Grilled Pineapple Chicken Skewers (Print Version)

Tender chicken and caramelized pineapple combine for a flavorful grilled dish perfect for summer gatherings.

# 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 tbsp honey
08 - 2 tbsp olive oil
09 - 2 cloves garlic, minced
10 - 1 tsp freshly grated ginger
11 - 1/2 tsp smoked paprika
12 - 1/2 tsp black pepper

→ Garnish

13 - 2 tbsp 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, up to 2 hours for enhanced flavor.
03 - If using wooden skewers, soak them in water for 30 minutes to prevent burning during grilling.
04 - Preheat the grill to medium-high heat at approximately 400°F.
05 - Thread marinated chicken, pineapple chunks, bell pepper, and onion alternately onto skewers in an even pattern.
06 - Grill skewers for 12 to 15 minutes, turning every 3 to 4 minutes, until chicken is cooked through with slight charring at the edges.
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 impossibly juicy while the pineapple caramelizes into candy-like bites that balance the savory marinade.
  • Everything marinates in 30 minutes, so you're not spending your whole day prepping—just enough time to set up the grill and chill a drink.
  • These skewers work for picky eaters and adventurous ones alike because the sweetness feels familiar but tastes elevated.
02 -
  • Reserve 2 tablespoons of marinade before adding the chicken, then brush it on the skewers during grilling—this step makes the glaze shine and deepens the caramelization.
  • Uniform piece size is non-negotiable; chicken and vegetables cook at different rates, so make every cube roughly the same size or some pieces will be dry while others are raw.
  • Turn the skewers every 3 to 4 minutes instead of leaving them alone—this prevents burning and ensures even cooking on all sides.
03 -
  • Pat the marinated chicken dry with a paper towel before threading onto skewers—this helps the exterior brown and caramelize instead of steam.
  • If you notice the pineapple charring too quickly while chicken is still cooking, move the skewers to a cooler part of the grill or lower the heat slightly.
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