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Pineapple Chicken Kabobs Recipe

These grilled pineapple chicken kabobs are bursting with tropical flavor, featuring juicy marinated chicken, sweet caramelized pineapple, and colorful veggies. Perfect for summer cookouts, weeknight dinners, or make-ahead meal prep. Simple ingredients, easy prep, and crowd-pleasing results.
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Prep Time 20 minutes
Cook Time 14 minutes
Total Time 1 hour 30 minutes
Course Grilled Dish, Main Course
Cuisine American, BBQ / Summer Grill, Hawaiian-inspired
Servings 6
Calories 270 kcal

Equipment

  • Grill or grill pan
  • Wooden or metal skewers
  • Mixing bowl or zip-top bag (for marinating)
  • Knife + cutting board
  • Tongs
  • Meat thermometer
  • Basting brush (optional)

Ingredients
  

For the Kabobs:

  • 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1½-inch pieces
  • 2 cups fresh pineapple chunks (not canned rings)
  • 2 bell peppers (any color), cut into 1½-inch pieces
  • 1 red onion, cut into chunks
  • Salt and pepper to taste
  • Skewers (wooden or metal)

For the Marinade:

  • ⅓ cup soy sauce (low sodium preferred)
  • ⅓ cup pineapple juice (canned is best for controlled tenderizing)
  • 2 tablespoons brown sugar or honey
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar or lime juice
  • 2 teaspoons fresh grated ginger
  • 2 cloves garlic, minced
  • Optional: pinch of red pepper flakes

Instructions
 

Make the Marinade:

  • In a bowl, whisk together all marinade ingredients.

Marinate the Chicken:

  • Add chicken to a bowl or zip-top bag. Pour marinade over it. Cover and refrigerate for at least 1 hour, up to 12 hours.

Prep Grill & Skewers:

  • Soak wooden skewers in water (30–60 min). Preheat grill to medium-high heat and lightly oil the grates.

Assemble Kabobs:

  • Thread chicken, pineapple, bell peppers, and onion onto skewers, alternating as desired. Season lightly with salt and pepper.

Grill the Kabobs:

  • Place kabobs on grill. Cook for 10–15 minutes, turning every 3–4 minutes, until chicken is fully cooked (internal temp: 165°F / 74°C).

Optional Glaze:

  • Boil leftover marinade for 3–5 minutes to thicken. Brush on kabobs during the final minutes for extra flavor.

Serve:

  • Let kabobs rest briefly. Garnish with fresh herbs or lime wedges if desired.

Notes

  • Chicken thighs stay juicier, but breasts work if you avoid overcooking.
  • Use canned pineapple juice for marinade (fresher juice has stronger enzymes that can break down the meat too much).
  • Metal skewers don’t need soaking and are reusable.
  • Want it spicier? Add sriracha or chipotle to your marinade.
  • To bake instead of grill, roast at 425°F for 20–25 mins on a foil-lined sheet.
Keyword chicken on a stick, chicken pineapple marinade, fruit kabobs, grilled chicken kabobs, hawaiian chicken kebabs, pineapple chicken skewers, summer grilling, tropical BBQ recipe