With Caribbean influences this Tropical Pineapple Chicken recipe uses a marinade turn glaze, reminiscent of a jerk sauce. Grilled or baked recipe versions! www.keviniscooking.com
Print Recipe
4.41 from 5 votes

Tropical Pineapple Chicken

Time does not include marinating time as it may vary per person. I also have given 2 ways to make this: baking using bone in chicken thighs and for grilling boneless chicken breasts. TIme reflects baking version. Please note cooking times do vary and grilling chicken breasts takes less time.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Main Course
Cuisine: American, Hawaiian
Keyword: chicken recipe, pineapple, pineapple chicken recipe
Servings: 4 servings
Calories: 620kcal
Author: Kevin Is Cooking


  • 4 in chicken thighs bone and skin on (for Baking)
  • OR
  • 2 in large boneless chicken breasts sliced half horizontally (for Grilling, optional)
  • 2 tbsp olive oil
  • 1 pineapple separated (See Note 1)
  • 2 tbsp brown sugar
  • 1/2 cup chicken stock
  • 2 tsp cornstarch
  • Marinade/Jerk Sauce:
  • 1 cup pineapple chunks
  • 1/4 cup brown sugar
  • 4 in green onions ends trimmed, cut half
  • 2 tbsp rice wine vinegar
  • 2 tbsp low sodium soy sauce
  • 2 tsp ginger powder
  • 1 tsp onion powder
  • 1 tsp cinnamon
  • 1 tsp ground thyme
  • 1 tsp garlic powder
  • 1/2 tsp ground cloves
  • 1/2 tsp allspice
  • 1/2 tsp nutmeg
  • 1/2 tsp kosher salt
  • 2 jalapeño peppers or Scotch Bonnet pepper See Note 2
  • Garnish:
  • 2 green onions tops only, chopped


  • In a blender add the Marinade/Jerk Sauce ingredients and purée. Add to a large Ziploc freezer bag. Add the chicken and marinate 2-3 hours in the refrigerator.

  • Baking: Preheat oven to 400°F. Prior to baking bring chicken to room temperature. To a large cast iron or frying skillet add oil over medium high heat. Remove chicken from marinade, shaking off excess marinade and reserve. Sear chicken for about 3-4 minutes on each side or until slightly browned.
  • Add reserved 3 cups of pineapple over chicken and pour remaining marinade on top. Place skillet in oven and bake, uncovered for 35 minutes. After 20 minutes add chicken stock to pan and baste chicken and once again after baking prior to serving. Chicken is done at 165°F. Garnish with green onions.

  • Grilling: Heat grill to 400°F. Prior to grilling bring chicken to room temperature. Sprinkle pineapple slices with brown sugar (See Note 1). Clean the grill. Shake off excess marinade from chicken. Reserve marinade. Grill the chicken and pineapple for 4 minutes per side, or until chicken is cooked through depending on thickness (See Notes 3 and 4).
  • Add 1/2 cup chicken stock and reserved marinade to a small saucepan and whisk in the cornstarch. Bring to a simmer and whisk until thickened. Brush grilled chicken with glaze and garnish with green onions.


1. You will need 3 cups of pineapple chunks for baking with chicken and 1 cup for marinade. If using canned you will need 4 cups total. Cut off top and bottom of pineapple, and cut/remove outer skin. Cut fresh pineapple in half vertically and cut out core. slice one half into 1-inch thick pieces. Again you will need 3 cups of pineapple chunks for baking with chicken and 1 cup for marinade. Slice the other pineapple half into 3/4” thick crescent shape slices, sprinkle with brown sugar and grill for 4 minutes on each side.
2. Of course you can alter the number of peppers for your desired heat. Just use gloves when slicing and wash hands after. The Scotch Bonnet pepper is HOT.
3. An inserted meat thermometer should read 165°F when chicken is done.
4. Turn each piece every 2 minutes slightly 45° to get cross grill marks. Completely optional.


Calories: 620kcal | Carbohydrates: 77g | Protein: 22g | Fat: 26g | Saturated Fat: 6g | Cholesterol: 111mg | Sodium: 700mg | Potassium: 772mg | Fiber: 6g | Sugar: 62g | Vitamin A: 450IU | Vitamin C: 131.3mg | Calcium: 93mg | Iron: 2.8mg