Chili Pineapple Grilled Chicken

Grilling out during the summer is our favorite way to cook dinner. We probably grill out 3 to 4 nights a week. I am always needing to come up with new flavors and marinades. This Chili Pineapple Grilled Chicken is crazy good!
I have come to love sweet chili sauce, so I love to add it to marinades. It gives the meat some sweetness without being overly sweet. The pineapple juice made us feel like we were eating at the beach! LOVED the tropical flare to the chicken.
We grilled 2 pounds of chicken and ate the leftovers for lunch the next day. They are great on top of a salad or chopped up in a quesadilla. These are already on the menu again for this weekend.


  • 2 lb chicken tenders
  • 1 cup sweet chili sauce
  • 1/4 cup pineapple juice
  • 1/4 cup honey


  1. Whisk together sweet chili sauce, pineapple juice and honey. Reserve 1/4 cup of sauce and pour remaining sauce over chicken tenders. Marinate in the refrigerator 30 minutes to an hour.
  2. Remove chicken from marinade. Grill until done, about 5 minutes per side. Brush chicken with reserved sauce on each side and cook for an additional minute on each side.

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All you need are few simple ingredients to create this delicious 5-Ingredient Easy White Chicken Chili recipe. You can make it quickly on the stove, or let it simmer all day in your slow cooker.
Last year, I posted one of my all time favorite White Chicken Chili recipes on the blog.  But while I love it, there’s also a little shortcut white bean chicken chili recipe that I make even more often when I’m short on time.  It is super easy and only calls for 5 ingredients.  So I thought I would share it with you today and give it an extra creative name — 5-Ingredient Easy White Chicken Chili.
In addition to only calling for a handful (get it, a handful) of ingredients, this easy white chicken chili recipe also can be made and on the table in just 15 minutes. Definitely a perfect busy weeknight meal, and it also makes great leftovers and can be frozen for later. So if you love it, consider making a double or triple batch and you will have multiple dinners prepared and ready to go in minutes.
Ok, are you ready for the secret ingredient?


  • 6 cups chicken broth
  • 4 cups cooked shredded chicken (*or see slow cooker method below, which uses uncooked chicken breasts)
  • 2 (15-oz) cans Great Northern beans, drained
  • 2 cups salsa verde
  • 2 tsp. ground cumin
  • optional toppings: diced avocado, chopped fresh cilantro, shredded cheese, chopped green onions, sour cream, crumbled tortilla chips


  1. Stovetop Method: Add chicken broth, shredded chicken, beans, salsa and cumin to a medium saucepan, and stir to combine. Heat over medium-high heat until boiling, then cover and reduce heat to medium-low and simmer for at least 5 minutes.

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Sweet Chili Pineapple Chicken is an easy crock pot recipe that is a favorite at our house.  My family loves it for the taste, I love it because it is a simple “throw and go” recipe for the crock pot. The ingredients might sound a little odd (sweet chili sauce and vegetable), but don’t be fooled. My kids describe the taste as, “sweet & sour chicken, but much, much better!”
Ever feel like you’ve turned into a short order cook at dinner time?
My kids attend two different school and take part in five after school clubs and two different sports. I love their interests but can spend WAY too much time preparing quick meals to get work with all our different schedules. A
Add in my work schedule, my husband’s job, and a German Shepherd that needs two walks daily and you have the makings of a CRAZY MOM who is sick of cooking.
(Or so I’ve heard…wink, wink!)


  • 1 330 g bottle sweet chili sauce (Jufran or Mae Ploy brand)
  • 1 8 oz can chunk or crushed pineapple in juice
  • 4 -6 boneless skinless chicken breasts (frozen)
  • 2 cups fresh red, yellow, or orange bell peppers (optional)
  • 2 cups fresh pea pods (optional)
  • 2 cups fresh broccoli florets (optional)


  1. Place frozen chicken in slow cooker.
  2. Pour chili sauce and pineapple with juice over chicken
  3. Cook on high for 4-6 hours or low for 7-9 hours.*
  4. About 45 minutes before serving slice chicken into ¾ inch slices and stir the chicken back into the sauce.
  5. Place your choice of vegetables on top of the chicken mixture. Continue cooking in slow cooker on high until vegetables are tender crisp. (This is a good time to put your rice on to cook too.)
  6. Serve over rice.

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This vegetarian, protein-packed chili is the perfect bowl of comfort food that you can eat guilt-free!
It’s been a bit warm here in San Francisco but I’ve been wanting to make chili for weeks now. Chili gives me the perfect excuse to have oh-so-crumbly cornbread on the side, except I overdo it and make it a main course. Either way, I still wanted a piping hot bowl of chili. Desperately. But this time, I tried something very different with my batch of chili – I added quinoa, and lots of it!
The quinoa added such a fun texture, soaking up all the flavors and goodness of this chili. It’s also loaded with kidney beans, black beans, tons of veggies and just enough lime juice to give you a subtle kick in the pants. Plus, this batch will make enough to feed an army so it’ll keep you and your family well fed for days!


  • 1 cup quinoa
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 2 (14.5-ounce) cans diced tomatoes
  • 1 (15-ounce) can tomato sauce
  • 1 (4.5-ounce) can diced green chiles
  • 1 1/2 tablespoons chili powder, or more, to taste
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons paprika
  • 1/2 teaspoon cayenne pepper
  • Kosher salt and freshly ground black pepper, to taste
  • 1 (15-ounce) can kidney beans, drained and rinsed
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 1/2 cups corn kernels, frozen, canned or roasted
  • 3 tablespoons chopped fresh cilantro leaves
  • Juice of 1 lime, optional
  • 1 avocado, halved, seeded, peeled and diced


  1. In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside.
  2. Heat olive oil in a Dutch oven or large pot over medium high heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
  3. Stir in quinoa, diced tomatoes, tomato sauce, green chiles, chili powder, cumin, paprika, cayenne pepper and 1-2 cups water, making sure to cover most of the ingredients; season with salt and pepper, to taste.

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