Grilled Citrus-Marinated Chicken Thighs with Charred Pineapple Salsa

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

Juicy grilled chicken thighs soaked in a bright citrus marinade, served alongside a fresh and smoky pineapple salsa for a perfect summer barbecue dish. This caribbean-inspired grilling ready in about 95 minutes pairs bone-in chicken thighs, orange juice, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6 pieces bone-in chicken thighs
• 1/2 cup orange juice
• 1/4 cup lime juice
• 3 tbsp olive oil
• 3 cloves minced garlic
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups pineapple chunks
• 1/2 cup red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 small jalapeño, seeded and minced
• 1 tbsp honey
• for serving lime wedges

Instructions

1. Step 1: In a large bowl, whisk together 1/2 cup orange juice, 1/4 cup lime juice, 3 tbsp olive oil, 3 cloves minced garlic, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper. Add 6 bone-in chicken thighs and toss to coat thoroughly. Cover and marinate in the fridge for at least 1 hour.
2. Step 2: Preheat grill to medium-high heat, about 400°F. Thread 2 cups pineapple chunks onto skewers and place directly on the grill grates. Grill pineapple for 3-4 minutes per side until charred edges appear and pineapple is softened.
3. Step 3: Remove pineapple from grill and chop into smaller pieces. In a medium bowl, combine the grilled pineapple with 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, 1/4 cup chopped fresh cilantro, 1 small minced jalapeño, and 1 tbsp honey. Stir gently to combine and set aside.
4. Step 4: Place marinated chicken thighs on the grill and cook for 6-7 minutes per side, turning once, until internal temperature reaches 165°F and skin is crisp and charred in spots.
5. Step 5: Remove chicken from grill and let rest for 5 minutes. Serve topped with the charred pineapple salsa and lime wedges for squeezing over the top.