I’m sharing my Pineapple Chicken Kabobs as one of my top Kabob Dinner Ideas, pairing sweet pineapple, bell peppers, and marinated chicken for a smoky and sweet dish that goes beautifully with rice or a crisp salad.

Jump to Recipe

I love throwing a tropical spin into dinner and these Pineapple Chicken Kabobs do it without trying too hard. Made with fresh pineapple and chicken thighs, the contrast of charred sweetness and savory meat keeps me coming back for more, its weird how something so simple tastes so bold.

Theyre perfect when youre craving Easy To Grill Foods or want an excuse to have Grilled Kabobs Chicken on the menu at a backyard get together. I still cant get over the tiny burst of juice when you bite in.

Save the pin and get ready for a pleasant surprise.

Ingredients

Print Recipe (No Advertisments)

Chicken thighs add lean protein juicy texture and keep kabobs tender.
Fresh pineapple brings sweet tang vitamin C fiber and pineapple juice aids caramelization.
Bell peppers give crunch vitamin A and C plus bright color and mild sweetness.
Low sodium soy sauce adds savory umami saltiness and deepens overall flavor.
Honey or brown sugar creates sticky sweetness helps glaze and balance tangy pineapple.
Garlic and ginger give warmth and zip they boost aroma and savory complexity.
And lime juice brightens flavors with citrus acid cuts richness and adds freshness.
Cilantro adds fresh herb notes slightly citrus finish and nice color.

Ingredient Quantities

1 1/2 lb boneless skinless chicken thighs or breasts, cut into 1-inch pieces

1 small fresh pineapple, cored and cut into 1-inch chunks

2 bell peppers (mixed colors), seeded and cut into chunks

1 medium red onion, cut into wedges

1/3 cup low sodium soy sauce

1/4 cup pineapple juice (from the pineapple or canned)

2 tbsp honey or light brown sugar

2 tbsp olive oil

2 cloves garlic, minced

1 tsp grated fresh ginger

1 tbsp lime juice

1/2 tsp kosher salt

1/4 tsp black pepper

1/4 tsp crushed red pepper flakes, optional

8 to 10 wooden or metal skewers

2 tbsp chopped cilantro for garnish, optional

How to Make this

Print Recipe (No Advertisments)

1. Whisk together soy sauce, pineapple juice, honey or brown sugar, olive oil, minced garlic, grated ginger, lime juice, salt, black pepper and crushed red pepper flakes in a bowl; taste and adjust sweet or salty if needed, then put the chicken pieces in a resealable bag or bowl and pour most of the marinade over them, reserving about 1/4 cup of marinade for brushing later.

2. Marinate the chicken in the fridge for at least 30 minutes and up to 4 hours only, dont go longer or the fresh pineapple enzyme will make the meat mushy.

3. If using wooden skewers soak them in water for 30 minutes, metal skewers do not need soaking. Preheat your grill to medium high and oil the grates so things dont stick.

4. Thread chicken, pineapple chunks, bell pepper pieces and red onion wedges onto the skewers, alternating and leaving a little space between pieces so heat can circulate. Use 8 to 10 skewers depending on size.

5. Pour the reserved marinade into a small saucepan and bring to a vigorous boil for at least 2 minutes to kill any raw chicken bacteria, then reduce heat and keep it warm as a glaze. Never brush raw marinade on cooked food.

6. Grill the kabobs over direct medium high heat for about 10 to 12 minutes total, turning every 3 to 4 minutes and brushing with the boiled glaze toward the end of cooking; move to a cooler part of the grill if bits start to char too fast.

7. Cook until the chicken registers 165 degrees F on an instant read thermometer or juices run clear, then remove the skewers and let them rest for 5 minutes so the juices redistribute.

8. Sprinkle chopped cilantro over the kabobs if using, serve with rice or a fresh salad, and enjoy the sweet smoky tropical flavors.

Equipment Needed

1. Large mixing bowl, for whisking the marinade and holding the chicken
2. Whisk
3. Measuring cups and spoons
4. Resealable plastic bag or shallow bowl for marinating
5. Cutting board and chef’s knife, for cutting pineapple, peppers and onion
6. 8 to 10 skewers (wooden soak in water or metal don’t need soaking)
7. Small saucepan, to boil the reserved marinade
8. Grill or grill pan plus a grill brush or oil for greasing grates
9. Long-handled tongs
10. Instant-read thermometer and a heatproof basting brush

FAQ

Q: How long should I marinate the chicken? A: Aim for at least 30 minutes, up to about 4 hours. Too long and fresh pineapple can start to break the meat down and make it mushy because of the enzyme in it. If you use canned pineapple juice it's less active so you can go a little longer, but try not to leave it overnight.

Q: Do I need to soak wooden skewers? A: Yes soak wooden skewers in water for 30 minutes before you thread them so they don't burn on the grill. If you use metal skewers you don't need to soak anything.

Q: How long do kabobs take to cook and how will I know they're done? A: On a medium hot grill cook the kabobs about 10 to 15 minutes turning every few minutes until chicken reaches 165°F 74°C in the thickest piece. In the oven broil or roast at 425°F for about 15 to 20 minutes, flipping once, until internal temp hits 165°F 74°C.

