Grilled Chicken Pineapple Stacks

# What You'll Need:

→ Chicken & Marinade

01 - 4 boneless, skinless chicken breasts

02 - 2 tablespoons olive oil

03 - 2 tablespoons soy sauce, gluten-free preferred

04 - 1 tablespoon honey

05 - 1 teaspoon smoked paprika

06 - 1 garlic clove, minced

07 - ½ teaspoon salt

08 - ¼ teaspoon black pepper

→ Pineapple & Vegetables

09 - 4 fresh pineapple rings, ½ inch thick

10 - 1 red onion, sliced into rings

11 - 1 large tomato, sliced

12 - 1 avocado, sliced

13 - 4 large leaves romaine or butter lettuce

→ Optional Toppings

14 - 4 slices cheddar or Swiss cheese, optional

15 - 2 tablespoons mayonnaise or aioli

16 - 1 tablespoon fresh cilantro or parsley, chopped

# How to Make It:

01 - In a mixing bowl, whisk together olive oil, soy sauce, honey, smoked paprika, minced garlic, salt, and black pepper. Place chicken breasts in the marinade and coat thoroughly. Refrigerate for at least 15 minutes, or up to 2 hours for enhanced flavor development.

02 - Preheat grill or grill pan to medium-high temperature. Lightly oil grates to prevent sticking.

03 - Place marinated chicken breasts on preheated grill. Cook for 5 to 6 minutes per side until cooked through and prominent grill marks appear. During the final 2 minutes of cooking, place cheese slices on top if using to allow melting.

04 - Arrange pineapple rings on grill and cook for 2 to 3 minutes per side until caramelized and golden. Grill red onion rings for 2 to 3 minutes until softened and lightly charred at edges.

05 - Place a lettuce leaf on each serving plate as the base. Layer grilled chicken breast on top, followed by a caramelized pineapple ring, grilled onion, tomato slices, and avocado slices. Drizzle with mayonnaise or aioli and garnish with fresh herbs.

06 - Present stacks as prepared, or serve alongside a toasted bun for guests preferring traditional burger format.

# Expert Advice:

01 -

The sweet and savory balance hits different when caramelized pineapple meets smoked paprika chicken, giving you that restaurant-quality moment at home.
It works beautifully whether you're counting carbs, avoiding gluten, or just want something that feels fancy but takes barely forty minutes start to finish.

02 -

Pound your chicken breasts to even thickness before marinating, otherwise you'll end up with one section overcooked while another stays raw, a lesson I learned the frustrating way.
Fresh pineapple makes an enormous difference, and if you're using canned, at least use the rings packed in juice rather than syrup, because the texture and caramelization won't be the same.

03 -