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Pineapple Chicken Kabobs

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Pineapple Chicken Kabobs

Pineapple Chicken Kabobs bring that perfect summer cookout magic right to your backyard grill. I’ve been making these colorful skewers for family gatherings since my grandchildren were little, and they never fail to disappear from the platter first.

There’s something about threading juicy chicken and sweet pineapple onto skewers that takes me back to Sunday evenings on Grandma’s farm. We’d gather around the old charcoal grill, the smoke carrying that tangy-sweet marinade scent across the yard while fireflies started their evening dance. The honey-soy glaze would caramelize just right, creating those beautiful char marks that made everyone lean in a little closer. My grandson Tommy always claimed the pieces with the most pineapple, while his sister fought for the peppers. These kabobs became our summer tradition, simple enough for a Tuesday but special enough for celebrations. Time to get those skewers ready!

What Makes These Pineapple Chicken Kabobs So Special

I’ve tested countless kabob recipes over the years, but this honey-soy marinade version has earned its permanent spot in my recipe box. The combination of sweet pineapple against savory marinated chicken creates that perfect flavor balance that keeps everyone coming back for seconds.

What you’ll love about this recipe:

  • Quick marinade magic – The honey-soy blend tenderizes chicken in just one hour while infusing deep flavor through every bite
  • Foolproof grilling – These kabobs cook in only 12 minutes, making weeknight dinners manageable even when you’re short on time
  • Rainbow presentation – Red, yellow, and green bell peppers create that restaurant-quality look without any fancy techniques
  • Customizable ingredients – Swap vegetables based on what’s in your crisper or what’s on sale at the market
  • Kid-approved taste – The sweet pineapple and honey balance makes this recipe a winner with picky eaters and adults alike
  • Perfect for crowds – Double or triple the recipe easily for potlucks, BBQs, and summer gatherings

After making these for countless family cookouts, I’ve learned they’re just as delicious served over rice for a complete meal as they are straight off the grill with a simple side salad.

Pineapple Chicken Kabobs

Ingredient Spotlight

Boneless skinless chicken breast forms the protein foundation of these kabobs, and I always cut mine into uniform 1-inch cubes so every piece cooks evenly in those crucial 12 minutes on the grill.

Fresh pineapple chunks bring natural sweetness and their enzymes actually help tenderize the chicken during marinating, though canned pineapple works beautifully when fresh isn’t available.

Tri-color bell peppers aren’t just for looks – the red peppers add sweetness, yellow brings mild flavor, and green provides a slightly bitter contrast that balances the honey marinade perfectly.

Soy sauce delivers that essential umami depth and saltiness that makes the marinade cling to every surface of the chicken.

Honey creates the glaze that caramelizes on the grill, and I prefer using local honey when possible for the best flavor and that gorgeous golden color.

Fresh garlic and ginger work together to add aromatic complexity. In my kitchen, I never skip the fresh versions because bottled just doesn’t deliver the same punch.

Lime juice brightens the entire marinade with acidity that cuts through the richness and helps the flavors penetrate the chicken.

Red onion adds a sharp bite when raw but mellows beautifully on the grill, becoming sweet and tender between the other colorful ingredients.

How to Make Pineapple Chicken Kabobs

Step 1. I always start by whisking together the soy sauce, honey, olive oil, minced garlic, grated ginger, lime juice, and black pepper in a medium bowl until the honey dissolves completely into the liquid.

Step 2. Betty’s tip: Add your chicken cubes to the marinade and stir well to coat every piece, then cover with plastic wrap and refrigerate for at least 1 hour. I’ve found that 2-3 hours gives even better flavor without making the chicken mushy.

Step 3. If you’re using wooden skewers like I do, soak them in water for 30 minutes while the chicken marinates to prevent those burnt stick ends that nobody wants to handle.

Step 4. After years of grilling these kabobs, I learned that preheating your grill to medium-high heat (around 400°F) before threading the skewers ensures those beautiful char marks form quickly.

Step 5. Thread the marinated chicken, pineapple chunks, and all three colors of bell peppers onto your skewers, alternating ingredients to create an eye-catching pattern. I leave about a quarter-inch space between pieces for even heat circulation.

Step 6. Place your loaded skewers on the preheated grill and cook for 10-12 minutes total, turning them every 3-4 minutes so all sides develop that caramelized crust.

Step 7. The key I discovered is using a meat thermometer to check that the thickest chicken pieces reach 165°F internally. Guessing leads to either dry chicken or undercooked centers.

Step 8. Remove the kabobs from heat and let them rest for 5 minutes before serving, which allows the juices to redistribute throughout the meat for maximum tenderness.

Keeping These Kabobs Fresh

Store any leftover cooked Pineapple Chicken Kabobs in an airtight container in the refrigerator for up to 3 days. I typically slide the chicken and vegetables off the skewers before storing since the wooden ones can get soggy and the metal ones take up unnecessary space. The flavors actually deepen overnight, making next-day lunches something my family looks forward to.

These kabobs don’t freeze particularly well once cooked because the vegetables become mushy and the pineapple releases too much moisture upon thawing. However, you can marinate raw chicken up to 4 hours before grilling. I often prep the marinade and chicken in the morning, refrigerate it during the day, then thread and grill when I get home for a quick dinner solution.

