Grilled Pineapple and Chicken Skewers with Coconut Glaze

By AislePrompt Editorial · Published 2026-03-30 · Updated 2026-03-30

Succulent chicken and sweet pineapple grilled to perfection, glazed with a rich coconut sauce for a tropical feast. This Tropical Fusion-inspired chicken recipe, ready in about 25 minutes, pairs chicken breast, pineapple, coconut milk 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.

Ingredients

• 400 g, cut into 1-inch cubes chicken breast
• 1 cup, peeled and cut into 1-inch cubes pineapple
• 1/2 cup coconut milk
• 2 tbsp soy sauce
• 1 tbsp honey
• 2 cloves, minced garlic
• 1 tbsp, grated ginger
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Preheat a grill to medium-high heat. Thread chicken and pineapple cubes alternately onto skewers, leaving space between each piece.
2. Step 2: In a bowl, whisk together coconut milk, soy sauce, honey, garlic, ginger, olive oil, salt, and black pepper until smooth. Brush the glaze generously over the skewers.
3. Step 3: Place skewers on the grill and cook for 8-10 minutes, rotating occasionally, until chicken is cooked through and pineapple is caramelized. Brush with remaining glaze during the last 2 minutes of grilling.