Incredibly juicy and tender pineapple grilled chicken is topped with a spicy black bean salsa and is the easiest summery meal to throw on the grill!
Grilling season is in full swing so we’re celebrating accordingly with a tropical twist on chicken that you will absolutely find yourself adding to the regular dinner rotation all summer long!
Pineapple makes for one heck of a marinade in this ridiculously-juicy chicken and things just get even better when you top it with a zippy black bean salsa.
This whole plate just screams summer and you really shouldn’t ignore the call of summer.
The real beauty of this chicken is how dang easy it is to whip up! It has to marinate for a bit so you can prep all the salsa components while that’s happening and you also definitely have time for a glass of wine on the patio.
This Grilled Chicken features…
- Juicy pineapple-marinated grilled chicken
- A spicy black bean and fresh pineapple salsa
- Lots of make-ahead options to make dinnertime easy
Making the Pineapple Grilled Chicken
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Pineapple
- Lime juice
- Honey
- Vegetable oil
- Parsley
- Chicken breasts
- Black beans
- Jalapeno
- Tomato
- Cilantro
Choosing Your Chicken
We recommend using boneless skinless chicken breasts for this recipe. This cut of chicken is fast to cook on the grill and the pineapple marinade really tenderizes the white meat.
If you don’t have breasts on hand, boneless skinless chicken thighs will work great in their place.
Tips for Perfect Grilled Chicken
- Marinate chicken no longer than 2 hours – we found that the acidity from the pineapple juice starts to affect the texture of the chicken if marinated longer than 2 hours. 1-2 hours of marinating is the perfect amount of time to tenderize and flavor the chicken.
- Marinate chicken on bottom shelf of fridge – it’s always a good idea to keep raw meats away from fresh produce and on the bottom shelf of your fridge to reduce risk of cross contamination.
- Grill chicken with fresh pineapple – we’ll use this fresh pineapple in the salsa for an extra kick of smoky + sweet flavors.
- Test chicken with kitchen thermometer – always use a kitchen thermometer when grilling to ensure your chicken is cooked through to 165F. You really don’t want to overcook chicken breasts otherwise they may turn dry.
- Cut pineapple and tomato into uniform size – aim for 1/4-in cubes for a salsa that’s easier to eat.
- Use fresh cilantro and lime – these two ingredients add so much flavor to the salsa.
Recipe Variations
Try these ideas for a different twist on this chicken.
- Add extra heat to salsa – try a serrano or habanero pepper in place of the jalapeno for a spicier kick.
- Grill different fruit for salsa – try mango or peaches in place of the pineapple.
- Serve chicken alongside rice – steamed rice goes great alongside this chicken and salsa.
Stovetop and Oven Instructions
Don’t have a grill? You can still make this recipe! Follow these instructions for cooking the chicken on the stovetop or oven.
Stovetop: Heat 1 tablespoon vegetable oil in a large skillet (or brush over a large cast iron grill pan) Once pan is hot, add chicken and sear on both sides until chicken registers 165F. Note: if your chicken breasts are thicker, we recommend searing chicken on both sides, then finish cooking in a 400F oven 5-10 minutes.
Oven: Arrange chicken in a single layer on a greased sheet pan. Bake chicken at 400F 20-25 minutes until chicken registers 165F. Optionally, broil chicken 1 inch from heat 2-3 minutes to crisp up the outside.
The pineapple juice really does work its magic here and make this chicken IMPOSSIBLY juicy with a subtle sweetness that goes so well with the flavorful black bean salsa.
This is just summer eats 101 and you need it in your dinner life.
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
More grilling favorites to try next!
Pineapple Grilled Chicken with Black Bean Salsa
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Ingredients
Pineapple Grilled Chicken
- 3/4 cup pineapple juice
- 2 tablespoons lime juice
- 1 tablespoon honey
- 2 tablespoons vegetable oil
- 2 medium cloves garlic, minced
- 2 tablespoons minced fresh parsley
- 3/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1-1/2 lbs boneless skinless chicken breasts
- 1/2 medium fresh pineapple, core and skin removed and pineapple cut into 1/2-in planks
Black Bean Salsa
- 1 cup canned black beans, drained and rinsed
- 1 medium jalapeno, minced
- 1 medium tomato, diced into 1/4-in cubes
- 2 tablespoons minced cilantro
- 2 tablespoons lime juice
- Salt and pepper to taste
- Additional fresh cilantro and lime wedges for serving
Instructions
Pineapple Grilled Chicken
- In a large bowl, whisk pineapple juice, lime juice, honey, vegetable oil, garlic, parsley, salt, and pepper until combined.
- Place chicken in a sealable bag or a bowl and pour marinade over top. Seal bag shut and place on a plate or cover bowl. Marinate chicken in fridge 1 hour or up to 2.
- When ready to grill, preheat a grill over medium-high heat OR lightly grease a grill pan to use on the stovetop.
- Remove chicken from marinade and pat dry with paper towels, discarding marinade. Season chicken on both sides with a little additional salt and pepper. Grill chicken and pineapple planks over medium-high heat, turning occasionally until pineapple has grill marks and chicken registers 165F.
Black Bean Salsa
- Cut pineapple into 1/4-in cubes and toss together in a large bowl with black beans, jalapeno, tomato, cilantro, and lime juice. Season salsa with salt and pepper to taste.
- Serve chicken warm with salsa on top and additional cilantro and lime wedges. Enjoy!
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