Grilled Pineapple Chicken Skewers (Printable)

Tender grilled chicken paired with sweet pineapple and bell peppers for a flavorful summer meal.

# 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 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 thoroughly to coat all pieces evenly. Cover 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 and soak for 30 minutes to prevent charring during grilling.
04 - Preheat grill to medium-high heat, targeting approximately 400°F for optimal cooking conditions.
05 - Thread marinated chicken pieces, pineapple chunks, bell pepper, and onion alternately onto skewers in a balanced pattern.
06 - Place skewers on grill and cook for 12 to 15 minutes total, rotating every 3 to 4 minutes to ensure even cooking and light charring. Chicken is finished when internal temperature reaches 165°F.
07 - Remove skewers from grill and allow to rest for 2 minutes. Garnish with fresh cilantro and serve with lime wedges on the side.

# Expert Advice:

01 -
  • The chicken stays impossibly juicy while the pineapple caramelizes into candy-like perfection on the grill.
  • It looks restaurant-worthy but takes barely any real hands-on time, which means you can actually enjoy your guests instead of sweating in the kitchen.
  • One marinade does all the flavor work, so you're not juggling five different sauces.
02 -
  • Uneven chicken cube sizes are the silent killer here; spend the extra two minutes cutting them uniform so nothing dries out while its neighbors are still cooking.
  • Reserve a couple tablespoons of marinade before you add the raw chicken, then brush it on during grilling for an extra flavor boost and gorgeous glaze that restaurant kitchens don't want you knowing about.
03 -
  • Cut the chicken and pineapple to the exact same size so the cooking time aligns perfectly and nothing finishes at different rates.
  • The soy sauce and ginger do the heavy lifting, so don't water them down with too much extra liquid, and always use freshly grated ginger over the pre-ground stuff if you have five seconds to grate it.
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