Grilled Chicken Pineapple Skewers With Tropical Glaze

Quick Recipe Version (TL;DR)

• Yield: 4 servings (about 8 skewers)
• Prep Time: 25 minutes (plus 30 minutes marinating)
• Cook Time: 10–12 minutes
• Total Time: 1 hour 5 minutes

Quick Ingredients

• 1 1/2 lb boneless, skinless chicken thighs, cut into 1 1/4-inch cubes
• 3 cups fresh pineapple chunks (1 1/4-inch pieces)
• 2 bell peppers (red, yellow, or orange), cut into 1 1/4-inch pieces
• 1 red onion, cut into 1 1/4-inch pieces (optional)
• Wooden or metal skewers (8–10)
• Marinade: 1/3 cup pineapple juice, 3 tbsp soy sauce, 2 tbsp lime juice, 2 tbsp oil, 2 tbsp brown sugar, 2 cloves garlic, 1 tbsp grated ginger, 1 tsp chili-garlic sauce, 1/2 tsp kosher salt, 1/4 tsp black pepper
• Glaze: 1/2 cup pineapple juice, 2 tbsp honey, 1 tbsp brown sugar, 1 tbsp soy sauce, 1 tbsp ketchup, 1 tsp cornstarch mixed with 1 tbsp water, 1 tsp lime juice, pinch of salt
• For serving (optional): Chopped fresh cilantro, lime wedges, extra pineapple

Do This

• 1. Soak wooden skewers in water for 20–30 minutes. Cut chicken, pineapple, peppers, and onion into even 1 1/4-inch pieces.
• 2. Whisk marinade ingredients in a bowl. Add chicken, toss to coat, cover, and refrigerate for 30 minutes (up to 4 hours).
• 3. In a small saucepan, combine glaze ingredients. Simmer 3–5 minutes until glossy and slightly thickened; set aside.
• 4. Preheat grill to medium-high (400–425°F). Clean and oil the grates.
• 5. Thread skewers: alternate marinated chicken, pineapple, peppers, and onion, ending with pineapple or pepper to secure.
• 6. Grill skewers 10–12 minutes, turning every 2–3 minutes. Brush with glaze during the last 4–5 minutes of cooking.
• 7. Transfer to a platter, brush with a little extra glaze, rest 5 minutes, then garnish with cilantro and serve with lime wedges.

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Why You’ll Love This Recipe

• It is the perfect sweet-and-savory combo: juicy grilled chicken, caramelized pineapple, and charred peppers in every bite.
• The tropical glaze is simple to make but tastes like a restaurant-quality sauce.
• Everything cooks on skewers, so cleanup is easy and presentation is impressive.
• It is flexible: great for weeknight grilling, meal prep, or a backyard party main dish.

Grocery List

• Produce: 1 fresh pineapple, 2 bell peppers, 1 red onion, 1–2 limes, fresh ginger, garlic, fresh cilantro (optional)
• Dairy: None required
• Pantry: Boneless skinless chicken thighs, soy sauce, neutral oil, brown sugar, honey, ketchup, pineapple juice (if not using juice from a fresh pineapple), chili-garlic sauce or sriracha, cornstarch, kosher salt, black pepper, wooden or metal skewers

Full Ingredients

For the Chicken and Skewers

• 1 1/2 lb (about 680 g) boneless, skinless chicken thighs, trimmed and cut into 1 1/4-inch cubes
• 3 cups fresh pineapple chunks, cut into 1 1/4-inch pieces (from about 1 small pineapple)
• 2 medium bell peppers (red, yellow, or orange), seeded and cut into 1 1/4-inch pieces
• 1 medium red onion, peeled and cut into 1 1/4-inch wedges (optional but recommended)
• 8–10 wooden skewers (10–12 inch) or metal skewers

For the Tropical Marinade

• 1/3 cup (80 ml) pineapple juice
• 3 tbsp low-sodium soy sauce
• 2 tbsp fresh lime juice (about 1 lime)
• 2 tbsp neutral oil (canola, grapeseed, or light olive oil)
• 2 tbsp packed light brown sugar
• 2 cloves garlic, finely minced
• 1 tbsp freshly grated ginger
• 1 tsp chili-garlic sauce or sriracha (optional, for gentle heat)
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

For the Sweet-Tangy Glaze

• 1/2 cup (120 ml) pineapple juice
• 2 tbsp honey
• 1 tbsp packed light brown sugar
• 1 tbsp low-sodium soy sauce
• 1 tbsp ketchup (for color and subtle depth)
• 1 tsp cornstarch
• 1 tbsp cold water (to mix with cornstarch)
• 1 tsp fresh lime juice
• Pinch of kosher salt, to taste

For Serving (Optional)

• 2 tbsp chopped fresh cilantro or flat-leaf parsley
• Lime wedges
• Extra pineapple chunks or grilled vegetables on the side

Step-by-Step Instructions

Step 1: Prep the Skewers and Ingredients

If you are using wooden skewers, place them in a shallow dish, cover completely with water, and soak for at least 20–30 minutes. This helps prevent them from burning on the grill.

While the skewers soak, trim any excess fat from the chicken thighs and cut the meat into even 1 1/4-inch cubes. Cut the pineapple, bell peppers, and red onion (if using) into similar-sized pieces. Keeping everything close in size helps the skewers cook evenly and look neat.

Step 2: Mix the Tropical Marinade

In a medium bowl, whisk together the pineapple juice, soy sauce, lime juice, neutral oil, brown sugar, minced garlic, grated ginger, chili-garlic sauce (if using), kosher salt, and black pepper. Whisk until the sugar is mostly dissolved and the marinade looks cohesive.

