The summer is starting to wind down this week I dropped the kids off and can’t believe we are halfway into August!

We’ve spent a lot of time at the beach and normally the kids come back with a huge appetite. I’ve found having dinner prepped ahead of time has worked best for our on-the-go lifestyle.

This is why I love these Grilled Ginger & Pineapple Herb Chicken Thighs. I have them marinated and ready to grill. The longer they marinate the better they taste.

This recipe is very much an accidental one. I was low on time and didn’t want to head out to the store so I started rummaging through our pantry. I pulled together the ingredients and they just worked so well together. I think we’ve made this at the very least 5 times this summer.

I even marinated a huge batch overnight to be grilled on the beach. You can use any type of meat but I find that chicken thighs have the perfect amount of fat for this. We’ll be trying this with a pork tenderloin soon I think {stay tuned! lol}

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Grilled Tandoori Chicken Thighs

Pineapple Ginger Grilled Chicken

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  • Author: Michelle Lara
  • Total Time: 40 minutes
  • Yield: 4 servings 1x


Pineapple juice, ginger, and soy finished with herbs make for an addictive, crowd pleasing grilled chicken that is a family favorite!


  • 810 chicken thighs {with skin}
  • 2 cloves of garlic minced/chopped
  • 3 tsp of grated/minced ginger
  • 1 cup of pineapple juice
  • 1.5 cups of soy sauce {i use a low sodium one}
  • 1/2 cup of chopped cilantro
  • 1/2 cup of chopped mint
  • 1/2 cup of chopped basil


In a large gallon size bag add all the ingredients. Give it a good shake so the chicken thighs are completely coated. Store in the fridge to marinate for at least an hour {overnight is best}. Preheat your grill {we use a charcoal} to 350 degrees. Line the thighs up on indirect heat skin facing up. I give them a good 10-15 minutes to grill and then I cover them with the vents open. Leave them for about another 25 minutes and then turn and cover. Once you have an internal temperature of at least 165 bring them to the direct heat so they can get a nice char not them. Let them rest for at least 10 minutes and enjoy!

  • Prep Time: 10 minutes + marinate time
  • Cook Time: 30 minutes
  • Category: American, Grilled Chicken
  • Method: Grilled
  • Cuisine: American, Outdoor Cooking, Backyard BBQ

If after this meal you have a sweet tooth make sure you try my Grilled Pineapple Pound Cake >>

Grilled Ginger & Pineapple Herb Chicken | Michelle Lara

Grilled Ginger & Pineapple Herb Chicken | Michelle Lara

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