For the best texture when reheating, I reheat kabobs in a 350°F oven for about 10 minutes, which warms them through without drying out the chicken. Betty’s method involves wrapping them loosely in foil with a tablespoon of water to create steam. If you’re in a hurry, 3-5 minutes on a medium grill works well, or you can microwave individual portions for 60-90 seconds, though the chicken won’t be quite as tender.

Pineapple Chicken Kabobs

Perfect Partners for Pineapple Chicken Kabobs

Coconut rice or jasmine rice creates the ideal bed for these kabobs, soaking up any extra honey-soy glaze that drips off while providing a neutral backdrop for the bold flavors. My Pineapple Chicken and Rice makes a wonderful complement if you want to extend the tropical theme.

Grilled corn on the cob with butter adds that classic summer cookout feel and the sweet corn kernels complement the pineapple beautifully. I brush mine with garlic butter while it’s still hot. For a twist, try my Street Corn Chicken Rice Bowl approach with Mexican-style corn.

Asian cucumber salad brings cool, crisp contrast to the warm kabobs with its tangy rice vinegar dressing cutting through the richness of the marinated chicken.

Cilantro lime rice and black beans turn these kabobs into a complete fusion meal that my family requests regularly, especially when we’re craving something a bit more substantial.

Simple coleslaw with a light vinegar-based dressing provides crunch and freshness without competing with the kabob’s marinade. Betty always kept a bowl ready at summer gatherings.

Garlic bread or naan works wonderfully for soaking up that delicious marinade, and I often brush the bread with the same honey-soy mixture before toasting it on the grill.

For more grilling inspiration, my Hawaiian Chicken Sheet Pan recipe shares similar sweet and savory flavors, or try these Ranch Garlic Parmesan Chicken Skewers for a different marinade approach.

FAQs

Can I use chicken thighs instead of chicken breast for these kabobs? I

recommend boneless skinless chicken thighs if you prefer darker meat. They stay even juicier on the grill and handle the marinade beautifully, though they may need an extra 2-3 minutes of cooking time to reach 165°F.

What can I substitute if I don’t have fresh ginger?

To prevent losing that zingy flavor, use 1/2 teaspoon of ground ginger, though I’ve found fresh ginger really makes a noticeable difference in the marinade’s brightness and complexity.

Can I make these kabobs in the oven instead of on a grill?

Betty’s solution is to broil them on high for 10-12 minutes on a foil-lined baking sheet, turning once halfway through. You won’t get the smoky char but the flavor is still delicious.

Pineapple Chicken Kabobs

Pineapple Chicken Kabobs

These vibrant kabobs deliver juicy chicken marinated in a tangy blend of honey soy sauce and garlic perfectly contrasted by fresh pineapple and colorful veggies.
Prep Time 1 hour 15 minutes
Cook Time 12 minutes
Total Time 1 hour 27 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 350

Ingredients
  

  • 1.5 pounds boneless skinless chicken breast cut into 1-inch cubes
  • 1 cup pineapple chunks fresh or canned
  • 1 red bell pepper cut into 1-inch pieces
  • 1 yellow bell pepper cut into 1-inch pieces
  • 1 green bell pepper cut into 1-inch pieces
  • 1 red onion cut into 1-inch pieces
  • 1/4 cup soy sauce
  • 1/4 cup honey
  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • 1 teaspoon fresh ginger grated
  • 1 tablespoon lime juice
  • 1/2 teaspoon black pepper

Equipment

  • Medium-sized mixing bowl
  • Plastic wrap
  • Grill (gas or charcoal)
  • meat thermometer
  • Tongs for turning kabobs
  • Wooden or Metal Skewers

Method
 

  1. In a medium-sized bowl, whisk together the soy sauce, honey, olive oil, minced garlic, grated ginger, lime juice, and black pepper until well combined.
  2. Add the chicken cubes to the marinade and stir to coat them evenly. Cover the bowl with plastic wrap and refrigerate for at least 1 hour or up to 4 hours.
  3. If using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning on the grill.
  4. Preheat your grill to medium-high heat (around 400°F).
  5. While the grill is heating, thread the marinated chicken, pineapple chunks, red, yellow, and green bell peppers, and red onion onto the skewers, alternating between different ingredients to create colorful kabobs. Leave small spaces between pieces for even cooking.
  6. Place the kabobs on the preheated grill and cook for 10-12 minutes, turning occasionally every 3-4 minutes, until the chicken is cooked through and has reached an internal temperature of 165°F.
  7. Remove the kabobs from the grill and let them rest for 5 minutes before serving.
  8. Serve the kabobs hot with any remaining marinade drizzled over the top or on the side as a dipping sauce. If using marinade as sauce, bring it to a boil for at least 1 minute first.

Notes

Pat chicken dry before marinating for better absorption. Reserve some marinade before adding raw chicken to use as sauce. Don’t overcrowd skewers, leave small spaces between pieces for even cooking. If cooking marinade to use as sauce, bring to boil for at least 1 minute to kill bacteria.

Nonna Food
Welcome to NonnaFood!

I’m Nonna, and cooking is how I show love. From my garden kitchen to yours, I share fresh, simple recipes rooted in tradition and made with heart. Let’s create delicious memories together!

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