Sweet & Smoky Grilled Pineapple Chicken Recipe
I’m convinced that grilled chicken doesn’t have to be boring, even though mine usually turns out drier than yesterday’s toast. This sweet and smoky pineapple version changes everything with its caramelized edges and juicy chunks of fruit that somehow make the chicken taste more, well, chicken-y. The marinade does most of the heavy lifting while you pretend to be busy, and the results look like you actually know what you’re doing at the grill.
Why You’ll Love this Sweet & Smoky Grilled Pineapple Chicken
When I tell you this grilled pineapple chicken delivers the perfect balance of sweet tropical fruit and smoky char, I’m talking about a flavor combination that’ll make your taste buds do a little happy dance.
Picture this: juicy chicken that’s been swimming in a soy-ginger marinade, threaded onto skewers with chunks of caramelized pineapple and crisp vegetables. The grill transforms everything into something magical.
What really gets me excited is how the pineapple’s natural sugars create these gorgeous caramelized edges while the chicken stays tender. It’s like summer vacation on a stick, minus the sunburn.
What Ingredients are in Sweet & Smoky Grilled Pineapple Chicken?
The beauty of this grilled pineapple chicken lies in its simplicity – you probably have most of these ingredients hanging out in your pantry right now. We’re talking about a handful of basic components that come together to create something that tastes way fancier than the effort you’ll put in.
The star players here are pretty straightforward: chicken breast, fresh pineapple, and a few vegetables that love the grill. The marinade is where the magic happens, with just six ingredients that transform ordinary chicken into something your neighbors will smell cooking and suddenly find reasons to come chat over the fence.
For the Chicken and Marinade:
- 3 large chicken breasts, cut into 1-inch cubes
- ½ cup chicken broth
- 3 tablespoons orange juice
- 1 cup soy sauce
- ½ teaspoon ground ginger
- ½ teaspoon garlic powder
For the Skewers:
- 1 purple onion, cut into 1-inch pieces
- 1 red bell pepper, cut into 1-inch pieces
- ½ fresh pineapple, cut into 1-inch pieces
- 8 skewers
- Olive oil (for the grill)
For Serving:
– Fresh cilantro or parsley, chopped
A Few Ingredient Notes Worth Mentioning
Don’t stress if you can’t find purple onion – regular yellow onion works just fine, though you’ll miss out on those pretty purple rings that make everything look more Instagram-worthy.
The key with any onion is cutting it into chunks that won’t fall through the grill grates, because fishing charred onion bits out of your grill is nobody’s idea of fun.
When it comes to the pineapple, fresh is really the way to go here. Canned pineapple tends to get a bit mushy on the grill, and we want those caramelized edges that only fresh fruit can deliver.
Look for a pineapple that gives slightly when you press it and smells sweet at the bottom – that’s your ticket to grilling gold.
The soy sauce might seem like a lot, but remember it’s doing double duty as both flavor and tenderizer. If you’re watching your sodium, you can use low-sodium soy sauce, though you might want to add a pinch more ginger and garlic powder to make up for any flavor loss.
How to Make this Sweet & Smoky Grilled Pineapple Chicken
Getting this grilled pineapple chicken from cutting board to plate is honestly easier than explaining why pineapple belongs on pizza (though we’re not going there today). The secret is in the marinade timing and not overthinking the assembly – this isn’t rocket science, it’s just really good chicken.
Start with the Marinade Magic
First things first, we’re getting those 3 large chicken breasts cut into 1-inch cubes. Don’t stress about perfect measurements here – somewhere between too-small-for-the-grill and too-big-to-bite is your sweet spot. Toss those chicken pieces into a bowl or zip-top bag, then pour in the ½ cup chicken broth, 3 tablespoons orange juice, and 1 cup soy sauce.
Add the ½ teaspoon ground ginger and ½ teaspoon garlic powder, give everything a good mix, and stick it in the fridge. The marinade needs at least 2 hours to work its magic, but 4 hours is even better if you’ve got the time. This is when the soy sauce starts breaking down those chicken fibers, and the orange juice adds that subtle brightness that makes people ask what your secret ingredient is.
Pro tip: if you’re using a zip-top bag, squeeze out as much air as possible so the marinade actually touches all the chicken pieces.
Prep Time is Game Time
While your chicken is getting its spa treatment in the fridge, you can tackle the vegetables. Cut that 1 purple onion into 1-inch pieces, keeping the layers together as much as possible so they don’t completely fall apart on the grill.
Same deal with the 1 red bell pepper – aim for chunks that look roughly the same size as your chicken pieces. The ½ fresh pineapple needs the same treatment, though it’s a bit more forgiving than the vegetables. Remove the core and skin, then cut it into pieces that won’t slide right off your skewers.
If you’ve never tackled a whole pineapple before, don’t panic – just cut off the top and bottom, stand it up, and slice away the skin in strips. The little brown eyes that remain can stay put; they’re not going to hurt anything.
Skewer Strategy That Actually Works
About 30 minutes before you want to eat, get those 8 skewers soaking in water if they’re wooden. Metal skewers don’t need this step, but they’ll be approximately as hot as the surface of the sun when they come off the grill, so keep that in mind.
Threading the skewers is where you get to play with patterns, but the goal is balance – not just visual, but actual cooking balance. I like to go chicken, onion, bell pepper, pineapple, then repeat, but honestly, as long as you’re not putting all the chicken pieces together in one sad cluster, you’re doing fine.
