Grilled Pineapple Chicken Skewers
Ingredients
- 2 lbs boneless skinless chicken thighs cut into 1.5-inch cubes
- 3/4 cup fresh pineapple juice from fresh pineapple or 100% pure unprocessed juice
- 3 tablespoons low-sodium soy sauce or tamari for gluten-free
- 2 tablespoons olive oil plus more for oiling grill grates
- 4 cloves garlic minced
- 1 tablespoon fresh ginger grated or finely minced
- 2 tablespoons honey raw or regular
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon black pepper freshly cracked
- 1/2 teaspoon kosher salt
- 1/4 cup fresh cilantro roughly chopped, for marinade and garnish
- 1 tablespoon fresh lime juice
- 2 cups fresh pineapple cut into 1.5-inch chunks
- 2 medium bell peppers red and orange, cut into 1.5-inch pieces
- 1 large red onion cut into 1.5-inch wedges
- 1 medium zucchini sliced into 3/4-inch rounds, optional
- 1 lime (cut into wedges)
- 2 tablespoons fresh cilantro roughly chopped, for garnish
- 1 pinch red pepper flakes optional, for heat
Instructions
- In a medium bowl or large zip-lock bag, whisk together the pineapple juice, soy sauce (or tamari), olive oil, minced garlic, grated ginger, honey, smoked paprika, cumin, salt, black pepper, chopped cilantro, and lime juice until well combined.
- Add the cubed chicken thighs to the marinade and toss to coat thoroughly. Seal the bag or cover the bowl and refrigerate for a minimum of 30 minutes and a maximum of 4 hours. Do not exceed 4 hours — the pineapple enzymes can over-tenderize the chicken if marinated too long.
- If using wooden skewers, soak them in cold water for at least 30 minutes before threading to prevent burning on the grill.
- Remove the chicken from the refrigerator 10–15 minutes before grilling to take the chill off. Preheat your grill to medium-high heat (400–425°F) and lightly oil the grates with a folded paper towel dipped in oil.
- Thread the marinated chicken pieces, pineapple chunks, bell pepper pieces, red onion wedges, and zucchini (if using) alternately onto the skewers. For best results, keep pineapple and peppers together on some skewers and onion and zucchini on separate skewers, as they may cook at slightly different rates.
- Place the skewers on the hot grill. Grill for 12–15 minutes total, turning every 3–4 minutes, until the chicken is cooked through with an internal temperature of 165°F and the pineapple and vegetables are nicely charred at the edges.
- Transfer skewers to a clean platter and let rest for 3–4 minutes before serving. Garnish with fresh cilantro, red pepper flakes (if using), and lime wedges on the side. Serve immediately.
Notes
Marinating window: 30 minutes minimum, 4 hours maximum — do not exceed this or the pineapple enzyme will make the chicken mushy. For a spicy version: Add 1–2 tablespoons of sriracha to the marinade. For gluten-free: Use tamari instead of soy sauce. Meal prep: Cooked skewers store in an airtight container in the refrigerator for up to 3 days. Excellent served cold over salad greens for lunch. No outdoor grill? Roast on a wire rack at 425°F for 20–25 minutes, flipping once, then broil for 2–3 minutes to caramelize. Freezing: Freeze the raw marinated chicken (before threading) for up to 2 months. Thaw overnight in the refrigerator before grilling.