Fire up your griddle — today we’re making a vibrant, easy-to-prepare Pineapple Chicken on the griddle. A quick marinade featuring my current favorite bottled sauce, Bachan’s Japanese BBQ Sauce, along with garlic, ginger, and pineapple juice, turns everyday chicken into a flavorful meal. Serve it in hollowed pineapple halves for a show-stopping presentation that’s perfect for a fast weeknight dinner or an impressive weekend lunch.
Blackstone Pineapple Chicken Recipe
A quick chicken stir-fry is one of the most reliable solutions when you need a tasty meal in minimal time. This recipe uses chicken breasts, but boneless skinless thighs work just as well and stay juicy. If you prefer, use a mix of breasts and thighs.
If you enjoy making a homemade teriyaki, that’s wonderful — but when you want convenience without sacrificing flavor, Bachan’s Japanese BBQ Sauce is my go-to bottled option. It blends beautifully with pineapple and aromatics, giving the chicken a balanced sweet-savory glaze. Serve the finished chicken with steamed white rice and a sprinkle of sesame seeds and cilantro for freshness.
More Blackstone Recipes here!
Recipe Shopping List
Here’s what you’ll need. For exact quantities, see the recipe card further down.
- Fresh pineapple (for fruit and pineapple bowls)
- Boneless chicken breasts or thighs
- Bachan’s Japanese BBQ Sauce
- Fresh garlic
- Fresh ginger
- Broccoli florets
- White rice (steamed)
- Sesame seeds
- Fresh cilantro
Try our Blackstone Chicken and Pea Pods too!
How To Make This Recipe
This overview highlights the main steps so you know what to expect. Follow the full recipe card below while cooking.
- Prep & Marinate — Cut the chicken into bite-sized pieces. Combine Bachan’s sauce with pineapple juice, minced garlic, and minced ginger. Add the chicken and marinate for about 2 hours to let the flavors penetrate.
- Preheat — Heat your griddle to medium-high and make sure the surface is clean and well-oiled. Preheating for 10–15 minutes helps develop a good sear.
- Prepare Pineapple — Halve the pineapple lengthwise and carve out pineapple boats. Dice and reserve the pineapple chunks (discard the woody core). The reserved fruit will cook with the chicken.
- Cook — Add oil to the griddle, drain excess marinade, and spread the chicken out to brown. Flip once to caramelize. Add pineapple chunks during the first flip so they char slightly. Place pineapple halves cut-side-down on the griddle for a few minutes to get caramelized edges.
- Vegetables — Add broccoli to the griddle with a splash of oil. After a couple minutes, cover with a dome or lid and add a splash of water to steam the florets until tender-crisp.
- Finish & Serve — When the chicken is fully cooked, scoop it into the pineapple bowls and top with broccoli if the bowls are large enough. Serve with steamed white rice and extra sauce on the side.
Try with our Egg Rolls!
Recipe FAQ
Can this recipe be made in advance?
Yes — you can marinate and even cook the chicken ahead of time. Reheating without drying the chicken requires care: reheat gently over low heat or briefly in a covered pan with a splash of water. Note that serving in pineapple bowls is best fresh, so the presentation will be less dramatic if prepared ahead, but the flavor remains delicious.
What’s the best way to store and reheat leftovers?
After serving, discard the used pineapple shells. Store leftovers in airtight containers or resealable bags. For reheating, warm gently in a skillet with a teaspoon or two of water to restore moisture or use a low oven until just heated through.
Try our Steak Udon too!
More Recipes Like This
- Brown Butter Miso Udon
- Chicken and Eggplant Stir Fry
- Chicken and Broccoli Stir Fry
- Grilled Huli Huli Chicken Kabobs
- Blackstone Chicken Fried Rice
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Blackstone Pineapple Chicken
This simple, flavorful Pineapple Chicken is fast to prepare on the griddle and impressive enough for guests when served in pineapple bowls.
Prep Time: 15 minutes
Cook Time: 15 minutes
Marinate Time: 2 hours
Total Time: 2 hours 30 minutes
Ingredients
- 1 whole pineapple
- 2 boneless chicken breasts (or equivalent thighs)
- 1 ½ cups Bachan’s Japanese BBQ Sauce, divided
- 1 teaspoon minced garlic
- ½ teaspoon minced ginger
- ½ cup pineapple juice
- 2 cups broccoli florets
- 2 cups cooked white rice
- 2 teaspoons sesame seeds
- 2 teaspoons chopped cilantro
Instructions
- Cut the chicken into bite-sized pieces. Combine 1 cup of Bachan’s sauce, pineapple juice, garlic, and ginger; add the chicken and marinate for at least 2 hours.
- Preheat your griddle over medium heat and oil the surface lightly.
- Slice the pineapple in half lengthwise. Score the flesh in a crosshatch pattern, then scoop out the chunks, discarding the core. Reserve the pineapple pieces to cook with the chicken.
- Drain excess marinade from the chicken and spread it on the griddle. Let the chicken brown on one side before flipping. Add reserved pineapple pieces after the flip. Place pineapple halves cut-side-down on the griddle to caramelize for a few minutes.
- Cook chicken, stirring, until no longer pink. Cook broccoli on the griddle alongside the chicken; cover briefly and add a splash of water to steam until tender-crisp.
- Spoon the finished chicken and broccoli into the pineapple bowls. Serve with steamed rice, extra Bachan’s sauce, sesame seeds, and chopped cilantro.
Nutrition Information (approximate)
Yield: 4 | Serving Size: 1
Calories: 441 • Total Fat: 4g • Saturated Fat: 1g • Cholesterol: 51mg • Sodium: 1166mg • Carbohydrates: 77g • Fiber: 5g • Sugar: 40g • Protein: 24g
Nutrition data is an estimate.