The vegetables and pineapple help the chicken cook evenly and keep everything from drying out.
Grill Time Glory
Preheat your grill to medium-high heat, which is hot enough to get good grill marks but not so screaming hot that everything burns before the chicken cooks through. Before the skewers go on, oil those grill grates with a paper towel dipped in olive oil and held with tongs. This prevents the great skewer disaster of watching your dinner stick to the grates while you stand there helplessly with a spatula.
The skewers need about 5 minutes per side, maybe a bit more if your pieces are on the larger side. You’re looking for the chicken to hit 165°F internally, but you’ll probably see it’s done when the chicken is no longer pink and the pineapple has those gorgeous caramelized edges that make your mouth water.
The Final Touch
Once everything comes off the grill, resist the urge to partake immediately – let the skewers rest for just a minute or two. This gives the juices time to settle back into the chicken instead of running all over your plate.
Sprinkle chopped fresh cilantro or parsley over the top, and you’ve got dinner that looks like you spent way more effort than you actually did. The vegetables should have a slight char but still have some bite to them, and that pineapple should be sweet and slightly smoky.
If your first batch doesn’t come out exactly perfect, don’t sweat it – even slightly overcooked, this combination of flavors is pretty forgiving.
Sweet & Smoky Grilled Pineapple Chicken Substitutions and Variations
Since not everyone keeps fresh pineapple lying around or has the exact same pantry staples, let’s talk about how flexible this grilled pineapple chicken really is.
Can’t find fresh pineapple? Canned chunks work perfectly, just drain them first.
I’d swap the purple onion for yellow or white if that’s what you’ve got. Bell peppers are interchangeable too – green, yellow, orange all bring their own personality.
Short on soy sauce? Teriyaki sauce makes an excellent substitute, though you might want to dial back the saltiness elsewhere.
Even coconut aminos work for a lighter flavor profile.
What to Serve with Sweet & Smoky Grilled Pineapple Chicken
Four simple sides can turn these sweet and smoky skewers into a complete feast that’ll have everyone asking for seconds.
I always reach for coconut rice first—its creamy sweetness plays beautifully with the pineapple’s tropical notes.
Grilled corn on the cob adds that perfect smoky char, while a crisp cucumber salad cuts through the rich flavors with invigorating brightness.
For something heartier, I love serving these over cilantro-lime quinoa. The herb’s freshness balances the soy sauce’s saltiness perfectly.
Want to keep things simple? Warm tortillas turn these skewers into incredible street-style tacos that disappear faster than I can make them.
Final Thoughts
This grilled pineapple chicken recipe has become my go-to when I want something that looks impressive but won’t stress me out in the kitchen.
The sweet-smoky combination hits differently than regular grilled chicken, and honestly, who doesn’t love food on a stick?
I’m telling you, this dish will make you look like a grill master even if you’re still figuring out medium-high heat.
The marinade does most of the heavy lifting, and threading everything onto skewers feels oddly therapeutic.
Trust me, your taste buds will thank you for this tropical upgrade.
Grilled Pineapple Chicken Skewers
Ingredients
For the Marinade:
- ½ cup chicken broth
- 3 tablespoons orange juice
- 1 cup soy sauce
- ½ teaspoon ground ginger
- ½ teaspoon garlic powder
- For the Skewers:
For the Skewers:
- 3 large chicken breasts cut into 1-inch cubes
- 1 purple onion cut into 1-inch pieces
- 1 red bell pepper cut into 1-inch pieces
- ½ fresh pineapple cut into 1-inch pieces
- Olive oil for grilling
- Fresh cilantro or parsley chopped for garnish
- 8 wooden skewers
Instructions
- Combine chicken broth, orange juice, soy sauce, ground ginger, and garlic powder in a bowl to create the marinade.
- Place chicken cubes in the marinade and refrigerate for 2-4 hours.
- Soak wooden skewers in water for at least 30 minutes before grilling.
- Preheat grill to medium-high heat.
- Thread marinated chicken, purple onion, red bell pepper, and pineapple pieces alternately onto the soaked skewers.
- Brush grill grates with olive oil to prevent sticking.
- Grill skewers for approximately 5 minutes per side, or until chicken is fully cooked through and reaches an internal temperature of 165°F.
- Remove from grill and garnish with chopped fresh cilantro or parsley before serving.
Notes
Nutrition
Frequently Asked Questions
Can I Use Frozen Pineapple Instead of Fresh Pineapple?
I’d recommend using fresh pineapple since frozen pieces release more moisture when grilled, potentially making your skewers soggy. However, you can use frozen if you thaw and pat them completely dry first.
How Long Do Grilled Pineapple Chicken Leftovers Last in the Refrigerator?
I’d recommend storing your grilled pineapple chicken leftovers in the refrigerator for up to three to four days maximum. Make sure you refrigerate them within two hours of cooking for food safety.
What’s the Best Way to Prevent Wooden Skewers From Burning?
I always soak wooden skewers in water for at least thirty minutes before grilling. This prevents them from catching fire and burning while your food cooks on the grill.
Can This Recipe Be Made in the Oven Instead of Grilling?
Yes, I can adapt this recipe for oven cooking. I’ll preheat my oven to 425°F and bake the skewers on a lined sheet for 15-20 minutes, turning once halfway through.
How Do I Know When the Chicken Is Fully Cooked Through?
I check that chicken’s fully cooked when it reaches 165°F with a meat thermometer. The juices should run clear, and there shouldn’t be any pink color remaining in the center of the cubes.