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Grilled pineapple chicken skewers served on a wooden board with charred pineapple chunks, fresh herbs, and a side of dipping sauce

Grilled Pineapple Chicken Skewers

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Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes
Servings 4 servings
Calories 345 kcal

Equipment

  • Outdoor grill or indoor grill pan
  • Metal or wooden skewers (8-10)
  • Instant-read meat thermometer
  • Large zip-lock bag or glass dish for marinating
  • Pastry brush for glazing
  • Tongs

Ingredients
  

For the Marinade

  • 1 cup fresh pineapple juice squeezed from about half a fresh pineapple
  • 3 tablespoons low-sodium soy sauce
  • 2 tablespoons honey
  • 1 tablespoon olive oil extra virgin
  • 4 cloves garlic minced
  • 1 teaspoon fresh ginger finely grated
  • 2 tablespoons fresh lime juice about 1 lime
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon black pepper freshly ground
  • 1/4 teaspoon red pepper flakes optional for heat

For the Skewers

  • 2 lbs boneless skinless chicken thighs cut into 1.5-inch cubes (or chicken breast for a leaner option)
  • 2 cups fresh pineapple cut into 1.5-inch chunks
  • 2 red bell peppers seeded, cut into 1.5-inch pieces
  • 1 large red onion cut into 1.5-inch wedges
  • 8-10 wooden or metal skewers if wooden, soak in water for 30-60 minutes

For Serving

  • 1/4 cup fresh cilantro roughly chopped
  • 1 lime cut into wedges
  • 1 teaspoon flaky sea salt for finishing

Instructions
 

Make the Marinade

  • In a medium bowl, whisk together the fresh pineapple juice, soy sauce, honey, olive oil, minced garlic, grated ginger, lime juice, smoked paprika, black pepper, and red pepper flakes until the honey is fully dissolved.
  • Reserve 1/4 cup of the marinade in a separate small bowl and refrigerate — this will be used as a glaze at the end of grilling and must never touch raw chicken.

Marinate the Chicken

  • Place the cubed chicken thighs in a large zip-lock bag or shallow glass dish. Pour the remaining marinade over the chicken, toss to coat thoroughly, then seal or cover tightly.
  • Refrigerate for a minimum of 2 hours and up to 24 hours. The longer you marinate, the more tender and flavorful the chicken will be. Do not exceed 24 hours as the pineapple enzyme will begin to break down the texture too aggressively.

Prep & Thread the Skewers

  • When ready to grill, remove the chicken from the marinade and discard the used marinade. Pat chicken pieces very lightly with paper towels — not fully dry, just to remove excess liquid so they sear rather than steam.
  • Thread the skewers in an alternating pattern: chicken, pineapple chunk, red bell pepper, red onion, then repeat. Leave a small gap between each piece to allow even heat circulation. Aim for 4-5 pieces of chicken per skewer.

Grill the Skewers

  • Preheat your grill to medium-high heat (400-425°F). Clean and oil the grates well using tongs and a folded paper towel dipped in vegetable oil to prevent sticking.
  • Place skewers on the grill over direct heat. Grill for 3-4 minutes per side without moving, until you have visible grill marks and the pineapple begins to caramelize. Turn and repeat on all sides — total grill time is approximately 12-14 minutes.
  • In the final 2-3 minutes, brush the skewers generously with the reserved (clean) marinade. This creates the lacquered glaze finish. Let it caramelize for 1-2 minutes, watching carefully to prevent burning.
  • The chicken is done when an instant-read thermometer inserted into the thickest piece reads 165°F. Remove from grill and let rest for 3 minutes before serving.

Serve

  • Arrange the skewers on a serving platter or wooden board. Scatter fresh cilantro over the top, finish with a pinch of flaky sea salt, and serve with lime wedges on the side for squeezing. Serve immediately over coconut rice, cilantro-lime rice, or alongside a fresh salad.

Notes

Storage: Cooked skewers keep in an airtight container in the refrigerator for up to 3 days. Reheat on a hot grill pan for 2-3 minutes per side or in a 375°F oven for 8 minutes.
Freezer: Uncooked marinated chicken (without the pineapple and vegetables) can be frozen in the marinade for up to 2 months. Thaw overnight in the fridge before threading and grilling.
Make it spicy: Add 1 tablespoon of sriracha to the marinade for a sweet-heat version.
Chicken breast option: Substitute chicken thighs with chicken breast for a leaner profile. Reduce grill time to 10-12 minutes total and watch carefully as breast dries out faster than thighs.
Indoor method: Use a cast-iron grill pan over high heat or broil on a foil-lined sheet pan 6 inches from the broiler element for 12-15 minutes, turning halfway.

Nutrition

Calories: 345kcalCarbohydrates: 22gProtein: 36gFat: 12gSodium: 620mgFiber: 2gSugar: 16g
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