Description
Hawaiian Chicken Pineapple Skewers are sweet and savory grilled skewers made with marinated chicken, juicy pineapple, and colorful veggies, offering a vibrant tropical-inspired meal perfect for barbecues or weeknight dinners.
Ingredients
Units
Scale
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 2 cups pineapple chunks (fresh or canned in juice)
- 1 red bell pepper
- 1 yellow bell pepper
- 1 red onion
- 1/4 cup soy sauce
- 1/4 cup pineapple juice
- 2 tbsp brown sugar
- 2 cloves garlic, minced
- 1 tsp grated ginger (optional)
- 2 tbsp olive oil
- Salt and pepper to taste
- Wooden or metal skewers
Instructions
- In a bowl, mix soy sauce, pineapple juice, brown sugar, garlic, ginger, olive oil, salt, and pepper to create the marinade.
- Cut chicken into bite-sized cubes and place in a zip-top bag or bowl with the marinade. Refrigerate for at least 30 minutes or up to 4 hours.
- If using wooden skewers, soak them in water for 30 minutes to prevent burning.
- Chop bell peppers and red onion into 1-inch pieces.
- Assemble skewers by alternating chicken, pineapple, bell peppers, and onion pieces.
- Preheat grill or grill pan over medium-high heat and lightly oil the grates.
- Grill skewers for 10–12 minutes, turning occasionally, until chicken is cooked through and slightly charred.
- Serve hot with rice or a fresh salad.
Notes
- Add red pepper flakes or sriracha for a spicy version.
- Use teriyaki sauce instead of soy sauce for a sweeter glaze.
- Try tofu or tempeh for a vegan alternative using the same marinade.
- Swap pineapple with mango or peaches for a fruity twist.
- Leftovers can be stored in the fridge for up to 3 days and reheated in the oven or skillet.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320
- Sugar: 12g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg