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Cheesy Grilled Pineapple Chicken is tender & flavorful chicken with an easy marinade, then topped with grilled pineapple and a slice of jack cheese.


  • 2/3 cup soy sauce
  • 1/3 cup sherry {cooking wine}
  • 1 tsp ground ginger
  • 1 clove minced or chopped garlic
  • 2 TBSP olive oil
  • 20- oz can sliced pineapple {you'll use 1/2 cup of the juice + the pineapple}
  • 3-4 boneless skinless chicken breasts
  • 8 + slices Monterey Jack cheese
  • salt and pepper to taste


  • Slice each chicken breast in half and pound thin. {I cut each breast in 3 pieces, first slicing off the thin end, then halving the remaining portion.}
  • Add the soy sauce, sherry, ginger, garlic and oil into a large ziplock bag. Open the can of pineapple and pour out 1/2 cup of pineapple juice and add that to the ziplock bag. I also add in a bit of salt and pepper. Set aside the remaining pineapple for later.
  • Add the chicken and let marinate for 5-6 hours, turning the bag over occasionally.
  • When the chicken is done marinating, slice the cheese. Fire up the grill and first cook the chicken until it's nearly done. I also like to lay the pineapple slices on the grill as well, to get them nice and hot.
  • When the chicken is almost cooked through, lay a slice of pineapple on top, then cover the pineapple with a slice of cheese. Close the grill lid and let it cook for another 3-4 minutes, until cheese is melting.
  • Remove from grill and serve with additional slices of pineapple.