I absolutely love this Pineapple Chicken Kabobs Recipe because it’s the perfect blend of sweet, savory, and smoky all in one bite. The juicy chicken coupled with caramelized pineapple and colorful veggies makes every bite a little celebration, whether you’re grilling for a casual family dinner or a weekend BBQ with friends.
When I first tried this recipe, I was hooked instantly—it’s so simple yet impressive, and it’s a great way to enjoy fresh pineapple in a savory dish. You’ll find that marinating the chicken adds layers of flavor, while grilling gives it that irresistible char that makes these kabobs a crowd favorite.
Why You’ll Love This Recipe
- Balanced Flavors: The sweet pineapple perfectly complements the savory, marinated chicken for a delicious combo.
- Easy to Prep: You can marinate ahead and quickly assemble the kabobs, making it great for busy days or last-minute guests.
- Customizable: Swap out veggies or tweak the marinade to suit your taste or dietary preferences.
- Perfect for Grilling Season: These kabobs come together quickly and bring vibrant color and flavor to any cookout.
Ingredients You’ll Need
The ingredients for this Pineapple Chicken Kabobs Recipe come together beautifully, with fresh pineapple and crisp veggies balancing the rich marinade. When shopping, look for a perfectly ripe pineapple and fresh chicken breasts for the best results.
- Boneless, skinless chicken breast: Choose fresh chicken and cut into even cubes so they cook uniformly on the grill.
- Fresh pineapple: Using fresh pineapple (not canned) really makes a difference in flavor and texture here.
- Bell peppers: Grab a mix of colors to make your kabobs look as good as they taste.
- Red onion: Adds a subtle sweetness and slight crunch that pairs perfectly with the chicken and pineapple.
- Olive oil: For tossing veggies and brushing the grill for that perfect char.
- Salt and freshly ground black pepper: Simple seasonings that bring out natural flavors.
- Soy sauce or tamari: The base of the marinade’s umami-rich punch (tamari if you want gluten-free).
- Pineapple juice: From the can, this juice enhances the sweet tanginess in the marinade.
- Ketchup: Adds a mild tang and depth to the sauce.
- Dark brown sugar: Balances savory with a touch of molasses sweetness.
- Extra virgin olive oil & sesame oil: Adds richness and a hint of nuttiness to the marinade and basting sauce.
- Minced garlic and fresh ginger: These aromatics bring brightness and a little zing.
- Cornstarch and water: Used to thicken the basting sauce so it clings perfectly to the kabobs.
- Wooden or metal skewers: Soak wooden ones in water to prevent burning on the grill.
Variations
I love to mix this recipe up depending on what’s in season or what my family is craving. Trust me, this Pineapple Chicken Kabobs Recipe is super forgiving, so feel free to experiment while keeping the balance of sweet and savory.
- Using Different Meats: I’ve swapped chicken for shrimp or pork with great results—just adjust grilling time accordingly.
- Vegetarian Option: Try tofu or portobello mushrooms with the same marinade for a tasty plant-based twist.
- Spicy Kick: Add red pepper flakes or a dash of hot sauce to the marinade for some heat; my family loves it!
- Seasonal Veggies: Swap bell peppers for zucchini, cherry tomatoes, or even pineapple chunks with mango for extra tropical flair.
How to Make Pineapple Chicken Kabobs Recipe
Step 1: Marinate Your Chicken for Maximum Flavor
Start by chopping your chicken into 1 ½-inch cubes for even cooking, then toss it into a gallon-size zippered bag. Whisk together your marinade ingredients—soy sauce, pineapple juice, ketchup, brown sugar, olive and sesame oils, garlic, ginger, salt, and pepper—and pour over the chicken. Seal the bag, press out the air, and let it soak in all those flavors in the fridge for at least one hour, but no longer than three. I discovered this timing keeps the chicken juicy without breaking it down too much from the pineapple juice acid.
Step 2: Soak Skewers and Prep Veggies
While your chicken is marinating, soak wooden skewers in water to avoid burning on the grill—trust me, this simple trick saves you from charred skewers and messy sticks. Chop your fresh pineapple, bell peppers, and red onion into similarly sized pieces, then toss them with olive oil, salt, and pepper. This prep makes assembly go quickly once the grill is hot.
Step 3: Assemble Your Kabobs Like a Pro
Thread the chicken, pineapple, peppers, and onion onto each skewer in an alternating pattern. This not only creates a beautiful visual but also ensures every bite has that perfect mix of sweet, savory, and smoky. Discard the marinade left in the bag—you’ll use a portion of it for basting instead, so reserve some before pouring over the chicken.
Step 4: Make the Basting Sauce
Take the reserved marinade and pour it into a small saucepan. Mix cornstarch and water separately to create a slurry and stir it into the sauce over medium-low heat until thickened. This flavorful glaze will lock in moisture and add a glossy finish when you baste the kabobs on the grill.
Step 5: Grill to Juicy Perfection
Heat your grill to medium and brush the grates with olive oil to prevent sticking. Place your kabobs on the grill and cook for about 5 to 6 minutes until the chicken starts to brown, then flip. Brush with the basting sauce, grill another 4 to 5 minutes or until the chicken reaches 165°F internally. Give them one last flip and a final brush to seal in the glaze. The result is tender, juicy chicken with caramelized pineapple and slightly charred veggies that your whole family will devour.
Pro Tips for Making Pineapple Chicken Kabobs Recipe
- Marination Timing: Don’t marinate for more than 3 hours to keep chicken tender without turning mushy from pineapple’s acidity.
