Tropical Chicken

Name: Tropical Chicken
Prep time: 10 min
Cook time: 45 min
Total time: 535 min
Ingredients: ½ cup reduced-sodium soy sauce; ⅓ cup canola oil; ¼ cup pineapple juice; 2 tablespoons dried minced onion; 1 tablespoon sugar; 4 garlic cloves (minced); 1 teaspoon ground ginger; ¾ teaspoon salt; ⅛ teaspoon cayenne pepper; 8 bone-in (skin-on chicken thighs)

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Summer is in full swing, and that means it’s the perfect time to fire up the grill! This Tropical Chicken is a quick and easy weeknight dinner you can prep ahead of time and cook the next day. With a juicy, tender center and a crispy, flavorful crust, each bite is infused with a pineapple marinade that has the perfect balance of sweet, savory, and just a hint of spice.

Chicken thighs glazed with a sweet and savory sauce, garnished with fresh parsley and served on a white platter.

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Perfect for summer cookouts or weeknight dinners, this dish delivers juicy, flavorful chicken with minimal effort—just mix, marinate, and grill. Serve it alongside rice, grilled veggies, or an Ambrosia fruit salad for a complete meal that tastes like a tropical getaway. For another crowd-pleasing favorite, try my Grilled Honey Lemon Chicken Kabobs—they're quick, zesty, and just as perfect for the grill!

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Why You'll Love This Recipe
Ingredients
Substitutions & Variations
How to Make Tropical Chicken on the Grill
Helpful Tips
Recipe FAQs
Storage & Freezing Instructions
More Summertime Grilling Recipes You'll Love
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Tropical Chicken

Why You'll Love This Recipe

Easy to prep ahead – Marinate in the morning and grill later, making it perfect for meal planning and busy nights.
Perfect for the grill – Light, juicy, and full of flavor—ideal for cookouts, barbecues, or weeknight dinners.
Bold flavor combo – Sweet pineapple, savory soy sauce, and a touch of cayenne come together for the perfect balance of sweet, salty, and spicy.
Super versatile – Serve it over rice, in tacos, wraps, or even sliced in a salad—the possibilities are endless.

Ingredients

Gather the ingredients below to make this grilled tropical chicken!

Reduced-sodium soy sauce gives the marinade a savory, slightly salty flavor that balances out the sweetness of the pineapple.
Canola oil helps ensure that the chicken cooks evenly on the grill.
Pineapple juice brings a tropical tang and natural sweetness to the marinade. You can use juice from canned pineapple slices and use the fruit as a garnish, or you can opt for plain pineapple juice—just like I do in my Ninja Foodi Fall-Apart Ham, which also gets its rich flavor from pineapple juice.
Dried minced onion adds a subtle onion flavor to the marinade.
Sugar helps the chicken caramelize on the grill and turns the skin into a crispy, flavorful crust.
Garlic cloves add bold garlic flavor and balance out the sweetness of the pineapple juice.
Ground ginger enhances the tropical flavor and brings a hint of spice to the marinade.
Cayenne pepper adds a kick of heat and gives the marinade a perfect sweet and spicy balance of flavor.
Bone-in, skin-on chicken thighs are the best cut for juicy, tender results. The bone and skin help prevent the chicken from drying out, as well as helping it cook evenly. Thighs also absorb marinades better than chicken breasts do, giving you a juicier texture and richer taste.

See recipe card for full information on ingredients and quantities.

Substitutions & Variations

Grilled pineapple rings – Grill fresh pineapple slices for 2–3 minutes per side alongside the chicken for a sweet and juicy topping or side.
Tropical chicken skewers – Cut the chicken into chunks and thread onto skewers with pineapple and veggies for easy tropical kabobs. You can even sub the tropical chicken marinade for the one in my Grilled Honey Lemon Chicken Kabobs recipe for a fun flavor twist!
Fresh herbs – Add chopped cilantro, basil, or parsley to the marinade for a fresh, flavorful twist.
Make it spicier – Turn up the heat with extra cayenne, crushed red pepper flakes, or a splash of your favorite hot sauce.
Switch up the chicken – Use boneless thighs or chicken breasts instead of bone-in thighs—just adjust the cooking time.
No grill? No problem! – Bake at 400ºF for 35–40 minutes or until the chicken is cooked through and golden.

How to Make Tropical Chicken on the Grill

Once you've gathered all your ingredients, grab a mixing bowl and follow the steps below for this island-inspired grilled chicken!

A close-up of marinade ingredients, including chopped garlic and onion, inside a ziplock bag next to raw chicken thighs in a bowl.

Step 1: Whisk marinade ingredients in a bowl, reserve ⅓ cup for basting, then pour the rest into a ziplock bag.

Chicken thighs soaking in a marinade inside a sealed ziplock bag, fully coated and ready to refrigerate.

Step 2: Add add the chicken to the bag with the marinade, seal, and refrigerate for at least 8 hours.

Grilled chicken thighs developing a golden color and char marks as they cook on the grill.

Step 3: Preheat grill to 400ºF, then grill chicken for 10–12 minutes per side or until it reaches 165ºF; let rest for 5 minutes.

A brush applying reserved marinade over grilled chicken thighs to add flavor and shine.

Step 4: Baste with marinade that has been set aside and serve.

A platter of grilled tropical chicken thighs, garnished with parsley and ready to serve.

Helpful Tips

Marinate ahead for best flavor – Let the chicken soak in the marinade for 8–12 hours or overnight to fully absorb the sweet and savory flavors.
Grill over medium heat – Cooking over medium heat helps prevent burning and keeps the chicken juicy and tender.
Reserve marinade for basting – Always set aside some marinade before adding the chicken so you can safely baste while grilling for extra flavor. I like using a silicone basting brush.
Use a digital meat thermometer – Cook until the thickest part of the chicken reaches 165ºF to ensure it’s fully done without drying out.
Let it rest before serving – Rest the grilled chicken for 5–10 minutes under foil to lock in juices and enhance tenderness.

Grilled chicken thighs on a serving plate, with a marinade brush and pineapple juice container in the background.

Recipe FAQs

How long should I let the chicken marinate?

If you’re short on time, you can get away with marinating your chicken for at least 3 hours. However, anything less than that may not give you the most flavorful results. If you have the time, you’re better off letting your chicken sit in the marinade for 8-24 hours so the flavors fully soak in.

Can I make this chicken in the oven?

Yes absolutely! You can preheat your oven to 400°F and bake your chicken on a baking sheet lined with foil for 35-45 minutes or until the chicken’s internal temperature reaches 165°F. If you want extra crispy skin, you can broil the chicken for the last 2-3 minutes.

What are some good ways to serve Tropical Chicken?

You can serve your tropical chicken over rice and grilled veggies, alongside a simple salad, or you can chop or shred your chicken and add it to tacos, wraps, or salads like this Chicken Caesar Pasta Salad. The serving options are endless!

Can I make this recipe spicier?

Definitely—just add more cayenne pepper, red pepper flakes, or a splash of hot sauce to the marinade.

Grilled chicken being shredded with a fork, showing how juicy and tender it is.

Storage & Freezing Instructions

Storage Instructions

To store leftovers of your tropical chicken, keep it in an airtight container in the refrigerator for 3-4 days. You can use leftovers to make wraps, kebabs, or add it to a salad.

Freezing Instructions

Let your chicken get to room temperature before freezing and then store it in a freezer safe bag or container, removing as much air before sealing. Freeze for 2-3 months and thaw in the refrigerator overnight before reheating and serving.