hawaiian pineapple glazed chicken skewers - Color Me Meg

hawaiian pineapple glazed chicken skewers

for our “chicken & veggies” night this week,
we tried these yummy hawaiian chicken skewers.
we are HUGE fans of grilled pineapple,
so i knew it couldn’t go horribly wrong,
and i really love the idea of basting and carmelizing,
rather than having to remember to marinate hours before
{though that’s good too, just nice to have a quick one}
this recipe uses fresh pineapple for basting to give it that natural sugar high
it needs to sugar up,
and the little hint of ginger and garlic are a nice touch too.
in the effort of full disclosure,
these are yum, but they weren’t our favorite we’ve ever made.
i mean, we have made some seriously flavor-packed chicken skewers around here
in the last little while,
and while these were tasty, and light,
and we gobbled them all up in 5 minutes like it was our job,
they are very “light” and the flavor isn’t too intense.
we used the left-over baste to dip the chicken in and agreed it was pretty tasty…
and a nice change from the chicken that we usually eat that is super spicy and
cause you to take a breather between bites cause so much is happening!
definitely use real, fresh ginger for these, and don’t skimp on salt and lemon,
and you’ll love em!
so for a light, gluten free, super tasty, low-carb meal,
this is a great option!
hawaiian pineapple glazed chicken skewers


  • 3 chicken boobs
  • 2 cups pineapple, cut into chunks
  • 1 large red onion, cut into chunks
  • glaze:
  • 1 cup pineapple, cut into chunks
  • 1 tbs cilantro
  • 1 1/2 tbs fresh ginger
  • 1 tsp salt
  • 1/4 cup olive oil
  • 3 cloves garlic
  • 1 whole lemon, juice
  • 1 tbs honey

what to do

combine all the ingredients for glaze in a blender until pureed. skewer the chicken, onion, and pineapple onto skewers. grill on each side for a few minutes each until cooked through, baste with the pineapple glaze periodically. serve with remaining glaze*.

*option: you could also drop the remaining glaze in a sauce pan and heat for a few minutes until it thickens to more of a honey-glaze. it would make a great dipping sauce!



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About Meg

I am Meg, a photographer and designer and a wish-i-owned-a-house-er. My husband and I are self-declared foodies and LOVE projects. We blog about food and DIY adventures from sunny San Diego with our two cutie kids and have an apparel line at colormeapparel.com to keep us busy. Email me at [email protected] to work with me!

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