Q: Can I use chicken breasts instead of thighs, and does cook time change? A: Yes both work. Breasts cook a little faster and can dry out, so cut pieces even and watch the temp. Thighs are more forgiving and stay juicier. Same target temp 165°F 74°C but check sooner if pieces are small.

Q: Is canned pineapple okay or do I have to use a fresh pineapple? A: Canned pineapple works fine and is actually less likely to over-tenderize meat because it's been heated and the enzyme is mostly gone. Fresh pineapple gives a brighter flavor and big chunks grill nicely so it's a taste choice.

Q: Can I use the leftover marinade as a sauce? A: Not unless you boil it first. The marinade touched raw chicken so you must bring it to a rolling boil for several minutes to kill bacteria before serving, or just reserve some marinade before using it on the raw chicken to use as a sauce.

Pineapple Chicken Kabobs Recipe Substitutions and Variations

Chicken: swap with boneless turkey breast or firm extra-firm tofu — if using tofu press it and marinate longer, 30 to 60 min, so it soaks up flavor.
Pineapple: use canned pineapple chunks with some of the juice, or try ripe mango for a sweeter, less tangy option; if canned drain a bit so kabobs dont get soggy.
Soy sauce: use tamari for gluten free, or coconut aminos for a lower-sodium, slightly sweeter taste; reduce added salt as needed.
Honey/light brown sugar: swap with maple syrup or agave (equal amounts) for liquid sweetness, or use packed brown sugar 1:1 if you prefer a dry sweetener.

Pro Tips

1) Don’t overdo the pineapple in the marinade. Fresh pineapple has an enzyme that will make the meat mushy if you let it sit too long, so stick to short marinating times or swap in canned pineapple juice if you want a longer soak. If you want extra pineapple flavor without the risk, puree a little and simmer it into a glaze first.

2) Keep the pieces uniform and leave space on the skewers so everything cooks evenly, otherwise some bits will be done and others raw. Threading two parallel skewers through each kabob stops the food from spinning when you flip it, and that little gap helps heat circulate.

3) Save the reserved marinade but ALWAYS boil it hard for a couple minutes before you brush it on, then only start basting near the end so the sugars dont burn. If you want a sticky glaze, reduce the boiled marinade a bit or stir in a tiny cornstarch slurry, but baste in the last 3 to 4 minutes.

4) Control flare ups and finish with a thermometer. Grill over medium high for good color but move kabobs to a cooler spot to avoid char, and check chicken hits 165 F for safety. Let them rest a few minutes off the heat so the juices settle, then sprinkle fresh cilantro or a squeeze of lime right before serving.

Pineapple Chicken Kabobs Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

548

kcal

Equipment: 1. Large mixing bowl, for whisking the marinade and holding the chicken
2. Whisk
3. Measuring cups and spoons
4. Resealable plastic bag or shallow bowl for marinating
5. Cutting board and chef’s knife, for cutting pineapple, peppers and onion
6. 8 to 10 skewers (wooden soak in water or metal don’t need soaking)
7. Small saucepan, to boil the reserved marinade
8. Grill or grill pan plus a grill brush or oil for greasing grates
9. Long-handled tongs
10. Instant-read thermometer and a heatproof basting brush

Ingredients

1 1/2 lb boneless skinless chicken thighs or breasts, cut into 1-inch pieces
1 small fresh pineapple, cored and cut into 1-inch chunks
2 bell peppers (mixed colors), seeded and cut into chunks
1 medium red onion, cut into wedges
1/3 cup low sodium soy sauce
1/4 cup pineapple juice (from the pineapple or canned)
2 tbsp honey or light brown sugar
2 tbsp olive oil
2 cloves garlic, minced
1 tsp grated fresh ginger
1 tbsp lime juice
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 tsp crushed red pepper flakes, optional
8 to 10 wooden or metal skewers
2 tbsp chopped cilantro for garnish, optional

Directions

Whisk together soy sauce, pineapple juice, honey or brown sugar, olive oil, minced garlic, grated ginger, lime juice, salt, black pepper and crushed red pepper flakes in a bowl; taste and adjust sweet or salty if needed, then put the chicken pieces in a resealable bag or bowl and pour most of the marinade over them, reserving about 1/4 cup of marinade for brushing later.
Marinate the chicken in the fridge for at least 30 minutes and up to 4 hours only, dont go longer or the fresh pineapple enzyme will make the meat mushy.
If using wooden skewers soak them in water for 30 minutes, metal skewers do not need soaking. Preheat your grill to medium high and oil the grates so things dont stick.
Thread chicken, pineapple chunks, bell pepper pieces and red onion wedges onto the skewers, alternating and leaving a little space between pieces so heat can circulate. Use 8 to 10 skewers depending on size.
Pour the reserved marinade into a small saucepan and bring to a vigorous boil for at least 2 minutes to kill any raw chicken bacteria, then reduce heat and keep it warm as a glaze. Never brush raw marinade on cooked food.
Grill the kabobs over direct medium high heat for about 10 to 12 minutes total, turning every 3 to 4 minutes and brushing with the boiled glaze toward the end of cooking; move to a cooler part of the grill if bits start to char too fast.

Cook until the chicken registers 165 degrees F on an instant read thermometer or juices run clear, then remove the skewers and let them rest for 5 minutes so the juices redistribute.
Sprinkle chopped cilantro over the kabobs if using, serve with rice or a fresh salad, and enjoy the sweet smoky tropical flavors.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.