How to Make the Best Pineapple Chicken Skewers Grilled to Perfection

Pineapple chicken skewers grilled to juicy perfection are the ultimate combination of sweet, smoky, and savory flavors that scream summer in every bite. Imagine tender chunks of chicken paired with caramelized pineapple, kissed by fire on the grill — it’s a flavor explosion you don’t want to miss. Keep reading to discover the simple marinade and grilling tips that make this dish a crowd favorite every time!

Pineapple Chicken Skewers Grilled

Description

Juicy grilled pineapple chicken skewers bring a burst of tropical sunshine to your backyard barbecue. Sweet pineapple chunks caramelize over the flame, blending beautifully with tender marinated chicken to create the perfect balance of smoky, sweet, and savory. Each bite is like a mini island escape, made even better by the slightly charred edges and the rich aroma of grilled fruit.

The sizzle of the grill, the golden glaze of the pineapple juice, and the juiciness of the chicken bring summer vibes no matter the season. These skewers are easy to love and even easier to make. Served hot off the grill, they are a crowd-pleasing favorite at cookouts, weeknight dinners, or even served over rice or salad for a wholesome, satisfying meal.

Why You’ll Love This Recipe

These grilled pineapple chicken skewers are incredibly convenient and packed with fresh tropical flavor. The marinade takes less than 10 minutes to whip up and delivers restaurant-quality taste. It also pairs beautifully with the natural sweetness of pineapple, creating a deeply satisfying contrast in each bite.

You will also love the flexibility. Use it as a main dish or slice leftovers for salads, wraps, or rice bowls. With lean chicken breast and natural fruit sugars, it is a healthier grilling option that fuels your body without sacrificing flavor.

Serving and Storage Tips

Serve these skewers immediately off the grill while still hot for the best texture and flavor. Garnish with chopped fresh cilantro or a squeeze of lime juice for brightness.

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven or on a lightly oiled skillet over medium heat for 5 to 7 minutes, turning occasionally. You can freeze the uncooked skewers after marinating by wrapping them tightly in plastic wrap and placing them in a freezer-safe bag. Thaw overnight in the refrigerator before grilling.

Ingredients

• 1.5 pounds boneless skinless chicken breast
• 1 fresh pineapple
• 2 tablespoons olive oil
• 3 tablespoons low sodium soy sauce
• 2 tablespoons honey
• 1 tablespoon apple cider vinegar
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• Salt to taste
• Black pepper to taste
• Wooden or metal skewers

Equipment

• Cutting board
• Chefs knife
• Mixing bowls
• Tongs
• Grill or grill pan
• Basting brush
• Measuring spoons
• Skewers
• Meat thermometer

Instructions

1. Soak your wooden skewers in water for at least 30 minutes. This step is important so the ends do not burn on the grill. If you are using reusable metal skewers, you can skip this step entirely.
2. Cut the chicken into cubes about 1.5 inches thick. Try to keep them uniform in size so they cook evenly.
3. Prep your pineapple by slicing off the peel, removing the core, and chopping into similarly sized chunks as the chicken. If you have never cut a fresh pineapple before, trust me, once you do it once, it becomes second nature.
4. Make the marinade. In a large bowl, whisk together the olive oil, soy sauce, honey, apple cider vinegar, garlic powder, onion powder, smoked paprika, salt, and pepper. I like using smoked paprika instead of regular because it adds that subtle grill-kissed flavor even before cooking.
5. Add the chicken to the marinade and toss well to coat every piece. Cover and refrigerate for at least 30 minutes. For best results, let it rest for 2 to 4 hours to really soak in the flavor.
6. Fire up the grill to medium-high heat, about 400 degrees Fahrenheit. Clean and lightly oil the grill grates to prevent sticking.
7. Thread chicken and pineapple alternately on each skewer. I like to start and end with chicken so the pineapple juices infuse the meat from the inside. Leave a small bit of space between each piece to help everything cook evenly.
8. Place the skewers on the grill and cook for 10 to 12 minutes. Turn every 3 to 4 minutes so all sides get golden and slightly charred. The chicken should reach an internal temp of 165 degrees Fahrenheit.
9. If you want extra glaze, brush on some of the reserved marinade during the last few minutes of cooking. Just be sure it has not touched raw chicken or you have boiled it first for safety.
10. Remove the skewers from the heat and let rest for a couple of minutes. Then serve and enjoy that sizzling combination of juicy chicken and caramelized pineapple.

Nutrition per serving

Recipe Notes

For extra flavor, use freshly grated Parmesan and do not skip the lemon zest. Leftovers keep well for 2 days in the fridge.

FAQ

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Pineapple Chicken Skewers Grilled

Juicy grilled pineapple chicken skewers bring a burst of tropical sunshine to your backyard barbecue. Sweet pineapple caramelizes over the flame, blending with tender marinated chicken for the perfect balance of smoky, sweet, and savory. Crowd-pleasing and healthy for weeknight dinners or summer cookouts.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 12 minutes mins

Total Time 32 minutes mins

Course Main Course

Cuisine American

Servings 4 servings

Calories 310 kcal

Ingredients

  

1x2x3x

• 1.5 pounds boneless skinless chicken breast
• 1 fresh pineapple
• 2 tablespoons olive oil
• 3 tablespoons low sodium soy sauce
• 2 tablespoons honey
• 1 tablespoon apple cider vinegar
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• Salt to taste
• Black pepper to taste
• Wooden or metal skewers

Instructions

 

• Soak wooden skewers in water for at least 30 minutes to prevent burning. If using metal skewers, skip this step.
• Cut the chicken breast into bite-sized pieces, about 1.5 inches each.
• Peel and core the pineapple, then chop into 1.5 inch chunks to match the chicken size.
• In a large bowl, whisk together olive oil, soy sauce, honey, apple cider vinegar, garlic powder, onion powder, smoked paprika, salt, and black pepper.
• Add the chicken pieces to the marinade, toss to coat evenly, cover, and refrigerate for at least 30 minutes or up to 4 hours.
• Preheat your grill to medium-high heat, around 400°F (200°C).
• Thread chicken and pineapple pieces alternately onto the skewers, leaving small gaps for even cooking.
• Place skewers on the hot grill and cook for 10–12 minutes, turning occasionally, until the chicken is fully cooked (internal temperature 165°F).
• Brush with extra marinade while grilling if desired (discard any leftover marinade after grilling).
• Remove from grill and let rest for 2 minutes before serving. Garnish with cilantro or lime juice if desired.

Nutrition

Calories: 310kcalCarbohydrates: 22gProtein: 33gFat: 10gSodium: 480mgFiber: 2gSugar: 17g

Keyword Tropical, Summer, Grilled, Pineapple Chicken, Skewers, Cookout, BBQ

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