Sweet and Savory Grilled Chicken with Candied Pineapples

Savor the flavor of juicy grilled chicken paired with sweet and tangy candied pineapples. This delicious and easy-to-make dish is perfect for any summer barbecue or weekday dinner.

Each year I anxiously await for the warm weather to break to take part in a yearly ritual. Once late April hits, and temperatures reach above 60 it means “grilling season” has officially begun! This grilled chicken recipe is a favorite in my household that has taken on many variations over the years. My personal favorite involves the use of pineapples.

Grabbing some leftover candied pineapples (from another recipe) and topping my famous grilled chicken with them was a happy accident. The sweet and syrupy pineapples paired with my generously seasoned chicken thighs turned out to be a match made in heaven. As the recipe evolved, I even began using the remaining pineapple syrup as a glaze for the chicken.

This very simple recipe uses charcoal for grilling (yes, I’m a charcoal snob), but it can be modified if cooking on a gas grill. Check out the recipe below.

Grilled Chicken with Candied Pineapples Recipe

For the Candied Pineapples

• 1 Can of Sliced Pineapples (20 Ounces)
• 1/2 Cup Pineapple Juice (I use the juice from the can)
• 1 Cup Water, then 1/2 cup water
• 1/2 Cup Sugar

For the Grilled Chicken Thighs

• 6 Bone-In Chicken Thighs
• Seasoning Salt
• Cooking Spray

Candied Pineapples Instructions

Total Time: 45 Minutes | Prep time: 5 minutes | Cook Time: 40 minutes

Candied Pineapple Slices and Pineapple Syrup can be prepared ahead of time. I typically prepare them the morning of or even the day before and refrigerate overnight.

1. Place pineapple juice, 1 cup of water, and sugar into a large pot, and bring to a boil (on high) for approximately five minutes. Use a whisk to make sure all of the sugar is dissolved.
2. Add in pineapples slices (approximately 12 – 13 per can). Pineapple slices should be completely submerged in the liquid.
3. Lower the heat to medium, and continue to boil (uncovered) for 30 minutes. Pineapples will begin to change in consistency and brown slightly. The liquid will transform into a very thick syrup.

4. Remove pot from heat, and let pineapples rest in the pineapple syrup for 10 minutes, then transfer pineapple slices to parchment paper to cool completely.

5. Left in the pot will be a small amount of pineapple syrup. Transfer the pot back to the burner and stir in additional 1/2 cup of water until well blended. On medium heat, bring the mixture to a boil and allow to cook down for an additional five to seven minutes. (Consistency should resemble that of a thin honey).
6. Remove from heat and let cool before transferring to an air tight container.

Grilled Chicken Thighs with Candied Pineapples Instructions

Total Time: 45 Minutes | Prep Time: 30 minutes | Cook Time: 15 minutes

1. Place chicken thighs in a large bowl and season generously with seasoning salt. Cover the bowl and place in the refrigerator to marinate at least two hours – three hours .
2. Remove chicken thighs from the refrigerator and place on the counter. While the chicken warms to room temperature to room temperature, prepare the grill by heating the charcoal.
3. Once the coals are white, evenly coat the grilling rack with cooking spray. Place the chicken thighs (skin side down) on the grill. Cook for five-seven minutes then flip over.
4. Use a basting brush, coat the the skin of the chicken thighs with the pineapple syrup. Once all chicken thighs are well-coated with syrup, place a candied pineapple slice on top of each.
5. Close the lid of the grill and allow pineapples slices and chicken thighs to cook an additional 5 minutes.
6. Check chicken thighs to ensure an internal temperature of 165 Degrees Fahrenheit before removing from the grill and serving.