BBQ Pineapple Chicken Thighs (Printable Version)

Juicy grilled chicken glazed with tangy-sweet pineapple barbecue sauce—perfect for summer cookouts and tropical dinners.

# What You'll Need:

→ For the Chicken

01 - 8 boneless, skinless chicken thighs
02 - 1 tbsp olive oil
03 - Salt and black pepper, to taste

→ For the Pineapple BBQ Sauce

04 - 1 cup crushed pineapple (with juice)
05 - 1/2 cup ketchup
06 - 2 tbsp apple cider vinegar
07 - 2 tbsp brown sugar
08 - 1 tbsp soy sauce (use gluten-free if needed)
09 - 1 tsp smoked paprika
10 - 1/2 tsp garlic powder
11 - 1/4 tsp chili flakes (optional, for heat)

# Steps to Follow:

01 - In a medium saucepan over medium heat, combine all pineapple BBQ sauce ingredients. Simmer for 10–12 minutes, stirring occasionally, until slightly thickened. Set aside to cool.
02 - Pat chicken thighs dry. Season with salt, pepper, and olive oil. Place in a large bowl or zip-top bag and pour half of the cooled BBQ sauce over the chicken. Toss to coat. Marinate in the fridge for at least 30 minutes (up to 4 hours).
03 - Preheat grill to medium-high heat.
04 - Remove chicken from marinade and grill for 6–8 minutes per side, or until nicely charred and internal temperature reaches 165°F (74°C).
05 - Brush with reserved sauce during the last 2–3 minutes of grilling for a sticky glaze. Let rest 5 minutes before serving.

# Additional Tips::

01 -
  • Ready in under an hour including marinating time
  • Uses simple ingredients you likely have on hand
  • Naturally gluten-free and dairy-free with the right condiments
  • Perfect balance of tangy, sweet and smoky flavors
02 -
  • Always reserve half the sauce before marinating and never reuse marinade that has touched raw chicken
  • Allow chicken to come to room temperature for 15 minutes before grilling for more even cooking
  • For the most flavorful results, make the sauce a day ahead so the flavors have time to meld
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