Island-Style Grilled Chicken Skewers with Pineapple Salsa

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

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 marinated in a sweet-tangy pineapple-ginger glaze, served with a vibrant mango-pineapple salsa that bursts with tropical freshness. This Hawaiian-inspired grilling recipe, ready in about 47 minutes, pairs boneless chicken thighs, pineapple juice, soy sauce 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: 35 min Cook: 12 min Serves 4 Hawaiian cuisine 320 cal/serving

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Ingredients

1 pound boneless chicken thighs
3 tablespoons pineapple juice
2 tablespoons soy sauce
1 tablespoon honey
1 teaspoon, grated fresh ginger
1/2 cup diced pineapple
1/2 cup diced mango
1/4 cup, finely chopped red onion
1 tablespoon lime juice
1/4 cup, chopped fresh cilantro
2 tablespoons olive oil

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Instructions

Step 1: In a bowl, whisk together 3 tablespoons pineapple juice, 2 tablespoons soy sauce, 1 tablespoon honey, and 1 teaspoon grated fresh ginger, then add 1 pound boneless chicken thighs (cut into 1-inch cubes) and toss to coat; marinate for 30 minutes at room temperature.
Step 2: Preheat grill to medium-high (375°F) and brush grates with 2 tablespoons olive oil; thread marinated chicken onto skewers and grill for 10-12 minutes, turning every 3 minutes until chicken is cooked through and golden brown.
Step 3: While chicken grills, combine 1/2 cup diced pineapple, 1/2 cup diced mango, 1/4 cup finely chopped red onion, 1 tablespoon lime juice, 1/4 cup chopped fresh cilantro, and a pinch of salt in a bowl; toss gently until evenly mixed.