Since gluten-free is on the menu, Grilled Honey Mustard Pork Tenderloin and Grilled Avocado and Vegetable Tacos fit right alongside it.

Why This BBQ Chicken with Pineapple Bacon Salsa Works So Well

This BBQ Chicken with Pineapple Bacon Salsa is my go-to for summer cookouts. The smoky char from the grill pairs with the sweet pineapple and salty bacon in a way that feels both familiar and exciting. I love how the salsa cuts through the rich barbecue sauce, making each bite bright and balanced.

Reasons to Make This Grilled Chicken Recipe

The salsa comes together in minutes while the chicken marinates, so you’re not stuck in the kitchen.
You get four big flavors in one dish: smoky, sweet, salty, and tangy.
It looks impressive on a platter but takes almost no effort to pull off.

Key Ingredients for Smoky Chicken Salsa

Fresh pineapple: Use ripe, sweet pineapple for the best flavor. Canned works in a pinch, but drain it well and expect a softer texture. Look for pineapple that smells fragrant at the stem.
Bacon: Thick-cut bacon holds up better in the salsa and stays crispy longer. Cook it until just crisp, then crumble or chop it small so you get some in every bite.
Barbecue sauce: Pick a sauce you already love, since it’s the main flavor on the chicken. A smoky or sweet variety works best here. Avoid super thin sauces that won’t cling to the meat.

Kitchen Tools for BBQ Chicken with Pineapple Bacon Salsa

Grill (gas or charcoal) or a grill pan for stovetop
Large Ziploc bag for marinating
Medium mixing bowl for the salsa
Tongs for flipping the chicken
Instant-read thermometer (optional but helpful for doneness)

Tips for the Best Grilled Chicken and Salsa

Don’t let the chicken marinate longer than 30 minutes. The acid in the barbecue sauce can start to break down the meat, making it mushy instead of tender. When you’re ready to grill, take the chicken out of the bag and let any excess sauce drip off. Pat it dry with a paper towel if you want a better char. That little step helps the grill marks form instead of steaming the chicken.

For the salsa, dice the pineapple and red onion into small, even pieces so they stick to the chicken when you spoon it on. If you’re making the salsa ahead, add the bacon just before serving to keep it crunchy. The lime juice will soften the bacon if it sits too long.

Easy Chicken Dinner Variations to Try

If you want to switch up the protein, try this with boneless pork chops or large shrimp (grill shrimp for just 2-3 minutes per side). For a fruit swap, diced mango works beautifully in place of pineapple. You can also add a can of drained black beans to the salsa for extra texture and heartiness. If you like more heat, toss in an extra jalapeno with the seeds or add a pinch of chipotle powder to the barbecue sauce.

What to Serve with This Summer Barbecue Recipe

Serve the chicken with a big spoonful of salsa on top and extra lime wedges on the side. I like to pair it with cilantro lime rice or grilled corn on the cob to keep the summer theme going. A simple green salad with avocado and a citrus vinaigrette also works well, balancing the richness of the barbecue sauce.

How to Store Leftover BBQ Chicken and Salsa

Store leftover chicken and salsa separately in airtight containers in the refrigerator. The chicken will keep for up to 3 days. The salsa is best eaten within 2 days, as the pineapple and cilantro will start to lose their freshness. Keep the salsa cold and stir it before serving again.

Can You Freeze This Grilled Chicken Recipe?

The grilled chicken freezes well for up to 2 months. Wrap each breast individually in plastic wrap, then place them in a freezer bag. Thaw in the refrigerator overnight before reheating. The salsa does not freeze well, the pineapple and bacon will turn mushy and watery, so make it fresh when you’re ready to serve.

Best Ways to Reheat the Chicken

To reheat the chicken without drying it out, place it in a skillet over medium-low heat with a tablespoon of water or chicken broth. Cover and let it steam for 3-4 minutes, flipping once. You can also use the microwave, but go in 30-second bursts at 50% power. The salsa should be served cold or at room temperature, so no reheating needed.

BBQ Chicken with Pineapple Bacon Salsa FAQs

Can I use bone-in chicken for this recipe?

Yes, you can. Bone-in chicken will need a longer grill time, about 10-12 minutes per side depending on thickness. Use an instant-read thermometer to check for 165°F at the thickest part near the bone.

Can I make the pineapple bacon salsa ahead of time?

You can prep the salsa a few hours ahead, but add the bacon just before serving to keep it crunchy. The lime juice will soften the bacon if it sits too long. Store the salsa in the fridge and give it a stir before spooning it over the chicken.

How do I know when the chicken is fully cooked?

The safest way is to use an instant-read thermometer. Insert it into the thickest part of the breast; it should read 165°F. If you don’t have a thermometer, cut into the thickest piece and check that the juices run clear and there’s no pink inside.

Can I grill the pineapple for the salsa?

Absolutely. Grilling the pineapple slices for 2-3 minutes per side adds a nice smoky flavor that ties into the chicken. Let them cool, then dice them for the salsa. It’s a small extra step that makes a big difference.

Recipe

BBQ Chicken with Pineapple Bacon Salsa

Grilled BBQ Chicken with Pineapple Bacon Salsa-perfect for any summer barbecue!

easyGluten-Free

Servings

Dinner

Course

289 kcal

Calories

Ingredients

Servings

4 boneless skinless chicken breasts
salt and pepper

2 cup barbecue sauce
olive oil, for brushing the grill

pineapple bacon salsa

2 cup fresh pineapple, diced
4 strips bacon, cooked, diced
0.5 cup cilantro, chopped
0.25 cup red onion, finely chopped

3 tbsp jalapeno pepper, stemmed and seeded, finely chopped
1 clove garlic, minced
1 large lime, juiced
salt and pepper

Instructions

1
Season the chicken breasts with salt and pepper. Place the chicken breasts in a large Ziploc bag. Add the barbecue sauce and mix until breasts are covered. Let the chicken marinate in the refrigerator for 30 minutes.
2
To make the Pineapple Bacon Salsa: in a medium bowl, combine pineapple, bacon, cilantro, red onion, jalapeno, garlic, and lime juice. Stir until well combined. Season with salt and pepper, to taste.

3
Preheat a grill to medium-high heat and brush the grill with olive oil. Remove the chicken breasts from the bag and place on the grill. Discard the barbecue sauce and the bag.
4
Grill chicken until cooked through, about 5 minutes per side. Remove from grill and serve warm with the Pineapple Bacon Salsa.

Nutrition (per serving)

289kcal

Calorie breakdown

Protein4%11 kcal

Fat4%14 kcal

Carbohydrates92%274 kcal

How this was calculated — 10 of 12 ingredients matched

boneless skinless chicken breastsChicken, broilers or fryers, breast, meat and skin, raw7 kcal

salt and pepperPeppers, sweet, red, cooked, boiled, drained, with salt0 kcal

barbecue sauceSauce, barbecue826 kcal

olive oilOil, corn, peanut, and olive9 kcal

fresh pineapplePineapple, raw, all varieties240 kcal

cilantroCoriander (cilantro) leaves, raw28 kcal

red onionOnions, red, raw26 kcal

jalapeno pepperPeppers, jalapeno, raw13 kcal

garlicGarlic, raw7 kcal

salt and pepperPeppers, sweet, red, cooked, boiled, drained, with salt0 kcal

Serving size ≈ 299 g · 4 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

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Keyword: gluten-free, grilled, spicy, summer

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