Broiled Chicken with Pineapples is a quick and easy meal option. One chicken breast marinated in a simple yet flavorful marinade is topped with pineapple slices and cooked under your broiler until golden.
Why This Recipe Works
Easy chicken recipes have always been the solutions when I didn't have a clue as to what to make for dinner.
When I want to enjoy a meal with minimal prep and cook time, chicken recipes seem to come to the rescue each and every time. This broiled chicken with pineapple recipe is one of my favorites. It's easy to make, cooks in minutes, and is incredibly delicious.
Broiling chicken is so underrated. So many times, when we want to cook chicken we default to baking it or cooking it on a grill. When you broil chicken, specifically a chicken breast, the chicken cooks very quickly and is beautifully caramelized on the outside and juicy on the inside. Broiling is a method of cooking that I would urge you to consider.
Ingredient Notes
See ingredient box below for ingredient amounts and full recipe instructions.
- Olive oil: I use extra virgin olive oil in this broiled chicken recipe as well as in every other recipe on One Dish Kitchen that calls for olive oil. Extra virgin olive oil is the least processed form of olive oil. It is an unrefined oil and the highest-quality olive oil you can buy. Because of the way extra virgin olive oil is made, it retains more true olive taste. It also contains more of the vitamins and minerals found in olives. It's my favorite type of olive oil to use but you may use a lighter olive oil instead.
- Lime juice: For best flavor, I recommend using freshly squeezed lime juice but you can use bottled instead.
- Salt and black pepper: For flavor. Feel free to reduce or add more of either ingredient.
- Chicken: Use 1 boneless, skinless chicken breast.
- Pineapple: See below for ways to use up leftover pineapple slices.
- Butter: Place 1 tablespoon of butter on top of the chicken and pineapples to melt while broiling.
How To Make This Recipe
- Make the marinade: Whisk together the olive oil, lime juice, salt and pepper together in a small bowl. If you don't have lime juice, you can use lemon juice instead.
- Coat the chicken with the marinade: You can either place the chicken in a glass dish and pour the marinade over the chicken or you can place the chicken in a zip top bag, pour the marinade over the chicken and seal up the bag. This is the method I prefer because I can just throw away the plastic bag after the chicken has marinated and there is no extra bowl to clean.
- Broil the chicken: Place the chicken on a small rimmed baking sheet and cook for 5 minutes.
- Turn the chicken over: Remove the chicken from the oven and flip the chicken over with a fork. Place two slices of pineapple and butter on top of the chicken.
- Cook chicken: Put the chicken back into the oven to cook for 8-10 minutes. If your chicken is thicker, it will take a little longer to cook.
- Insert a food thermometer into the thickest part of the chicken to check for doneness. The internal temperature should be 165 degrees F.
Pro Tip: If you'd like the pineapples to have a more charred look to them, just flip the chicken over one last time for 2-3 minutes and the pineapples will caramelize slightly.
Expert Tips
- Make sure to position the oven rack 5" to 6" inches below the heating element in your oven.
- Be sure to preheat the broiler before putting the chicken in to cook.
- Turn the chicken over after about 5 minutes to let the other side of the chicken cook.
- Keep an eye on the chicken as it cooks so that it doesn't burn or char.
- After the chicken is cooked through, remove from the oven and cover the chicken to let it rest for 10 minutes before slicing. This will allow the chicken to hold on to its juices and it will be tender and juicy when are ready to enjoy it.
Frequently Asked Questions
Broiling is a cooking technique where food is cooked below direct, high and dry heat. For best results make sure the surface of the chicken is 5 to 6 inches from the heating element.
The great thing about broiling is that it cooks food quickly. This means that it's easy to burn foods if you get distracted. Be sure to watch the chicken as it cooks or stay close by to check on it periodically.
You will know that the chicken is fully cooked when it reaches an internal temperature of 165 degrees F. The temperature can be measured with a food thermometer which is inserted into the thickest part of the chicken.
What To Serve With Broiled Chicken
What To Do With Leftover Pineapple Slices
If you have any pineapples left over from this broiled chicken with pineapple recipe, you might like to consider using them in any of these single serving and small batch recipes:
Other Single Serving Chicken Breast Recipes
Each of these chicken recipes call for using 1 boneless, skinless chicken breast.
- Chicken Caprese
- Instant Pot Chicken Noodle Soup
- Chicken and Dumplings
- Chicken Margherita
- Mediterranean Chicken
- Chicken Fajitas
Pro Tip: Consider keeping chicken pieces in the freezer so you can easily pull one out, defrost it, and cook it when ready. Look for chicken breasts (or thighs) and purchase them when they're on sale. Then, immediately divide, individually wrap and freeze pieces for later use. The USDA recommends freezing chicken breasts no longer than nine months for optimal quality.
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Ingredients
- 1 tablespoon olive oil
- 1 teaspoon lime juice
- ⅛ teaspoon kosher salt
- ⅛ teaspoon coarsely ground black pepper
- 1 6-ounce boneless, skinless chicken breast
- 2 pineapple slices
- 1 tablespoon salted butter , cut in half
Instructions
- Combine the oil, juice, salt and pepper in a small bowl. Place the chicken breast in a shallow bowl or in a zip top plastic bag. Pour the marinade into the dish or bag and chill in the refrigerator for 30 minutes.
- Position the top rack of the oven about 5"-6" from the heating element. Set the oven to broil and let it preheat to high.
- Transfer the chicken to a rimmed baking sheet and broil the breast for 5-6 minutes.
- Remove the chicken from the oven and flip the chicken over with a fork. Place 2 slices of pineapple on top of the chicken breast and put the slices of butter on top of each pineapple slice.
- Return the chicken to the oven to broil for an additional 8 minutes, until nicely browned and the internal temperature reads 165 degrees F. The broiling time will vary based on the power of the heating element. Be sure to closely watch the chicken as it cooks so that it doesn't burn.
- Place the chicken on a plate and cover for 10 minutes to allow the meat to rest before slicing.
Notes
- Make sure to position the oven rack 5" to 6" inches below the heating element in your oven.
- Be sure to preheat the broiler before putting the chicken in to cook.
- Turn the chicken over after about 5 minutes to let the other side of the chicken cook.
- Keep an eye on the chicken as it cooks so that it doesn't burn or char.
- After the chicken is cooked through, remove from the oven and cover the chicken to let it rest for 10 minutes before slicing. This will allow the chicken to hold on to its juices and it will be tender and juicy when are ready to enjoy it.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I really enjoyed this recipe. It was simple and delicious. Will be cooking it again soon!
I’m so glad you enjoyed it. Thank you so much for your feedback.
Can I broil with the chicken on a Sil-Pat?
It is not recommended. Silpat can’t be used under a broiler. Instead, I recommend using either aluminum foil to line the baking sheet or don’t use anything.
I cooked the chicken and pineapple in my glass bowled halogen cooker on 220 degrees for a couple of minutes longer than suggested, rather than grilling (broiling) so that I didn’t need to constantly need to keep an eye on it. Worked fine, was tasty, and served with a simple salad of cherry tomatoes, lettuce, olives, apple, radish and handful of raisins with simple olive oil/Balsamic dressing. I’m a widowed U.K. pensioner
I’m so happy you enjoyed the chicken recipe, Bernard. Thank you for your feedback.