5: Cook Through
Flip thighs and move to indirect heat.

Close the lid and cook for another 10 minutes, or until the internal temperature reaches 165°F.

Discard any leftover raw marinade.

Step 6: Grill the Pineapple Rings
Halfway through, place pineapple rings on the cooler side of the grill.

Cook 2–3 minutes per side until golden and caramelized.

Step 7: Thicken the Reserved Marinade
Meanwhile, simmer the reserved marinade in a small saucepan over medium-low heat until slightly thickened, about 3 minutes.

Step 8: Glaze and Garnish
Brush the thickened glaze over each cooked thigh.

Top each piece with a grilled pineapple ring, then sprinkle with sliced green onions.

Step 9: Serve Immediately
Arrange chicken and pineapple on a platter and serve hot, letting the glaze drip over the rice or sides below.

What to Serve It With

Coconut Rice – Creamy, lightly sweet rice brightened with a splash of lime.

Grilled Vegetable Skewers – Bell peppers, zucchini, and onions charred to smoky perfection.

Mango Salsa – Diced mango, red onion, cilantro, and lime juice for a refreshing contrast.

Simple Green Salad – A crisp, lightly dressed salad to balance rich flavors.

Warm Cornbread – Buttery bread that soaks up extra glaze and adds comforting texture.

Variations / Substitutions

Swap chicken thighs for breasts – Reduce cook time and remove at 160°F, then let rest.

Use orange juice – Replace pineapple juice with orange juice and a teaspoon of sugar.

Add heat – Stir in red pepper flakes or cayenne for a spicy kick.

Vegan option – Substitute tofu slabs or cauliflower steaks, grilling carefully to avoid overcooking.

Oven method – Bake thighs at 425°F for 20–25 minutes, flipping halfway, and broil pineapple separately.

Storage & Leftovers

Refrigerator – Store cooled chicken and pineapple in airtight containers for up to 3 days.

Reheat – Warm in a 350°F oven for 10–12 minutes, brushing with leftover glaze to refresh.

Freeze – Freeze cooked thighs (without pineapple) for up to 2 months; thaw overnight before reheating.

FAQs

Can I use chicken breasts instead of thighs?
Yes, but breasts can dry out. Remove at 160°F and let rest to finish cooking through carryover heat.

What if I don’t have pineapple juice?
Use orange juice with a touch of vinegar and sugar—flavor won’t be identical but still sweet-tangy.

How do I prevent the marinade from burning?
Discard raw marinade before grilling. Sear over direct heat, then move chicken to indirect heat to finish.

Can I marinate longer than overnight?
Avoid over 24 hours as the acid will break down meat fibers too much, leading to mushy texture.

Is this recipe gluten-free?
Yes. Use gluten-free soy sauce (tamari) and ensure other condiments are certified gluten-free.

How do I know when pineapple rings are done?
Look for golden grill marks on both sides and a slightly softer texture without becoming mushy.

Can I double the recipe for a crowd?
Absolutely—double all ingredients and grill in batches to avoid overcrowding the grill.

Final Thoughts

These Grilled Pineapple Chicken Thighs are my go-to for bringing tropical vibes to any gathering.

The sweet-tangy glaze, smoky char, and juicy meat make each bite memorable.

Paired with fluffy rice or a crisp salad, this dish always earns rave reviews.

I hope it brings the same delight to your table—every bite feels like a beachside barbecue.