Grilled Chicken and Pineapple Kabobs Recipe

Enjoy the ultimate summer grilling experience with these irresistible Chicken and Pineapple Kabobs! This recipe brings together sweet, savory, and smoky flavors in every bite, making it a true crowd-pleaser. Perfect for weeknight dinners or a backyard barbecue, these kabobs are a fantastic addition to any meal.

Why You’ll Love These Chicken and Pineapple Kabobs

You will fall in love with these flavorful skewers for many reasons. They are an absolute joy to make and eat.

• Taste Explosion: The combination of sweet pineapple, savory chicken, and tangy marinade creates an unforgettable flavor profile.
• Effortlessly Easy: With straightforward steps and simple ingredients, even beginner cooks can master these delicious chicken and pineapple kabobs.
• Entertainer’s Dream: These vibrant kabobs look impressive on a platter and are perfect for feeding a crowd at summer gatherings.
• Healthy & Wholesome: Packed with lean protein, fresh fruits, and vegetables, they offer a nutritious and satisfying meal.
• Customizable Fun: Easily swap proteins or veggies to suit different tastes or what you have on hand.

Ingredients

Gather your fresh ingredients to create these vibrant and delicious Chicken and Pineapple Kabobs. High-quality components make all the difference for a fantastic grilled meal.

• For the Kabobs:
  • 2 pounds boneless, skinless chicken breast, chopped into 1 ½-inch cubes
  • 3 cups cubed fresh pineapple (from 1 pineapple, slice 1-inch thick, then cube)
  • 2 large or 3 small bell peppers, cut into 1 ½-inch pieces (use assorted colors for contrast)
  • 1 large red onion, cut into 1 ½-inch pieces
  • 2 tablespoons olive oil, plus additional as needed for brushing the grill
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 12 wooden or metal skewers (about 10 to 12 inches long)
• For the Marinade & Basting Sauce:
  • ⅓ cup reduced sodium soy sauce (or tamari for gluten-free)
  • ⅓ cup canned pineapple juice (100% juice)
  • ⅓ cup ketchup
  • ¼ cup packed dark brown sugar
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons sesame oil
  • 2 teaspoons minced garlic
  • 2 teaspoons grated or minced fresh ginger root
  • ¼ teaspoon salt (or to taste)
  • ¼ teaspoon freshly ground black pepper (or to taste)
  • 1 tablespoon water
  • 1 teaspoon cornstarch

Notes & Substitutions

You can easily adapt this recipe to your preferences or what you have available. For chicken, boneless, skinless chicken thighs work well for their added moisture and flavor. If you prefer, precut chicken pieces also save time. When it comes to pineapple, fresh is best, but good quality canned pineapple chunks (drained) can be a convenient alternative in a pinch. Swap bell peppers for zucchini, cherry tomatoes, or mushrooms to vary the vegetables on your skewers. Red onion adds a great flavor, but yellow onion works too. To make the marinade gluten-free, substitute tamari for soy sauce. For a lower-sugar option, use honey or maple syrup instead of brown sugar, adjusting to taste.

Equipment

Having the right tools makes preparing these amazing chicken and pineapple kabobs a breeze.

• Sharp knife and cutting board: For preparing all ingredients safely.
• Large mixing bowls: To combine chicken and marinade, and for the sauce.
• Whisk and measuring cups/spoons: For accurately mixing the delicious marinade.
• Grill (gas or charcoal): Essential for that perfect smoky char.
• Grill tongs and basting brush: For turning kabobs and applying sauce.
• Wooden or metal skewers: The foundation for your colorful kabobs.

Instructions

Follow these simple steps to create perfectly grilled Chicken and Pineapple Kabobs. You will be enjoying them in no time!

Step 1: Prepare Chicken & Vegetables

First, pat the boneless, skinless chicken breasts dry with paper towels. Cut them into uniform 1 ½-inch cubes. This ensures even cooking on the grill. Next, cube the fresh pineapple, bell peppers, and red onion into similar 1 ½-inch pieces. Keep all your ingredients roughly the same size.

Step 2: Make the Marinade & Sauce

In a medium mixing bowl, whisk together the soy sauce, pineapple juice, ketchup, dark brown sugar, extra virgin olive oil, sesame oil, minced garlic, grated ginger, salt, and black pepper. This mixture forms your versatile sauce. Pour half of this sauce into a separate small bowl for basting later.

Step 3: Marinate the Chicken

Place the cubed chicken into the large mixing bowl with the remaining half of the marinade. Toss gently to ensure all chicken pieces are coated thoroughly. Cover the bowl and refrigerate the chicken to marinate for at least 30 minutes, or up to 2 hours for deeper flavor.

Step 4: Soak Skewers (if wooden)

If using wooden skewers, submerge them completely in water for at least 20-30 minutes before assembling. This crucial step prevents them from burning on the grill. Metal skewers do not require soaking.

Step 5: Assemble the Kabobs

Thread the marinated chicken, pineapple chunks, bell pepper pieces, and red onion alternately onto the soaked skewers. Create a colorful pattern. Do not overcrowd the skewers; leave a little space between pieces to allow for even cooking and charring. Sprinkle the assembled skewers lightly with ¼ teaspoon salt and ¼ teaspoon black pepper.

Step 6: Preheat and Prepare Grill

Preheat your grill (gas or charcoal) to medium-high heat (about 375-400°F or 190-200°C). Once hot, lightly brush the grill grates with olive oil. This prevents the kabobs from sticking and ensures easy flipping.

