Grilled Chicken Marinade

Take your dinner to the next level with this flavorful blend of pineapple juice, teriyaki sauce, brown sugar, and garlic. This grilled chicken marinade adds the perfect mix of sweet and savory to every bite—tender, juicy, and full of bold flavor.

Skip the bland and boring—this easy homemade recipe comes together in minutes and is ideal for everything from busy weeknights to weekend cookouts with the family.

It’s a must-try if you’re looking to add more delicious options to your Summer Grill Recipes lineup.

This grilled chicken marinade stands out with its blend of pineapple juice and brown sugar—the juice tenderizes while the sugar caramelizes for incredible flavor and color.

You’ll love how quickly it comes together. Marinate the chicken in the morning, and by the time you’re home from work, dinner’s on the table in 30 minutes. It’s just as perfect for busy weeknights as it is for weekend barbecues or family picnics.

Looking for more easy Family Favorite Chicken Recipes? Try my chicken kabobs with pineapple and my grilled barbecue chicken legs and thighs...yum!

Tips for Grilling Chicken

• Preheat the grill to medium-high heat. Make sure the grill grates are clean...you don't want last night's steak all over the chicken!
• You don't need to make the chicken breasts thin for this recipe, but do pound them to get them to the same thickness so they cook evenly.
• Try to marinate the chicken for at least 30 minutes before grilling. If you can marinade it for longer, that's even better.
• Once the chicken is on the grill, don't move it too much.
• Try not to overcook the chicken. It should take about 5 to 7 minutes per side...depending on the thickness of the meat.
• Make sure you use a meat thermometer...don't guess. The internal temperature should reach 165°F.
• Let the chicken rest for at least 5 minutes before slicing or serving. This allows the juices to redistribute throughout the meat, resulting in juicier chicken.

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Main Ingredients Needed

• Pineapple juice
• Teriyaki sauce
• Red onion
• Olive oil
• Brown sugar
• Chopped cilantro
• Chopped garlic
• Salt and pepper to taste
• Boneless, skinless chicken breasts

Step-by-Step Instructions

Step 1: Blend all the marinade ingredients until combined, then pour half over the chicken in a plastic bag or dish, reserving the rest in a sealed container. Marinate the chicken in the refrigerator for a few hours or overnight.

Grilling Instructions

Step 2: Grill the chicken until the juices run clear and the internal temperature reaches 165°F. Transfer to a clean platter, cover with foil, and let rest for at least 10 minutes before slicing.

Prepare the Sauce

Step 3: While the chicken rests, bring the other half of the marinade to a boil in a small saucepan, reduce until thickened, then remove from heat and set aside.

What to Serve with Grilled Chicken

• Slice the chicken and drizzle the thickened marinade on top.
• This grilled chicken goes great with cilantro lime rice or maybe Coconut Rice.
• If your family enjoys potatoes, try my son's favorite Twice Baked Potatoes.
• You could keep it very healthy by serving it sliced thin over a tossed salad.
• Garlic Bread is always a great side dish for my family!

How to Store, Freeze, and Reheat Grilled Chicken

Refrigerator: Store leftover grilled chicken in an airtight container in the refrigerator for up to 4 days. If you have any leftovers, you can make chicken quesadillas for dinner another night of the week.

Freezer: Wrap the chicken tightly in plastic wrap or foil, then place in a freezer-safe bag or container. Freeze for up to 3 months.

Thaw and Reheat: Thaw overnight in the refrigerator. Reheat in a skillet over medium heat, in the oven at 350°F, or in the microwave until warmed through. Add a splash of broth or water to keep it from drying out.

Try these recipes next...

• Try a few of my other chicken cutlet recipes to help you get dinner on the table fast this week!
• You might also enjoy this recipe for Grilled boneless skinless chicken thighs!

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📖 Recipe Card

Lois

Marinade for Grilled Chicken

2 from 1 vote

This grilled chicken marinade is made with pineapple juice, teriyaki sauce, brown sugar and garlic. Perfect meal any day of the week!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 3 hours hrs 20 minutes mins

Marinade Time 1 hour hr

Total Time 4 hours hrs 30 minutes mins

Servings: 4 -6 servings

Course: Main Dishes

Cuisine: American

Calories: 145

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 1 6 ounce can pineapple juice
• 2 tablespoons chopped cilantro
• ¼ cup chopped red onion
• ⅓ cup teriyaki sauce
• 2 tablespoons olive oil
• 2 tablespoons brown sugar
• 1 tablespoon chopped garlic
• salt and pepper to taste

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Equipment

• Digital Meat Thermometer
• Tongs
• Glass Mixing Bowl Set with Lids

Method

 

1. Using a food processor, combine all the ingredients together.
2. Place the chicken in a plastic bag or casserole dish and pour half of the marinade over your chicken.
3. Place the chicken in the refrigerator to marinate for a few hours or overnight.
4. Place the remaining marinade in a storage container or mason jar.
5. Place the chicken on your hot grill and cook until the juices run clear. Remove the chicken from the grill and place on a clean platter. Cover the chicken with aluminum foil and let rest for at least 10 minutes before slicing.
6. While the chicken is resting, take the reserved marinade and place in a small saucepan. Bring to a boil on top of your stove.
7. Once the marinade has reduced and thickened nicely, remove from the heat and set aside.
8. Slice the chicken and drizzle the thickened marinade on top.

Nutrition

Serving: 1gCalories: 145kcalCarbohydrates: 19gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 6gSodium: 989mgSugar: 16g

Notes

• Make sure the chicken is not overcooked.
• Use a digital thermometer to check the internal temperature of 165°F.
• Store leftover grilled chicken in an airtight container in the fridge for up to 4 days, or freeze it for up to 3 months wrapped tightly and placed in a freezer-safe bag.
• Thaw in the refrigerator overnight, then reheat in a skillet, oven, or microwave with a splash of broth or water to keep it moist.

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This recipe has been updated since it first appeared in 2013 with new photos, information and a new printable recipe card that includes nutritional information. I hope you enjoy the updates as much as I enjoyed working on them!