Pineapple Chicken Kabobs are a perfect mix of sweet and savory with juicy pineapple chunks and tender, grilled chicken all on a skewer. They’re colorful, flavorful, and super fun to make, especially when the grill is going and the sun is shining.
I love making these kabobs because they bring a little tropical vibe to any meal. The pineapple adds a fresh pop of sweetness that goes so well with the smoky char from the grill. I usually marinate the chicken a bit to keep it juicy, and the best part is how easy they are to customize with peppers, onions, or anything else you like.
My favorite way to enjoy pineapple chicken kabobs is right off the grill with some simple rice or a fresh salad. They’re a big hit whenever I make them, whether it’s a casual weeknight dinner or a backyard cookout with friends. Plus, eating food off a stick always feels like a little celebration to me!
Key Ingredients & Substitutions
Chicken breast: This lean meat cooks quickly and stays tender when marinated. You can swap it for thigh meat if you prefer juicier, more flavorful bites.
Pineapple: Fresh pineapple is best for sweetness and texture. If fresh isn’t available, canned pineapple chunks (drained) work well, too.
Bell peppers and onion: These add crunch and color. Feel free to mix in other veggies like zucchini or cherry tomatoes depending on what you like.
Marinade ingredients: Olive oil and soy sauce create a great base. Apple cider vinegar adds tang, but you can use rice vinegar or lemon juice.
Honey or brown sugar: This balances the savory flavors with sweetness, but maple syrup is a nice substitute if you want to keep it natural.
How Do I Get Juicy Chicken and Perfect Grill Marks on Kabobs?
Marinating the chicken for at least 30 minutes is key to keeping it juicy and tasty. Don’t skip this step!
- Make sure your grill is hot before you add the kabobs. Medium-high heat helps chicken cook evenly without drying out.
- Turn the skewers every few minutes so each side cooks and chars nicely. Keep an eye so veggies don’t burn while chicken cooks through.
- Use a meat thermometer if you can—165°F (75°C) is the safe internal temp for chicken. This helps avoid overcooking.
- Let kabobs rest a few minutes after grilling. It helps the juices settle, making each bite tender and moist.
Equipment You’ll Need
- Grill or grill pan – I recommend a hot grill for those great char marks and smoky flavor.
- Skewers (wooden or metal) – Wooden skewers should soak in water for 30 minutes to prevent burning.
- Mixing bowls – For whisking marinade and marinating the chicken.
- Tongues or tongs – To turn and handle the kabobs easily on the grill.
- Meat thermometer (optional) – Helps check if the chicken is cooked perfectly at 165°F (75°C).
Flavor Variations & Add-Ins
- Use leftover grilled vegetables like zucchini, cherry tomatoes, or mushrooms for extra flavor and variety.
- Add a splash of lime juice or sprinkle extra chopped cilantro on top if you like a fresh, citrus kick.
- Swap soy sauce with teriyaki or coconut aminos for a different savory note.
- Incorporate a pinch of red pepper flakes or cayenne pepper into the marinade for some spice.
Pineapple Chicken Kabobs
Ingredients You’ll Need:
For the Kabobs:
- 2 pounds chicken breast, cut into 1-inch cubes
- 2 cups fresh pineapple chunks (about half a pineapple)
- 1 large red bell pepper, cut into 1-inch pieces
- 1 large green bell pepper, cut into 1-inch pieces
- 1 large yellow bell pepper, cut into 1-inch pieces
- 1 large red onion, cut into wedges
- Wooden or metal skewers (soak wooden skewers in water for 30 minutes before use)
For the Marinade:
- 3 tablespoons olive oil
- 3 tablespoons soy sauce
- 2 tablespoons honey or brown sugar
- 2 tablespoons apple cider vinegar or pineapple juice
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- ½ teaspoon ground black pepper
- ½ teaspoon salt
- Fresh chopped parsley or cilantro for garnish (optional)
How Much Time Will You Need?
You’ll need about 10 minutes to prep and marinate the chicken, then let the marinade work for at least 30 minutes (or up to 2 hours) in the fridge. Cooking the kabobs usually takes about 10-12 minutes on a hot grill. Altogether, plan for about 50 minutes to 2.5 hours depending on your marinating time.
Step-by-Step Instructions:
1. Make the Marinade:
In a medium bowl, whisk together olive oil, soy sauce, honey (or brown sugar), apple cider vinegar (or pineapple juice), minced garlic, smoked paprika, salt, and pepper. This mixture will give your chicken a tasty, tangy flavor.
2. Marinate the Chicken:
Add the cubed chicken to the marinade and stir to coat all pieces well. Cover the bowl with plastic wrap and place it in the fridge for at least 30 minutes to soak up the flavors. If you have time, marinate for 1-2 hours for extra tastiness.
3. Prepare the Grill and Assemble Kabobs:
Heat your grill or grill pan to medium-high heat. While it’s warming up, thread the chicken, pineapple chunks, bell peppers, and onion wedges onto your skewers—alternate the pieces to get a colorful and balanced kabob.
4. Grill the Kabobs:
Place the kabobs on the hot grill and cook for 10-12 minutes total, turning them every 3-4 minutes. This helps cook the chicken evenly and gives those beautiful grill marks. Make sure the chicken reaches 165°F (75°C) internally.* The pineapple and veggies should be just starting to char but still juicy.
5. Serve and Enjoy:
Remove kabobs from the grill and let them rest for a couple of minutes. Sprinkle with fresh parsley or cilantro if you like. Serve your Pineapple Chicken Kabobs with some rice, salad, or grilled veggies for a complete meal.
Enjoy your juicy, sweet, and smoky kabobs that bring a little tropical sunshine to your plate!
Can I Use Frozen Chicken for These Kabobs?
Yes! Just be sure to fully thaw the chicken in the fridge overnight before marinating and assembling. Pat the pieces dry to remove excess moisture for the best grilling results.
Can I Make Pineapple Chicken Kabobs Ahead of Time?
Absolutely! Marinate the chicken and prep the veggies a few hours in advance. You can assemble the kabobs and keep them refrigerated, then grill them fresh when ready to serve.
How Should I Store Leftover Kabobs?
Place leftovers in an airtight container and refrigerate for up to 3 days. Reheat gently on a grill pan or in the oven to keep the chicken juicy and the veggies tender.
What’s the Best Way to Prevent Skewers from Burning?
If using wooden skewers, soak them in water for at least 30 minutes before grilling. This helps prevent burning or charring on the grill while cooking your kabobs.
