Grilled Pineapple and Rum-Glazed Chicken Skewers

By AislePrompt Editorial · Published 2026-06-12 · Updated 2026-06-12

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 skewers marinated in a sweet and tangy rum glaze paired with smoky grilled pineapple chunks, evoking tropical tiki flavors. This Caribbean-inspired grilling recipe, ready in about 30 minutes, pairs chicken breast, fresh pineapple, dark rum for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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: 15 min Cook: 15 min Serves 4 Caribbean cuisine 280 cal/serving

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Ingredients

1 lb, cut into 1-inch cubes chicken breast
1 cup, cut into 1-inch chunks fresh pineapple
1/4 cup dark rum
2 tbsp brown sugar
2 tbsp soy sauce
2 tbsp lime juice
2 cloves minced garlic
1 tsp ground ginger
2 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
8 soaked in water for 30 minutes wooden skewers

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Instructions

Step 1: In a medium bowl, whisk together 1/4 cup dark rum, 2 tbsp brown sugar, 2 tbsp soy sauce, 2 tbsp lime juice, 2 minced garlic cloves, 1 tsp ground ginger, 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until the sugar dissolves and the marinade is fragrant.
Step 2: Add 1 lb cubed chicken breast to the marinade, toss to coat thoroughly, cover, and refrigerate for at least 1 hour to tenderize and infuse flavor.
Step 3: Preheat grill to medium-high heat (around 400°F). Thread marinated chicken pieces and 1 cup pineapple chunks alternately onto the 8 soaked wooden skewers.
Step 4: Grill the skewers for 12-15 minutes, turning every 3 minutes, until chicken is cooked through with an internal temperature of 165°F and pineapple has caramelized edges.
Step 5: Remove from grill and let rest for 5 minutes before serving, allowing juices to redistribute and flavors to meld.