Why You’ll Love This Recipe
The sweet and savory flavor combination is perfectly balanced.
They’re great for grilling season and outdoor gatherings.
The recipe is easy to customize with your favorite vegetables.
They cook quickly and are perfect for busy weeknights.
They’re colorful, fresh, and appealing for both kids and adults.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
2 cups fresh pineapple chunks
1 red bell pepper, cut into chunks
1 green bell pepper, cut into chunks
1 red onion, cut into chunks
For the marinade:
1/3 cup soy sauce
2 tablespoons honey
2 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon lemon juice
1/2 teaspoon black pepper
Wooden or metal skewers
Directions
- If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
- In a medium bowl, whisk together soy sauce, honey, olive oil, garlic, ginger, lemon juice, and black pepper.
- Place the chicken cubes in a large bowl or zip-top bag. Pour the marinade over the chicken, toss to coat, and refrigerate for at least 30 minutes or up to 4 hours.
- Preheat your grill to medium-high heat (about 400°F / 200°C). Lightly oil the grates.
- Thread the marinated chicken, pineapple chunks, bell peppers, and red onion onto skewers, alternating ingredients.
- Grill the kabobs for 10–15 minutes, turning every few minutes, until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Remove from the grill and let rest for a few minutes before serving.
Servings and timing
Servings: 4–6
Preparation time: 20 minutes (plus marinating time)
Marinating time: 30 minutes to 4 hours
Cooking time: 10–15 minutes
Total time: Approximately 1 hour (including minimum marinating time)
Variations
Use chicken thighs instead of breasts for extra juiciness.
Add zucchini, cherry tomatoes, or mushrooms for more variety.
Swap honey for brown sugar for a deeper sweetness.
Add a pinch of red pepper flakes or a splash of sriracha for heat.
Try grilling indoors using a grill pan if outdoor grilling isn’t an option.
Storage/Reheating
Store leftover kabobs in an airtight container in the refrigerator for up to 3 days.
To reheat, remove the chicken and vegetables from the skewers and warm gently in a skillet over medium heat until heated through.
You can also microwave in short intervals, though grilling or skillet reheating helps maintain texture.
Freezing is possible, but fresh pineapple may soften significantly after thawing.
FAQs
Can I use canned pineapple?
Yes, but drain it well before using. Fresh pineapple provides better texture and flavor.
How long should I marinate the chicken?
At least 30 minutes for flavor, but up to 4 hours for deeper taste.
Can I bake these instead of grilling?
Yes, bake at 400°F (200°C) for 20–25 minutes, turning halfway through.
How do I prevent the chicken from drying out?
Avoid overcooking and use a meat thermometer to ensure it reaches 165°F (74°C) without exceeding it.
Can I make these ahead of time?
You can assemble the skewers a few hours in advance and refrigerate until ready to grill.
What should I serve with Pineapple Chicken Kabobs?
They pair well with rice, quinoa, salad, or grilled flatbread.
Can I make this recipe gluten-free?
Yes, simply use gluten-free soy sauce or tamari.
Do I need to oil the grill?
Lightly oiling the grill grates helps prevent sticking.
Can I cook these in an air fryer?
Yes, cook at 375°F (190°C) for about 10–12 minutes, turning halfway through.
How do I know when the chicken is done?
The chicken should be opaque throughout and reach an internal temperature of 165°F (74°C).
Conclusion
Pineapple Chicken Kabobs are a vibrant, flavorful dish that brings together tender grilled chicken, juicy pineapple, and crisp vegetables in every bite. Easy to prepare and perfect for any occasion, this recipe delivers a satisfying balance of sweet and savory flavors that everyone will enjoy. Whether served at a backyard barbecue or a simple family dinner, these kabobs are sure to become a favorite.
PrintPineapple Chicken Kabobs
Pineapple Chicken Kabobs feature juicy marinated chicken, sweet pineapple, and colorful vegetables grilled to perfection for a delicious balance of savory and sweet flavors.
- Prep Time: 20 minutes
- Cook Time: 10–15 minutes
- Total Time: 1 hour
- Yield: 4–6 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Halal
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 cups fresh pineapple chunks
- 1 red bell pepper, cut into chunks
- 1 green bell pepper, cut into chunks
- 1 red onion, cut into chunks
- 1/3 cup soy sauce
- 2 tablespoons honey
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon lemon juice
- 1/2 teaspoon black pepper
- Wooden or metal skewers
Instructions
- If using wooden skewers, soak them in water for at least 30 minutes.
- In a bowl, whisk together soy sauce, honey, olive oil, garlic, ginger, lemon juice, and black pepper.
- Place chicken in a bowl or zip-top bag, pour marinade over, and refrigerate for at least 30 minutes or up to 4 hours.
- Preheat grill to medium-high heat (400°F / 200°C) and lightly oil the grates.
- Thread chicken, pineapple, bell peppers, and onion onto skewers, alternating pieces.
- Grill for 10–15 minutes, turning occasionally, until chicken reaches 165°F (74°C).
- Remove from grill and let rest for a few minutes before serving.
Notes
- Do not overcook the chicken to keep it juicy.
- Fresh pineapple provides the best texture, but canned can be used if well drained.
- Use a meat thermometer to ensure proper doneness.
- Gluten-free soy sauce or tamari can be substituted.
- Leftovers can be refrigerated for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 14 g
- Sodium: 720 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 85 mg
