Description
A quick and easy grilled chicken recipe featuring a caramelized brown sugar glaze and fresh pineapple, delivering juicy, sweet, smoky, and tangy flavors perfect for summer gatherings.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5 lbs / 680 g)
- 1/4 cup (50 g) packed brown sugar
- 1 medium fresh pineapple, peeled and sliced into 1/2-inch rings
- 1/4 cup (60 ml) soy sauce
- 2 tablespoons (30 ml) olive oil
- 3 cloves garlic, minced
- Juice of 1 lime (about 2 tablespoons / 30 ml)
- 1/2 teaspoon ground black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- Optional: chopped fresh cilantro or parsley for garnish
Instructions
- Prepare the marinade by whisking together brown sugar, soy sauce, olive oil, minced garlic, lime juice, smoked paprika, black pepper, and salt in a mixing bowl (5 minutes).
- Add chicken breasts to the marinade, turning to coat evenly. Cover and refrigerate for at least 30 minutes, ideally 1 hour (active: 5 minutes, passive: 30-60 minutes).
- While chicken marinates, peel and slice pineapple into 1/2-inch thick rings. Pat dry with a paper towel (5 minutes).
- Preheat grill to medium-high heat, about 400°F (204°C). Clean and oil the grates to prevent sticking (10 minutes).
- Grill pineapple rings for 2-3 minutes per side until golden grill marks appear and fruit softens slightly. Remove and set aside (5-6 minutes).
- Grill marinated chicken breasts for 6-7 minutes per side or until internal temperature reaches 165°F (74°C). Brush occasionally with reserved marinade (12-15 minutes).
- In the last few minutes of grilling, lightly sprinkle extra brown sugar on chicken and pineapple to caramelize, watching carefully to avoid burning (2-3 minutes).
- Remove chicken and pineapple from grill and let chicken rest for 5 minutes. Serve pineapple slices on top or alongside chicken, garnished with chopped fresh herbs if desired (5 minutes).
Notes
Use a good quality soy sauce like Kikkoman or substitute with tamari for gluten-free. Pat pineapple dry before grilling to prevent sticking. Use a meat thermometer to ensure chicken reaches 165°F (74°C) to avoid overcooking. Apply brown sugar glaze in the last few minutes to prevent burning. Rest chicken after grilling to keep it juicy. Avoid microwaving leftovers to prevent rubbery chicken and mushy pineapple.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast wit
- Calories: 320
- Sugar: 12
- Fat: 8
- Carbohydrates: 15
- Fiber: 1.5
- Protein: 35
Keywords: grilled chicken, brown sugar chicken, pineapple chicken, Labor Day recipe, summer BBQ, easy grilled chicken, sweet and savory chicken, smoky chicken