Description
Grilled chicken skewers with pineapple marry tender poultry and sweet tropical fruit for a smoky-savory-sweet Hawaiian favorite. Ready in 35 minutes, this recipe uses a teriyaki marinade for rich flavor and balances the sweetness of fresh pineapple with charred grill marks. Perfect for summer cookouts or quick weeknight meals.
Ingredients
Chicken breast, skinless and boneless, 4 pieces (6 oz each)
Fresh pineapple rings (1 inch thick), 4 pieces
Teriyaki marinade, 1/2 cup
Pineapple juice, 2 tbsp
Ground ginger, 1 tsp, fresh if possible
Soy sauce, 1 tbsp, low sodium optional
16-inch skewers, 8 pieces (pre-soak wooden skewers)
Instructions
Cut chicken breast into 2-inch cubes and toss with teriyaki marinade. Cover and refrigerate for 30 minutes.
Thread each skewer with 2 chicken cubes and 1 pineapple slice, repeating the alternating pattern for even cooking.
Preheat grill to 400°F. Place skewers on the grill, chicken-side up, and cook for 5-7 minutes per side until chicken is near desired doneness.
Move chicken to the cooler zone of the grill and flip to pineapple-side down. Cook for 1-2 minutes for charred edges.
Check chicken’s internal temperature (165°F) and pineapple doneness (edges browned, not burnt). Remove from grill and let rest 5 minutes.
Garnish with fresh ginger shavings and serve immediately.
Notes
Use a marinade injector for faster absorption.
Soak wooden skewers for 30 minutes to prevent burning.
Marinate no longer than 30 minutes to avoid over-softening the chicken.
For deeper flavor, add a small amount of liquid aloe vera (if available) to the marinade as a non-alcoholic substitute for any potential fermented ingredients in the teriyaki sauce.
Grill over indirect heat if flare-ups occur.
Nutrition
- Serving Size: 1 skewer
- Calories: 220
- Sugar: 12g
- Sodium: 6800mg
- Fat: 7g
- Saturated Fat: 2g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 80mg