Tender Grilled Pineapple Chicken Skewers

If you ask me, grilled chicken skewers are one of the best things about summer cooking.

These pineapple chicken skewers bring together sweet and savory flavors in a marinade that does all the heavy lifting. Soy sauce and garlic mix with brown sugar and ginger for a marinade that tastes like your favorite takeout.

The chicken thighs soak up all those flavors before hitting the grill alongside chunks of fresh pineapple. Everything gets a little charred and caramelized, which makes each bite pretty irresistible.

It’s an easy weeknight dinner that feels special enough for company, perfect for when you want something different on the grill.

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What Kind of Chicken Should I Use?

For these grilled skewers, chicken thighs are really the way to go since they stay juicy and tender on the grill, even if you cook them a bit longer than planned. You can use boneless skinless chicken breasts if that’s what you have on hand, but just keep in mind they can dry out more easily and might need a shorter cooking time. If you’re buying chicken thighs at the store, look for pieces that are roughly the same size so they cook evenly on the skewers. And while the recipe calls for boneless and skinless, if you find bone-in thighs on sale, you can definitely debone them yourself with a sharp knife to save a few bucks.

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Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Chicken thighs: Chicken breast works fine here, though thighs stay juicier on the grill. If using breasts, cut them into slightly larger chunks and watch them carefully to avoid drying out.
• Fresh pineapple: Canned pineapple chunks work in a pinch. Just drain them well and pat dry before threading onto skewers. Fresh gives you better grill marks, but canned is totally acceptable.
• Pineapple juice: If you’re using canned pineapple, save that juice for the marinade. You can also use orange juice mixed with a tablespoon of lemon juice for a similar sweet-tart flavor.
• Soy sauce: Coconut aminos or tamari work as substitutes. If you use regular soy sauce instead of low sodium, cut the amount to 1/3 cup to avoid an overly salty marinade.
• White wine vinegar: Apple cider vinegar or rice vinegar both work well here. You’re just looking for that acidic tang to balance the sweetness.
• Brown sugar: Honey or maple syrup can replace the brown sugar. Use about 1.5 tablespoons since they’re a bit sweeter and more liquid.

Watch Out for These Mistakes While Grilling

The biggest error when making chicken skewers is cutting the chicken pieces too small, which leads to dry, overcooked meat – aim for chunks about 1.5 inches so they stay juicy while reaching that safe 165°F internal temperature.

If you’re using wooden skewers, soaking them in water for at least 30 minutes before grilling prevents them from catching fire and turning into charcoal on your grill.

Don’t make the mistake of crowding the pieces too tightly on the skewers, as leaving a little space between the chicken and pineapple allows heat to circulate evenly and helps everything cook at the same rate.

Finally, resist the urge to brush on the reduced marinade too early – wait until the last few minutes of grilling so the sugars don’t burn and turn bitter.

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What to Serve With Grilled Pineapple Chicken Skewers?

These skewers are perfect over a bed of white rice or coconut rice, which soaks up all those sweet and savory juices. I love serving them with a simple cucumber salad tossed with rice vinegar and sesame seeds, or some grilled vegetables like bell peppers and zucchini that you can throw on the grill at the same time. For a heartier meal, try pairing them with fried rice or noodles, and don’t forget to drizzle any leftover marinade (cooked, of course) over everything for extra flavor.

Storage Instructions

Store: Keep any leftover skewers in an airtight container in the fridge for up to 4 days. I like to remove the chicken and pineapple from the skewers first to make reheating easier. They’re great chopped up and tossed into a salad or grain bowl the next day!

Freeze: You can freeze the cooked chicken and pineapple for up to 3 months. Just let everything cool completely, then store in a freezer-safe container or bag. The pineapple might get a bit softer after freezing, but it still tastes good.

Reheat: Warm up your leftovers in the microwave for about 1-2 minutes, or toss them in a skillet over medium heat until heated through. If you want to crisp them up a bit, the skillet method works best and brings back some of that grilled flavor.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2500
• Protein: 270-300 g
• Fat: 50-65 g
• Carbohydrates: 90-110 g

Ingredients

For the marinade:

• 1 cup pineapple juice
• 1/2 cup soy sauce
• 6 cloves garlic, pressed
• 1 large onion, thinly sliced
• 3 tbsp rice wine vinegar
• 3 tbsp brown sugar
• 1 tbsp freshly grated ginger
• 1 tsp toasted sesame oil

For the skewers:

• 4 lb boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
• 1 whole fresh pineapple, cored and cut into 1-inch chunks
• Cooking oil spray

Step 1: Prepare the Marinade and Marinate the Chicken

• 1 cup pineapple juice
• 1/2 cup soy sauce
• 3 tbsp rice wine vinegar
• 3 tbsp brown sugar
• 6 cloves garlic, pressed
• 1 tbsp freshly grated ginger
• 1 tsp toasted sesame oil
• 4 lb boneless, skinless chicken thighs, cut into 1 1/2-inch pieces

In a bowl, whisk together the pineapple juice, soy sauce, rice wine vinegar, brown sugar, pressed garlic, grated ginger, and sesame oil until the sugar dissolves completely.

This balanced marinade combines sweet, salty, and umami flavors that will deeply penetrate the chicken.

Place the cut chicken thighs into a large zip-top bag or shallow container, pour the marinade over them, seal, and refrigerate for at least 2 hours but preferably overnight—this time allows the marinade to tenderize the chicken and infuse it with flavor.

I find that marinating overnight gives the chicken a noticeably deeper, more complex taste compared to just 2 hours.

