Grilled Chicken Pineapple Skewers (Print Version)
Juicy chicken, pineapple, and peppers grilled for a vibrant, flavorful Hawaiian-inspired main dish.
# Ingredients:
→ Chicken & Marinade
01 -
700 g boneless, skinless chicken breasts, cut into 4 cm cubes
02 -
60 ml gluten-free soy sauce
03 -
60 ml pineapple juice
04 -
2 tablespoons brown sugar
05 -
1 tablespoon olive oil
06 -
2 cloves garlic, minced
07 -
1 teaspoon fresh ginger, grated
08 -
0.5 teaspoon black pepper
→ Skewers
09 -
1 medium fresh pineapple, peeled, cored, and cut into 4 cm chunks
10 -
1 large red bell pepper, seeded and cut into 4 cm pieces
11 -
1 large green bell pepper, seeded and cut into 4 cm pieces
12 -
1 medium red onion, cut into wedges
13 -
Wooden or metal skewers
# Steps:
01 -
In a large bowl, whisk together soy sauce, pineapple juice, brown sugar, olive oil, minced garlic, grated ginger, and black pepper until well combined.
02 -
Add chicken cubes to the marinade and toss to evenly coat. Cover and refrigerate for a minimum of 30 minutes, or up to 4 hours for deeper flavor infusion.
03 -
If using wooden skewers, soak them in cold water for at least 30 minutes to prevent burning during grilling.
04 -
Set the grill or grill pan to medium-high heat, approximately 200°C.
05 -
Alternately thread marinated chicken cubes, pineapple chunks, red bell pepper pieces, green bell pepper pieces, and red onion wedges onto the skewers for balanced color and flavor distribution.
06 -
Lightly oil the grill grates. Place assembled skewers on the grill and cook for 12 to 15 minutes, turning every 3–4 minutes, until chicken is cooked through and charred on the edges.
07 -
Serve the skewers hot. Garnish with chopped fresh cilantro or green onions if desired.
# Notes:
01 -
For extra heat, incorporate 0.5 teaspoon chili flakes into the marinade.
02 -
Substitute chicken thighs for enhanced juiciness, if preferred.
03 -
Pair with steamed rice or grilled corn for a complete meal.
04 -
This dish complements crisp white wines such as Sauvignon Blanc or tropical cocktails.