Grilled Pineapple Chicken Skewers
Tender, juicy chicken thighs and sweet, caramelized pineapple are threaded onto skewers and grilled to smoky perfection. Each bite is coated in a glossy, sweet-and-savory glaze, making it the ultimate vibrant and flavorful dish for any summer barbecue or weeknight dinner.
Equipment
- Grill
- Wooden or metal skewers
- Medium bowl
- Whisk
- Large resealable plastic bag or shallow dish
- Small bowl
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Grill tongs
- Basting brush
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
- 1 fresh pineapple, peeled, cored, and cut into 1-inch chunks
- 1 red bell pepper, cut into 1-inch pieces
- 1 red onion, cut into 1-inch pieces
- ½ cup low-sodium soy sauce
- ¼ cup packed brown sugar
- ¼ cup pineapple juice
- 2 tablespoons rice vinegar
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon sesame oil
- Vegetable oil, for greasing grill grates
- Toasted sesame seeds, for garnish
- 2 green onions, thinly sliced, for garnish
Instructions
- In a medium bowl, whisk together the low-sodium soy sauce, brown sugar, pineapple juice, rice vinegar, minced garlic, grated ginger, and sesame oil until the sugar is dissolved.
- Pour about two-thirds of the marinade into a large resealable plastic bag. Reserve the remaining one-third in a small, covered bowl in the refrigerator to use as a basting sauce.
- Add the 1-inch chicken cubes to the bag with the marinade. Seal the bag, removing excess air, and massage to coat the chicken. Refrigerate for at least 30 minutes, or up to 4 hours for best results.
- If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
- Preheat your grill to medium-high heat (400-450°F or 200-230°C). Clean and lightly oil the grill grates.
- Remove the chicken from the marinade and discard the used marinade. Thread the chicken, pineapple chunks, red bell pepper, and red onion onto the skewers in a repeating pattern. Leave a small space between pieces for even cooking.
- Place the skewers on the preheated grill. Cook for 10-15 minutes, turning every 3-4 minutes, until the chicken is cooked through and has visible char marks.
- During the final 2-3 minutes of cooking, brush the skewers on all sides with the reserved, clean marinade.
- Remove the skewers from the grill and let them rest for a few minutes. Garnish with toasted sesame seeds and sliced green onions before serving.
Notes
For a gluten-free option, substitute soy sauce with tamari or coconut aminos. If you don't have rice vinegar, a squeeze of fresh lime juice works well. To add a bit of heat, whisk 1 teaspoon of sriracha or a pinch of red pepper flakes into the marinade. For a smokier flavor, add 1/2 teaspoon of smoked paprika. Be sure to cut all chicken, fruit, and vegetable pieces to a uniform 1-inch size for even cooking. Crucially, never use the marinade that touched raw chicken for basting; always use the reserved portion for food safety.