Save My neighbor stopped by one afternoon with a bag of fresh pineapple from the farmers market, and I had just pulled chicken from the freezer for dinner. She mentioned this honey-lime combination she'd been obsessed with, and within an hour we were threading skewers in my kitchen, the grill heating up as the sun started its descent. The way the marinade caught the light—golden and glossy—felt like we were cooking something special without trying too hard. That meal turned into one of those evenings where everyone lingered at the table longer than expected, asking for the recipe before they left.
I made these for a Fourth of July gathering where I didn't want to be stuck grilling all night, and honestly they became the thing everyone remembered. Someone brought store-bought sides, and I realized that was perfect—these skewers were enough of a show on their own, especially when the pineapple got those caramelized edges and started releasing this incredible sweet smoke.
Ingredients
- Boneless, skinless chicken breasts: Cut these into 1½-inch cubes so they cook evenly and stay tender through grilling; smaller pieces dry out, larger ones won't cook through in time.
- Honey: This is your sweetness and your caramelization secret—it'll brown beautifully on the grill and create little crispy edges you'll find yourself picking at.
- Fresh lime juice: Never use bottled here; the acidity and brightness make this marinade, and bottled loses its punch.
- Lime zest: This extra layer of citrus keeps things vibrant and prevents the marinade from tasting one-dimensional.
- Olive oil: Helps everything char evenly and keeps the chicken from sticking, so don't skip it or reduce it.
- Garlic cloves: Mince them fine so they distribute evenly and don't burn on the grill.
- Salt and black pepper: Season generously; the grill intensifies flavors so what seems right in the bowl will taste perfect on skewers.
- Smoked paprika: Optional but worth it—adds a whisper of depth without announcing itself.
- Medium zucchinis: Slice them into ½-inch rounds so they're sturdy enough to thread and substantial enough to taste like something.
- Small pineapple: Fresh pineapple is non-negotiable; the natural sugars caramelize and complement the honey-lime perfectly.
Instructions
- Whisk your marinade:
- Combine honey, lime juice, lime zest, olive oil, minced garlic, salt, pepper, and smoked paprika in a large bowl. The mixture should look glossy and smell bright—like something you want to taste immediately.
- Marinate the chicken:
- Add your chicken cubes to the bowl and toss until every piece is coated. Cover and refrigerate for at least 30 minutes, though 2 hours if you have the time will deepen the flavor noticeably.
- Prepare your skewers:
- If using wooden skewers, soak them in water for 30 minutes so they won't char before your food cooks. Metal skewers are ready to go whenever you are.
- Get your grill ready:
- Preheat to medium-high heat, around 400°F. You want it hot enough to get a good sear but not so aggressive that the outside burns before the inside cooks.
- Thread everything onto skewers:
- This is where it gets fun—alternate chicken, zucchini, and pineapple, ending each skewer with a chicken cube so it stays secure. Don't pack them too tightly or heat won't circulate evenly.
- Grill with intention:
- Place skewers on the grate and turn them every few minutes for 12–15 minutes total. You're looking for the chicken to be cooked through and the pineapple to develop caramelized edges.
- Rest before serving:
- Pull everything off the grill and let it sit for 3 minutes—this keeps the chicken from being dry and lets the flavors settle. Garnish with fresh cilantro and serve with lime wedges for anyone who wants extra brightness.
Save There's something about food cooked on skewers that makes people feel like they're eating at a celebration, even if it's just a random Tuesday. Handing someone one of these warm skewers with the condensation still rising off it, watching them bite into the chicken and get the honey-char and bright lime all at once—that's when you remember why cooking for people matters.
Timing and Prep Strategy
The beauty of this recipe is that most of the work happens before you even turn on the grill. Get your chicken marinating in the morning if you're cooking dinner, and your skewers come together in minutes while the grill preheats. I've found that threading everything onto skewers while the grill gets hot keeps you from standing around wondering what to do next—it's meditative and gives you that last-minute confidence boost right before you cook.
Customizing Your Skewers
Chicken thighs will stay even juicier than breasts if you prefer dark meat, and they take the same marinade beautifully. Bell peppers, red onions, or button mushrooms all work alongside the zucchini and pineapple—whatever looks good at your market. If you want heat, add ½ teaspoon of chili flakes to the marinade and you'll get this spicy-sweet thing that's completely addictive.
Serving and Pairing Ideas
These skewers are substantial enough to be the main event, so sides can stay simple—rice, couscous, or a bright green salad all let the skewers shine without competing for attention. A chilled Sauvignon Blanc pairs perfectly if you're in that mood, but honestly they're good with cold beer or just ice water on a hot evening. One last thing: make extra lime wedges because everyone will want to squeeze them over their food, and it's nice not to hear someone wish they'd done that.
- Save any leftover marinade to drizzle over rice or vegetables the next day.
- These are equally delicious at room temperature if you're eating outdoors and need to set things down.
- Wooden skewers soak faster if you submerge them in a shallow pan instead of standing them in a tall glass.
Save This recipe sits somewhere between ambitious enough to feel like you've accomplished something and easy enough that you'll actually make it again next week. That balance is everything.
Recipe Help & Answers
- → How long should the chicken marinate?
Marinate the chicken for at least 30 minutes to allow flavors to infuse, or up to 2 hours for a deeper taste.
- → What grill temperature is best for cooking?
Preheat the grill to medium-high heat, around 400°F (200°C), to cook the skewers evenly with a nice char.
- → Can I substitute the vegetables or fruit on the skewers?
Yes, feel free to swap zucchini and pineapple for other firm vegetables or tropical fruits that grill well.
- → How do I prevent wooden skewers from burning?
Soak wooden skewers in water for at least 30 minutes before grilling to reduce the risk of burning.
- → What can I serve alongside these grilled skewers?
They pair wonderfully with rice, couscous, or a fresh green salad, and complement chilled white wines like Sauvignon Blanc.
- → Is it possible to add some heat to the marinade?
Adding ½ teaspoon of chili flakes to the marinade introduces a subtle spicy kick without overwhelming the flavors.