Grilled Pineapple Chicken Skewers (Print out)

Tender grilled chicken combined with caramelized pineapple and colorful veggies for a flavorful dish.

# 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 (gluten-free certified)
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 It:

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 thoroughly. Cover and refrigerate for at least 30 minutes, or up to 2 hours for enhanced flavor development.
03 - If using wooden skewers, submerge them in water for 30 minutes to prevent charring during grilling.
04 - Preheat 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, distributing ingredients evenly.
06 - Place skewers on grill and cook for 12 to 15 minutes, rotating every 3 to 4 minutes, until chicken is cooked through and edges develop light charring.
07 - Remove skewers from heat and allow to rest for 2 minutes. Top with chopped cilantro and serve with lime wedges.

# Expert Advice:

01 -
  • The chicken stays impossibly juicy because the pineapple juice in the marinade does the heavy lifting while you're barely paying attention.
  • You get caramelized edges and a flavor profile that feels fancy, but honestly tastes like summer tasted.
  • One skewer feels like a complete meal, and you'll find yourself making extra just so there's one left for tomorrow.
02 -
  • Don't skip soaking wooden skewers—I learned this the hard way when I watched mine turn into ash while the chicken was still raw.
  • Reserve 2 tablespoons of marinade before adding the chicken, then brush it on during grilling for that glossy, caramelized finish that makes people stop mid-conversation to ask what you did.
03 -
  • Fresh ginger grated on a microplane releases oils that make a difference you can taste—pre-ground ginger won't give you the same punch.
  • If you save 2 tablespoons of marinade before adding the chicken and brush it on during the last minute of grilling, you get this glossy, caramelized finish that looks like you've been doing this for years.
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