Name: Chicken Kabobs with Pineapple
Prep time: 20 min
Cook time: 15 min
Total time: PT-484797H31M23S
Cuisine: American
Ingredients: 1.5 lbs boneless, skinless chicken breasts; 2 cups fresh pineapple, cut into chunks; 2–3 bell peppers (red, yellow, green), chopped into 1.5-inch pieces; 1 large red onion, chopped into chunks; 3 tbsp olive oil; 3 tbsp soy sauce; 2 tbsp honey; 3 garlic cloves, minced; 1 tbsp fresh ginger, grated; Salt and freshly ground black pepper, to taste; Wooden or metal skewers

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Why You’ll Love This Recipe

These chicken kabobs are bursting with flavor from a savory-sweet marinade that pairs beautifully with the natural sweetness of pineapple. The grill adds a smoky char to both the chicken and fruit, enhancing their flavors even more. They’re easy to prep, customizable with your favorite veggies, and ideal for meal prepping or serving at a cookout.

Ingredients

1 ½ lbs boneless, skinless chicken breasts, cut into 1-inch pieces
2 cups fresh pineapple chunks
1 red bell pepper, cut into chunks
1 green bell pepper, cut into chunks
1 red onion, cut into wedges
⅓ cup soy sauce
¼ cup honey
2 tbsp olive oil
2 cloves garlic, minced
1 tsp ground ginger
Salt and pepper, to taste
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a medium bowl, whisk together soy sauce, honey, olive oil, minced garlic, ground ginger, salt, and pepper.
Add the chicken pieces to the marinade and toss to coat evenly. Cover and refrigerate for at least 30 minutes or up to 2 hours.
Preheat your grill to medium-high heat.
Thread the marinated chicken, pineapple chunks, bell peppers, and onion onto skewers, alternating ingredients.
Place the kabobs on the grill and cook for about 10-12 minutes, turning occasionally, until the chicken is fully cooked and lightly charred.
Remove from the grill and let rest for a few minutes before serving.

Servings and timing

Servings: 4
Prep Time: 20 minutes (plus marinating time)
Cook Time: 10-12 minutes
Total Time: 40-45 minutes

Variations

Spicy twist: Add red pepper flakes or sriracha to the marinade for a kick of heat.
Tropical fusion: Include mango or papaya chunks along with the pineapple.
Low-carb option: Swap the honey for a sugar-free sweetener or omit it entirely.
Vegetarian version: Replace chicken with tofu or portobello mushrooms for a plant-based option.

Storage/Reheating

Storage: Store leftover kabobs in an airtight container in the fridge for up to 3 days.
Reheating: Reheat in a skillet or microwave until warmed through, or place in the oven at 350°F for 10-15 minutes.

FAQs

Can I use canned pineapple instead of fresh?

Yes, canned pineapple works in a pinch, but fresh pineapple gives better texture and flavor for grilling.

How do I keep the chicken from drying out?

Marinating helps retain moisture. Also, don’t overcook the chicken—grill just until it reaches an internal temperature of 165°F.

Can I make these kabobs in the oven?

Yes, bake them on a sheet at 400°F for about 20 minutes, turning once halfway through.

What other vegetables go well with pineapple kabobs?

Zucchini, cherry tomatoes, mushrooms, or even chunks of corn on the cob work well.

Do I need to soak wooden skewers?

Yes, soak wooden skewers in water for at least 30 minutes before grilling to prevent burning.

Can I freeze these kabobs?

It’s best to freeze the marinated chicken separately. Assemble the kabobs fresh before grilling.

How long should I marinate the chicken?

Marinate for at least 30 minutes, but up to 2 hours for best flavor. Avoid marinating overnight as the texture may change.

What should I serve with pineapple chicken kabobs?

Serve them with rice, quinoa, grilled corn, or a light salad for a full meal.

Can I use chicken thighs instead of breasts?

Absolutely. Chicken thighs are juicier and add even more flavor to the kabobs.

How can I tell when the kabobs are done?

Use a meat thermometer to ensure the chicken reaches 165°F. The chicken should be firm and the juices clear.

Conclusion

Chicken kabobs with pineapple are a delightful mix of sweet and savory flavors that bring a tropical flair to your table. Perfect for grilling season, these kabobs are easy to make, colorful, and crowd-pleasing. Whether you’re cooking for a family dinner or entertaining outdoors, this recipe is sure to become a go-to favorite!

Chicken Kabobs with Pineapple

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These Chicken Kabobs with Pineapple are a vibrant, healthy, and flavorful grilled dish featuring tender marinated chicken, juicy pineapple chunks, and colorful bell peppers. Perfect for summer BBQs or weeknight dinners, this tropical-inspired recipe is easy to customize and packed with lean protein and nutrients. A must-try for anyone looking for a fresh and balanced grilled chicken kabob recipe.

Author: Laura
Prep Time: 20min
Cook Time: 15min
Total Time: 1.5 to 4.5 hours
Yield: 8–10 kabobs
Category: Main Course
Method: Grilling
Cuisine: American

Instructions

Make the Marinade: In a bowl, whisk together olive oil, soy sauce, honey, garlic, ginger, salt, and pepper.
Marinate the Chicken: Cut chicken into 1.5-inch cubes. Place in a zip-top bag or shallow dish and pour marinade over it. Seal and refrigerate for 1–4 hours.
Prepare the Skewers: Soak wooden skewers in water for 30 minutes. Cut pineapple, bell peppers, and onion into similar-sized chunks.
Assemble Kabobs: Thread marinated chicken, pineapple, bell peppers, and onion onto skewers, alternating ingredients for color.
Grill Kabobs: Preheat grill to medium heat (about 400°F/200°C). Oil grates. Grill kabobs for 10–15 minutes, turning occasionally, until chicken reaches an internal temp of 165°F (75°C).
Serve: Let kabobs rest a few minutes before serving. Pair with rice, salad, or grilled veggies.

Notes

Soak wooden skewers to prevent burning.
Marinate for at least 1 hour, no more than 4.
Substitute chicken thighs for extra juiciness.
Add red pepper flakes for a spicy kick or teriyaki for a flavor twist.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in oven at 350°F (175°C) for 10 minutes or in a skillet.