Grilled Chicken & Pineapple Skewers

Name: Grilled Chicken & Pineapple Skewers
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4 servings
Cuisine: american
Ingredients: 500 g chicken breast (boneless, skinless, cut into 1 to 1.5 inch cubes); 200 g fresh pineapple (cut into 1 inch chunks); 1 pcs red bell pepper (large, seeded, cut into 1 inch pieces); 1 pcs green bell pepper (large, seeded, cut into 1 inch pieces); 1 pcs red onion (large, cut into 1 inch chunks, layers separated); 3 tbsp soy sauce; 2 tbsp honey; 2 tbsp olive oil; 4 pcs garlic (cloves, minced); 1 tsp ginger (grated); 1 tbsp rice vinegar; 1 pinch black pepper; 1 pinch salt

RATING

0.0/5

TASTE SCORE

8/10

Juicy chunks of grilled chicken paired with sweet caramelized pineapple and colorful bell peppers on skewers. This tropical twist on classic kebabs is perfect for backyard barbecues, ready in under 40 minutes with a simple soy-honey marinade that doubles as a glaze.

PREP

20m

COOK

12m

SERVES

100 G

352 cal

SERVINGS

METHOD · 8 STEPS

prep · ~30 min
Soak the wooden skewers.
Submerge 8 wooden skewers in water and let them soak for at least 30 minutes. This prevents burning on the grill.
TIPIf you are short on time, use metal skewers instead — no soaking required.
mix · ~2 min
Make the marinade.
1.Whisk together soy sauce, honey, olive oil, minced garlic, grated ginger, rice vinegar, black pepper, and salt in a bowl.
2.Reserve 2 tablespoons of marinade in a separate small bowl for basting later.
TIPReserve the basting portion before it touches raw chicken to avoid cross-contamination.
mix · ~15 min
Marinate the chicken.
Add cubed chicken breast to the remaining marinade. Toss well to coat every piece evenly. Cover and refrigerate for 15 minutes while the grill heats up.
TIPDon't marinate longer than 2 hours — the acid in the vinegar starts to break down the chicken and can make it mushy.
prep · ~10 min
Preheat the grill.
Heat your charcoal or gas grill to medium-high heat, around 375°F to 400°F. Lightly oil the grill grates to prevent sticking.
TIPClean, well-oiled grates are the secret to perfect grill marks and easy flipping.
assemble · ~5 min
Thread the skewers.
1.Alternate threading chicken, red bell pepper, pineapple, green bell pepper, and red onion onto each soaked skewer.
2.Leave a small gap between pieces so heat can circulate evenly.
TIPKeep chicken pieces on the inner part of the skewer where heat is most intense, and veggies and pineapple near the edges.
grill · ~12 min
Grill the skewers.
1.Place skewers on the preheated grill and cook for 5-6 minutes with the lid closed.
2.Brush with reserved marinade, then flip and grill the other side for another 5-6 minutes.
3.Check that chicken reaches an internal temperature of 165°F.
TIPLet the skewers develop a slight char on the edges — the caramelized bits of pineapple and bell pepper taste incredible.
rest · ~3 min
Rest the skewers before serving.
Transfer cooked skewers to a platter and let them rest for 3 minutes so the juices settle.
TIPResting keeps the chicken juicy — cutting in too soon lets all the moisture escape.
serve
Serve hot off the grill.
Place skewers on a serving platter and serve immediately while hot and juicy.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Soak wooden skewers at least 30 minutes to prevent them from catching fire on the grill.
2
Reserve 2 tablespoons of marinade before adding raw chicken to use as a safe basting glaze.
3
Don't marinate chicken longer than 2 hours — the vinegar can break down the meat and make it mushy.
4
Leave a small gap between pieces on the skewer so heat circulates evenly for even cooking.
5
Place chicken toward the center of the skewer where heat is most intense; pineapple and veggies toward the ends.
6
Grill until chicken hits an internal temperature of 165°F for safe, juicy meat.
7
Let skewers rest 3 minutes after grilling to let juices redistribute before serving.