Take your dinner to the next level with this flavorful blend of pineapple juice, teriyaki sauce, brown sugar, and garlic. This grilled chicken marinade adds the perfect mix of sweet and savory to every bite—tender, juicy, and full of bold flavor.
Skip the bland and boring—this easy homemade recipe comes together in minutes and is ideal for everything from busy weeknights to weekend cookouts with the family.
It’s a must-try if you’re looking to add more delicious options to your Summer Grill Recipes lineup.
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This grilled chicken marinade stands out with its blend of pineapple juice and brown sugar—the juice tenderizes while the sugar caramelizes for incredible flavor and color.
You’ll love how quickly it comes together. Marinate the chicken in the morning, and by the time you’re home from work, dinner’s on the table in 30 minutes. It’s just as perfect for busy weeknights as it is for weekend barbecues or family picnics.
Looking for more easy Family Favorite Chicken Recipes? Try my chicken kabobs with pineapple and my grilled barbecue chicken legs and thighs...yum!
Table of Contents
- Tips for Grilling Chicken
- Recommended Kitchen Tools
- My Kitchen Tools Essentials
- Main Ingredients Needed
- Substitutions and Variations
- Step-by-Step Instructions
- Grilling Instructions
- Prepare the Sauce
- What to Serve with Grilled Chicken
- LOVE this recipe? SAVE it for Later!
- Insider Tips from My Kitchen to Yours
- How to Store, Freeze, and Reheat Grilled Chicken
- Recipe FAQ's
- Try these recipes next...
- Love FAST Chicken Recipes for Dinner?
- 📖 Recipe Card
- 💬 Comments
Tips for Grilling Chicken
- Preheat the grill to medium-high heat. Make sure the grill grates are clean...you don't want last night's steak all over the chicken!
- You don't need to make the chicken breasts thin for this recipe, but do pound them to get them to the same thickness so they cook evenly.
- Try to marinate the chicken for at least 30 minutes before grilling. If you can marinade it for longer, that's even better.
- Once the chicken is on the grill, don't move it too much.
- Try not to overcook the chicken. It should take about 5 to 7 minutes per side...depending on the thickness of the meat.
- Make sure you use a meat thermometer...don't guess. The internal temperature should reach 165°F.
- Let the chicken rest for at least 5 minutes before slicing or serving. This allows the juices to redistribute throughout the meat, resulting in juicier chicken.
Recommended Kitchen Tools
For a full list of kitchen tools used in this recipe, be sure to check the recipe card below. You can also browse my Favorite Kitchen Tools by clicking the photo below.
Check out my list...
My Kitchen Tools Essentials
Tools that will make your time easier and faster in the kitchen!
Main Ingredients Needed
Here's a quick overview of the ingredients for this recipe. Find the exact amounts and click the Instacart button to easily add them to your cart – all in the printable recipe card below!
- Pineapple juice
- Teriyaki sauce
- Red onion
- Olive oil
- Brown sugar
- Chopped cilantro
- Chopped garlic
- Salt and pepper to taste
- Boneless, skinless chicken breasts
Substitutions and Variations
- If you don't have pineapple juice, you can use other tropical fruits like orange, mango or papaya juice.
- You can substitute brown sugar with honey, maple syrup, or agave nectar. Keep in mind that these substitutes may be sweeter than brown sugar, so you may not need as much.
- If you don't have cilantro, you can use parsley or even basil. These herbs have a similar flavor that can complement the other ingredients in the marinade.
Step-by-Step Instructions
This section includes step-by-step photos and instructions to guide you through the recipe. For the complete printable version, scroll down to the recipe card below.
Step 1: Blend all the marinade ingredients until combined, then pour half over the chicken in a plastic bag or dish, reserving the rest in a sealed container. Marinate the chicken in the refrigerator for a few hours or overnight.
Grilling Instructions
Step 2: Grill the chicken until the juices run clear and the internal temperature reaches 165°F. Transfer to a clean platter, cover with foil, and let rest for at least 10 minutes before slicing.
Prepare the Sauce
Step 3: While the chicken rests, bring the other half of the marinade to a boil in a small saucepan, reduce until thickened, then remove from heat and set aside.
What to Serve with Grilled Chicken
- Slice the chicken and drizzle the thickened marinade on top.
- This grilled chicken goes great with cilantro lime rice or maybe Coconut Rice.
- If your family enjoys potatoes, try my son's favorite Twice Baked Potatoes.
- You could keep it very healthy by serving it sliced thin over a tossed salad.
- Garlic Bread is always a great side dish for my family!
