Grilled Pineapple Chicken Skewers

These grilled pineapple chicken skewers combine juicy marinated chicken breast with caramelized pineapple and a sticky, sweet-savory glaze that screams summer.

Why This Recipe Works:

• Acid-oil balance in the marinade keeps the chicken breast incredibly juicy.
• Threading the pineapple fresh prevents bromelain from breaking down the chicken's protein matrix during the marinating stage.
• High-heat grilling caramelizes the natural sugars in the pineapple, creating a deep, smoky sweetness.

Three summers ago, I stood over a smoking Weber grill in a pair of faded denim shorts, tapping my metal tongs against my hip in a rhythmic, self-satisfied beat.

Then, my cheap bamboo skewer snapped, sending raw chicken plunging into the hot ash.

Chicken breast is notoriously unforgiving on the grill, drying out into chalky, stringy cubes before your vegetables even begin to soften.

Worse, if you marinate fresh pineapple directly with the meat, an enzyme called bromelain goes to work, actively digesting the protein matrix until your chicken turns into a mealy, unappetizing mush. I learned this the hard way after letting a batch sit overnight, resulting in skewers that literally disintegrated upon touching the grates.

The fix is simple: marinate the chicken separately, then thread the pineapple right before grilling.

Trust me on this one.

While I love a good night of grilling Garlic Mozzarella Chicken Bomb Skewers, there is something uniquely nostalgic about the sweet-and-savory char of pineapple.

Grilled Pineapple Chicken Skewers

• Publisher Storied Skillet
• Cuisine American
• Category Dinner, Grilling
• Prep Time 20 minutes
• Cook Time 15 minutes
• Servings 4
• Calories 340 calories
• Rating 4.8 5039
• Tags grilled chicken skewers, pineapple chicken kabobs, summer barbecue recipes, easy chicken skewers

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 fresh pineapple, cut into 1-inch chunks
• 1 red onion, cut into 1-inch wedges
• 1 bell pepper, cut into 1-inch squares
• 1/2 cup soy sauce
• 1/4 cup honey
• 2 tbsp olive oil
• 2 tbsp apple cider vinegar
• 3 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1 tsp Diamond Crystal kosher salt (or 1/2 tsp fine table salt)
• 1/2 tsp freshly cracked black pepper

Directions

1. Whisk together the soy sauce, honey, olive oil, apple cider vinegar, minced garlic, ginger, kosher salt, and black pepper in a medium bowl. Reserve 1/4 cup of this mixture for brushing later.
2. Place the cubed chicken in a zip-top bag and pour the remaining marinade over it. Seal and refrigerate for at least 30 minutes, but no longer than 4 hours.
3. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Better yet, use sturdy metal skewers.
4. Thread the marinated chicken, pineapple chunks, red onion wedges, and bell pepper squares alternately onto the skewers.
5. Preheat your grill to medium-high heat (about 400°F) and lightly oil the grates.
6. Grill the skewers for 12 to 15 minutes, turning occasionally, until the chicken reaches an internal temperature of 165°F. Brush with the reserved marinade during the last 3 minutes of cooking.
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Notes

• Salt Conversion: This recipe specifies Diamond Crystal kosher salt. If you are using standard fine table salt, cut the measurement in half (use 1/2 teaspoon) to avoid an overly salty marinade.
• The Science of Mush: Fresh pineapple contains bromelain, an enzyme that breaks down meat proteins. Never marinate the chicken and pineapple together in the same bag, or the meat will lose its structural integrity.
• Avoid the Burn: Honey burns incredibly fast over open flames. Only brush the reserved sweet glaze onto the skewers during the final 3 minutes of grilling to prevent a bitter, blackened crust.
• Storage Behavior: Cooked pineapple continues to release moisture as it sits in the fridge. Store leftovers in a glass container, and expect a small pool of sweet juice at the bottom by morning.
• Skewer Choice: Metal flat skewers are highly recommended over round wooden ones. Flat skewers prevent the chicken and vegetables from spinning when you try to flip them on the grill.

Serving Suggestions

Complete your backyard feast by pairing these sweet and smoky skewers with complementary side dishes and refreshing drinks that balance the charred flavors.

• Serve alongside a warm batch of Southern-Style Honey Butter Cornbread Poppers to balance the smoky heat.
• Pair with a cold, refreshing glass of homemade Mango Iced Tea for the ultimate summer vibe.
• Slide the chicken and caramelized pineapple off the skewers and serve them over a bed of fluffy coconut rice.
• Grill a side of 30 Minute Buttery Grilled Potatoes in Foil with Garlic and Herbs right next to the skewers for an effortless all-in-one meal.
• Drizzle with extra sriracha or hot honey just before serving if you prefer a spicy kick.

Storage and Reheating

Leftovers are inevitable, but manageable.

Slide the chicken and pineapple off the metal skewers before packing them into an airtight glass container. Kept in the fridge, they will last up to three days, though the pineapple will continue to soften and release its sweet juices.

To reheat, skip the microwave. Toss the pieces into a hot cast-iron skillet with a splash of water instead.

It takes three minutes and saves your lunch.

Ingredient Substitutes

If you need to adapt this recipe based on what is currently in your pantry, here are a few highly tested swaps:

1. Chicken Thighs: Swap the breasts for boneless, skinless chicken thighs for a juicier, more forgiving meat that handles high heat beautifully.
2. Maple Syrup: If you run out of honey, maple syrup makes an excellent 1:1 substitute in the glaze, offering a deeper, woodsy sweetness.
3. Pork Tenderloin: Cut into cubes, pork pairs spectacularly well with pineapple and holds up to the same marinade time.
4. Soy Sauce Alternative: Use tamari or coconut aminos for a gluten-free version of the glaze.

Fire up those grills, watch out for the cheap wooden skewers, and let me know how your backyard feast turns out!