Grilled Chicken Pineapple Skewers (Printable Version)
# What You Need:
→ Chicken & Marinade
01 -
1.5 lbs (700 g) boneless, skinless chicken breasts, cut into 1.5-inch (4 cm) cubes
02 -
0.25 cup (60 ml) soy sauce (use gluten-free if needed)
03 -
0.25 cup (60 ml) pineapple juice
04 -
2 tbsp brown sugar
05 -
1 tbsp olive oil
06 -
2 cloves garlic, minced
07 -
1 tsp fresh ginger, grated
08 -
0.5 tsp black pepper
→ Skewers
09 -
1 medium fresh pineapple, peeled, cored, and cut into 1.5-inch (4 cm) chunks
10 -
1 large red bell pepper, seeded and cut into 1.5-inch (4 cm) pieces
11 -
1 large green bell pepper, seeded and cut into 1.5-inch (4 cm) pieces
12 -
1 medium red onion, cut into wedges
13 -
Wooden or metal skewers
# Steps to Follow:
01 -
In a large bowl, whisk together soy sauce, pineapple juice, brown sugar, olive oil, garlic, ginger, and black pepper.
02 -
Add the chicken cubes to the marinade, tossing well to coat. Cover and refrigerate for at least 30 minutes (up to 4 hours for deeper flavor).
03 -
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
04 -
Preheat your grill to medium-high heat (about 400°F / 200°C).
05 -
Thread the marinated chicken, pineapple, bell peppers, and red onion onto skewers, alternating ingredients for color and flavor.
06 -
Lightly oil the grill grates. Place skewers on the grill and cook for 12–15 minutes, turning every 3–4 minutes, until the chicken is cooked through and nicely charred.
07 -
Serve hot, garnished with chopped cilantro or green onions if desired.
# Additional Notes:
01 -
For a spicier kick, add 0.5 tsp chili flakes to the marinade.
02 -
Try substituting chicken thighs for a juicier texture.
03 -
Serve with steamed rice or grilled corn for a complete meal.
04 -
Pairs well with crisp white wines like Sauvignon Blanc or a tropical cocktail.