Name: Pineapple Chicken Kabobs
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Ingredients: For the Kabobs; 2 pounds boneless, skinless chicken breasts, cut into 1½-inch cubes; 3 cups fresh pineapple cubes (from 1 pineapple sliced into 1-inch rounds, then cubed); 2 large or 3 small bell peppers, cut into 1½-inch pieces (mixed colors recommended); 1 large red onion, cut into 1½-inch pieces; 2 tablespoons olive oil, plus more for brushing the grill; ¼ teaspoon salt; ¼ teaspoon freshly ground black pepper; 12 wooden or metal skewers (10–12 inches long); For the Marinade and Basting Sauce; ⅓ cup reduced-sodium soy sauce (or tamari for gluten-free); ⅓ cup canned pineapple juice (100% juice); ⅓ cup ketchup; ¼ cup packed dark brown sugar; 1 tablespoon extra-virgin olive oil; 2 teaspoons sesame oil; 2 teaspoons minced garlic; 2 teaspoons grated or minced fresh ginger; ¼ teaspoon salt, or to taste; ¼ teaspoon freshly ground black pepper, or to taste; 1 tablespoon water; 1 teaspoon cornstarch

Make grilled pineapple chicken kabobs at home with juicy chicken breast, fresh pineapple, and colorful bell peppers. This easy chicken skewers recipe features a flavorful soy-ginger marinade and a sticky basting sauce for a sweet and savory taste. Perfect for summer BBQs, family dinners, and healthy meals, these kabobs are tender, juicy, and full of vibrant flavor. Tips included for grilling chicken, preventing burnt pineapple, and creating restaurant-style kabobs right in your backyard.

Ingredients

For the Kabobs

2 pounds boneless, skinless chicken breasts, cut into 1½-inch cubes
3 cups fresh pineapple cubes (from 1 pineapple sliced into 1-inch rounds, then cubed)
2 large or 3 small bell peppers, cut into 1½-inch pieces (mixed colors recommended)
1 large red onion, cut into 1½-inch pieces
2 tablespoons olive oil, plus more for brushing the grill
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
12 wooden or metal skewers (10–12 inches long)

For the Marinade and Basting Sauce

⅓ cup reduced-sodium soy sauce (or tamari for gluten-free)
⅓ cup canned pineapple juice (100% juice)
⅓ cup ketchup
¼ cup packed dark brown sugar
1 tablespoon extra-virgin olive oil
2 teaspoons sesame oil
2 teaspoons minced garlic
2 teaspoons grated or minced fresh ginger
¼ teaspoon salt, or to taste
¼ teaspoon freshly ground black pepper, or to taste
1 tablespoon water
1 teaspoon cornstarch

Instructions

Prepare the Chicken and Marinade

Place the chicken cubes into a large zip-top bag and set aside.
In a mixing bowl, whisk together all marinade ingredients except the water and cornstarch.
Reserve ⅔ cup of the marinade in a separate container and refrigerate for later use.
Pour the remaining marinade into the bag with the chicken. Press out excess air, seal, and refrigerate for 1 to 3 hours.
If using wooden skewers, soak them in water while the chicken marinates to prevent burning during grilling.

Assemble the Skewers

Preheat the grill to medium heat.
In a large bowl, toss the pineapple, bell peppers, and onion with 2 tablespoons olive oil, salt, and pepper.
Thread the skewers, alternating chicken, vegetables, and pineapple. Discard the used chicken marinade.

Make the Basting Sauce

Mix the cornstarch with 1 tablespoon of water to create a slurry.
Pour the reserved marinade into a small saucepan over medium-low heat.
Add the slurry and cook, stirring, until thickened. Remove from heat and set aside.

Grill the Kabobs

Lightly oil the grill grates if needed.
Arrange the skewers on the grill and cook for 5–6 minutes, until browned.
Flip, brush generously with the basting sauce, and grill for another 4–5 minutes or until the chicken reaches 165°F (74°C) internally.
Flip once more, brush with remaining sauce, then transfer to a serving platter and serve warm.

Why You’ll Love This Recipe

Combines sweet pineapple with savory marinated chicken for a delicious balance of flavors.
Bright colors and juicy chunks make it perfect for cookouts, weeknight dinners, or summer gatherings.
Uses a simple marinade that doubles as a flavorful basting sauce.
Easy to customize with different vegetables, seasoning, or grilling methods.

Tips

Cut everything into similar-sized pieces for even cooking.
Don’t marinate the chicken for more than 3 hours—the acidity can change the texture.
Keep the grill at medium heat to avoid burning the pineapple and vegetables.
Baste during the last part of grilling to prevent the sauce from scorching.
If grilling indoors, a grill pan or broiler works well too.

Variations and Substitutions

Swap the protein: Use turkey breast, shrimp (reduce cooking time), or tofu (pressed and cubed).
Change the veggies: Add zucchini, cherry tomatoes, or mushrooms.
Boost the flavor: Add chili flakes, a squeeze of lime juice, or a dash of rice vinegar to the marinade.
Make it spicy: Stir in sriracha or chili paste to the basting sauce.
Low-sugar option: Replace brown sugar with a small amount of honey or a sugar alternative.

FAQs

Can I use canned pineapple?
Fresh pineapple is best, but canned pineapple chunks (drained well) work in a pinch.

Can I bake these instead of grilling?
Yes. Bake at 425°F (220°C) for 20–25 minutes, turning halfway through.

Can I prepare them ahead?
You can cut the chicken and vegetables ahead, but assemble the skewers just before grilling for best texture.

Why soak wooden skewers?
It prevents them from burning or breaking over the grill’s heat.

Serving

Serve these kabobs with rice, coconut rice, quinoa, grilled vegetables, green salad, or warm pita. They also pair well with sauces like teriyaki, garlic yogurt sauce, or cilantro-lime dressing.

Suggestions

Add sesame seeds and chopped green onions before serving for a fresh finish.
Turn leftover kabob pieces into a rice bowl or wrap.
For parties, assemble smaller appetizer-sized skewers for easy serving.