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
Units
Scale
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.
