Pineapple Chicken Kabobs Recipe

If you want a summer recipe that instantly transports you to the tropics, you have to make these Pineapple Chicken Kabobs! Juicy marinated chicken, sweet caramelized pineapple, and colorful, crisp veggies are all threaded on skewers and grilled to perfection. This recipe is a riot of flavor, texture, and color — just the thing for cookouts, family dinners, or a fun twist on a weeknight meal.

Ingredients You’ll Need

With just a handful of key ingredients, you’ll create kabobs that pop with flavor and color. Each one plays a special role, from juicy chicken to the tangy-sweet glaze, making these Pineapple Chicken Kabobs truly irresistible.

• Boneless skinless chicken breast: Lean, tender, and perfect for soaking up all that delicious marinade.
• Fresh pineapple: Using fresh pineapple gives the kabobs incredible juiciness and a caramelized edge—you’ll never want to use canned again!
• Bell peppers (assorted colors): Red, yellow, and green peppers add crunch, flavor, and dazzling rainbow appeal.
• Red onion: Grills up sweet and slightly smoky, pairing perfectly with the fruit and chicken.
• Olive oil: Helps keep the veggies juicy and adds a subtle richness to the kabobs.
• Salt & freshly ground black pepper: The basics that round out all your flavors just right.
• Wooden or metal skewers: Essential for holding everything together—just soak wooden ones to prevent burning!
• Soy sauce (or tamari): For a savory, umami depth in your marinade—swap for tamari if you’re gluten-free.
• Pineapple juice (100% juice): Brightens and tenderizes the chicken in the marinade and sauce.
• Ketchup: Brings that familiar, crowd-pleasing tang and helps the basting sauce caramelize.
• Dark brown sugar: Adds caramel richness, helping the kabobs get even more gorgeously golden on the grill.
• Sesame oil: Brings a hint of toasty, nutty flavor that makes these kabobs really irresistible.
• Minced garlic & fresh ginger root: These aromatics pack every bite with bold flavor and gentle heat.
• Water & cornstarch: Together, they thicken up the reserved marinade into a glossy, sticky basting sauce.

Variations

These Pineapple Chicken Kabobs are wonderfully flexible—don’t be shy about putting your own spin on them! Here are some easy swaps and creative additions based on what’s in your fridge or your guests’ preferences.

• Vegetarian Version: Swap the chicken for marinated tofu or big mushroom chunks for a completely plant-based kabob that still pops with tropical flavor.
• Heat Lover’s Twist: Add a kick by whisking some sriracha or chili flakes into the marinade or skewering fresh jalapeno slices between the other ingredients.
• Tropical Fruit Swap: Try mango or peach instead of pineapple for a new juicy-sweet spin!
• Low-Sodium Friendly: Use reduced-sodium soy sauce and cut the added salt in half without sacrificing the kabobs’ vibrant taste.

How to Make Pineapple Chicken Kabobs

Step 1: Marinate the Chicken

Place your chicken cubes in a large zip-top bag. In a mixing bowl, whisk together all the marinade ingredients except the water and cornstarch (those are for later). Pour about half of the marinade (⅔ cup) into a separate container and refrigerate it for basting. Pour the remaining marinade over the chicken, press out the air, seal, and refrigerate for at least 1 hour (and up to 3). This soak makes the chicken incredibly juicy and infuses every bite with that bright, tangy-sweet flavor Pineapple Chicken Kabobs are famous for.

Step 2: Soak Your Skewers

If you’re using wooden skewers, now’s the time for a quick soak. Place them in water for at least an hour—the same length as your marinating chicken—to prevent any burnt ends on the grill.

Step 3: Prep the Veggies and Pineapple

While the chicken marinates, chop your pineapple, bell peppers, and red onion into generous 1-1/2 inch pieces. Toss them in a bowl with olive oil, salt, and pepper. This keeps your veggies juicy and flavorful as they char up.

Step 4: Assemble the Kabobs

Time for skewering! Alternate chicken, pineapple, bell pepper, and onion pieces on each skewer for that show-stopping color gradient. Try to keep the sizes even so everything grills at the same pace. Discard any used chicken marinade.

Step 5: Make the Basting Sauce

Combine water and cornstarch in a small bowl to make a slurry. Pour your reserved marinade into a saucepan over medium-low heat, whisk in the slurry, and cook until the sauce thickens up and turns glossy. Set aside—it’ll be your finishing magic later!

Step 6: Grill to Perfection

Preheat your grill to medium and give the grates a good brush with oil. Lay on the skewers and cook for 5–6 minutes. Flip the kabobs (look for gorgeous grill marks), baste the cooked side with the sauce, and grill for another 4–5 minutes—until the chicken hits 165°F inside. Finish with a final turn and brush of any remaining sauce, then pile your kabobs high on a serving platter!

How to Serve Pineapple Chicken Kabobs

Garnishes

A sprinkle of chopped fresh cilantro or green onions makes these kabobs pop both visually and flavor-wise. You can also scatter on toasted sesame seeds for a subtle crunch and nutty finish—don’t forget that final squeeze of lime over the top for ultimate brightness!

Side Dishes

Pineapple Chicken Kabobs shine with a side of fluffy coconut rice, classic steamed jasmine rice, or even a light quinoa salad. For an all-grill meal, try pairing them with grilled corn on the cob or charred summer veggies to really embrace the backyard barbecue vibe.

Creative Ways to Present

Arrange the kabobs on a big platter over a bed of leafy greens for a festive, party-ready look. Or, slide them off the skewers and tuck the juicy bits into lettuce wraps or warm pita pockets with a drizzle of extra sauce—you’ll get rave reviews every time!

Make Ahead and Storage

Storing Leftovers

Cool any leftover Pineapple Chicken Kabobs completely, then remove from the skewers and pack into an airtight container. They’ll keep in the refrigerator for up to 3 days, staying juicy and flavorful for easy lunches or quick dinners.

Freezing

If you want to freeze, I recommend removing the chicken and veggies from the skewers first. Place them in a freezer-safe bag, press out extra air, and freeze for up to 2 months. When ready to enjoy, let thaw in the refrigerator overnight for best texture.

Reheating

To reheat, simply warm the kabobs in the microwave or in a skillet over medium-low heat with a splash of water to keep them moist. If you have a few minutes, a quick pass on a hot grill or under the broiler also restores that caramelized finish!

FAQs

Final Thoughts

When you’re ready to fire up some serious flavor and a good time, Pineapple Chicken Kabobs are your recipe for happiness. I hope this dish brings bursts of sunshine to your table, and that every skewer is met with big smiles. Give them a try—you’ll be hooked from the very first bite!

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