These pineapple chicken kabobs are a simple grilled dinner made with marinated chicken, sweet pineapple, bell peppers, and red onion. The combination of soy sauce, honey, garlic, and ginger creates a savory-sweet marinade that pairs perfectly with juicy grilled chicken.
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A Quick Look at the Recipe
✅ Recipe Name: Pineapple Chicken Kabobs
🕒 Ready In: ~45 minutes (including marinating)
👪 Serves: 4 servings
🍽 Calories: ~190 per serving
🥣 Main Ingredients: Chicken breast, pineapple, bell peppers, soy-honey marinade
📖 Dietary Info: Dairy-free; gluten-free option available
👌 Difficulty: Easy - simple marinade and grilling
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After a short marinating time, the chicken and vegetables are threaded onto skewers and grilled until lightly charred and cooked through. These kabobs are easy enough for weeknight dinners but also work well for summer cookouts and casual entertaining.
If you enjoy easy chicken recipes like this one, you may also like our Baked Fajita Chicken, Sun-Dried Tomato Chicken, or BBQ Chicken Meatballs that come together with minimal prep.
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- A Quick Look at the Recipe
- Why You'll Love these Pineapple Chicken Kabobs:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Pineapple Chicken Kabobs:
- Recipe Notes & Tips:
- How to Store:
- Pineapple Chicken Kabobs FAQs:
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- Pineapple Chicken Kabobs
Why You'll Love these Pineapple Chicken Kabobs:
Sweet and savory flavor: Pineapple, honey, garlic, and ginger create a balanced marinade.
Juicy grilled chicken: Marinating helps keep the chicken tender and flavorful on the grill.
Simple prep: Minimal ingredients with a short marinating time.
Great for grilling season: Easy to cook outdoors with reliable results.
Easy to scale: Works well for both weeknight dinners and casual gatherings.
Key Ingredients:
- chicken breast. Boneless, skinless chicken breast keeps the kabobs lean and tender. Chicken thighs can be used for extra juiciness.
- soy sauce. Adds saltiness and depth to the marinade. Use low-sodium or tamari for a gluten-free option.
- green bell pepper. Add color and mild, crisp flavor that softens nicely when grilled.
- pineapple chunks & juice. Both the chunks and juice infuse the kabobs with sweet, tropical flavor. Use canned pineapple packed in juice (not syrup).
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Make it gluten-free: Use gluten-free soy sauce or coconut aminos in place of regular soy sauce.
- Use a different protein: Shrimp or pork tenderloin cubes can be used instead of chicken; adjust grill time as needed.
- Add more vegetables: Zucchini, mushrooms, or cherry tomatoes work well on the skewers.
- Adjust the sweetness: Add a bit more honey for sweeter kabobs or reduce it slightly for a more savory flavor.
- No grill available: Cook the kabobs under the broiler or on a grill pan on the stovetop.
How to Make Pineapple Chicken Kabobs:
- In a medium bowl, whisk together the soy sauce, honey, olive oil, minced garlic, grated ginger, and the pineapple juice from the can.
- Place the cubed chicken in a resealable bag or shallow dish and pour the marinade over the chicken. Toss to coat evenly, cover, and refrigerate for at least 30 minutes or up to 2 hours.
- If using wooden skewers, soak them in water for 20-30 minutes to prevent burning.
- Thread the marinated chicken, pineapple chunks, green bell pepper, and red onion onto skewers, alternating ingredients for even cooking.
- Preheat the grill to medium-high heat and lightly oil the grates.
- Grill the kabobs for 12-15 minutes, turning every few minutes, until the chicken is cooked through and lightly charred.
- Remove from the grill and let rest for 2-3 minutes before serving. Serve warm.
Recipe Notes & Tips:
- Cut everything evenly: Keep the chicken and vegetables similar in size so they cook at the same rate on the grill.
- Don't over-marinate: Because the marinade contains pineapple juice, marinating longer than 2 hours can make the chicken too soft.
- Oil the grill well: Lightly greasing the grates helps prevent sticking and keeps the kabobs intact when turning.
- Turn gently: Use tongs to rotate the skewers every few minutes for even charring without tearing the chicken.
- Serving suggestions: Serve with Watermelon Cucumber Feta Salad or pair with BBQ Mushrooms for a complete summer meal.
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How to Store:
Refrigerate: Remove the chicken, pineapple, and veggies from the skewers and store in an airtight container in the refrigerator for up to 3 days.
Reheat: Warm gently in a skillet over medium heat, or microwave in short intervals until heated through.
Not freezer-friendly after cooking: The texture of the pineapple and veggies can become mushy once thawed, so freezing cooked kabobs isn't recommended.
Pineapple Chicken Kabobs FAQs:
Pineapple chicken kabobs should marinate for 30 minutes to 2 hours. Longer marinating can cause the chicken to become too soft because of the pineapple juice.
Yes. Pineapple chicken kabobs can be cooked under the broiler or on a stovetop grill pan if a grill isn't available.
Yes! Fresh pineapple works great. Just replace the canned chunks with fresh ones and buy a small can of pineapple juice.
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Pineapple Chicken Kabobs
Ingredients
- 1 pound chicken breast, cubed
- ⅓ cup soy sauce
- 3 tablespoons honey
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 large green bell peppers, cubed
- 1 can pineapple chunks, with juice
- 1 red onion, cubed
Instructions
- In a medium bowl, whisk together the soy sauce, honey, olive oil, minced garlic, grated ginger, and the pineapple juice from the can.
- Place the cubed chicken in a resealable bag or shallow dish and pour the marinade over the chicken. Toss to coat evenly, cover, and refrigerate for at least 30 minutes or up to 2 hours.
- If using wooden skewers, soak them in water for 20-30 minutes to prevent burning.
- Thread the marinated chicken, pineapple chunks, green bell pepper, and red onion onto skewers, alternating ingredients for even cooking.
- Preheat the grill to medium-high heat and lightly oil the grates.
- Grill the kabobs for 12-15 minutes, turning every few minutes, until the chicken is cooked through and lightly charred.
- Remove from the grill and let rest for 2-3 minutes before serving. Serve warm.
Nutrition
Notes
- Cut everything evenly: Keep the chicken and vegetables similar in size so they cook at the same rate on the grill.
- Don't over-marinate: Because the marinade contains pineapple juice, marinating longer than 2 hours can make the chicken too soft.
- Oil the grill well: Lightly greasing the grates helps prevent sticking and keeps the kabobs intact when turning.
- Turn gently: Use tongs to rotate the skewers every few minutes for even charring without tearing the chicken.
- Serving suggestions: Serve with Watermelon Cucumber Feta Salad or pair with BBQ Mushrooms for a complete summer meal.
Leah says
Easy and Fresh with beautiful spring and summer colors. Each ingredient's flavor is amplified when grilled