Pineapple Chicken Kabobs

There’s something magical about turning simple chicken and fresh pineapple into a rainbow of flavors on a skewer. When juicy, marinated chicken meets the juicy sweetness of ripe pineapple chunks, you’re in for an irresistible combination that dances on your taste buds. This Pineapple Chicken Kabobs recipe brings together tender chicken breasts, vibrant bell peppers, and zesty red onions—all drizzled with a honey-soy marinade that’s been brightened with fresh pineapple juice and a hint of ginger. It’s the perfect way to celebrate warm evenings outdoors or add a tropical twist to a cozy family dinner at home.

Every bite feels like a tiny festival of texture and taste: the caramelized honey coating clings to each morsel of chicken, while the grill’s signature char adds a hint of smoky depth. The colorful lineup of ingredients transforms your grill rack into a work of art, and the scent of garlic mingling with sweet pineapple fills the air long before you take that first, delectable bite. Whether you’re a grilling novice or a seasoned pro, this recipe is beginner-friendly, coming together in about 10 minutes of prep and just 15 minutes on the grill. It’s a simple yet show-stopping dish that’s bursting with summer vibes—perfect for lunches, dinners, or any gathering where good food and great company collide.

KEY INGREDIENTS IN PINEAPPLE CHICKEN KABOBS

Before you fire up the grill, let’s take a closer look at the stars of this show. Each ingredient plays its part in creating the sweet-and-savory symphony that makes these kabobs so irresistible.

• Boneless, skinless chicken breasts

Tender and lean, chicken breasts soak up the honey-soy marinade beautifully. Cubing them into uniform pieces ensures even cooking and juicy results every time.

• Pineapple

Fresh pineapple delivers a burst of tropical sweetness and natural acidity that tenderizes the chicken. The contrast between its juicy bite and the char on the grill is pure bliss.

• Red bell pepper

Vibrant and slightly sweet, red bell pepper adds a pop of color and crisp texture. It also brings a subtle floral note that balances the marinade’s tang.

• Green bell pepper

Earthy and crisp, green bell pepper contributes a contrasting color and a mild bitterness that complements the sweetness of pineapple and honey.

• Red onion

Offering a hint of sharpness, red onion’s layers become beautifully soft when grilled, lending a sweet-savory kick to each skewer.

• Soy sauce

This salty, umami-rich liquid forms the base of the marinade, adding depth and complexity while helping flavors meld together.

• Pineapple juice

Beyond boosting the tropical vibe, pineapple juice’s natural enzymes help break down chicken fibers, resulting in a more tender bite.

• Honey

A natural sweetener that caramelizes on the grill, honey gives the chicken a glossy, golden finish and a gentle floral flavor.

• Olive oil

A touch of olive oil helps the marinade cling to the chicken, prevents the kabobs from sticking, and contributes a smooth mouthfeel.

• Garlic

Minced garlic amps up the savory profile with its warm, pungent aroma. When grilled, it mellows into a sweet, nutty tone.

• Ground ginger

This warming spice brings a subtle zing and pairs beautifully with pineapple’s tropical flair, creating a balanced, fragrant marinade.

• Salt and pepper

Simple seasonings that allow each ingredient’s natural flavors to shine. Adjust to taste before and after grilling.

• Wooden or metal skewers

The vessel that holds your kabobs together! Soaking wooden skewers prevents them from burning, while metal versions heat up quickly for perfectly seared food.

HOW TO MAKE PINEAPPLE CHICKEN KABOBS

Time to roll up your sleeves and transform these fresh ingredients into mouthwatering kabobs. Follow these steps for perfectly grilled Pineapple Chicken Kabobs every time.

1. In a mixing bowl, combine soy sauce, pineapple juice, honey, olive oil, minced garlic, and ground ginger. Stir thoroughly until the honey dissolves and the marinade takes on a glossy, uniform color.

2. Place the chicken cubes in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is fully coated. Seal or cover and marinate in the refrigerator for at least 1 hour, preferably overnight, to let the flavors permeate deeply.

3. If using wooden skewers, soak them in water for at least 30 minutes to prevent charring and keep them sturdy on the grill.

4. Preheat the grill to medium-high heat (around 375–400°F). A hot grill ensures those coveted grill marks and quick searing.

5. Thread the marinated chicken, pineapple chunks, red bell pepper, green bell pepper, and red onion onto the skewers, alternating ingredients to create a visually appealing and evenly balanced pattern.

6. Lightly brush the grill grates with oil to prevent sticking. Carefully place the kabobs on the hot grill, spacing them evenly to allow airflow.

7. Grill the kabobs for 12–15 minutes, turning them occasionally for uniform charring. Cook until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender with lightly charred edges.

8. Season with salt and pepper to taste just before serving, and get ready to enjoy every juicy, flavorful bite.

SERVING SUGGESTIONS FOR PINEAPPLE CHICKEN KABOBS

After all that sizzling on the grill, presenting your Pineapple Chicken Kabobs in style is just as fun as making them! Here are some creative ideas to elevate your meal and impress family and friends alike.

