Save There's something about the smell of chicken hitting a hot grill that makes you stand a little straighter in the kitchen. I stumbled onto this recipe on a summer afternoon when I had pineapple, chicken, and absolutely no interest in the usual weeknight routine. The moment caramelized pineapple juice hit the grill grates, I knew I was onto something special—sweet, smoky, and unexpectedly bright all at once.
My neighbor brought over a bottle of wine one evening while I was testing this, and she ended up staying for dinner. Watching her eyes light up when she bit into the stack—that moment when the sweetness of the pineapple mixed with the savory chicken and creamy avocado—that's when I realized this wasn't just a recipe, it was a conversation starter.
What's for Dinner Tonight? 🤔
Stop stressing. Get 10 fast recipes that actually work on busy nights.
Free. No spam. Just easy meals.
Ingredients
- Boneless, skinless chicken breasts: Four pieces give you the perfect canvas for flavor; pound them gently to an even thickness so they cook at the same rate.
- Olive oil: This is your base, helping the spices stick and protecting the chicken from the heat.
- Soy sauce: Two tablespoons brings umami depth; swap to gluten-free if that matters to your table.
- Honey: Just one tablespoon, but it's the secret to a subtle glaze that caramelizes beautifully on the grill.
- Smoked paprika: Don't skip this—it adds a whisper of smokiness that echoes the grill itself.
- Garlic, salt, and pepper: The holy trinity that makes everything taste intentional.
- Fresh pineapple rings: Fresh is non-negotiable here; canned loses that firm texture when it hits heat.
- Red onion rings: They'll soften and char in the best way, becoming almost candy-like.
- Tomato, avocado, and lettuce: These are your freshness anchors, keeping the whole stack bright and crisp.
- Cheese, mayo, and herbs: Optional toppings that let everyone build their own version of perfect.
Tired of Takeout? 🥡
Get 10 meals you can make faster than delivery arrives. Seriously.
One email. No spam. Unsubscribe anytime.
Instructions
- Make the marinade:
- Whisk olive oil, soy sauce, honey, smoked paprika, minced garlic, salt, and pepper in a bowl until the honey dissolves completely. This should taste slightly sweet with a savory edge.
- Marinate the chicken:
- Place chicken breasts in the bowl and turn them so they're coated on both sides. Let them sit for at least 15 minutes, though 2 hours in the fridge is even better—the marinade will penetrate deeper and keep the meat incredibly juicy.
- Get the grill ready:
- Preheat your grill or grill pan to medium-high heat and lightly oil the grates with a high-heat oil. You'll know it's ready when a drop of water sizzles immediately.
- Grill the chicken:
- Place breasts on the grill and let them sit undisturbed for 5 to 6 minutes—don't move them around or you'll disrupt those gorgeous grill marks. Flip and cook the other side for another 5 to 6 minutes until cooked through and the internal temperature hits 165°F. If you're adding cheese, lay it on top during the last 2 minutes and let it melt into submission.
- Caramelize the fruit and vegetables:
- Grill pineapple rings for 2 to 3 minutes per side until they develop a golden char and smell almost like caramel. Do the same with red onion rings, which should turn soft and slightly blistered at the edges.
- Assemble with intention:
- Lay a lettuce leaf on each plate as your foundation, then layer the grilled chicken, a caramelized pineapple ring, charred onion, tomato slices, and creamy avocado. A drizzle of mayo or aioli and a sprinkle of fresh cilantro finishes it off.
Save There's a quiet satisfaction in serving something that feels both indulgent and clean at the same time. I watched someone cut into this stack and the layers separated just slightly, showing off all that color and texture, and I thought: this is what food should do—make you smile before you even take the first bite.
Still Scrolling? You'll Love This 👇
Our best 20-minute dinners in one free pack — tried and tested by thousands.
Trusted by 10,000+ home cooks.
Why This Stack Works So Well
The genius of this recipe lives in the balance. Grilled chicken is lean protein, yes, but it's coated in a marinade that keeps it stupidly juicy. The pineapple brings sweetness and acid, which cuts through the richness of the avocado and mayo. The charred onion adds depth and a touch of bitterness that makes everything taste more sophisticated. It's not accident—it's chemistry.
Flexibility Without Compromise
I've made this with turkey breast when I wanted something even lighter, and it worked beautifully. You can build it with or without the bun depending on what your body needs that day. Some days I serve it with sweet potato fries; other times it's just a simple green salad on the side. The stack stands on its own, which is the hallmark of a truly good recipe—it doesn't need much to feel complete.
Pairing and Serving Ideas
This dish calls for something cold and slightly crisp to drink. A chilled Sauvignon Blanc plays beautifully with the sweetness of the pineapple, or if you're in the mood for something fruitier, a light Zinfandel works just as well. The acidity cuts through the richness and makes every bite feel a little brighter. Serve these stacks warm, right off the grill, so the cheese is still melty and the chicken is at its juiciest.
- For dairy-free versions, swap the cheese for a plant-based slice or simply skip it—the stack is stunning without it.
- Add a dash of chili flakes to the marinade if you want a whisper of heat running through everything.
- Toast your bun lightly if you're using one; it keeps it from getting soggy.
Save This is the kind of recipe that makes you feel like you're doing something right in the kitchen. It's simple enough for a weeknight, but impressive enough to serve when people you care about are coming over.
Recipe FAQ
- → How long should I marinate the chicken?
Marinate the chicken breasts for at least 15 minutes, but for deeper flavor, up to 2 hours works best.
- → Can I substitute the chicken with other proteins?
Yes, turkey or plant-based patties can be used as alternatives to chicken for these stacks.
- → What’s the best way to grill the pineapple?
Grill pineapple rings for 2–3 minutes per side until they develop caramelized grill marks.
- → Are there dairy-free options for the toppings?
Omit cheese and use dairy-free mayonnaise or aioli to keep the stacks dairy-free without sacrificing flavor.
- → What sides pair well with these chicken stacks?
Sweet potato fries or a simple side salad complement the fresh and hearty flavors nicely.
