Save to Pinterest These grilled skewers combine tender chicken breast with sweet pineapple chunks, colorful bell peppers, and red onion. The meat soaks in a flavorful marinade of soy sauce, pineapple juice, honey, garlic, and ginger for at least 30 minutes before hitting the grill. Ready in just 35 minutes plus marinating time, these kabobs cook over medium-high heat until lightly charred and cooked through. Perfect for summer gatherings, they serve four generously and can be easily customized with shrimp or tofu instead of chicken.
The first time I made these kabobs was during a particularly sweltering July when my apartment complex community grill became my second kitchen. Something about that combination of smoky char and sweet pineapple hitting the hot grates had neighbors poking their heads out of balconies to ask what smelled so incredible.
Last summer I made these for my sisters birthday and the birthday girl herself stood by the grill the entire time unable to resist sneaking pieces of pineapple straight from the skewers. They have since become the most requested item at every family gathering.
Ingredients
- Chicken breast: Cutting into uniform cubes ensures even cooking and plenty of surface area for that incredible marinade to work its magic
- Soy sauce: The salty foundation of our marinade use gluten free if you need it but do not skip this entirely
- Pineapple juice: Natural enzymes help tenderize the chicken while adding tropical sweetness
- Honey: Balances the salty soy sauce and helps create those gorgeous caramelized char marks
- Fresh pineapple: Grilled pineapple transforms into something entirely different smoky sweet and absolutely addictive
- Bell peppers: Red and green peppers add color crunch and a slight sweetness that complements the pineapple beautifully
- Red onion: Adds a savory depth and pretty purple charred edges that make these kabobs look professionally made
- Fresh cilantro: The bright herbal finish cuts through the richness and ties all the tropical flavors together
Instructions
- Whisk together the marinade:
- Combine soy sauce pineapple juice honey olive oil garlic ginger and black pepper in a large bowl until the honey dissolves completely
- Marinate the chicken:
- Add chicken cubes to the bowl toss thoroughly to coat every piece then cover and refrigerate for at least 30 minutes but no more than 2 hours
- Prepare your skewers:
- Soak wooden skewers in water for 30 minutes if using them to prevent burning on the grill
- Fire up the grill:
- Preheat to medium high around 400°F and oil the grates lightly to prevent sticking
- Thread your kabobs:
- Alternate chicken pineapple peppers and onion on each skewer leaving a tiny bit of space between pieces for even heat circulation
- Grill to perfection:
- Cook for 12 to 15 minutes turning every few minutes until chicken is cooked through and everything has those gorgeous charred edges
- Rest and serve:
- Let skewers rest for 2 to 3 minutes then sprinkle with fresh cilantro and serve with lime wedges for squeezing
Save to Pinterest My dad who normally claims not to like fruit in savory food went back for thirds at our last barbecue. Watching someone convert to the grilled pineapple camp right before my eyes is now one of my favorite kitchen memories.
Grilling Temperature Matters
Medium high heat is the sweet spot for these kabobs. Too low and the chicken dries out before developing char. Too high and the pineapple burns before the chicken cooks through. I keep a spray bottle of water handy for flare ups from dripping honey.
Metal Versus Wood Skewers
Metal skewers conduct heat which helps cook chicken from the inside out but they get incredibly hot to handle. Wooden skewers need soaking but stay cool to the touch. I keep both on hand and let whoever is helping choose their weapon.
Make Ahead Strategy
The marinade can be mixed up to two days ahead and stored in the fridge. Thread the skewers up to 4 hours before cooking and keep them covered on a baking sheet. This makes party prep almost too easy.
- Cut all vegetables and pineapple the night before and store in separate containers
- Double the marinade and use half for brushing during the last 2 minutes of grilling
- Serve with coconut rice for the ultimate tropical dinner experience
Save to Pinterest These kabobs have turned more picky eaters into adventurous eaters than any other recipe in my collection. There is something magical about food on a stick that makes everything taste better.
Recipe FAQs
- → How long should I marinate the chicken?
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Marinate the chicken cubes for at least 30 minutes, though up to 2 hours will infuse more flavor. Don't exceed 2 hours as the acid in the marinade can break down the meat texture.
- → Can I use metal skewers instead of wooden ones?
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Absolutely. Metal skewers work great and don't require soaking. Just be careful as they get very hot on the grill—use tongs when handling them.
- → What temperature should I grill kabobs at?
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Preheat your grill to medium-high heat, around 400°F (200°C). This ensures the chicken cooks through properly while getting those nice charred edges.
- → Can I make these kabobs in the oven?
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Yes, bake at 425°F for 20-25 minutes, turning halfway through. Broil for the last 2-3 minutes to achieve that grilled charred appearance.
- → How do I know when the chicken is fully cooked?
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The chicken is done when it reaches an internal temperature of 165°F (74°C). The meat should be opaque throughout and no longer pink near the bone or center.
- → What sides go well with pineapple chicken kabobs?
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These pair beautifully with steamed jasmine rice, coconut rice, grilled corn on the cob, or a crisp tropical salad with mango and avocado.