Step 2: Prepare the Pineapple and Aromatics

• 1 whole fresh pineapple, cored and cut into 1-inch chunks
• 1 large onion, thinly sliced

While the chicken marinates, prepare the remaining components.

Core and cut the fresh pineapple into 1-inch chunks, keeping them separate from the marinade.

Thinly slice the large onion and set aside—the onion will be used both for the reduced sauce glaze and can be grilled alongside the skewers if desired for added caramelization and flavor.

Step 3: Assemble the Skewers and Prepare the Grill

• marinated chicken from Step 1
• pineapple chunks from Step 2
• Cooking oil spray

About 30 minutes before grilling, remove the chicken from the marinade and let it come closer to room temperature—this ensures more even cooking.

Reserve the marinade in a separate pot for the sauce.

Thread the marinated chicken and pineapple chunks onto metal or soaked wooden skewers, alternating pieces to create visual appeal and ensure even heat distribution.

Preheat your grill to medium-high heat (around 400°F) and lightly coat the grill grates with cooking oil spray to prevent sticking.

Step 4: Reduce the Marinade into a Glaze

• reserved marinade from Step 1
• 1 large onion, thinly sliced

While the grill heats, pour the reserved marinade into a saucepan and bring it to a rolling boil over medium-high heat.

Let it reduce for 8-10 minutes, stirring occasionally, until it’s reduced by approximately half and becomes glossy and syrupy.

This concentrated sauce will caramelize beautifully on the skewers and add a rich, intense flavor.

I like to add the sliced onion to this reducing sauce—it softens and becomes part of the glaze, adding natural sweetness and texture.

Step 5: Grill the Skewers and Apply the Glaze

• assembled skewers from Step 3
• reduced marinade glaze from Step 4

Place the assembled skewers on the preheated grill and cook for 4-5 minutes per side, rotating a quarter turn each time to create attractive grill marks and ensure even cooking.

After the first rotation, begin brushing the reduced marinade glaze onto the skewers with a pastry brush, reapplying it after each turn for a beautiful caramelized coating.

Continue grilling and turning until the chicken reaches an internal temperature of 165°F (about 15-20 minutes total depending on skewer thickness), the exterior is lightly charred, and the pineapple has developed golden caramelization.

Step 6: Rest and Serve

Transfer the grilled skewers to a serving platter and let them rest for 3-5 minutes before serving.

This short rest allows the juices to redistribute throughout the chicken, keeping it moist and tender.

Serve immediately while the skewers are still warm and the glaze is sticky.

Tender Grilled Pineapple Chicken Skewers

Delicious Tender Grilled Pineapple Chicken Skewers recipe with step-by-step instructions.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings 8 servings

Calories 2350 kcal

Ingredients

  

For the marinade

• 1 cup pineapple juice
• 1/2 cup soy sauce
• 6 cloves garlic, pressed
• 1 large onion, thinly sliced
• 3 tbsp rice wine vinegar
• 3 tbsp brown sugar
• 1 tbsp freshly grated ginger
• 1 tsp toasted sesame oil

For the skewers

• 4 lb boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
• 1 whole fresh pineapple, cored and cut into 1-inch chunks
• Cooking oil spray

Instructions

 

• In a bowl, whisk together the pineapple juice, soy sauce, rice wine vinegar, brown sugar, pressed garlic, grated ginger, and sesame oil until the sugar dissolves completely. This balanced marinade combines sweet, salty, and umami flavors that will deeply penetrate the chicken. Place the cut chicken thighs into a large zip-top bag or shallow container, pour the marinade over them, seal, and refrigerate for at least 2 hours but preferably overnight—this time allows the marinade to tenderize the chicken and infuse it with flavor. I find that marinating overnight gives the chicken a noticeably deeper, more complex taste compared to just 2 hours.
• While the chicken marinates, prepare the remaining components. Core and cut the fresh pineapple into 1-inch chunks, keeping them separate from the marinade. Thinly slice the large onion and set aside—the onion will be used both for the reduced sauce glaze and can be grilled alongside the skewers if desired for added caramelization and flavor.
• About 30 minutes before grilling, remove the chicken from the marinade and let it come closer to room temperature—this ensures more even cooking. Reserve the marinade in a separate pot for the sauce. Thread the marinated chicken and pineapple chunks onto metal or soaked wooden skewers, alternating pieces to create visual appeal and ensure even heat distribution. Preheat your grill to medium-high heat (around 400°F) and lightly coat the grill grates with cooking oil spray to prevent sticking.
• While the grill heats, pour the reserved marinade into a saucepan and bring it to a rolling boil over medium-high heat. Let it reduce for 8-10 minutes, stirring occasionally, until it's reduced by approximately half and becomes glossy and syrupy. This concentrated sauce will caramelize beautifully on the skewers and add a rich, intense flavor. I like to add the sliced onion to this reducing sauce—it softens and becomes part of the glaze, adding natural sweetness and texture.
• Place the assembled skewers on the preheated grill and cook for 4-5 minutes per side, rotating a quarter turn each time to create attractive grill marks and ensure even cooking. After the first rotation, begin brushing the reduced marinade glaze onto the skewers with a pastry brush, reapplying it after each turn for a beautiful caramelized coating. Continue grilling and turning until the chicken reaches an internal temperature of 165°F (about 15-20 minutes total depending on skewer thickness), the exterior is lightly charred, and the pineapple has developed golden caramelization.
• Transfer the grilled skewers to a serving platter and let them rest for 3-5 minutes before serving. This short rest allows the juices to redistribute throughout the chicken, keeping it moist and tender. Serve immediately while the skewers are still warm and the glaze is sticky.