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Grilled Island Chicken

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Grilled Island Chicken

Grilled Island Chicken

Jessica Braider
This is a delightful family-friendly recipe from long-time Scramble CFO, Robin Thieme. It only takes a few minutes to make the marinade in the morning, then a few more minutes to grill it at dinnertime. But that’s time enough to make you feel like you’ve been transported to a tropical paradise!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 50 minutes
Course Main Dish
Cuisine American
Servings 4 servings


  • 3 Tbsp. canola or vegetable oil
  • 20 oz. canned pineapple rings/slices in 100% juice, juice reserved
  • 3 Tbsp. reduced-sodium soy sauce (or use any variety) (use wheat/gluten-free, if needed)
  • 2 cloves garlic minced, about 1 tsp.
  • 1/4 tsp. ground ginger
  • 1/4 tsp. black pepper
  • 1 1/2 - 2 lbs. boneless, skinless chicken breasts


  • In a flat dish with sides that is just big enough to hold the chicken in one layer, combine the oil, 3 Tbsp. pineapple juice, soy sauce, garlic, ginger, and pepper. Slice each chicken breast into three long strips, and add them to the marinade.
  • Set the pineapple rings aside to use later and refrigerate the remaining juice (do not keep it in the can for more than a day) to drink or make popsicles. Cover and refrigerate the chicken for at least 30 minutes and up to 24 hours.
  • Preheat the grill or broiler to medium-high heat (if you are using the broiler, set the rack 4 – 6 inches from the heat source).
  • Grill or broil the chicken strips, reserving the marinade to brush on the chicken after you flip it, and pineapple rings (grill the rings directly on the grates of the grill) for 3 - 5 minutes per side, until the chicken is just cooked through and the pineapple is lightly browned. (If the chicken is getting too browned, move it over indirect heat.)
  • Top the cooked chicken with the grilled pineapple rings to serve it immediately or refrigerate it for up to 3 days.


Do Ahead or Delegate: Peel the garlic, make the marinade, slice the chicken and marinate it in the refrigerator, or fully prepare and refrigerate the dish.
Scramble Flavor Booster: Add a few dashes of hot pepper sauce, such as Tabasco, to the marinade, and add up to 1/2 tsp. allspice and 1 Tbsp. fresh minced ginger.
Tip: While it’s usually not necessary to store an open bottle of soy sauce in the refrigerator, if refrigerated, it may keep its flavor longer, especially if you don’t use soy sauce very often.
Nutritional Information Per Serving (% based upon daily values): Calories 270, Total Fat: 5g, 7%; Saturated Fat: 1g, 3%; Cholesterol: 100mg, 33%; Sodium: 310mg, 13%; Total Carbohydrate: 15g, 5%; Dietary Fiber: 1g, 4%; Sugar: 13g; Protein: 40g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword All, Company/Entertaining, Dairy-Free, Dinner, Fall, Gluten-Free, Grilling, Kid-Friendly, Kosher, Low Fat, Low Sodium, Main Dish, Make-Ahead, No Added Sugar, Nut-Free, Spring, Summer, Winter
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