Tropical Grilled Chicken Marinade with Pineapple

Tropical Grilled Chicken Marinade

Pineapple, orange, and lime juice give grilled chicken breasts a sweet-tangy finish. The fruit juice and brown sugar also brown quickly, so medium grill heat and a light coating of marinade help the chicken cook through without scorching. A portion of the marinade is set aside before it touches the raw chicken, then reduced into a glaze. Serve the breasts in thick, overlapping slices with browned edges, visible cut faces, and a scattering of cilantro.

Ingredients for Tropical Grilled Chicken

• 1 1/2 to 2 pounds boneless skinless chicken breasts, about 4 breasts
• 1/2 cup unsweetened pineapple juice (120g)
• 1/4 cup orange juice (60g)
• 2 tablespoons fresh lime juice
• 1 tablespoon light brown sugar (about 15g)
• 3 garlic cloves, minced
• 1 teaspoon finely grated fresh ginger
• 1 teaspoon kosher salt, adjusted for the brand used
• 2 tablespoons olive oil or neutral oil, plus a little for the grill grates
• 2 tablespoons chopped fresh cilantro

Optional for serving: 4 lime wedges.

How to Grill the Chicken

1. Even the breasts: If needed, gently pound the thick ends until each breast is about 3/4 inch thick. Keep the pieces intact for grilling and slicing.
2. Mix and reserve the marinade: Whisk together the pineapple juice, orange juice, lime juice, brown sugar, garlic, ginger, and salt until the sugar dissolves. Transfer 1/3 cup to a clean, covered container for the glaze. Whisk the oil into the remaining marinade.
3. Marinate: Coat the chicken with the oil-containing marinade in a shallow dish or sealable bag. Refrigerate for 2 to 4 hours, turning once if using a dish. Refrigerate the reserved glaze separately. Do not marinate the chicken for more than 8 hours.
4. Prepare the grill: Preheat to medium direct heat, approximately 400°F (205°C). Clean and lightly oil the grates. Lift the chicken from the marinade, let the excess drip off, and discard the marinade that held the raw chicken.
5. Grill: Space the breasts on the grate and close the lid between checks when possible. Grill for about 6 to 8 minutes per side, turning when the first side is browned and releases readily. Start checking the thickest part after about 10 minutes total; cook each breast to 165°F (75°C). Look for deep browning with small patches of char, not widespread scorching. Move the chicken to a cooler grill area if flare-ups darken it too quickly.
6. Reduce the clean glaze: While the chicken grills or rests, bring the reserved marinade to a simmer in a small saucepan over medium heat. Simmer uncovered for about 4 to 6 minutes, until reduced to roughly 2 to 3 tablespoons and lightly syrupy. Remove it from the heat while it is still brushable; if it gets too thick, loosen it with a teaspoon of water.
7. Rest and finish: Rest the chicken for 5 minutes. Cut crosswise on a slight diagonal into thick slices and arrange them in overlapping rows. Brush lightly with the warm glaze and scatter the cilantro over the top, leaving the cut faces visible.

How Long to Marinate the Chicken

Plan on 2 to 4 hours in the refrigerator. The pineapple-citrus mixture is acidic, and leaving chicken breasts in it too long can make their surfaces overly soft. For this marinade, stop at 8 hours.

How to Grill Without Burning the Marinade

Fruit juice and brown sugar can scorch before the center of a thick breast is cooked. Use medium heat and let excess marinade drip off before grilling. Clean, lightly oiled grates and waiting until the first side releases will also help prevent sticking. Breast thickness and grill heat affect the timing, so use the thermometer rather than the clock as the final doneness check.

Why Reserve Marinade for the Glaze?

Set aside the glaze portion before adding the raw chicken. Reducing that clean portion gives the sliced chicken a light sheen without brushing it with marinade that held raw meat. Stop simmering when the glaze lightly coats a spoon but still flows easily.

Variations

• Orange-lime marinade: Replace the pineapple juice with additional orange juice for a citrus-forward version.
• Boneless chicken thighs: Use the same marinade, but determine grilling time by the thighs’ thickness and check doneness with a thermometer. The breast timing above does not apply.

Serving and Leftovers

Serve the sliced chicken with lime wedges or pineapple salsa on the side, rather than covering the glaze and cut faces. For a different chicken dinner, try these garlic Parmesan chicken skewers.

Refrigerate cooked leftovers in an airtight container for up to 3 days. Reheat gently in a lightly oiled skillet or the microwave until hot; prolonged heating can dry out chicken breast.

Nutrition

Approximate per serving, based on 4 servings: 340 calories, 45g protein, 12g fat, and 10g carbohydrates. Approximate per 100g of cooked chicken: 200 calories, 26g protein, 7g fat, and 6g carbohydrates. Actual values vary because some marinade is discarded and the chicken loses moisture as it cooks.