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A stack of grilled, marinated meat slices layered with grilled pineapple rings, skewered vertically on a metal rod, sits on a metal pan with juices at the bottom against a light background.
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4.75 from 4 reviews

Pineapple Chicken Gyro

Sweet, smoky, and juicy, this Pineapple Chicken Gyro 🥙 is your favorite gyro with a tropical twist - spiced chicken and caramelized pineapple 🍍 in every irresistible bite.
Prep Time10 minutes
Cook Time1 hour
Marinate30 minutes
Total Time1 hour 40 minutes
Course: Main Course
Cuisine: Greek, Hawaiian
Keyword: Chicken, chicken gyro, chicken recipe, gyros, gyros recipe
Servings: 4 servings
Author: The Modern Nonna

Equipment

Ingredients

  • 7 boneless skinless chicken thighs
  • 1 tablespoon plain yogurt
  • 1 tablespoon olive oil
  • 3 cloves minced garlic
  • 1 teaspoon salt to taste
  • ¼ teaspoon pepper to taste
  • ¼ teaspoon paprika to taste
  • ½ tablespoon Tajin or dry oregano
  • 1 cup water or stock (for the bottom of the pan)
  • 4 pineapple rings

Instructions

  • Marinate the chicken in olive oil, yogurt, and spices for at least 30 minutes up to overnight. Cut a peeled and cored pineapple into rings.
    Raw chicken pieces in a glass bowl with dollops of yogurt, minced garlic, oil, and red spices on top, ready to be mixed, on a white marble surface.
  • Massage oil on the gyro plate so nothing sticks. Layer the chicken and pineapple⁠ onto the vertical spit. First, place the pineapple ring at the bottom.
    A thick slice of pineapple is pierced vertically by a long metal skewer, standing upright in the center of a round metal pan with two handles, placed on a light-colored surface.
  • Next, add two thighs (threaded criss cross) on top of the pineapple.
    Raw, marinated chicken pieces are placed in a round metal pan with handles, and a vertical metal skewer stands upright through the center of the chicken. The background is a light, textured surface.
  • Repeat layers until all ingredients are used.
    A metal pan holds raw marinated chicken pieces stacked with a pineapple slice on top, all skewered vertically with a metal rod, against a light background.
  • Finish with a pineapple at the top. ⁠Add broth or water to the bottom of the pan.
    Raw marinated meat stacked on a vertical skewer with a slice of pineapple on top, placed in a metal pan with handles, against a light textured background.
  • Bake at 400F (205C) for one hour, or until chicken reaches 160F (70C) internally.
  • Tip: add foil on top and adjust the water if the chicken starts to brown too fast or the liquid evaporates.

Video

Notes

  • Pineapple rings: Instead of fresh pineapple, you could opt to use canned rings in a pinch.
  • Protein swaps: Swap for different proteins such as chicken breasts or pork tenderloin. 
  • Plant-based swaps: For a plant-based option, you could use tofu or large portobello mushrooms. 
  • Dairy-free options: Additionally, dairy-free yogurt or coconut yogurt can stand in if you’re avoiding dairy.
  • Loaf pan method: No gyro plate? No problem! You can make this recipe by layering the chicken thighs and pineapple in a loaf pan.

Nutrition

Serving: 1 portion | Calories: 346kcal | Carbohydrates: 15g | Protein: 44g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 215mg | Sodium: 789mg | Potassium: 697mg | Fiber: 2g | Sugar: 13g | Vitamin A: 186IU | Vitamin C: 9mg | Calcium: 67mg | Iron: 3mg
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