Char-Grilled Pineapple and Rum Glazed Tiki Chicken Skewers

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy chicken skewers marinated in a tropical rum and pineapple glaze, char-grilled to smoky perfection for a vibrant tiki-inspired flavor. This Caribbean-inspired grilling recipe, ready in about 82 minutes, pairs boneless skinless chicken thighs, fresh pineapple chunks, dark rum for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 70 min Cook: 12 min Serves 4 Caribbean cuisine 320 cal/serving

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Ingredients

1 lb boneless skinless chicken thighs
1 cup fresh pineapple chunks
1/4 cup dark rum
2 tbsp soy sauce
2 tbsp brown sugar
2 tbsp fresh lime juice
3 cloves minced garlic
1 tbsp grated fresh ginger
1 tbsp vegetable oil
1 tsp salt
1/2 tsp black pepper
8 pieces wooden skewers

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Instructions

Step 1: In a blender, combine 1 cup fresh pineapple chunks, 1/4 cup dark rum, 2 tbsp soy sauce, 2 tbsp brown sugar, 2 tbsp fresh lime juice, 3 cloves minced garlic, and 1 tbsp grated fresh ginger. Blend until smooth to create the marinade and glaze.
Step 2: Cut 1 lb boneless skinless chicken thighs into 1-inch pieces and transfer to a bowl. Pour half of the marinade over the chicken along with 1 tsp salt and 1/2 tsp black pepper, tossing to coat. Cover and refrigerate for 1 hour.
Step 3: Soak 8 wooden skewers in water for 30 minutes to prevent burning. Thread marinated chicken pieces onto skewers, alternating with additional pineapple chunks if desired.
Step 4: Preheat grill to medium-high heat (about 400°F). Brush the grill grates with 1 tbsp vegetable oil. Grill the skewers for 4-5 minutes per side, brushing with the reserved marinade during cooking, until chicken is cooked through and edges are lightly charred.
Step 5: Remove skewers and let rest for 5 minutes before serving, allowing the glaze to set and flavors to deepen.