Smoky BBQ Chicken With Pineapple Glaze – Sweet, Tangy, and Perfectly Charred

This Smoky BBQ Chicken with Pineapple Glaze is the kind of meal that makes your kitchen smell amazing and your table a little louder. It balances sweet, tangy, and smoky flavors with juicy chicken and a sticky glaze that caramelizes beautifully. Whether you’re cooking on the grill or in the oven, it’s simple enough for a weeknight and special enough for guests.

The pineapple adds a bright twist that keeps each bite fresh and exciting. Serve it with rice, grilled veggies, or a crisp salad and you’re set.

Smoky BBQ Chicken With Pineapple Glaze - Sweet, Tangy, and Perfectly Charred

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings 4 servings

Ingredients

  

• 2 pounds boneless, skinless chicken thighs (or breasts; thighs stay juicier)
• 1 teaspoon kosher salt (more to taste)
• 1/2 teaspoon black pepper
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon ground cumin
• 1/4–1/2 teaspoon cayenne pepper (optional, for heat)
• 1 tablespoon olive oil
• 1 cup fresh pineapple juice (or canned, no sugar added)
• 1/2 cup ketchup
• 2 tablespoons apple cider vinegar
• 2 tablespoons brown sugar or honey
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• 1 teaspoon grated fresh ginger (optional but recommended)
• 1 tablespoon cornstarch mixed with 1 tablespoon water (slurry, optional for thicker glaze)
• Fresh pineapple rings or chunks (optional, for grilling/serving)
• Chopped cilantro or green onions (for garnish)
• Lime wedges (for serving)

Instructions

 

• Pat dry and season: Pat the chicken dry with paper towels. In a small bowl, mix salt, pepper, smoked paprika, garlic powder, onion powder, cumin, and cayenne. Toss chicken with olive oil and the spice mix until evenly coated. Let it rest 15–30 minutes at room temperature.
• Make the pineapple BBQ glaze: In a saucepan, combine pineapple juice, ketchup, apple cider vinegar, brown sugar or honey, soy sauce, Dijon, garlic, and ginger. Bring to a simmer over medium heat and cook 6–8 minutes, stirring occasionally, until slightly reduced. If you prefer a thicker glaze, whisk in the cornstarch slurry and simmer 1–2 more minutes. Taste and adjust salt, sweetness, or tang.
• Choose your cooking method: Preheat a grill to medium-high heat (375–425°F), or set your oven to 425°F with a rack in the upper third. You can also use a stovetop grill pan or cast-iron skillet over medium-high.
• Grill method: Oil the grates. Grill chicken 5–6 minutes per side, depending on thickness. During the last 2–3 minutes, brush on glaze and flip once more to lightly caramelize. Grill pineapple rings for 1–2 minutes per side until charred.
• Oven method: Place chicken on a foil-lined sheet pan with a wire rack if you have one. Bake 12–15 minutes, brush with glaze, then broil 2–3 minutes to caramelize. Add pineapple pieces to the pan for the last few minutes if using.
• Stovetop method: Sear chicken 4–5 minutes per side in a hot, lightly oiled skillet. Reduce heat, brush with glaze, and cook 1–2 more minutes until sticky and cooked through.
• Check doneness: Use an instant-read thermometer. Chicken is done at 165°F in the thickest part. Remove from heat and rest 5 minutes.
• Serve: Slice or leave whole. Spoon extra warm glaze over the top. Garnish with cilantro or green onions and serve with lime wedges and grilled pineapple.

What Makes This Recipe So Good

• Balanced flavor: Smoky spice rub + sweet pineapple + tangy vinegar = layers of flavor that taste like summer.
• Flexible cooking methods: Grill, oven, or stovetop—this recipe works well with whatever you’ve got.
• Juicy every time: A quick brine and a smart glaze technique help keep the chicken tender and moist.
• Meal-prep friendly: Make the glaze ahead and use it for chicken, shrimp, or tofu throughout the week.
• Family-friendly: The sweetness makes it approachable, but you can dial up the heat if you like.

Ingredients

• 2 pounds boneless, skinless chicken thighs (or breasts; thighs stay juicier)
• 1 teaspoon kosher salt (more to taste)
• 1/2 teaspoon black pepper
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon ground cumin
• 1/4–1/2 teaspoon cayenne pepper (optional, for heat)
• 1 tablespoon olive oil
• 1 cup fresh pineapple juice (or canned, no sugar added)
• 1/2 cup ketchup
• 2 tablespoons apple cider vinegar
• 2 tablespoons brown sugar or honey
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• 1 teaspoon grated fresh ginger (optional but recommended)
• 1 tablespoon cornstarch mixed with 1 tablespoon water (slurry, optional for thicker glaze)
• Fresh pineapple rings or chunks (optional, for grilling/serving)
• Chopped cilantro or green onions (for garnish)
• Lime wedges (for serving)

Instructions

1. Pat dry and season: Pat the chicken dry with paper towels. In a small bowl, mix salt, pepper, smoked paprika, garlic powder, onion powder, cumin, and cayenne.

   Toss chicken with olive oil and the spice mix until evenly coated. Let it rest 15–30 minutes at room temperature.

2. Make the pineapple BBQ glaze: In a saucepan, combine pineapple juice, ketchup, apple cider vinegar, brown sugar or honey, soy sauce, Dijon, garlic, and ginger. Bring to a simmer over medium heat and cook 6–8 minutes, stirring occasionally, until slightly reduced.

