Pineapple Chicken with Grill Flavor

This hearty pineapple chicken kebab recipe combines juicy chicken thighs with sweet, tangy pineapple chunks for a perfect summer grilling option. The overnight marinade infuses the meat with a delicious blend of sweet and savory flavors, creating caramelized edges when grilled to perfection.

I first made these kebabs for a backyard graduation party five years ago, and they've become my signature summer dish. Even my pickiest nephew asks for seconds when these hit the table.

Ingredients

• Boneless skinless chicken thighs: offer more flavor and moisture than breast meat, ensuring your kebabs stay juicy even if slightly overcooked
• Pineapple: provides natural sweetness and tenderizing enzymes that work magic on the chicken
• Pineapple juice: forms the base of the marinade, intensifying the tropical flavor throughout
• Low sodium soy sauce: adds essential umami depth without making the dish too salty
• Garlic cloves: create aromatic depth that balances the sweetness perfectly
• Onion: infuses the marinade with subtle savory notes
• White wine vinegar: brings necessary acidity to brighten all flavors
• Brown sugar: helps create beautiful caramelization on the grill

Step-by-Step Instructions

Prepare the Pineapple:

Cut off pineapple top and bottom caps about 1/2 inch thick. Stand pineapple upright and carefully slice away the outer skin using downward strokes with a sharp knife. Cut the peeled pineapple into quarters lengthwise, remove the tough core from each piece, then cut into 1 inch chunks. The fresh pineapple makes all the difference compared to canned, providing juicier texture and brighter flavor.

Create the Marinade:

Whisk together pineapple juice, soy sauce, pressed garlic, sliced onion, white wine vinegar, and brown sugar until thoroughly combined. This balanced mixture provides the perfect flavor foundation with sweet, salty, tangy and savory elements all playing important roles.

Marinate the Chicken:

Cut chicken thighs into portions and place in a zip lock bag. Pour marinade over chicken, seal tightly removing excess air, and refrigerate overnight or at least 2 hours. The longer marinating time allows the acidic pineapple juice to tenderize the meat while the flavors fully penetrate.

Assemble the Kebabs:

Thread marinated chicken pieces and pineapple chunks onto skewers, alternating with a pattern of 2 chicken pieces to 1 pineapple chunk. Folding each chicken piece creates more surface area for caramelization and ensures even cooking throughout.

Grill to Perfection:

Cook kebabs on a preheated grill, turning a quarter rotation every 4-5 minutes to develop even char marks and caramelization. Cook until chicken reaches 165°F internally for food safety while maintaining juiciness.

Create the Glaze:

Simmer reserved marinade in a small pot until reduced by half, creating a concentrated sauce that intensifies all the flavors. This extra step transforms what would be discarded liquid into a flavor boosting glaze.

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My absolute favorite part of this recipe is the moment the pineapple caramelizes on the grill, releasing that intoxicating sweet aroma that reminds me of beach vacations. My husband actually proposed to me after I made these kebabs on our third date, though he claims that was just coincidental timing.

Marinade Magic

The key to exceptional kebabs lies in the marinade time. While overnight is ideal for maximum flavor penetration, be careful not to exceed 12 hours with chicken thighs. The acids in pineapple juice contain bromelain, an enzyme that breaks down protein. This works wonderfully up to a point, tenderizing the meat, but too long and your chicken can become mushy. Chicken breasts are denser, so they can handle slightly longer marinating times if needed.

Serving Suggestions

These pineapple chicken kebabs pair beautifully with coconut rice, which complements the tropical flavors. I like to serve them with a simple side salad dressed with lime vinaigrette to echo the bright, acidic notes. For a complete meal, consider grilling some vegetables alongside like bell peppers, zucchini, or even thick slices of red onion. The kebabs also work wonderfully served over a bed of mixed greens for a lighter option.

Creative Leftovers

Transform leftover kebabs into entirely new meals with minimal effort. Remove the meat and pineapple from skewers and chop into smaller pieces for tropical quesadillas with pepper jack cheese. The sweet and savory combination works beautifully in breakfast tacos with scrambled eggs and avocado. My personal favorite is to toss the leftovers with some greens, cucumber, and a sesame ginger dressing for a quick lunch salad that tastes nothing like leftovers.

Common Queries

→ How long should I marinate the chicken?

The chicken should be marinated for at least 2 hours, but overnight (up to 12 hours) is best for optimal flavor.

→ Can I substitute chicken thighs with another cut?

Yes, you can use chicken breast, but thighs tend to stay juicier and more flavorful when grilled.

→ What can I serve alongside these kebabs?

These kebabs pair well with rice, grilled vegetables, a fresh salad, or even pasta salad for a complete meal.

→ How do I store leftover kebabs?

Store leftover kebabs in an airtight container in the refrigerator for up to 3-4 days. Reheat in a skillet for best results.

→ Can I use the leftover marinade as a sauce?

Yes, simmer the leftover marinade to reduce and thicken it before using as a sauce or glaze.

→ What’s the best grilling technique for these kebabs?

Grill the kebabs over medium heat, turning every 4-5 minutes, until the chicken reaches an internal temperature of 165°F.