Serrano Pineapple Plantain Grilled Chicken

Putting together the new sauce recipe, working through the manufacturing and design, then going to promote promote promote has not left me with a lot of time to be creative. Luckily for me and for you this is a quick and easy recipe that yields tons of flavor and can feed a hungry crowd. The leftovers can be chopped up and used in a fried rice dish the next day. And unlike most recipe sites, I won’t drag on and on and on before I get to the actual recipe.

Serrano Pineapple Plantain Grilled Chicken

Prep Time 10 minutes • Total Time 1.5 hours
Difficulty Level:


Take your thighs and set them in a big bowl.

Mix together Serrano Pineapple Plantain Hot Sauce, Soy Sauce, and Honey and pour over the chicken. Make sure all of the chicken is coated in the mixture and set aside for at least 20 minutes and up to 2 hours. The acid and salt in the marinade will help keep the chicken tender and delicious on the grill while the sugar in the honey will help with the caramelization.

Meanwhile get your broccoli florets down to the size you want, cut up your onions for the stir fry, peel and make slices of your pineapple. You want to leave the core in, you can eat around it after you grill it.

Preheat your grill or start your coals. For gas I like to crank it up and just keep an eye on the chicken. For coals I like to let them light all the way and then die down a bit because the sugar in the marinade can burn if you have the heat too high.

Make some rice, I made about 3 cups for 4 people and had leftovers for fried rice the next day.

By now the chicken should be ready to go on the grill. Give the grill a light coat of oil with a paper towel and some tongs or oil spray (look out) and get the chicken and pineapple grilling.

Pull the chicken when it hits 160 internal temperature measured by a probe or when there is no raw chicken left when you cut into the thickest part of the thigh.

Once the chicken comes off load a dish with the grilled pineapple on bottom and the chicken on top and cover it up so that the chicken and pineapple juices can marinate together.

Wok fry your broccoli and onions over high heat stir-frying until the broccoli starts to brown and add the stock and soy sauce to the pan. Cook for another 2 minutes stirring and add the corn starch/water slurry and then sesame oil to the mix. (Red Chili flakes are a good option here as well)

Serve It all up with some juices from the pan poured over the chicken and Enjoy! Pictured garnished with some fresh jalapeƱos!




  • -=Grilled Chicken Marinade=-
  • 3 Lbs Boneless Skinless Chicken Thighs
  • 3/4 bottle Serrano Pineapple Plantain Hot Sauce
  • 1/4 Cup Soy Sauce
  • 2 Tbsp Honey
  • -=Broccoli Stir Fry=-
  • 3 Heads Broccoli
  • 1/2 Large Onion
  • 2 Cups Chicken Stock
  • 3 Tbsp Soy Sauce
  • 1 Tbsp Corn Starch
  • 2 Tbsp Water
  • 1 Tbsp Sesame Oil
  • -=Grilled Pineapple=-
  • 1 Pineapple