Grilled Pineapple Chicken Skewers (Print)

Tender grilled chicken combined with caramelized pineapple and fresh veggies for vibrant summer meals.

# Components:

→ 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 if necessary
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

# Directions:

01 - In a large bowl, whisk together soy sauce, pineapple juice, honey, olive oil, minced garlic, grated ginger, smoked paprika, and black pepper until well combined.
02 - Add chicken cubes to the marinade and toss to coat evenly. Cover the bowl and refrigerate for at least 30 minutes, 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 - Heat the grill to medium-high temperature, approximately 400°F.
05 - Thread marinated chicken, pineapple chunks, bell pepper pieces, and onion alternately onto skewers, distributing ingredients evenly.
06 - Place skewers on the grill and cook for 12 to 15 minutes, rotating every 3 to 4 minutes until chicken reaches internal doneness and develops light charring on edges.
07 - Remove skewers from grill and allow to rest for 2 minutes. Top with chopped cilantro and serve with lime wedges.

# Expert Advice:

01 -
  • The marinade does all the heavy lifting, infusing chicken with a savory-sweet complexity that tastes like you actually know what you're doing.
  • Pineapple caramelizes beautifully on the grill and becomes almost candy-like, balancing the salty soy and smoky paprika perfectly.
  • It's naturally gluten-free and dairy-free, so you're not excluding anyone from the fun.
  • Prep is genuinely minimal, making this feel less like a recipe and more like assembling something delicious.
02 -
  • Don't skip soaking wooden skewers—I learned this the hard way when mine caught fire and I had to explain charred wood shards to my guests.
  • The marinade works best when the chicken actually sits in it; 30 minutes minimum changes everything about the final flavor.
  • Save a tablespoon or two of raw marinade before the chicken goes in and brush it on during grilling for deeper flavor and a beautiful glaze.
  • Uniform chunk sizes matter more than you'd think; uneven pieces mean some finish while others are still raw.
03 -
  • Pat the chicken dry before skewering—excess marinade can cause flare-ups and prevents browning from happening properly.
  • Let grilled skewers rest those 2 minutes; the chicken will be noticeably juicier because the fibers relax and hold onto moisture instead of losing it all when you cut in.
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