Grilled Pineapple Chicken Skewers (Print version)

Juicy chicken and caramelized pineapple combine for a flavorful grilled skewer experience.

# What You'll Need:

→ Poultry & Produce

01 - 1.5 lbs boneless, skinless chicken breast, cut into 1.5-inch cubes
02 - 1 medium fresh pineapple, peeled, cored, and cut into 1.5-inch chunks
03 - 1 red bell pepper, cut into 1.5-inch pieces
04 - 1 red onion, cut into 1.5-inch pieces

→ Marinade

05 - 1/3 cup soy sauce (use gluten-free if needed)
06 - 1/4 cup pineapple juice
07 - 2 tablespoons honey
08 - 2 tablespoons olive oil
09 - 2 cloves garlic, minced
10 - 1 teaspoon freshly grated ginger
11 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon black pepper

→ Garnish

13 - 2 tablespoons chopped fresh cilantro
14 - Lime wedges for serving

# How to Make:

01 - In a large bowl, whisk together soy sauce, pineapple juice, honey, olive oil, garlic, ginger, smoked paprika, and black pepper until well combined.
02 - Add chicken cubes to the marinade and toss to coat evenly. Cover and refrigerate for at least 30 minutes, up to 2 hours for enhanced flavor.
03 - If using wooden skewers, submerge them in water for 30 minutes to prevent burning during grilling.
04 - Preheat the grill to medium-high heat, maintaining a temperature of approximately 400°F.
05 - Thread marinated chicken, pineapple chunks, bell pepper, and onion alternately onto prepared skewers.
06 - Place skewers on the grill and cook for 12 to 15 minutes, turning every 3 to 4 minutes until chicken is fully cooked through and edges show light charring.
07 - Remove skewers from grill and allow to rest for 2 minutes. Garnish with fresh cilantro and serve with lime wedges.

# Expert Tips:

01 -
  • The chicken stays juicy while the pineapple gets slightly charred and syrupy, creating this balance between savory and sweet that keeps people reaching for more.
  • You can prep everything in 20 minutes, which means more time actually enjoying the company instead of stressing in the kitchen.
  • It tastes impressive enough to serve guests but easy enough that you won't hesitate to make it on a random Tuesday night.
02 -
  • Don't skip the marinade—I once made these with just olive oil and salt, thinking it would be lighter, and they tasted like grilled chicken with fruit on the side instead of a dish where everything belongs together.
  • Reserve 2 tablespoons of marinade before adding the chicken and brush it on the skewers during the last few minutes of grilling for an extra glaze that makes people ask for the recipe.
03 -
  • Cut your pineapple the day before and let it sit in a strainer overnight—it releases some juice and gets slightly denser, which means less water loss on the grill and better caramelization.
  • Use a meat thermometer if you're nervous about doneness; chicken is safe at 165°F internally, but since these pieces are relatively small, the grill does most of the work for you.
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