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Grilled chicken thighs glazed with Mrs. Ruth's Roasted Pineapple Habanero Chutney, served on a ceramic plate with caramelized grilled pineapple rings and fresh herb garnish

Mrs. Ruth’s Pineapple Chicken

Three ingredients, one unforgettable dinner. Mrs. Ruth's Roasted Pineapple Habanero Chutney does double duty here — as a marinade that tenderizes and flavors the chicken overnight, and as a finishing glaze spooned over the top right off the grill. Paired with caramelized grilled pineapple, this is the kind of weeknight dinner that tastes like a weekend cookout.

Recipe Details

Prep Time: 10 minutes
Marinate Time: 6–8 hours
Cook Time: 25 minutes
Total Time: About 7 hours
Servings: 4

Ingredients

Directions

  1. Reserve 2 oz (about 4 tablespoons) of the chutney in a small bowl and set aside for finishing.
  2. Combine the remaining chutney and chicken thighs in a zip-top bag. Seal and massage to coat evenly. Refrigerate for 6–8 hours or overnight.
  3. When ready to cook, remove the chicken from the fridge and let it come to room temperature for 15–20 minutes. Remove from the marinade and discard the bag and marinade.
  4. Preheat an outdoor grill or stovetop grill pan to medium-high. Oil the grates or pan.
  5. Grill chicken uncovered until grill marks appear and the internal temperature reaches 165°F at the thickest part, about 6–8 minutes per side depending on thickness.
  6. While the chicken rests, grill pineapple slices for about 2 minutes per side until caramelized grill marks appear.
  7. Spoon the reserved chutney over the grilled chicken. Serve with the grilled pineapple alongside.

Tips & Notes

  • Marinate overnight: The longer the chicken marinates, the deeper the flavor. Six hours is the minimum; overnight is ideal.
  • Don't skip the rest: Let the chicken rest 5 minutes after grilling before slicing — it keeps the juices in.
  • Stovetop works great: A cast iron grill pan on medium-high gives excellent char marks if you don't have an outdoor grill.
  • Serve over: Steamed jasmine rice, coconut rice, or a simple green salad to round out the meal.
  • Storage: Refrigerate leftovers for up to 3 days. Reheat gently in a skillet or microwave.

Flavor Pairings We Love

  • Roasted Pineapple Habanero Chutney → grilled chicken, shrimp, pork tenderloin, cream cheese, pepper jack
  • Serve with: Coconut rice, grilled corn, or a mango avocado salsa
  • Try also: Mrs. Ruth's Appley Dappley Jam as a marinade swap for a milder, apple-forward version
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