Island-Style Grilled Chicken Skewers with Pineapple Salsa
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 ready in about 47 minutes blends pound boneless chicken thighs, tablespoons pineapple juice, tablespoons soy sauce into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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
- 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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Island-Style Grilled Chicken Skewers with Pineapple Salsa take to make?
Total time is about 47 minutes (35 min prep + 12 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Island-Style Grilled Chicken Skewers with Pineapple Salsa?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Island-Style Grilled Chicken Skewers with Pineapple Salsa?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Island-Style Grilled Chicken Skewers with Pineapple Salsa for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Island-Style Grilled Chicken Skewers with Pineapple Salsa?
Hawaiian grilling like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