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Insider Tips from My Kitchen to Yours
Want to make this recipe even better? Don’t miss my favorite tips below for boosting flavor, perfecting texture, and saving time in the kitchen!
✔️ DO let the chicken rest after grilling for at least 10 minutes. This helps the juices redistribute so the meat stays moist and flavorful.
❌ DON'T: keep flipping the chicken while it cooks. Let it sear and cook on one side before turning to get those perfect grill marks and avoid drying it out.
How to Store, Freeze, and Reheat Grilled Chicken
Refrigerator: Store leftover grilled chicken in an airtight container in the refrigerator for up to 4 days. If you have any leftovers, you can make chicken quesadillas for dinner another night of the week.
Freezer: Wrap the chicken tightly in plastic wrap or foil, then place in a freezer-safe bag or container. Freeze for up to 3 months.
Thaw and Reheat: Thaw overnight in the refrigerator. Reheat in a skillet over medium heat, in the oven at 350°F, or in the microwave until warmed through. Add a splash of broth or water to keep it from drying out.
Recipe FAQ's
To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!
Indirect heat is better suited for boneless skinless chicken breasts. Indirect grilling involves placing the chicken on a cooler part of the grill, away from the heat source. This allows the chicken to cook slowly and evenly without burning, resulting in tender and juicy meat.
Yes, it's a good idea to oil the grill grates before adding chicken to prevent it from sticking. Sticking can cause the chicken skin to tear and can leave a lot of meat behind on the grates.
Try these recipes next...
- Try a few of my other chicken cutlet recipes to help you get dinner on the table fast this week!
- You might also enjoy this recipe for Grilled boneless skinless chicken thighs!
Love FAST Chicken Recipes for Dinner?
Try my "30 Minute Chicken Recipes" Digital Cookbook!
Stop stressing about what to make for dinner and start enjoying delicious and healthy meals that you can whip up in no time with this must-have digital cookbook!
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📖 Recipe Card
Marinade for Grilled Chicken
Ingredients
- 1 6 ounce can pineapple juice
- 2 tablespoons chopped cilantro
- ¼ cup chopped red onion
- ⅓ cup teriyaki sauce
- 2 tablespoons olive oil
- 2 tablespoons brown sugar
- 1 tablespoon chopped garlic
- salt and pepper to taste
Equipment
- Glass Mixing Bowl Set with Lids
Method
- Using a food processor, combine all the ingredients together.
- Place the chicken in a plastic bag or casserole dish and pour half of the marinade over your chicken.
- Place the chicken in the refrigerator to marinate for a few hours or overnight.
- Place the remaining marinade in a storage container or mason jar.
- Place the chicken on your hot grill and cook until the juices run clear. Remove the chicken from the grill and place on a clean platter. Cover the chicken with aluminum foil and let rest for at least 10 minutes before slicing.
- While the chicken is resting, take the reserved marinade and place in a small saucepan. Bring to a boil on top of your stove.
- Once the marinade has reduced and thickened nicely, remove from the heat and set aside.
- Slice the chicken and drizzle the thickened marinade on top.
Nutrition
Notes
- Make sure the chicken is not overcooked.
- Use a digital thermometer to check the internal temperature of 165°F.
- Store leftover grilled chicken in an airtight container in the fridge for up to 4 days, or freeze it for up to 3 months wrapped tightly and placed in a freezer-safe bag.
- Thaw in the refrigerator overnight, then reheat in a skillet, oven, or microwave with a splash of broth or water to keep it moist.
Tried this recipe?
Let us know how it was!This recipe has been updated since it first appeared in 2013 with new photos, information and a new printable recipe card that includes nutritional information. I hope you enjoy the updates as much as I enjoyed working on them!
Joy Loves to Cook says
The recipe card is actually missing half of the ingredients and the quantity of each of those ingredients. It sounds great, but would like to have amounts. Thank you.
Lois says
Everything has been updated! Hope you enjoy the recipe! Thank you for your help.
eileen says
Would you have a recipe for teriyaki sauce? I really do not like the bottled ones
Thank You
Erlene - My Pinterventures says
Thanks for sharing your chicken marinade on Merry Monday. I'll be featuring it as one of my grilled chicken recipes.
Made In a Day says
What a yummy sounding marinade! Thanks for the recipe! Pinned!Thank you for sharing on Merry Monday! Hope to see ya next week!
Kim
Devi McDonald says
Yum! So trying this one soon!!Devi @ Diddles & Dumplings
Joy says
Oooo, Lois, this sounds really good! It has all my favorites: pineapple juice, teriyaki, cilatro, garlic...YUM!
Love, Joy
Yesterfood
Chatty Crone says
That looked great - I pinned it. Thanks. sandie