Pineapple Chicken Kabobs are a bright, tasty blend of juicy chicken pieces and sweet pineapple chunks grilled to perfection. The combination of tender, marinated chicken with the slight char from the grill and the natural sweetness of pineapple makes these kabobs a real crowd-pleaser. You can almost smell the smoky sweetness just thinking about them!
I love making these kabobs for a casual summer barbecue or a simple weeknight dinner. What’s fun is how easy they are to prepare — just marinate the chicken, thread everything onto skewers, and let the grill work its magic. I usually add some bell peppers and onions for extra color and flavor. I find that brushing a little extra marinade while grilling keeps the kabobs juicy and full of flavor.
My favorite way to serve Pineapple Chicken Kabobs is over a bed of fluffy rice or alongside some fresh salad. The sweet and savory mix pairs perfectly with simple sides. Plus, these kabobs bring back great memories of backyard cookouts with friends and family, making every bite taste like a little celebration.
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken thighs are juicy and forgiving on the grill, but breasts work well too if you prefer leaner meat. Just be careful not to overcook breasts since they dry out faster.
Pineapple: Fresh pineapple chunks add natural sweetness and a bit of tang. If fresh isn’t available, canned pineapple (drained) can be used, but fresh will give better texture and flavor.
Soy Sauce & Honey: These provide the marinade’s balance of salty and sweet. For a gluten-free version, use tamari instead of soy sauce. Maple syrup or agave syrup can replace honey if you want a vegan option.
Spices: Garlic, ginger, and smoked paprika bring depth and a little warmth. If smoked paprika isn’t on hand, regular paprika will work fine. Fresh ginger offers a brighter flavor than ground, but both are good.
How Can I Grill Kabobs Without Burning the Pineapple or Drying Out the Chicken?
Grilling kabobs with both fruit and chicken can be tricky because the pineapple cooks faster and the chicken needs thorough cooking. Here’s what I do:
- Cut pineapple and chicken into similar-sized chunks so they cook evenly.
- Use medium-high heat to get a good sear but avoid flaming up, which burns sugars in pineapple.
- Turn kabobs frequently (every 2-3 minutes) to prevent burning on one side.
- Brush with marinade while grilling to keep chicken moist and add flavor.
- Check chicken with a meat thermometer for doneness (165°F/75°C) instead of relying on color.
- If pineapple chars too quickly, move kabobs to an indirect heat area or grill basket.
Following these tips helps you get tasty, juicy kabobs with nicely grilled pineapples every time.
Equipment You’ll Need
- Skewers (bamboo or metal) – I prefer metal because they’re reusable and conduct heat evenly for perfect grill marks.
- Grill or grill pan – A grill gives that smoky flavor, but a grill pan on the stove works too if indoors.
- Measuring spoons and cups – Helps keep the marinade balanced and consistent.
- Tongs – For turning the skewers easily without burning your hands.
- Brush – To baste with marinade or extra sauce while grilling for extra flavor and moisture.
Flavor Variations & Add-Ins
- Swap chicken for shrimp or beef for a different take; shrimp cook faster and add a nice seafood flavor.
- Use pineapple juice instead of honey in the marinade for extra sweetness and a tropical twist.
- Add sliced zucchini or cherry tomatoes on the skewers for more color and veggies.
- Top with chopped green onions or a squeeze of lime after grilling for a fresh finish.
Pineapple Chicken Kabobs
Ingredients You’ll Need:
Main Ingredients:
- 1 ½ pounds boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
- 2 cups fresh pineapple chunks (about 1 small pineapple)
- 1 red bell pepper, cut into 1-inch pieces
- 1 small onion, cut into wedges (optional)
For The Marinade:
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon ground ginger or 1 tablespoon fresh grated ginger
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
- ½ teaspoon salt
To Finish:
- Fresh chopped cilantro or parsley for garnish (optional)
- Bamboo or metal skewers (if using bamboo, soak in water 30 minutes before grilling)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and roughly 10-12 minutes to grill. You’ll want to marinate the chicken for at least 30 minutes to let the flavors soak in. For best results, marinate 1 to 2 hours if you have the time. Overall, expect around 45 minutes from start to finish.
Step-by-Step Instructions:
1. Make the Marinade & Marinate the Chicken:
In a medium bowl, whisk together soy sauce, honey, olive oil, minced garlic, ginger, smoked paprika, salt, and pepper. Add the chicken cubes and stir until well coated. Cover the bowl and place it in the fridge for at least 30 minutes, or up to 2 hours to deepen the flavor.
2. Prepare the Grill and Skewers:
Preheat your grill to medium-high heat. If using bamboo skewers, soak them in water for 30 minutes before threading to prevent burning. Then thread the chicken, pineapple chunks, red bell pepper, and onion wedges onto the skewers, alternating ingredients for a colorful, tasty kabob.
3. Grill the Kabobs:
Place the kabobs on the grill and cook for about 10 to 12 minutes, turning them every 2 to 3 minutes so all sides get nicely charred and cooked. Brush them with any leftover marinade during cooking to keep them juicy and flavorful.
4. Check, Rest & Serve:
Make sure the chicken is cooked through by checking that the internal temperature hits 165°F (75°C). Remove the kabobs from the grill and let them rest for a few minutes. Garnish with chopped cilantro or parsley if you like, then serve warm — perfect on their own, or over rice or salad.
Can I Use Frozen Chicken for These Kabobs?
Yes, you can! Just make sure to fully thaw the chicken in the fridge overnight before marinating and cooking. This helps the chicken cook evenly and absorb the marinade better.
What Can I Substitute for Fresh Pineapple?
Canned pineapple chunks (drained) work as a good alternative if fresh pineapple isn’t available. Keep in mind that canned pineapple is softer, so it may cook faster on the grill.
Can I Make These Kabobs Ahead of Time?
Absolutely! Marinate the chicken and assemble the kabobs a few hours ahead or even the night before. Keep them covered and refrigerated until ready to grill for convenient meal prep.
How Should I Store Leftovers?
Store leftover kabobs in an airtight container in the refrigerator for up to 3 days. Reheat gently on the grill or in a skillet to keep the chicken tender and juicy.