   If you prefer a thicker glaze, whisk in the cornstarch slurry and simmer 1–2 more minutes. Taste and adjust salt, sweetness, or tang.

3. Choose your cooking method: Preheat a grill to medium-high heat (375–425°F), or set your oven to 425°F with a rack in the upper third. You can also use a stovetop grill pan or cast-iron skillet over medium-high.
4. Grill method: Oil the grates.

   Grill chicken 5–6 minutes per side, depending on thickness. During the last 2–3 minutes, brush on glaze and flip once more to lightly caramelize. Grill pineapple rings for 1–2 minutes per side until charred.

5. Oven method: Place chicken on a foil-lined sheet pan with a wire rack if you have one.

   Bake 12–15 minutes, brush with glaze, then broil 2–3 minutes to caramelize. Add pineapple pieces to the pan for the last few minutes if using.

6. Stovetop method: Sear chicken 4–5 minutes per side in a hot, lightly oiled skillet. Reduce heat, brush with glaze, and cook 1–2 more minutes until sticky and cooked through.
7. Check doneness: Use an instant-read thermometer. Chicken is done at 165°F in the thickest part.

   Remove from heat and rest 5 minutes.

8. Serve: Slice or leave whole. Spoon extra warm glaze over the top. Garnish with cilantro or green onions and serve with lime wedges and grilled pineapple.

How to Store

• Refrigerator: Store cooled chicken and leftover glaze in airtight containers for up to 4 days.
• Freezer: Freeze chicken (without fresh pineapple) up to 2 months.

  Thaw overnight in the fridge.

• Reheat: Warm gently in a covered skillet over low heat with a splash of water or extra pineapple juice. Avoid high heat to keep it tender.
• Meal prep tip: Keep the glaze separate until serving to maintain the best texture when reheating.

Health Benefits

• Lean protein: Chicken provides high-quality protein to support muscle repair and satiety.
• Lower sugar than bottled sauces: Making your own glaze lets you control sweetness and skip additives.
• Pineapple perks: Pineapple contains vitamin C and bromelain, an enzyme that may support digestion.
• Smarter fats: Minimal added oil keeps overall calories in check while still delivering flavor.
• Gluten- and dairy-friendly: Use tamari for a naturally gluten-free sauce; the dish is dairy-free as written.

Pitfalls to Watch Out For

• Burning the glaze: Sugars caramelize fast. Add glaze near the end and watch closely, especially under the broiler.
• Dry chicken: Overcooking leads to dryness.

  Use a thermometer and rest the meat before slicing.

• Watery sauce: Reduce the glaze until it lightly coats a spoon. If needed, use a small cornstarch slurry to thicken.
• Uneven cooking: Pound thicker chicken breasts to an even thickness or choose thighs for more forgiveness.
• Too sweet: Balance with extra vinegar, a squeeze of lime, or a pinch of salt to brighten the flavors.

Variations You Can Try

• Spicy mango twist: Swap half the pineapple juice for mango nectar and add chili flakes or hot sauce.
• Hawaiian-style: Add a splash of coconut aminos and top with toasted sesame seeds and sliced scallions.
• Smokier profile: Add a few drops of liquid smoke to the glaze, or use chipotle powder instead of cayenne.
• Sheet-pan dinner: Roast chicken with bell peppers, red onion, and pineapple chunks. Glaze near the end.
• Tacos or bowls: Slice the chicken over rice, slaw, or tortillas with avocado and a squeeze of lime.
• Vegetarian swap: Use extra-firm tofu or cauliflower steaks.

  Roast or grill and glaze the same way.

FAQ

Can I use canned pineapple juice?

Yes, canned pineapple juice works well. Choose unsweetened juice so the glaze doesn’t become overly sweet, and adjust the brown sugar or honey to taste.

Breasts or thighs—what’s better for this recipe?

Thighs are more forgiving and stay juicier, especially on the grill. If using breasts, aim for even thickness and keep a close eye on temperature to avoid drying them out.

Do I have to marinate the chicken?

Not necessarily.

The spice rub adds great flavor on its own. If you have time, you can marinate the chicken in a little pineapple juice, soy sauce, and spices for 30–60 minutes, but avoid long marinades with pineapple as it can over-tenderize.

How do I know the glaze is thick enough?

It should coat the back of a spoon and leave a clean line when you run a finger through it. If it’s thin, simmer a few more minutes or use a small cornstarch slurry to quickly thicken.

What sides go well with this?

Coconut rice, grilled corn, roasted sweet potatoes, cabbage slaw with lime, or a simple green salad pair nicely.

The brightness of the glaze loves crisp, fresh sides.

Can I make the glaze ahead?

Absolutely. Make it up to 5 days ahead and refrigerate. Warm gently before brushing on the chicken so it spreads easily.

Is there a way to make it less sweet?

Reduce the brown sugar or honey by half and add an extra teaspoon of vinegar or a squeeze of lime.

A pinch of salt can also help balance sweetness.

What if I don’t have a grill?

Use your oven’s broiler or a stovetop grill pan. You’ll still get nice char and caramelization with the broiler finish.

In Conclusion

Smoky BBQ Chicken with Pineapple Glaze hits that sweet spot between comfort food and fresh, sunny flavor. It’s easy to make, flexible in how you cook it, and guaranteed to please a crowd.

Keep the glaze on the stove, the lime wedges at the ready, and you’ll have a vibrant, sticky-sauced chicken that tastes like a backyard cookout anytime. Enjoy it hot off the grill or out of the oven with your favorite sides and a little extra glaze on top.