Step 7: Grill the Kabobs

Place the assembled Chicken and Pineapple Kabobs directly on the preheated, oiled grill grates. Grill for 8-12 minutes total, turning them occasionally to cook all sides. During the last 5 minutes of grilling, frequently baste the kabobs with the reserved sauce. Continue cooking until the chicken is cooked through and reaches an internal temperature of 165°F (74°C) and the vegetables are tender-crisp with nice char marks.

To ensure your chicken is safe to eat, the USDA recommends that all poultry reaches a safe minimum internal temperature of 165°F (74°C).

Step 8: Rest and Serve

Carefully remove the grilled kabobs from the grill using tongs. Transfer them to a clean platter and let them rest for 5 minutes. This allows the juices to redistribute, ensuring tender and juicy chicken. Serve your delicious chicken and pineapple kabobs immediately.

Pro Tips & Troubleshooting

Achieving perfect Chicken and Pineapple Kabobs is simple with a few smart techniques. Always cut your chicken, pineapple, and vegetables into roughly even sizes. This ensures everything cooks at the same rate, preventing some pieces from being undercooked or overcooked. Before placing kabobs on the grill, make sure your grates are clean and well-oiled. This prevents frustrating sticking, keeping your skewers intact. Use a meat thermometer to confirm the chicken reaches 165°F (74°C). This guarantees safe eating and avoids dry chicken. Don’t grill your chicken for too long; overcooking leads to dry, tough meat. Watch for a slight char and tender-crisp veggies. If flare-ups occur from dripping marinade, move the kabobs to a cooler part of the grill or briefly remove them until the flames subside.

Common Mistakes

• Overcrowding skewers or grill: Leave space between items on skewers and between kabobs on the grill for even cooking.
• Not preheating the grill: A hot grill prevents sticking and creates great sear marks.
• Forgetting to soak wooden skewers: Unsoaked skewers will burn, potentially compromising your meal.
• Using raw marinade as basting sauce: Always separate basting sauce before marinating, or boil leftover marinade to make it safe.

Serving, Storage & Variations

These versatile Chicken and Pineapple Kabobs are fantastic on their own or with simple sides.

Serving Suggestions

• Serve your kabobs over fluffy white rice, brown rice, or a healthy quinoa salad for a complete meal.
• Pair them with a light and fresh green salad dressed with a vinaigrette.
• Grilled corn on the cob or a refreshing cucumber salad complements the flavors beautifully.

Storage Instructions

• Cool any leftover kabobs promptly after serving.
• Remove the chicken and vegetables from the skewers and store them in an airtight container.
• Refrigerate for up to 3-4 days.
• You can freeze cooked kabob components for up to 2-3 months in a freezer-safe container. Thaw overnight in the refrigerator before reheating.

Reheating Tips

• Gently reheat leftovers in the microwave until warmed through, usually 1-2 minutes per serving.
• For best results, reheat in an oven or toaster oven at 300°F (150°C) for 10-15 minutes to maintain some char and moisture.

Variations

• Protein Swaps: Substitute chicken with large shrimp, cubes of pork tenderloin, or firm tofu for different protein options. Adjust cooking times accordingly.
• Vegetable Additions: Enhance your skewers with zucchini slices, cherry tomatoes, or mushroom caps alongside the bell peppers and onion.
• Spice Level: For a kick, add a dash of sriracha, a pinch of red pepper flakes, or a tablespoon of finely chopped jalapeño to the marinade.
• Different Marinades: Explore other flavor profiles by using a bottled teriyaki sauce, sweet chili sauce, or a lemon-herb marinade.

Nutrition Information

These Chicken and Pineapple Kabobs offer a delicious and healthy meal option. They are packed with lean protein, essential vitamins from fresh vegetables and fruit, and dietary fiber. Grilling is a great cooking method that uses minimal added fats, making this a smart choice for any balanced diet.

Nutrient	Per Serving (Estimate)
Calories	280-320 kcal
Protein	28-32 g
Fat	10-12 g
Saturated Fat	2-3 g
Carbohydrates	20-25 g
Fiber	2-3 g
Sugar	12-15 g
Sodium	400-500 mg

*Estimates are approximate and may vary based on specific ingredients and portion sizes.*

FAQ

Got questions about making these tasty kabobs? We have answers!

• How long should I marinate chicken kabobs? Marinate the chicken for at least 30 minutes, but no longer than 2 hours. Over-marinating with acidic ingredients can make the chicken tough.
• Can I make these kabobs ahead of time? You can cut the chicken and vegetables the day before. Assemble the skewers a few hours before grilling, then store them in the fridge.
• What if I don’t have a grill? You can cook these Chicken and Pineapple Kabobs in a grill pan on the stovetop or bake them in the oven at 400°F (200°C) for 20-25 minutes, turning halfway.
• How do I prevent chicken from drying out? Avoid overcooking the chicken, use a meat thermometer to ensure it reaches 165°F (74°C), and allow it to rest after grilling. The marinade also helps keep it moist.
• Can I use canned pineapple? Yes, you can use good quality canned pineapple chunks, just make sure to drain them thoroughly before threading onto the skewers.
• What’s the best way to cut chicken for kabobs? Cut chicken into uniform 1 ½-inch cubes. This ensures even cooking and fits well on the skewers.

Conclusion

These Grilled Chicken and Pineapple Kabobs are truly a fantastic addition to your recipe rotation. They are incredibly easy to prepare, bursting with sweet and savory flavors, and perfectly suited for any meal, from a casual weeknight dinner to a lively backyard barbecue. This recipe simplifies grilling, proving delicious meals don’t need to be complicated. We encourage you to try these amazing chicken and pineapple kabobs soon! Share your experiences, tips, and photos in the comments below – we love hearing from you!