- Even Size Pieces: Cut chicken and veggies into similar-sized pieces for even grilling and perfect bite-sized kabobs.
- Oil the Grill Grates: Prevent sticking and get beautiful char marks by oiling the grill before cooking.
- Watch Your Heat: Medium heat is crucial—too hot and the sugars can burn before chicken cooks through.
How to Serve Pineapple Chicken Kabobs Recipe
Garnishes
I keep it simple with fresh cilantro or chopped green onions scattered on top right before serving—it adds a fresh pop of color and brightness that balances the rich flavors. Sometimes, a squeeze of fresh lime juice over the kabobs amps up the zestiness and ties the whole dish together.
Side Dishes
I love pairing these kabobs with fluffy jasmine rice or coconut rice to soak up the extra juices. A crisp green salad or grilled corn on the cob rounds out the meal beautifully without competing with the kabobs’ punchy flavors.
Creative Ways to Present
For a fun twist at parties, serve these kabobs over a bed of cauliflower rice or alongside a mango salsa for extra tropical vibes. Sometimes, I’ll lay the kabobs on a wooden plank or banana leaves to elevate the presentation and add a subtle smoky aroma—your guests will love the thoughtful touch.
Make Ahead and Storage
Storing Leftovers
I like to store any leftover kabobs in an airtight container in the fridge for up to 2 days. Just make sure to separate the kabobs from any wet veggies to prevent sogginess and keep them tasting fresh as possible.
Freezing
I’ve frozen marinated chicken pieces (assembled kabobs don’t freeze as well), then thawed and grilled them fresh later. This helps when you want to prep ahead—just remember to thaw fully in the fridge overnight before grilling.
Reheating
To reheat, I pop the kabobs in a warm oven at 350°F for 10-ish minutes or grill them briefly just to warm through and reactivate that fresh-from-the-grill flavor without drying them out.
FAQs
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Can I use frozen pineapple for this Pineapple Chicken Kabobs Recipe?
While fresh pineapple offers the best texture and sweetness, frozen pineapple can work in a pinch. Just make sure to thaw and drain it well to prevent the kabobs from becoming watery while grilling.
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How long should I marinate the chicken for optimal flavor?
Marinate the chicken for at least 1 hour and no more than 3 hours. Longer marination can change the texture due to the pineapple’s natural acidity, making the chicken mushy.
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Do I need to soak wooden skewers?
Yes! Soaking wooden skewers for at least 1 hour prevents them from burning or catching fire on the grill. If you’re in a hurry, soak them in hot water for 20 minutes.
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Can I bake these kabobs instead of grilling?
Absolutely. You can bake the assembled kabobs at 400°F for about 20-25 minutes, turning halfway through. Then, broil for a couple of minutes to get a nice caramelized finish.
Final Thoughts
This Pineapple Chicken Kabobs Recipe has become a staple for me because it’s vibrant, delicious, and just downright fun to make. I love how it turns out every time, and I know you’ll enjoy the bright flavors and juicy texture just as much. Gathering around the grill with family or friends, sharing these kabobs, feels like a mini celebration—and isn’t that what food is all about? Give this recipe a try, and I promise it’ll be one you want to make again and again.
PrintPineapple 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
Description
These Pineapple Chicken Kabobs are a vibrant and flavorful grilled dish featuring juicy chicken breast marinated in a tangy, sweet, and savory pineapple-based sauce. Paired with fresh pineapple chunks, colorful bell peppers, and red onions, these kabobs are perfect for summer barbecues or a healthy weeknight dinner, offering a delicious balance of smoky grilled flavor and tropical sweetness.
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 into a gallon-size zippered plastic bag. In a small mixing bowl, whisk together soy sauce, pineapple juice, ketchup, dark brown sugar, olive oil, sesame oil, garlic, ginger, salt, and pepper. Reserve ⅔ cup of the marinade for basting and refrigerate it. Pour the remaining marinade over the chicken in the bag, remove as much air as possible, seal, and marinate in the refrigerator for at least 1 hour and no more than 3 hours. Soak wooden skewers in water during this time to prevent burning.
- Assemble the Skewers: Preheat the grill to medium heat. In a large bowl, toss the pineapple, bell peppers, and red onion with 2 tablespoons olive oil, salt, and pepper. Thread the chicken, vegetables, and pineapple onto the skewers evenly. Discard the marinade used for the chicken.
- Make the Basting Sauce: Combine cornstarch and water in a small bowl to create a slurry. Place the reserved marinade in a small saucepan over medium-low heat, add the slurry, and stir until the sauce thickens. Remove from heat and set aside.
- Grill the Kabobs: Lightly brush the grill grates with olive oil. Place the skewers on the grill and cook for 5 to 6 minutes until browned. Flip the kabobs, brush the grilled side with the basting sauce, and cook for an additional 4 to 5 minutes or until the chicken reaches 165°F internally. Flip once more, brush with remaining sauce, then remove from grill and serve.
Notes
- Make-Ahead Tips: Assemble the kabobs and refrigerate covered on a baking sheet for up to 1-2 hours before grilling, but avoid marinating or resting longer than a total of 4 hours to prevent the pineapple juice from breaking down the chicken texture.
- Soaking wooden skewers prevents burning during grilling.
- You can substitute tamari for soy sauce to make this recipe gluten-free.
- Ensure chicken is cooked to an internal temperature of 165°F for safe eating.