The Islander Recipe

Prep chicken

Pat the chicken breasts dry with paper towels. If breasts are very thick, butterfly or pound to an even 3/4–1 inch thickness for even cooking.

Make marinade

In a shallow dish or bowl, whisk together olive oil, salt, black pepper, garlic powder, and smoked paprika. Add the chicken breasts and turn to coat fully. Let marinate at room temperature for 15 minutes or refrigerate for up to 2 hours (bring to room temperature 15 minutes before grilling).

Prep grill and pineapple/onion

Preheat grill to medium-high (about 400°F / 200°C). While the grill heats, drain pineapple rings and pat dry. Slice the red onion into 1/2-inch rings and separate into rounds. In a small bowl, mix butter and brown sugar; brush lightly on pineapple rings to enhance caramelization.

Grill pineapple and onion

Place pineapple rings and onion rounds on the preheated grill. Grill pineapple 2–3 minutes per side until caramelized and grill marks appear; remove and keep warm. Grill onion rounds 2–3 minutes per side until slightly softened and charred at the edges; remove and set aside.

Grill chicken

Place marinated chicken on the hot grill. Grill 5–6 minutes per side (depending on thickness) with lid closed, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). During the last 2 minutes of cooking, brush the top side of each breast with a generous layer of BBQ sauce, close the lid, and allow sauce to set. Flip and brush the other side with a light sweep of sauce once more if desired, then remove chicken to a clean sheet or plate.

Assemble with cheese

Place each chicken breast back on the grill (or on a preheated oven-safe tray) for 30–60 seconds, then top evenly with shredded cheddar-jack (about 1/4–1/3 cup per breast). Close the grill lid or place under a broiler for 1–2 minutes until cheese is melted and bubbly. Alternatively, you can assemble on a hot pan over medium heat to melt cheese briefly.

Add pineapple & onion

Top each cheesy chicken breast with a caramelized pineapple ring and one or two grilled onion rounds. Spoon an extra tablespoon of BBQ sauce over each assembled breast for added glaze.

Season finished plates with a pinch of salt and freshly ground black pepper to taste. Sprinkle chopped fresh cilantro if using and serve with a lime wedge on the side for squeezing over the pineapple. Serve immediately.

Estimated serving suggestion: serve each chicken breast as a main with a side of rice, fries, or a crisp green salad.