Pineapple Chicken Kabobs

Juicy, grilled Pineapple Chicken Kabobs not only burst with flavor but also evoke the warmth of summertime barbecues. This recipe combines tender chicken, sweet pineapple, and colorful vegetables for a delightful meal in under 30 minutes. The balance of sweetness and savory seasoning makes it a hit for gatherings or family dinners.

This dish is perfect for anyone craving a quick, satisfying meal. It’s great for summer picnics or weeknight dinners, and the marinade can be prepared ahead of time to save you effort on busy days.

Why You’ll Love This Recipe

• The marinade infuses the chicken with a delicious blend of flavors.
• Grilling adds a slightly smoky char that elevates the dish.
• Colorful bell peppers and onion add a crisp texture to each bite.
• Fresh pineapple caramelizes beautifully, enhancing the sweetness.

What You’ll Need

Gather your ingredients for these savory kabobs:

For the Chicken

• 2 pounds boneless skinless chicken breast, cubed

For the Vegetables

• 3 cups cubed fresh pineapple
• 2 large bell peppers, chopped (assorted colors)
• 1 large red onion, chopped

For the Marinade

• 1/4 cup olive oil
• 1/4 cup reduced sodium soy sauce
• 1/4 cup canned pineapple juice
• 1/4 cup ketchup
• 1/4 cup dark brown sugar
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• Salt, to taste
• Pepper, to taste

Tip: If using wooden skewers, soak them in water for 30 minutes to prevent burning.

Substitutions & Swaps

• Use chicken thighs for a juicier option.
• Swap fresh pineapple for canned, drained pineapple.
• Replace dark brown sugar with honey or maple syrup.
• Any bell pepper color works well in this recipe.

How to Make It

Follow these simple steps to create your flavorful kabobs.

Whisk together marinade

In a mixing bowl, whisk together reduced sodium soy sauce, pineapple juice, ketchup, dark brown sugar, olive oil, minced garlic, grated ginger, salt, and pepper until combined.

Marinate the chicken

Place cubed chicken in a resealable bag or bowl; pour half the marinade over it and refrigerate for at least one hour.

Chop the vegetables

While marinating, chop bell peppers and onion into desired sizes for threading on skewers.

Prepare the skewers

If using wooden skewers, ensure they are soaked in water for 30 minutes to keep them from burning on the grill.

Thread the kabobs

Thread marinated chicken, pineapple cubes, bell peppers, and onion onto skewers alternately for a colorful presentation.

Preheat the grill

Preheat grill over medium-high heat; brush grates with olive oil to prevent sticking.

Grill the kabobs

Grill kabobs for about 10 minutes, turning occasionally until chicken is cooked through and reaches an internal temperature of 165°F.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: No, chicken can become rubbery.
Reheat: Microwave on medium for 2-3 minutes until heated.

Tips for Best Results

• Marinating overnight enhances the flavor even more.
• Use an instant-read thermometer for perfect doneness.
• Brush the kabobs with the remaining marinade while grilling for extra flavor.
• Feel free to add other veggies like zucchini or mushrooms for variety.

Serving Suggestions

• Serve with a side of coconut rice for a tropical touch.
• Pair with a fresh garden salad for a lighter meal.
• Excellent for summer barbecues or potluck gatherings.