Pineapple Chicken Kabobs are a fun and tasty way to enjoy a mix of sweet and savory flavors all on a stick! Juicy chicken pieces grilled alongside chunks of fresh pineapple, bell peppers, and onions create a colorful and vibrant meal that’s perfect for warm days. The pineapple adds a nice zing that balances out the savory chicken in every bite.
I love making these kabobs when I want something simple but a little special. They’re great for grilling outside with friends or family, and the smell while cooking gets everyone excited to eat. One tip I’ve found helpful is to marinate the chicken a bit ahead of time so it soaks up all those flavors and stays tender on the grill.
Serving these kabobs with a side of rice or a fresh salad makes for a complete meal that’s light yet filling. I also like to squeeze a little extra lime juice on top just before serving—that little touch really makes the pineapple pop. These kabobs always bring a cheerful vibe to any dinner, and I never get tired of them!
Key Ingredients & Substitutions
Chicken: I like using boneless, skinless chicken breasts because they cook evenly and stay tender when marinated. You can swap with chicken thighs if you prefer more juicy meat.
Pineapple: Fresh pineapple is best for sweetness and texture. If fresh isn’t available, canned pineapple chunks in juice (not syrup) work too.
Bell Peppers & Onion: These add crunch and color. Red bell peppers are sweet, but you can use any color. Yellow or white onions also work well.
Marinade: A mix of olive oil, soy sauce, honey, lime juice, garlic, and ginger balances sweet, tangy, and savory flavors. For soy sauce alternatives, try tamari for gluten-free or coconut aminos for a lighter soy taste.
How Can I Get Juicy, Flavorful Chicken on Kabobs?
Marinating the chicken is key to juicy, tasty kabobs. Here’s how to do it right:
- Mix all marinade ingredients well to combine oil, acid (lime juice), sweet (honey), and seasoning.
- Cut chicken into evenly sized cubes to cook uniformly.
- Marinate the chicken at least 30 minutes; 1-2 hours is ideal. Don’t go too long (over 4 hours) or the acid can make the meat mushy.
- Thread chicken onto skewers with a little space between pieces for even heat and airflow.
- Grill over medium-high heat, turning often for nice grill marks and even cooking.
- Cook until internal temperature reaches 165°F (74°C)—juicy and safe to eat!
Following these steps helps the chicken stay tender and soak up all the good flavors, making every bite a treat. And don’t skip the lime juice squeeze after grilling—it brightens up the entire dish.
Equipment You’ll Need
- Skewers – Metal skewers are great because you can reuse them; if you use wooden skewers, soak them in water for 30 minutes to prevent burning.
- Grill – A gas or charcoal grill will give those perfect char marks and smoky flavors.
- Mixing Bowl – For combining the marinade and tossing the chicken.
- Basting Brush (optional) – Useful if you want to brush extra marinade or juice onto the kabobs while grilling.
- Grill Tongs – To turn the kabobs easily and avoid burns.
Flavor Variations & Add-Ins
- Swap chicken with shrimp or beef cubes for different tastes and textures.
- Use other fruits like mango or peaches instead of pineapple for a different sweet flavor.
- Add vegetables like zucchini, cherry tomatoes, or mushrooms to your skewers for extra variety.
- Mix in spices like paprika, cumin, or chili flakes in the marinade for a smoky or spicy kick.
How to Make Pineapple Chicken Kabobs
Ingredients You’ll Need:
For The Kabobs:
- 1.5 pounds boneless, skinless chicken breasts, cut into 1.5-inch cubes
- 2 cups fresh pineapple chunks
- 1 large red bell pepper, cut into 1.5-inch pieces
- 1 large onion, cut into wedges
- Wooden or metal skewers (soak wooden skewers in water for 30 minutes before grilling)
For The Marinade:
- 3 tablespoons olive oil
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 2 tablespoons lime juice (freshly squeezed)
- 2 cloves garlic, minced
- 1 teaspoon ground ginger or 1 tablespoon fresh grated ginger
- ½ teaspoon black pepper
- Salt to taste
For Garnish:
- Fresh cilantro or parsley, chopped
How Much Time Will You Need?
Overall, this recipe takes about 15 minutes to prep, including cutting the chicken and veggies and mixing the marinade. Then, plan 30 minutes to 2 hours to marinate the chicken for the best flavor. Finally, grilling takes about 10-12 minutes. So, set aside around 1 hour if marinating quickly, or up to 2.5 hours if you prefer to marinate longer.
Step-by-Step Instructions:
1. Make the Marinade and Marinate the Chicken:
In a medium bowl, whisk together olive oil, soy sauce, honey, lime juice, minced garlic, ginger, black pepper, and a pinch of salt. Add the cubed chicken and toss it well so every piece is coated. Cover the bowl and refrigerate for at least 30 minutes—1 to 2 hours is even better to let the flavors soak in.
2. Prepare the Vegetables and Pineapple:
While the chicken marinates, cut the pineapple, red bell pepper, and onion into chunks about the same size as the chicken. This helps them cook evenly on the grill.
3. Assemble the Kabobs:
Thread the chicken, pineapple, bell pepper, and onion pieces onto skewers, alternating between them. Leave small spaces between pieces to allow the heat to circulate for even cooking.
4. Grill Your Kabobs:
Preheat your grill to medium-high heat (around 375-400°F or 190-200°C). Place the kabobs on the grill and cook for 10-12 minutes, turning every 3-4 minutes so each side gets nice grill marks. Check that the chicken is fully cooked—the internal temperature should be 165°F (74°C).
5. Serve and Enjoy:
Remove the kabobs from the grill and place on a serving plate. Sprinkle chopped fresh cilantro or parsley on top for a bright, fresh finish. Serve warm with your favorite sides like rice, salad, or grilled veggies.
Can I Use Frozen Chicken for Pineapple Chicken Kabobs?
Yes, you can use frozen chicken, but be sure to fully thaw it in the fridge overnight before cutting and marinating. This helps the chicken cook evenly and absorb the marinade better.
How Long Should I Marinate the Chicken?
Marinate for at least 30 minutes, but 1 to 2 hours is ideal for maximum flavor and tenderness. Avoid marinating longer than 4 hours to prevent the acid in the lime juice from breaking down the chicken too much.
Can I Cook These Kabobs Indoors?
Absolutely! If you don’t have a grill, you can use a grill pan or broiler on your stovetop. Cook over medium-high heat, turning often to get nice char marks and ensure even cooking.
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 the oven to keep the chicken juicy and tasty.