Pineapple Chicken Kabobs are a fun and flavorful way to enjoy a mix of juicy chicken and sweet pineapple chunks all grilled to perfection. The combination of tender chicken pieces with the tropical burst of pineapple makes every bite refreshing and delicious. These kabobs often have a nice hint of char from the grill that adds a great smoky touch.
I love making these kabobs when the weather is warm because they’re so easy to cook outside, and the aroma from the grill fills the air with something really special. A little tip I have is to marinate the chicken in a mix of soy sauce, honey, and garlic before threading it on the skewers—this helps the meat stay juicy and full of flavor. Plus, it makes the whole thing taste even better!
For serving, I usually pair these kabobs with some rice or a fresh salad to keep things light and balanced. They’re perfect for a casual family dinner or even a small gathering with friends. I always look forward to how the pineapple adds a sweet surprise that contrasts so nicely with the savory chicken—everyone seems to enjoy it, and I think you will too!
Key Ingredients & Substitutions
Chicken Breasts: Chicken breasts are great for kabobs because they cook quickly and stay tender if not overcooked. You can swap for chicken thighs if you want a juicier, more flavorful option.
Pineapple: Fresh pineapple adds natural sweetness and juiciness, helping balance the savory chicken. If fresh pineapple isn’t available, use canned pineapple chunks packed in juice, but drain them well to avoid sogginess.
Red Onion & Bell Pepper: These vegetables add crunch and color. Yellow or white onions work fine if you don’t have red. Bell pepper can be green, yellow, or orange to mix things up visually and taste-wise.
Marinade Ingredients: Soy sauce brings saltiness, honey adds sweetness, and smoked paprika adds a mild smoky flavor. If avoiding soy, try coconut aminos or tamari. Maple syrup or brown sugar make good honey substitutes.
How Can I Keep Chicken Kabobs Juicy and Not Dry?
Juicy chicken is key to tasty kabobs. Here are some simple tips:
- Marinate the chicken for at least 30 minutes to infuse flavor and moisture.
- Cut chicken into uniform pieces to cook evenly.
- Grill over medium-high heat and turn kabobs every 3-4 minutes so all sides cook without burning.
- Use a meat thermometer to check for doneness; 165°F (74°C) is safe and juicy.
- Let kabobs rest a few minutes after grilling to let juices redistribute.
Equipment You’ll Need
- Skewers (wooden or metal) – I recommend metal for easier cleanup, but soaked wooden skewers work just fine for grilling outdoors.
- Grill or grill pan – A hot surface will give the kabobs a nice char and smoky flavor.
- Brush or tongs – For turning the kabobs and brushing on marinade or oil.
- Mixing bowl – To whisk together the marinade ingredients.
- Measuring spoons – To keep your marinade balanced and tasty.
Flavor Variations & Add-Ins
- Swap chicken for shrimp or firm tofu for a different protein option.
- Add extra veggies like zucchini, cherry tomatoes, or mushrooms for more variety.
- Use a different marinade, such as teriyaki sauce or a garlic herb blend, depending on your flavor preference.
- Finish with a squeeze of lime or sprinkle of chopped mint or cilantro for a fresh, bright flavor.
How to Make Pineapple Chicken Kabobs
Ingredients You’ll Need:
For The Kabobs:
- 2 large chicken breasts, cut into 1 ½-inch cubes
- 1 fresh pineapple, peeled, cored, and cut into chunks (about 2 cups)
- 1 large red onion, cut into chunks
- 1 large red bell pepper, cut into chunks
For The Marinade:
- 3 tablespoons olive oil
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- ½ teaspoon ground black pepper
- ½ teaspoon salt
For Garnish:
- Fresh parsley, chopped
Extras:
- Wooden or metal skewers (if using wooden, soak in water 30 minutes before grilling)
Time Needed:
You’ll need about 10 minutes to prepare the ingredients, 30 minutes to 2 hours for marinating, and about 15 minutes for grilling. Plan for around 1 hour total if you marinate for 30 minutes or longer for deeper flavor.
Step-by-Step Instructions:
1. Make the Marinade:
In a medium bowl, whisk together olive oil, soy sauce, honey, minced garlic, smoked paprika, black pepper, and salt until well mixed.
2. Marinate the Chicken:
Add the cubed chicken breasts to the marinade. Toss well to coat all the pieces, then cover and put it in the fridge. Let the chicken marinate for at least 30 minutes—if you have time, 1-2 hours is even better for extra flavor.
3. Prepare the Grill:
Preheat your grill or grill pan to medium-high heat. If you’re using wooden skewers, remember to soak them for 30 minutes before threading.
4. Assemble the Kabobs:
Thread the chicken cubes, pineapple chunks, onion pieces, and red bell pepper pieces onto your skewers, alternating ingredients to create a colorful and tasty kabob.
5. Grill the Kabobs:
Lightly oil the grill grates to prevent sticking. Place the kabobs on the grill and cook for 10 to 15 minutes, turning every 3-4 minutes. This helps each side get a nice char and ensures the chicken cooks evenly. Check that the chicken reaches an internal temperature of 165°F (74°C) before removing.
6. Serve:
Once cooked, take the kabobs off the grill and let them rest a few minutes. Sprinkle freshly chopped parsley on top for a lovely fresh touch. Serve your Pineapple Chicken Kabobs with rice, salad, or grilled veggies for a full meal.
Can I Use Frozen Chicken for These Kabobs?
Yes! Just be sure to fully thaw the chicken in the fridge overnight before cutting and marinating. This helps it cook evenly and stay juicy.
How Long Can I Marinate the Chicken?
You can marinate the chicken for as little as 30 minutes, but for best flavor, marinate for 1-2 hours. Avoid marinating longer than 6 hours as the acidity can start to break down the meat texture.
Can I Make These Kabobs Indoors?
Absolutely! Use a grill pan or broiler to cook the kabobs indoors. Just watch them closely to avoid burning and turn regularly for even cooking.
How Should I Store Leftovers?
Store any leftover kabobs in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or microwave before serving.
