Juicy, vibrant, and bursting with sweet-and-savory flavor, these Pineapple Chicken Kabobs are a total showstopper at any summer gathering or weeknight dinner. You get perfect grill marks, colorful veggies, and tender chicken—all glazed in a tangy homemade sauce that clings to every bite!
Why You’ll Love This Recipe
- Ultimate Sweet-and-Savory Pairing: The combination of caramelized pineapple and savory marinated chicken is absolutely irresistible—each bite tastes like summer!
- Seriously Easy Prep: With a quick marinade and simple assembly, Pineapple Chicken Kabobs come together fast, making them perfect even for a busy weeknight.
- Colorful Crowd Pleaser: Bell peppers and red onion bring pops of color and crunch, making this dish as beautiful as it is delicious on any platter.
- Lively Grill Marks and Gorgeous Glaze: A homemade pineapple-soy glaze takes everything next level—your grill mastery will absolutely shine.
Ingredients You’ll Need
Just a handful of everyday ingredients—plus a couple of pantry standbys—make these Pineapple Chicken Kabobs shine. Each element adds its own touch, from the juicy sweetness of pineapple to the perfect char on those grill-blistered peppers and tender, flavorful chicken.
- Boneless, skinless chicken breast: Cubed into bite-sized pieces, this lean protein soaks up marinade beautifully and cooks up moist and tender.
- Fresh pineapple: Using fresh (not canned!) gives your kabobs a bold, sunny sweetness and that signature caramelized edge on the grill.
- Assorted bell peppers: Grab a mix of colors; they add gorgeous contrast and a slight crunch that works perfectly with both the chicken and fruit.
- Red onion: When grilled, the onion mellows out, delivering a subtle sweetness and that savory base every kabob needs.
- Olive oil: Keeps things juicy and helps veggies char up nicely; also used for brushing the grill, so nothing sticks.
- Salt and freshly ground black pepper: Seasoning essentials for both the marinade and the veggies that brings all the flavors to life.
- Wooden or metal skewers: The classic kabob essential—be sure to soak wooden ones so they won’t burn on the grill!
- Soy sauce (or tamari): Reduced sodium soy sauce lays the savory backbone of the marinade and sauce; swap with tamari for gluten-free.
- Pineapple juice: Adds a tropical note and keeps the chicken extra tender; just use the juice from your fresh pineapple.
- Ketchup: Adds a tangy, thick base to the basting sauce for that perfectly lacquered finish.
- Dark brown sugar: Brings out a deeper sweetness and helps everything caramelize on the grill.
- Sesame oil: Adds a rich, nutty flavor that elevates the whole marinade (don’t skip it if you can help it!)
- Minced garlic and fresh ginger: These add an aromatic kick and irresistible depth to the marinade.
- Water + cornstarch: For thickening the reserved marinade into a magical basting sauce that clings to every bite.
Variations
One of the best parts about Pineapple Chicken Kabobs? They’re totally customizable. Whether you’re working around dietary needs, personal preferences, or whatever’s in your fridge, this recipe is the ultimate blank canvas for your grilling inspiration!
- Swap the protein: Try boneless chicken thighs for extra juiciness or swap in shrimp or tofu for a pescatarian or vegetarian twist.
- Switch up the veggies: Zucchini, mushrooms, or cherry tomatoes work beautifully and handle the grill with ease.
- Go extra spicy: Add a pinch of red pepper flakes or a dash of Sriracha to the marinade for a little heat in every bite.
- Gluten-free adaptation: Use tamari instead of soy sauce and double-check other condiments for hidden gluten if needed.
How to Make Pineapple Chicken Kabobs
Step 1: Marinate the Chicken
Place your cubed chicken pieces into a large zippered bag. In a bowl, whisk together the soy sauce, pineapple juice, ketchup, brown sugar, olive oil, sesame oil, garlic, ginger, salt, and pepper. Set aside about two-thirds of a cup of the marinade (this will become your luscious basting sauce later). Pour the rest over the chicken, press out the air, and massage everything together. Let it all chill in the fridge and marinate for at least an hour (no more than three hours for best texture).
Step 2: Soak the Skewers
If you’re using wooden skewers, soak them in water while the chicken marinates. This helps prevent them from burning on the grill, so your kabobs come off the grill looking gorgeous and intact.
Step 3: Prep Veggies & Assemble Kabobs
Toss your cubed pineapple, bell peppers, and red onion in olive oil, salt, and pepper. Now, thread the marinated chicken, pineapple, and veggies onto your skewers in an alternating pattern. Discard the used marinade—no cross-contamination, please! Try to make each skewer a mini rainbow for the prettiest (and tastiest) results.
Step 4: Make the Basting Sauce
Pour the reserved marinade into a small saucepan and bring to a low simmer. Stir in a quick cornstarch slurry (just mix the water and cornstarch in a separate bowl first). Keep whisking—within a minute or two, you’ll have a glossy, thickened basting sauce that turns into a sticky glaze on the grill.
Step 5: Grill to Perfection
Preheat your grill over medium heat and oil the grates so nothing sticks. Grill the kabobs for 5–6 minutes, flip them, and brush that luscious basting sauce onto the cooked sides. Grill for another 4–5 minutes, then flip again and brush on any leftover sauce. Take them off the grill when the chicken is cooked through (about 165°F) and the edges are beautifully caramelized.
Pro Tips for Making Pineapple Chicken Kabobs
- Even Cutting Pays Off: Try to keep chicken and veggie pieces the same size (1 ½-inch chunks) so everything cooks evenly and at the same pace.
- Don’t Over-Marinate: Because pineapple juice is acidic, stick to a 1–3 hour marinade window so your chicken stays juicy—anything longer and the texture gets mushy.
