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Tender Grilled Chicken Pineapple SkewersNew

Tender Grilled Chicken Pineapple Skewers

Juicy chicken thighs and caramelized pineapple get a bright, sweet-savory soak in pineapple, ginger, and soy, then finish on the grill with a shiny glaze. It’s a crowd-pleasing skewer that tastes like summer in every bite.
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Prep Time: 2 hours 20 minutes
Cook Time: 14 minutes
Total Time: 2 hours 34 minutes
Servings: 6

Ingredients
 

Ingredients

  • 3/4 cup pineapple juice
  • 1/3 cup low-sodium soy sauce
  • 2 tbsp rice vinegar
  • 2 tbsp brown sugar packed
  • 4 cloves garlic minced or pressed
  • 2 tsp freshly grated ginger
  • 2 tsp toasted sesame oil
  • 1 tsp lime zest
  • 1/2 tsp crushed red pepper flakes optional, for gentle heat
  • 3 lb boneless skinless chicken thighs cut into 1 1/2-inch pieces
  • 1 ripe pineapple cored and cut into 1-inch chunks
  • 1 small red onion cut into 1-inch pieces
  • 2 tsp cornstarch mixed with 2 tsp water
  • 1 tbsp neutral oil for grill grates
  • 2 tbsp sliced green onions optional, for garnish
  • 1 tbsp toasted sesame seeds optional, for garnish
  • 8 to 10 wooden or metal skewers soak wooden skewers 20 minutes

Instructions

Preparation Steps

  • Whisk the pineapple juice, soy sauce, rice vinegar, brown sugar, garlic, ginger, sesame oil, lime zest, and red pepper flakes (if using) in a large measuring bowl until the sugar dissolves. Set aside 1/3 cup of this mixture for the glaze.
  • Place the chicken pieces in a large zip-top bag or bowl. Pour the remaining marinade over the chicken, seal, and toss to coat. Refrigerate for at least 2 hours (up to overnight for deeper flavor).
  • If using wooden skewers, soak them in water for 20 minutes so they don’t scorch. Prep the pineapple and red onion into 1-inch chunks while the chicken marinates.
  • When ready to cook, preheat the grill to medium-high heat (425–450°F). Clean and oil the grates with the neutral oil.
  • Thread the marinated chicken, pineapple, and red onion onto skewers, alternating for even cooking. Lightly shake off excess marinade from the chicken to minimize flare-ups.
  • Make the glaze: Bring the reserved 1/3 cup marinade to a simmer in a small saucepan over medium heat for 2–3 minutes. Stir in the cornstarch slurry and cook, whisking, until glossy and slightly thickened, 1–2 minutes. Remove from heat.
  • Grill the skewers over direct heat with the lid closed, 5–6 minutes. Flip and cook another 4–6 minutes, brushing with the glaze during the last 3 minutes. Cook until the chicken is lightly charred in spots and reaches 165°F at the thickest piece.
  • Transfer to a platter and rest 3 minutes. Garnish with green onions and sesame seeds, and serve with any remaining glaze for dipping.

Notes

For extra caramelization, move the skewers to a slightly hotter zone for the final minute after glazing. If your grill runs hot, keep a cool zone handy to prevent flare-ups caused by pineapple sugars.
Leftovers keep well refrigerated up to 3 days. Reheat gently over medium heat or in a 350°F oven until warmed through.
This recipe is an original recipe inspired by the general idea of Tender Grilled Chicken Pineapple Skewers. The ingredient ratios, instructions, and notes are independently developed.