Taste a small drop (before adding the raw chicken) and adjust: add a pinch more salt for savoriness, a squeeze of lime for brightness, or a touch more brown sugar if you prefer sweeter.

Step 3: Marinate the Chicken

Place the cubed chicken into a large zip-top bag or shallow dish. Pour the marinade over the chicken, scraping in any bits of garlic and ginger. Seal the bag (pressing out extra air) or cover the dish, then turn or stir so all pieces are coated well.

Refrigerate for at least 30 minutes, ideally 1–2 hours. You can marinate up to 4 hours for extra flavor. During this time, the pineapple juice and lime will gently tenderize the chicken while infusing it with tropical flavor, so avoid marinating much longer than 4 hours to prevent the texture becoming too soft.

Step 4: Make the Sweet-Tangy Glaze

While the chicken marinates, prepare the glaze. In a small saucepan, combine the pineapple juice, honey, brown sugar, soy sauce, and ketchup. Stir to blend.

In a separate small bowl or cup, whisk the cornstarch with the cold water until completely smooth. Place the saucepan over medium heat and bring the mixture just to a gentle simmer, stirring occasionally. Once it is simmering, stir in the cornstarch slurry.

Continue to cook, stirring frequently, for 2–3 minutes, or until the glaze becomes glossy and slightly thick, enough to coat the back of a spoon. Remove from the heat, stir in the lime juice and a pinch of salt, and set aside. It will thicken further as it cools but should still be pourable. If it becomes too thick, you can thin it with a teaspoon or two of pineapple juice or water.

Step 5: Preheat the Grill and Thread the Skewers

Preheat your grill to medium-high heat, about 400–425°F (205–220°C). Once hot, clean the grates well with a grill brush, then lightly oil them using tongs and a folded paper towel dipped in oil.

Remove the chicken from the marinade, letting excess drip back into the bowl (discard any leftover marinade). Thread the skewers, alternating chicken, pineapple, bell pepper pieces, and onion wedges. Leave a tiny bit of space between pieces so the heat can circulate and everything cooks through. Aim for 6–8 pieces per skewer, finishing with a sturdy piece of pepper or pineapple on the end to help hold things in place.

Step 6: Grill and Glaze the Skewers

Place the skewers on the preheated grill. Cook for 10–12 minutes total, turning every 2–3 minutes so all sides get nice grill marks and light char. Close the lid between turns to help the chicken cook evenly.

After the first 5–6 minutes, begin brushing the skewers lightly with the pineapple glaze each time you turn them. This timing prevents the sugars from burning while still letting the glaze caramelize. Continue grilling and glazing until the chicken is cooked through (internal temperature of 165°F / 74°C) and the edges of the pineapple and peppers are slightly charred.

Step 7: Rest, Garnish, and Serve

Transfer the grilled skewers to a serving platter and brush with a final light coat of warm glaze. Let them rest for about 5 minutes; this short rest keeps the chicken extra juicy.

Sprinkle with chopped fresh cilantro (or parsley, if you prefer), and serve with lime wedges on the side for squeezing over the top. Offer any remaining glaze at the table for extra dipping or drizzling. Enjoy the skewers hot, alongside rice, a simple salad, or grilled vegetables.

Pro Tips

• Cut everything the same size. Aim for 1 1/4-inch cubes of chicken, pineapple, and vegetables so they cook evenly and look attractive on the skewers.
• Do not rush the marinade. Even 30 minutes makes a noticeable difference, but 1–2 hours of marinating gives deeper flavor without over-tenderizing.
• Glaze at the end. Brush the glaze on during the last half of grilling; applying it too early can cause excessive charring from the sugars.
• Check for doneness accurately. Use an instant-read thermometer and look for 165°F (74°C) in the center of the largest chicken piece.
• Use two skewers for control. If your pieces are large or your grill grate is wide, thread each kebab on two parallel skewers; this prevents spinning when you turn them.

Variations

• Spicy pineapple-jalapeño skewers: Add 1 finely minced jalapeño (seeds removed for less heat) to the marinade and an extra teaspoon of chili-garlic sauce. Garnish with thin jalapeño slices and extra lime.
• Teriyaki-style skewers: Swap the lime juice for rice vinegar, use all brown sugar (omit honey in the glaze), and sprinkle finished skewers with toasted sesame seeds and sliced green onions.
• Oven or broiler method: If you do not have a grill, roast skewers on a foil-lined baking sheet at 425°F (220°C) for 15–18 minutes, turning and glazing halfway. For extra char, finish under the broiler for 1–2 minutes, watching closely.

Storage & Make-Ahead

You can prepare the marinade and glaze up to 2 days in advance and store them separately in the refrigerator. Marinate the chicken up to 4 hours before grilling. You can also fully assemble the raw skewers, cover tightly, and refrigerate them for up to 8 hours before cooking. Once cooked, leftovers keep well in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over low heat or in a 325°F (165°C) oven until warmed through, adding a splash of water or pineapple juice to keep them moist. The cooked chicken does not freeze perfectly on the skewers, but you can remove the meat and vegetables and freeze them (without pineapple) for up to 2 months; thaw overnight in the fridge before reheating.

Nutrition (per serving)

Approximate values per serving (1/4 of the recipe, including some glaze): about 410 calories, 35 g protein, 12 g fat, 45 g carbohydrates, 2 g fiber, 29 g sugars, and 780 mg sodium. Actual values will vary based on specific ingredients, how much glaze you use, and portion sizes.