Pineapple Chicken Kabobs are a bright and tasty mix of juicy chicken chunks, sweet pineapple pieces, and colorful veggies grilled to perfection. The combination of savory chicken with the natural sweetness of pineapple makes each bite a little burst of flavor and fun. These kabobs are perfect for a casual backyard dinner or a weekend cookout with friends and family.
I love making these kabobs because they’re so easy to customize. I usually toss everything in a simple marinade made from soy sauce, honey, and a hint of garlic before threading the skewers. It gives the chicken a great flavor and keeps it nice and tender. Plus, grilling gives the pineapple a bit of caramelized sweetness that just makes the whole dish sing.
One of my favorite ways to serve Pineapple Chicken Kabobs is right off the grill with a side of fluffy rice and some fresh salad. They’re also wonderful wrapped up in warm tortillas with a dollop of sour cream or a sprinkle of fresh herbs. No matter how you serve them, these kabobs always bring smiles around the table and a little sunshine to any meal.
Key Ingredients & Substitutions
Chicken: I like using boneless, skinless chicken thighs for extra juiciness, but breasts work well too if you prefer leaner meat.
Pineapple: Fresh pineapple adds great sweetness and juiciness. Canned pineapple can be used in a pinch, but fresh tastes best and holds up better on the grill.
Bell Peppers & Onions: These add color and crunch. You can swap bell peppers for zucchini or mushrooms if you want a different veggie mix.
Marinade: The combo of soy sauce, honey, garlic, and ginger gives a nice balance of salty and sweet. If you don’t have soy sauce, tamari or coconut aminos work well as gluten-free options.
How Can I Grill Kabobs Without Drying Out the Chicken?
Keeping the chicken juicy is key! Here’s how I do it:
- Marinate the chicken for at least 30 minutes. This adds flavor and helps keep it moist.
- Use medium-high heat on the grill to get a nice sear without burning the outside.
- Turn the kabobs every 3-4 minutes to cook evenly on all sides.
- Don’t overcook! Chicken is done when it reaches 165°F or is no longer pink inside.
- Let the kabobs rest a few minutes after grilling to let juices redistribute.
Equipment You’ll Need
- Grill – I recommend using a charcoal or gas grill for the best smoky flavor and grill marks.
- Skewers – Metal skewers are reusable and don’t need soaking. Wooden skewers work fine if soaked in water for 30 minutes beforehand to prevent burning.
- Mixing bowls – For whisking the marinade and tossing the chicken in it, I love using medium-sized bowls for easy mixing.
- Grill tongs – They help turn the kabobs safely and prevent burning your fingers.
- Basting brush (optional) – For brushing on extra marinade or sauce while grilling.
Flavor Variations & Add-Ins
- Swap chicken for shrimp or beef for a different protein twist; they cook quickly and add variety.
- Add a splash of lime juice or sprinkle with chili flakes in the marinade for a tangy or spicy kick.
- Include different veggies like zucchini, cherry tomatoes, or pineapple in place of bell peppers for new flavor combos.
- Finish with a drizzle of teriyaki or a sprinkle of sesame seeds for extra flavor right before serving.
How to Make Pineapple Chicken Kabobs
Ingredients You’ll Need:
For The Kabobs:
- 1 ½ pounds boneless, skinless chicken breasts or thighs, cut into 1.5-inch chunks
- 2 cups fresh pineapple chunks (about half a pineapple)
- 1 red bell pepper, cut into 1.5-inch pieces
- 1 yellow bell pepper, cut into 1.5-inch pieces
- 1 medium onion, cut into chunks
For The Marinade:
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger (optional)
- Salt and pepper, to taste
For Garnish and Serving:
- Fresh chopped cilantro or parsley
- Wooden or metal skewers (if wooden, soak in water for 30 minutes before grilling)
How Much Time Will You Need?
You’ll need about 10 minutes to prep, at least 30 minutes to let the chicken marinate, and 12-15 minutes to grill the kabobs. In total, plan for about 55 minutes including marinade time. The resting time after grilling is a few minutes before serving.
Step-by-Step Instructions:
1. Mix the Marinade:
In a medium bowl, whisk together the soy sauce, honey, olive oil, minced garlic, ginger (if using), salt, and pepper. This will be your flavorful marinade.
2. Marinate the Chicken:
Add the chicken pieces to the marinade, making sure each piece is well coated. Cover the bowl and refrigerate for at least 30 minutes to let the flavors soak in (up to 2 hours if you have time).
3. Prepare the Grill:
Heat your grill to medium-high temperature, around 375-400°F (190-200°C), so it’s ready for cooking.
4. Assemble the Kabobs:
Thread the marinated chicken, pineapple chunks, bell pepper pieces, and onion chunks alternately onto the skewers. This way, each bite will have a tasty mix of flavors and textures.
5. Grill the Kabobs:
Place the kabobs on the grill. Cook for 12-15 minutes, turning them every few minutes so they cook evenly and get a nice, slightly charred look. Make sure the chicken is cooked through (no longer pink inside) and the pineapple caramelizes a bit.
6. Rest and Serve:
Remove the kabobs from the grill and let them rest for a few minutes. Then sprinkle with fresh chopped cilantro or parsley for a pop of color and freshness. Serve warm, and enjoy! You can add a dipping sauce like teriyaki or soy sauce on the side if you like.
Can I Use Frozen Chicken for the Kabobs?
Yes! Just be sure to fully thaw the chicken in the refrigerator overnight before cutting and marinating it. This helps it cook evenly and absorb the flavors better.
Can I Make These Kabobs Ahead of Time?
Absolutely! You can marinate the chicken and assemble the kabobs a few hours ahead, then keep them covered in the fridge until you’re ready to grill. Just bring them to room temperature for about 15 minutes before cooking.
What’s a Good Substitute for Pineapple?
If you prefer, you can swap pineapple with mango chunks, peaches, or even apple slices. Just keep in mind that pineapple’s acidity helps tenderize the chicken and adds a unique sweetness.
How Should I Store Leftovers?
Store any leftover kabobs in an airtight container in the refrigerator for up to 3 days. Reheat gently on the grill or in the oven to keep the chicken juicy without drying it out.
