Save My neighbor knocked on the fence one June afternoon, holding a bag of fresh pineapples from the farmer's market, and asked if I wanted to experiment with something tropical for dinner. We ended up threading chunks onto skewers with chicken I'd marinated in honey and lime, and the moment those hit the grill, the smell was absolutely magnetic. My kids came running from inside the house just from catching that scent in the air. That's when I realized this wasn't just another weeknight meal—it was becoming one of those recipes people actually ask you to make again.
I made these for a small dinner party last summer, and I remember being nervous about whether the pineapple would work—sweet fruit on a grill can go sideways fast. But the acidity in the lime marinade prevented any weird caramelization, and watching my guests' faces light up when they bit through the charred exterior into that tender, juicy chicken was exactly the confidence boost I needed in the kitchen.
Ingredients
- Boneless, skinless chicken breasts: Cut them yourself into 1½-inch cubes rather than buying pre-cubed chicken, because they stay more tender and you avoid any weird texture from oxidation.
- Honey: This is your glue—it binds the marinade together and creates those gorgeous caramelized edges on the grill without burning if you keep heat moderate.
- Fresh lime juice: Bottled works in a pinch, but fresh lime juice makes a visible difference in brightness and prevents the chicken from tasting one-dimensional.
- Lime zest: Don't skip this; it releases oils that add a subtle complexity the juice alone can't deliver.
- Olive oil: Helps the marinade cling to the chicken and prevents sticking on the grill.
- Garlic cloves, minced: Raw garlic in the marinade is essential—it softens slightly as the chicken sits but keeps its bite.
- Salt and black pepper: Season generously; the citrus can mask underseasoning if you're timid.
- Smoked paprika: Optional but worth it—adds a whisper of depth that makes people ask what your secret ingredient is.
- Medium zucchinis: Slice them thick enough that they don't fall apart on the grill, and the ½-inch thickness gives you a quick cook time without drying them out.
- Small pineapple: Fresh pineapple matters here because canned loses its texture integrity on the grill.
- Fresh cilantro: A handful scattered on top at the end bridges the tropical and savory notes.
- Lime wedges: For squeezing over as people eat—it's the final touch that makes everything sing.
Instructions
- Build your marinade base:
- Whisk honey, lime juice, lime zest, olive oil, minced garlic, salt, pepper, and smoked paprika together in a large bowl until the honey dissolves and everything looks cohesive. Take a moment to taste it—the flavor should be bright and bold, almost sharp from the lime.
- Coat the chicken:
- Tumble your chicken cubes into the marinade and toss until every piece glistens. Cover the bowl and let it sit in the fridge for at least 30 minutes; two hours is even better if you have the time, because the acid will gently start breaking down the protein and tenderizing it.
- Prepare your skewers:
- If you're using wooden skewers, submerge them in water now—this prevents them from charring to black and breaking apart halfway through cooking. Metal skewers don't need this step but honestly take a second to think about how hot they'll get and consider using kitchen towels or heat-proof gloves.
- Get the grill ready:
- Fire up your grill to medium-high heat, aiming for around 400°F. Let it preheat for five minutes so the grates are hot enough to create those burnished, appetizing marks.
- Thread everything onto skewers:
- Here's where rhythm matters—alternate chicken, zucchini slice, pineapple chunk, chicken, and repeat, always ending with a piece of chicken so nothing slides off when you flip. Don't pack them too tightly or the heat can't circulate properly around each piece.
- Grill with intention:
- Lay the skewers across the grill grates and resist the urge to move them constantly. Let them sit for about three minutes on the first side to develop color, then rotate a quarter turn, wait another minute or two, flip them entirely, and repeat on the other side. The whole process takes 12 to 15 minutes depending on your grill's personality.
- Know when they're done:
- The chicken should feel firm but give slightly when you press it, and the internal temp should hit 165°F if you're checking with a thermometer. Look for light charring on the edges and the pineapple should have caramelized edges without turning to mush.
- Rest before serving:
- Pull everything off the heat and let the skewers sit for three minutes—this lets the juices redistribute through the chicken so it stays moist when you bite into it. Top with fresh cilantro and serve alongside lime wedges so people can adjust the tartness to their taste.
Save My daughter asked me to make this again just last week, and as I was grilling, I caught her watching through the kitchen window with her phone out, trying to snap photos. That's when I knew a recipe had truly landed—when it stops being something you make and starts being something people remember.
The Science of Sweet and Savory on the Grill
Honey on the grill is a high-wire act because it caramelizes aggressively at high heat, browning quickly and sometimes burning before the chicken cooks through. The lime juice, though, acts as a buffer—its acidity slows the caramelization process and creates complexity that prevents the dish from tasting cloyingly sweet. The pineapple chunks do something similar, adding natural acidity while their sturdy structure can handle direct heat. This is why the balance in the marinade matters so much; each component is doing actual work, not just hanging around for flavor.
Choosing Between Metal and Wooden Skewers
Metal skewers heat up as the grill works, which means they can actually cook the food from the inside out slightly—some people love this for ensuring even cooking. The downside is they become incredibly hot to the touch and you absolutely need heat-proof gloves or kitchen towels to handle them safely. Wooden skewers stay cooler and are easier to manage, but they require soaking and still have a slight risk of charring at the tips if you're not paying attention. I've used both and honestly default to wooden now just for the peace of mind, but if you have thick metal skewers lying around, go for it.
What to Serve Alongside
These skewers pair beautifully with something that catches the grilled flavors—cilantro lime rice is the obvious move and tastes like you planned your whole meal around it. Couscous works too if you want something slightly fancier, or just throw together a quick green salad with lime vinaigrette and you've got a complete, refreshing dinner that feels light despite being totally satisfying.
- Jasmine rice cooked with a splash of lime juice and a pinch of salt brings everything together.
- A cold pasta salad with lime dressing can be prepped earlier and actually improves as it sits.
- Keep extra lime wedges on the table because people will squeeze them onto everything.
Save This recipe has quietly become my go-to when I want to feel like I'm cooking something special without the stress of a complicated technique. It's one of those dishes that makes summer taste the way you remember it tasting.
Recipe FAQ
- → How long should I marinate the chicken?
Marinate the chicken for at least 30 minutes to allow the honey-lime flavors to penetrate, though letting it sit up to 2 hours enhances the taste.
- → Can I substitute chicken thighs for breasts?
Yes, chicken thighs can be used for a juicier and more tender result while maintaining the marinade’s vibrant flavor.
- → What grill temperature is recommended?
Preheat your grill to medium-high heat, around 400°F (200°C), to ensure even cooking and a nice char.
- → How do I prevent skewers from burning?
Soak wooden skewers in water for at least 30 minutes before grilling to avoid burning during cooking.
- → What side dishes complement this dish well?
Rice, couscous, or a fresh green salad pair excellently, as does a chilled Sauvignon Blanc for a refreshing contrast.