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Grilled Chicken Skewers with Pineapple and Cinnamon Marinade

These flavorful chicken skewers are marinated in a vibrant mixture of pineapple juice, cinnamon, garlic, and honey, which tenderizes the meat and infuses it with unexpected tropical and warm spice notes. Grilled to perfection, they develop a caramelized exterior with juicy, tender interior, creating a delightful contrast in texture and flavor.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 2 hours 15 minutes
Servings: 4
Course: Main Course
Cuisine: Grilling
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breasts cut into 1.5-inch cubes
  • 1 cup pineapple juice fresh or bottled
  • 2 teaspoons ground cinnamon
  • 3 cloves garlic crushed or minced
  • 2 tablespoons honey
  • 2 tablespoons olive oil
  • 1 teaspoon red pepper flakes adjust to taste
  • 1/4 cup fresh herbs parsley or cilantro, chopped

Equipment

  • Grill or grill pan
  • Mixing bowls
  • Whisk
  • Water bath or bowl
  • Tongs

Method
 

  1. Soak wooden skewers in water for at least 30 minutes to prevent burning during grilling.
  2. In a large mixing bowl, whisk together pineapple juice, ground cinnamon, crushed garlic, honey, olive oil, and red pepper flakes until well combined. This aromatic marinade will be slightly thick and fragrant.
  3. Add the chicken cubes to the marinade and toss gently to coat all pieces evenly. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 3 hours for more flavor infusion.
  4. Preheat your grill or grill pan to medium-high heat until it shimmers and a light smoke is visible. This ensures a good sear and smoky flavor.
  5. Thread the marinated chicken pieces onto the soaked skewers, leaving a small space between each piece for even cooking. Repeat until all skewers are assembled.
  6. Place the skewers on the hot grill, turning every 2-3 minutes. Listen for a gentle sizzle and look for even browning and slight caramelization on the exterior, which takes about 10-12 minutes total.
  7. Check for doneness by ensuring the chicken is cooked through—juices should run clear and an internal temperature of 75°C / 165°F should be reached. The exterior should be golden with light charring.
  8. Remove the skewers from the grill and let them rest for 5 minutes. This allows the juices to redistribute, keeping the chicken tender and juicy.
  9. Sprinkle the freshly chopped herbs over the skewers for a burst of color and fresh aroma. Serve hot with a squeeze of lemon if desired.

Notes

For a milder flavor, reduce or omit the red pepper flakes. To add smokiness, finish the skewers over charcoal or add a dash of smoked paprika to the marinade.