Description
Grilled chicken and pineapple skewers blend sweet Mexican marinade with fiery jalapeño spice. Juicy meat and caramelized fruit create a perfect summer grilling experience you’ll crave again and again.
Ingredients
Scale
- 1.5 lbs (680 g) boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
- 2 cups fresh pineapple chunks
- 2 bell peppers (red, yellow, or green), cut into 1-inch pieces
- 1 red onion, cut into chunks
- 2 cloves garlic, minced
- ⅓ cup honey
- 3 tbsps soy sauce
- 2 tbsps olive oil
- 1 tbsp sriracha
- 1 tsp grated fresh ginger
- 1 tbsp lime juice
- ½ tsp black pepper
- 8–10 wooden or metal skewers (soaked in water for 30 minutes if wooden)
- Fresh cilantro, chopped
- Lime wedges
Instructions
- Marinade Creation: Whisk honey, soy sauce, olive oil, sriracha, minced garlic, grated ginger, lime juice, and black pepper into a robust flavor foundation.
- Protein Marination: Immerse chicken cubes in the marinade, coating thoroughly. Refrigerate for 30 minutes to 4 hours, allowing flavor infusion.
- Skewer Preparation: Soak wooden skewers in water. Artfully thread marinated chicken, pineapple chunks, bell peppers, and onions in an alternating, visually appealing pattern.
- Grilling Setup: Preheat grill to medium-high heat. Lightly oil grates to prevent sticking and facilitate smooth skewer release.
- Cooking Process: Grill skewers, rotating periodically to achieve uniform caramelization. Baste with reserved marinade to intensify flavor and maintain moisture. Monitor chicken’s internal temperature, ensuring it reaches 165F/74C while developing appetizing char marks on pineapple and vegetables.
- Finishing Touch: Remove skewers from heat. Garnish with fresh cilantro and squeeze lime wedges over the top for a vibrant, zesty finale. Serve immediately to savor peak flavors.
Notes
- Prevent Skewer Burning: Soak wooden skewers in water for at least 30 minutes before threading to avoid charring and potential flame flare-ups during grilling.
- Maximize Marinade Flavor: Reserve a portion of the marinade before adding raw chicken for later basting, ensuring food safety while enhancing taste without cross-contamination.
- Temperature Control Technique: Maintain medium-high grill heat around 375-400°F to achieve perfect caramelization without burning protein or vegetables, creating beautiful char marks.
- Protein Tenderness Trick: Allow marinated chicken to rest at room temperature for 15 minutes before grilling, promoting even cooking and preventing tough, dry meat texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Grilling
- Cuisine: Hawaiian
Nutrition
- Serving Size: 5
- Calories: 300
- Sugar: 10g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg