Grilled Chicken Skewers

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

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.

Tender chicken marinated in pineapple-ginger glaze, grilled with tropical vegetables for a vibrant, island-inspired main course. This Polynesian-inspired grilling recipe, ready in about 42 minutes, pairs chicken thighs, soy sauce, pineapple juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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: 30 min Cook: 12 min Serves 4 Polynesian cuisine 400 cal/serving

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Ingredients

1.5 pounds chicken thighs
1/4 cup soy sauce
2 tablespoons pineapple juice
1 tablespoon rice vinegar
1 tablespoon brown sugar
1 teaspoon fresh ginger
1 clove garlic
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
2 tablespoons vegetable oil
1/4 cup coconut milk
1/4 cup pineapple
1/4 cup red bell pepper
1/4 cup red onion
1 tablespoon lime juice

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Instructions

Step 1: In a bowl, whisk together 1/4 cup soy sauce, 2 tablespoons pineapple juice, 1 tablespoon rice vinegar, 1 tablespoon brown sugar, 1 teaspoon grated fresh ginger, 1 minced garlic clove, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon cayenne pepper until combined. Add 1.5 pounds chicken thighs (cut into 1-inch cubes) and toss to coat. Marinate for 30 minutes, turning occasionally.
Step 2: Preheat grill to 375°F. Thread 1.5 pounds marinated chicken thighs, 1/4 cup chopped pineapple, 1/4 cup chopped red bell pepper, and 1/4 cup chopped red onion onto soaked wooden skewers, alternating ingredients.
Step 3: Brush skewers with 2 tablespoons vegetable oil and grill over medium-high heat for 10-12 minutes, turning every 3-4 minutes until chicken reaches 165°F and edges are slightly charred.
Step 4: Whisk 1/4 cup coconut milk and 1 tablespoon lime juice in a small bowl. Drizzle over skewers and serve immediately.