- The Secret Sauce Layer: Always brush the kabobs with the basting sauce at the flip—not the beginning—to keep the glaze from burning and ensure gorgeous caramelization.
- Soak Those Skewers: A good 30–60 minute soak for wooden skewers prevents those kabobs from going up in flames on the grill!
How to Serve Pineapple Chicken Kabobs
Garnishes
Sprinkle your finished Pineapple Chicken Kabobs with a handful of sliced green onions or a scattering of fresh cilantro for a punch of color and freshness. For an extra touch, toasted sesame seeds give a subtle nutty crunch and make your kabobs pop on the platter.
Side Dishes
Pineapple Chicken Kabobs pair effortlessly with jasmine rice, coconut rice, or a cool Asian-inspired noodle salad. For a barbecue-worthy spread, add grilled corn, a crisp green salad, or herbed potato wedges—something to soak up any extra sauce is always a win!
Creative Ways to Present
Serve kabobs upright in a tall glass for an appetizer twist, lay them across a big wooden board for a family-style meal, or tuck the grilled chicken, pineapple, and veggies into lettuce wraps with extra sauce for a tropical taco night. Kids especially love building their own plates straight from the skewers!
Make Ahead and Storage
Storing Leftovers
Leftover Pineapple Chicken Kabobs keep beautifully in an airtight container in your refrigerator for up to 3 days. Pull the chicken and veggies off the skewers so everything fits easily and stays extra tender.
Freezing
These kabobs freeze surprisingly well! Remove from the skewers and freeze the chicken, pineapple, and veggies in a single layer on a tray, then transfer to a freezer bag once solid. Thaw overnight in the fridge for the best texture—perfect for tossing into weeknight stir-fries or quick lunches.
Reheating
To reheat, pop your kabobs (or the filling) back on a hot grill, under the broiler, or in a skillet just until warmed through—just avoid the microwave, which can make the chicken tough and veggies soggy. A fresh drizzle of extra sauce brings leftovers right back to life!
FAQs
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Can I use canned pineapple instead of fresh?
While canned pineapple can work in a pinch, fresh pineapple gives the kabobs a much bolder, sweeter flavor and won’t fall apart on the grill. If you do use canned, make sure to drain it well and check the texture so it holds up to high heat.
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Is it necessary to marinate the chicken for the full hour?
Marinating for at least an hour allows the chicken to soak in all those flavors, but if you’re pressed for time, even 30 minutes adds some goodness. Avoid marinating for more than 3 hours, though—the pineapple juice will start to break down the chicken too much.
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Can I bake Pineapple Chicken Kabobs instead of grilling?
Absolutely! Simply arrange the skewers on a foil-lined baking sheet and bake at 425ºF, turning once and basting halfway through, until everything is cooked and caramelized—about 15–18 minutes.
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How do I keep the chicken from sticking to the grill?
Preheat your grill thoroughly and brush the grates generously with olive oil just before placing your kabobs on. This not only prevents sticking but gives you those dreamy grill marks!
Final Thoughts
If you’re craving a meal that’s as cheerful and lively as a summer picnic, Pineapple Chicken Kabobs are your ticket! They’re easy, flexible, and guaranteed to bring smiles all around the table. Go ahead—fire up the grill and taste how downright delightful homemade skewers can be!
Print
Pineapple Chicken Kabobs Recipe
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 35 minutes
- Yield: 10 to 12 kabobs
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Gluten Free
Description
These Pineapple Chicken Kabobs are a delicious and easy-to-make dish perfect for grilling season. Tender chicken, sweet pineapple, and colorful bell peppers are marinated in a flavorful sauce and grilled to perfection.
Ingredients
For the Kabobs
- 2 pounds boneless, skinless chicken breast, chopped into 1 1/2 -inch cubes
- 3 cups cubed fresh pineapple, from 1 pineapple (slice 1-inch thick, then cube)
- 2 large or 3 small bell peppers, cut into 1 1/2 -inch pieces (use assorted colors for contrast)
- 1 large red onion, cut into 1 1/2 -inch pieces
- 2 tablespoons olive oil, plus additional as needed for brushing the grill
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 12 wooden or metal skewers, about 10 to 12 inches long
For the Marinade and Basting Sauce
- 1/3 cup reduced sodium soy sauce, or tamari for gluten-free
- 1/3 cup canned pineapple juice, 100% juice
- 1/3 cup ketchup
- 1/4 cup packed dark brown sugar
- 1 tablespoon extra virgin olive oil
- 2 teaspoons sesame oil
- 2 teaspoons minced garlic
- 2 teaspoons grated or minced fresh ginger root
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
- 1 tablespoon water
- 1 teaspoon cornstarch
Instructions
- Prepare the Chicken and Marinade – Place the chicken pieces in a gallon size zippered plastic storage bag. Whisk together the marinade ingredients and pour over the chicken. Marinate for 1-3 hours.
- Assemble the Skewers – Toss pineapple, peppers, and onion with olive oil, salt, and pepper. Thread chicken and veggies onto skewers.
- Make the Basting Sauce – Combine cornstarch and water, thicken the reserved marinade in a saucepan.
- Grill the Kabobs – Grill skewers, basting with sauce, until chicken reaches 165°F.
Notes
- Transfer assembled kabobs to a baking sheet and refrigerate for up to 2 hours before grilling.
- Avoid marinating the chicken for more than 4 hours to prevent texture changes.
Nutrition
- Serving Size: 1 kabob
- Calories: 223 kcal
- Sugar: 14 g
- Sodium: 604 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 1 g
- Carbohydrates: 19 g
- Fiber: 2 g
- Protein: 21 g
- Cholesterol: 58 mg
