Grilled Pineapple Chicken Skewers (Printable)

Tender chicken cubes paired with caramelized pineapple and peppers, brushed with a flavorful tropical marinade.

# 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 recommended)
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:

01 - Whisk together soy sauce, pineapple juice, honey, olive oil, minced garlic, grated ginger, smoked paprika, and black pepper in a large mixing bowl until well combined.
02 - Add chicken cubes to the marinade and toss thoroughly to coat. Cover the bowl and refrigerate for a minimum of 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 - Heat the grill to medium-high temperature, approximately 400°F, allowing adequate time for proper heat distribution.
05 - Thread marinated chicken, pineapple chunks, bell pepper pieces, and onion pieces 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 an internal temperature indicating doneness and edges show light charring.
07 - Remove skewers from heat and allow them to rest for 2 minutes. Garnish with fresh cilantro and serve alongside lime wedges.

# Expert Tips:

01 -
  • The marinade does all the heavy lifting, so you're not stressing over seasoning while the grill's hot.
  • Pineapple caramelizes in a way that feels almost decadent, turning people into skewer-stealing friends.
  • It's naturally gluten-free and dairy-free, which means more guests can actually eat what you're serving.
  • Fifteen minutes on the grill means you're not trapped outside for hours sweating over dinner.
02 -
  • Reserve 2 tablespoons of marinade before adding chicken, then brush it over the skewers during the last few minutes of grilling—it creates a glossy, flavorful coating that transforms them.
  • Wooden skewers absolutely need soaking; I skipped this once thinking I'd be fine and spent the first half of grilling rescuing flaming sticks.
03 -
  • Serve these with coconut rice instead of plain white rice—the flavors are meant to play together, and that slight sweetness in the coconut ties everything together.
  • If you want to add vegetables like zucchini or mushrooms, cube them the same size as your chicken and add them to the marinade for at least 15 minutes so they absorb flavor.
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