Smoky Pineapple Rum Glazed Grilled Chicken

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy grilled chicken thighs brushed with a smoky pineapple rum glaze, balancing sweet and savory flavors with a hint of spice. This Caribbean-inspired grilling recipe, ready in about 30 minutes, pairs boneless skinless chicken thighs, pineapple juice, dark rum for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, 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.

Prep: 10 min Cook: 20 min Serves 4 Caribbean cuisine 320 cal/serving

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Ingredients

6 pieces (about 2 lbs) boneless skinless chicken thighs
1 cup pineapple juice
1/4 cup dark rum
2 tbsp brown sugar
1 tsp smoked paprika
1 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
1/4 tsp red pepper flakes

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Instructions

Step 1: In a small saucepan, combine 1 cup pineapple juice, 1/4 cup dark rum, 2 tbsp brown sugar, 1 tsp smoked paprika, and 1/4 tsp red pepper flakes. Bring to a simmer over medium heat and cook for 8-10 minutes until the glaze thickens slightly and coats the back of a spoon. Remove from heat and set aside to cool.
Step 2: In a large bowl, toss 6 boneless skinless chicken thighs with 1 tsp salt, 1/2 tsp black pepper, 1 tsp garlic powder, and 2 tbsp olive oil, ensuring each piece is well coated.
Step 3: Preheat a grill or grill pan to medium-high heat (about 400°F). Grill the chicken thighs for 5 minutes per side, brushing generously with the smoky pineapple rum glaze during the last 3 minutes of cooking. Grill until the internal temperature reaches 165°F and the edges are slightly charred.
Step 4: Remove the chicken from the grill and let rest for 5 minutes before serving with any remaining glaze drizzled on top.