Pineapple Chicken Skewers
These Pineapple Chicken Skewers combine juicy chicken, sweet pineapple, and colorful vegetables for a flavorful grilled dish that’s perfect for summer cookouts. A simple marinade brings everything together with a balance of sweet, savory, and tangy notes.
Prep Time 15 minutes mins
Cook Time 12 minutes mins
Marinating Time 2 hours hrs
Total Time 2 hours hrs 27 minutes mins
Course Main Dish
Cuisine American
Tongs For flipping the skewers on the grill. whisk Helps evenly mix the marinade ingredients. Skewers Use metal skewers or soaked wooden ones to thread the ingredients. Grill Essential for achieving the smoky, charred flavor.
- 1 lb Chicken breast about 450g, cut into 1.5-inch cubes
- 1 ½ cups Pineapple chunks fresh or canned, drained if using canned
- 1 large Red bell pepper cut into 1.5-inch pieces
- 1 medium Red onion cut into wedges
- ¼ cup Soy sauce
- 2 tbsp Honey
- 2 cloves Garlic minced
- 1 tsp Ginger grated
- 1 tbsp Olive oil
- Salt & black pepper to taste
- Lime wedges & chopped cilantro optional – for garnish
In a medium bowl, whisk together soy sauce, honey, garlic, ginger, olive oil, salt, and pepper to make the marinade. Add chicken pieces and toss to coat. Cover and marinate in the refrigerator for at least 30 minutes (up to 2 hours for more flavor).
While the chicken marinates, prep your skewers: alternate threading chicken, pineapple, bell pepper, and onion onto skewers. Discard remaining marinade.
Preheat grill to medium-high heat. Grill skewers for 10–12 minutes, turning occasionally, until chicken is fully cooked and has nice grill marks.
Serve hot, garnished with fresh lime wedges and chopped cilantro if desired.
- Marinate longer for deeper flavor, but don’t exceed 2 hours or the pineapple’s acidity may affect texture.
- No grill? Use a grill pan indoors or broil in the oven, turning halfway through.
- Vegetarian twist – Swap chicken for tofu or halloumi.