• Serve over a bed of fluffy jasmine rice to soak up every drop of the sweet-savory juices. Add a sprinkle of chopped cilantro and a wedge of lime to bring fresh brightness.
• Plate alongside a crisp garden salad tossed with cucumber, cherry tomatoes, and a light vinaigrette. The cool, crunchy veggies provide a refreshing contrast to the warm, grilled kabobs.
• Offer a side of tangy yogurt-dill sauce for dipping. Mix plain Greek yogurt with chopped dill, minced garlic, lemon zest, and a pinch of salt for a creamy, cool complement to the spicy-sweet chicken.
• Transform these kabobs into tacos by wrapping them in warm tortillas with shredded cabbage, avocado slices, and a drizzle of spicy mayo. It’s a playful twist that’s perfect for casual gatherings or taco nights.

HOW TO STORE PINEAPPLE CHICKEN KABOBS

Storing your Pineapple Chicken Kabobs properly ensures you can savor leftovers without sacrificing flavor or texture. Whether you plan to meal-prep for busy weekdays or save extras for a quick, tasty lunch, follow these storage tips to keep everything fresh and delicious.

• Refrigeration: Allow the kabobs to cool completely before wrapping them tightly in plastic wrap or placing them in an airtight container. Store in the fridge for up to 3–4 days. When ready to eat, reheat gently in a low oven (around 300°F) or on the grill to maintain moisture.
• Freezing: Slide cooled kabob pieces (removed from skewers) into a single layer on a baking sheet and flash-freeze for about 1 hour. Transfer the frozen chicken and vegetables into a freezer-safe bag, label with the date, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
• Marinade Prep Ahead: If you want to streamline your next cookout, whisk up the marinade in advance and store it in a sealed jar for up to 5 days in the refrigerator. When you’re ready, toss in fresh chicken and follow the grilling steps.
• Separate Components: For maximum flexibility, grill extra pineapple and vegetables alongside the chicken. Store each component in individual airtight containers so you can mix and match portions without overcooking anything when reheating.

CONCLUSION

This Pineapple Chicken Kabobs recipe brings together the best of sweet, savory, and smoky flavors in one colorful, crowd-pleasing dish. From the vibrant hues of bell peppers and pineapple to the glossy, ginger-infused honey-soy marinade, every element shines through. It’s a simple, beginner-friendly recipe perfect for summer cookouts, weeknight dinners, or casual lunch gatherings. With just 10 minutes of preparation, 15 minutes on the grill, and a short rest time, you’ll be savoring tender, juicy chicken and perfectly charred veggies in no time. Plus, the 350-calorie count makes it a balanced option for those mindful of their diet.

Don’t let the fun end here—print this article and save it for later, or tuck it into your recipe binder as a go-to for tomorrow’s barbecue or next weekend’s family feast. You’ll find a handy FAQ below to answer questions about marinades, grilling techniques, and more. Feel free to drop your comments, questions, or feedback if you give these kabobs a try. I’d love to hear about your grilling adventures, any creative tweaks you made, or tips you discovered along the way. Happy grilling, and here’s to many more delicious, sunshine-filled meals around the table!

Print Recipe

Pineapple Chicken Kabobs

Author: Sophie Reynolds Courses: Dinner

Difficulty: Beginner Prep Time 10 mins Cook Time 15 mins Rest Time 5 mins Total Time 30 mins

Calories: 350

Description

Juicy chicken combined with fresh pineapple and colorful veggies creates a vibrant and delicious kabob that’s perfect for grilling. Flavorful and fun, these kabobs are a feast for the senses!

Ingredients

Scale

1/2x 1x 2x 3x

• 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes

• 1 medium pineapple, peeled and cut into 1-inch cubes

• 1 red bell pepper, cut into 1-inch pieces

• 1 green bell pepper, cut into 1-inch pieces

• 1 small red onion, cut into 1-inch pieces

• ¹⁄₄ cup soy sauce

• ¹⁄₄ cup pineapple juice

• 2 tbsp honey

• 2 tbsp olive oil

• 2 cloves garlic, minced

• 1 tsp ground ginger

• Salt and pepper to taste

• Wooden or metal skewers

Instructions

1. In a mixing bowl, combine soy sauce, pineapple juice, honey, olive oil, minced garlic, and ground ginger. Mix well to create the marinade.
2. Place the chicken cubes in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring it is well covered. Marinate in the refrigerator for at least 1 hour, preferably overnight for best results.
3. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
4. Preheat the grill to medium-high heat.
5. Thread the chicken, pineapple, red bell pepper, green bell pepper, and red onion onto the skewers, alternating ingredients to create a colorful pattern.
6. Lightly oil the grill grates to prevent sticking. Place the kabobs on the grill.
7. Grill the kabobs for 12-15 minutes, turning occasionally, until the chicken is fully cooked and has reached an internal temperature of 165°F (75°C). The vegetables should be tender and slightly charred.
8. Season with salt and pepper to taste before serving.

Note

• Pineapple juice in the marinade helps to tenderize the chicken.
• For an extra kick, add a pinch of red pepper flakes to the marinade.
• These kabobs can be cooked in the oven if an outdoor grill is not available.
• Experiment with different vegetables or add your favorite ones.
• Serve with a side of rice or a fresh salad for a complete meal.

Keywords: pineapple chicken kabobs, grilled chicken, summer recipe, easy kabobs, healthy grilling, family meal