Description
Sizzling Sweet and Spicy Grilled Chicken and Pineapple Skewers blend Hawaiian flavors with zesty spices for an unforgettable summer meal. Juicy chicken and caramelized pineapple chunks create a perfect balance that will transport you to a tropical paradise with each delicious bite.
Ingredients
Scale
Protein:
- 1.5 pounds (680 grams) boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
Fruits and Vegetables:
- 2 cups fresh pineapple chunks
- 2 bell peppers, cut into 1-inch pieces (red, yellow, or green)
- 1 red onion, cut into chunks
- 2 cloves garlic, minced
Marinade and Seasonings:
- ⅓ cup honey
- 3 tablespoons soy sauce
- 2 tablespoons olive oil
- 1 tablespoon sriracha
- 1 teaspoon grated fresh ginger
- 1 tablespoon lime juice
- ½ teaspoon black pepper
Skewers and Garnish:
- 8–10 wooden or metal skewers (soaked in water for 30 minutes if wooden)
- Fresh cilantro, chopped
- Lime wedges
Instructions
- Craft a vibrant marinade by whisking honey, soy sauce, olive oil, sriracha, minced garlic, grated ginger, freshly squeezed lime juice, and cracked black pepper into a harmonious blend.
- Submerge chicken cubes in the marinade, ensuring each piece is thoroughly coated. Refrigerate for 30 minutes to 4 hours, allowing the flavors to deeply penetrate the protein.
- Prepare wooden skewers by soaking them in water to prevent burning during grilling. Carefully thread marinated chicken, juicy pineapple chunks, colorful bell peppers, and sliced onions onto the skewers, creating an attractive alternating pattern.
- Heat the grill to medium-high temperature. Lightly oil the grates to prevent sticking and ensure smooth skewer release.
- Position skewers on the grill, rotating periodically to achieve even caramelization. Brush with reserved marinade during cooking to enhance flavor and moisture.
- Monitor chicken’s internal temperature, cooking until it reaches 165F/74C. Simultaneously, watch for gorgeous char marks on pineapple and vegetables.
- Remove skewers from heat and let rest momentarily. Garnish with fresh cilantro leaves and squeeze lime wedges over the top for a bright, zesty finish.
- Transfer to a serving platter and enjoy immediately while flavors are at their peak.
Notes
- Soak wooden skewers in water for 30 minutes before grilling to prevent burning and ensure even cooking.
- Choose boneless, skinless chicken breasts or thighs for tender, juicy meat that absorbs marinade flavors quickly.
- Adjust spice levels by reducing or increasing sriracha sauce to suit different heat preferences and dietary needs.
- For vegetarian option, swap chicken with firm tofu or plant-based protein cubes, maintaining the same marinating and grilling technique.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Grilling
- Cuisine: Hawaiian
Nutrition
- Serving Size: 4
- Calories: 305
- Sugar: 10 g
- Sodium: 350 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 75 mg