Grilled Pineapple Chicken Skewers (Printable)

Tender chicken and sweet pineapple meld together in this vibrant grilled skewer 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 preferred)
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 evenly. Cover 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 burning during grilling.
04 - Preheat grill to medium-high heat, approximately 400°F.
05 - Thread marinated chicken, pineapple chunks, bell pepper, and onion alternately onto skewers, distributing ingredients evenly.
06 - Place skewers on grill and cook for 12 to 15 minutes, turning every 3 to 4 minutes, until chicken is cooked through and edges are lightly charred.
07 - Remove skewers from grill and rest for 2 minutes. Garnish with fresh cilantro and serve with lime wedges.

# Expert Advice:

01 -
  • The chicken stays incredibly juicy because the pineapple juice and soy sauce marinade keeps it tender through the grilling process.
  • You get that restaurant-quality char and caramelization on the pineapple with minimal effort—just turn and wait.
02 -
  • Reserve 2 tablespoons of the marinade before adding raw chicken, then brush it on the skewers while they grill—this is the difference between good caramelization and just okay, and it's a trick that feels like a secret.
  • The pineapple is the hidden timer; when it gets deep golden brown spots and smells almost jammy, your chicken is definitely done and you haven't overcooked it.
03 -
  • If your grill is running hot, move skewers to a cooler side after they're seared—this prevents the outside from burning while the inside cooks through.
  • Fresh pineapple and cilantro make all the difference; they're not expensive upgrades, just small choices that ripple through the whole dish.
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