Grilled Pineapple Chicken Kabobs

Grilled Pineapple Chicken Kabobs are a sweet and savory delight, perfect for summer cookouts or easy weeknight dinners. Juicy chunks of chicken are marinated, skewered with pineapple and vegetables, then grilled until smoky and caramelized. Each bite is bursting with flavor, making this a crowd-pleasing dish.

Why You’ll Love This Recipe

These kabobs combine the sweetness of pineapple with the savory, tender chicken for a perfectly balanced bite. They’re colorful, fun to serve, and easy to customize with your favorite vegetables. Plus, they’re great for outdoor grilling or indoor grill pans. This recipe is naturally gluten-free, healthy, and family-friendly.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs

• Fresh pineapple chunks

• Bell peppers

• Red onion

• Olive oil

• Soy sauce (or tamari for gluten-free)

• Honey or brown sugar

• Garlic

• Lime juice

• Salt and pepper

• Wooden or metal skewers

Directions

1. In a bowl, whisk together olive oil, soy sauce, honey, lime juice, garlic, salt, and pepper to make the marinade.

2. Add chicken pieces to the marinade, cover, and refrigerate for at least 30 minutes (up to 2 hours).

3. If using wooden skewers, soak them in water for 20–30 minutes to prevent burning.

4. Thread chicken, pineapple chunks, bell peppers, and red onion alternately onto skewers.

5. Preheat grill or grill pan to medium-high heat.

6. Grill kabobs for 10–12 minutes, turning occasionally, until chicken is cooked through and slightly charred.

7. Serve hot, garnished with fresh lime wedges or cilantro if desired.

Servings and timing

This recipe makes about 4 servings.
Prep time: 20 minutes (plus marinating time)
Cook time: 12 minutes
Total time: 32 minutes (excluding marinating)

Variations

• Use teriyaki sauce instead of the soy-honey marinade for a different flavor.

• Swap chicken for shrimp for another protein option.

• Add zucchini, mushrooms, or cherry tomatoes to the skewers.

• Spice it up with chili flakes or sriracha in the marinade.

• Serve over rice, quinoa, or salad for a complete meal.

Storage/Reheating

Store leftover kabobs in an airtight container in the refrigerator for up to 3 days. Reheat gently on the grill, in a skillet, or in the oven at 350°F (175°C) until warmed through. For longer storage, freeze cooked chicken and pineapple (off the skewers) for up to 2 months. Thaw before reheating.

FAQs

Can I use canned pineapple instead of fresh?

Yes, but fresh pineapple gives the best flavor and texture. If using canned, drain it well.

Do I need to marinate the chicken?

Marinating adds flavor and tenderness, but if you’re short on time, even 15 minutes helps.

Can I bake the kabobs instead of grilling?

Yes, bake at 400°F (200°C) for about 20 minutes, turning halfway through.

How do I prevent the chicken from drying out?

Don’t overcook it—remove from the grill as soon as it reaches 165°F (74°C).

Can I make these kabobs ahead of time?

Yes, you can assemble them a few hours ahead and keep them in the fridge until ready to grill.

What can I serve with pineapple chicken kabobs?

Rice, couscous, quinoa, or a fresh green salad make great pairings.

Can I use chicken thighs instead of breasts?

Yes, thighs stay juicier and are great for grilling.

Do I need to soak wooden skewers?

Yes, soaking prevents them from burning on the grill.

Can I make these kabobs spicy?

Yes, add chili powder, cayenne, or hot sauce to the marinade.

How do I know when the chicken is done?

The chicken should reach an internal temperature of 165°F (74°C) and be no longer pink inside.

Conclusion

Grilled Pineapple Chicken Kabobs are a colorful, flavorful dish that combines juicy chicken, sweet pineapple, and smoky charred veggies. Easy to prepare and bursting with tropical flavor, they’re perfect for summer cookouts, family dinners, or meal prep. This is one recipe you’ll come back to again and again.

---