Pineapple Chicken Kabobs Recipe

If you’re craving something that’s fresh, colorful, and just bursting with lively flavors, Pineapple Chicken Kabobs are about to win you over. Think tender bites of chicken marinated in a tangy-sweet sauce, kissed by the grill alongside juicy pineapple, peppers, and onions—this recipe is summer on a stick, and it’s ridiculously delicious any time of year.

Ingredients You’ll Need

The best thing about Pineapple Chicken Kabobs is how every ingredient pulls its weight—fresh produce gives crunch and juiciness, the bold marinade infuses every bite, and even the humble skewer turns these into a beautiful, grill-ready presentation.

• Boneless, skinless chicken breast: Chop into hearty cubes; it soaks up the marinade and grills up tender every time.
• Fresh pineapple: Cube up a ripe pineapple for ultimate juicy bursts that caramelize on the grill—canned pineapple just can’t compare.
• Assorted bell peppers: Use a mix of colors for extra flavor and a gorgeous presentation—cut into large, chunky pieces so they don’t overcook.
• Red onion: Adds a bit of bite and beautiful color; chunks grill to sweet perfection.
• Olive oil: For coating the veggies (and your grill grates!) so nothing sticks.
• Salt & freshly ground black pepper: A sprinkle on the veggies and in the marinade brings all the flavors to life.
• Wooden or metal skewers: If using wood, soak them so they don’t burn—metal can go straight to the grill.
• Soy sauce (or tamari): The base of your marinade—umami and salt in perfect harmony.
• Pineapple juice: 100% juice, for that hit of tropical sweetness in every bite.
• Ketchup: Adds body, tang, and a hint of tomato sweetness to the marinade and basting sauce.
• Dark brown sugar: For caramel notes and glossy finish on your kabobs.
• Sesame oil & extra virgin olive oil: Sesame brings warm, nutty depth; olive oil keeps the marinade smooth.
• Garlic & fresh ginger: Fresh is best—these aromatics deliver big flavor and make the marinade pop.
• Cornstarch & water: Quickly thickens the marinade for a luscious basting sauce that clings to the kabobs.

Variations

One of the true joys of Pineapple Chicken Kabobs is how easily they fit your mood—swap veggies, spice it up, or make them suit just about any dietary need. Consider these fun twists the next time you grill!

• Go Spicy: Mix a little sriracha or red pepper flakes into the marinade for a sweet-&-spicy kabob that packs a punch.
• Change Up the Protein: Try using boneless chicken thighs, shrimp, or even tofu for variety—the marinade works wonders for all.
• More Veg, More Color: Add mushrooms, zucchini, or cherry tomatoes to the skewers for an extra garden-fresh feast.
• Make it Gluten-Free: Stick with tamari instead of soy sauce and double-check all your condiments for hidden gluten.
• Paleo or Whole30: Use coconut aminos in place of soy, and swap brown sugar for a compliant sweetener.

How to Make Pineapple Chicken Kabobs

Step 1: Marinate the Chicken

Start by whisking together your marinade ingredients—soy sauce, pineapple juice, ketchup, brown sugar, oils, garlic, ginger, salt, and pepper. Reserve half, then pour the rest over your cubed chicken in a zip-top bag. Pop it in the fridge for at least an hour (no more than three) so every piece soaks up maximum flavor. If you’re using wooden skewers, soak them in water while your chicken marinates to prevent burning.

Step 2: Prep the Veggies and Pineapple

While the chicken is chilling, get your grill heating to medium and toss your fresh pineapple cubes, colorful peppers, and red onion chunks in a big bowl with olive oil, salt, and pepper. You want everything to be coated and seasoned, ready for skewering.

Step 3: Assemble the Kabobs

This part is fun—thread chicken, pineapple, peppers, and onion onto each skewer, alternating for a rainbow pattern. Discard any marinade the chicken was in to keep things food-safe. Try to keep the pieces similar in size for even grilling.

Step 4: Make the Basting Sauce

Just before grilling, thicken your reserved marinade on the stove with a quick cornstarch slurry. In a small saucepan over medium-low heat, stir until it’s glossy, slightly thickened, and ready to brush onto the kabobs for their final flavor boost.

Step 5: Grill to Perfection

With grill grates brushed (a little olive oil is your friend here), cook your Pineapple Chicken Kabobs for 5–6 minutes per side. Turn, brush with the basting sauce, and finish grilling until the chicken is beautifully browned and hits 165°F inside. Give them a final glossy brush with sauce before serving for irresistible shine and taste.

How to Serve Pineapple Chicken Kabobs

Garnishes

Pile the finished kabobs on a big platter and scatter with freshly chopped cilantro or green onion for a pop of color and fresh flavor. A sprinkle of toasted sesame seeds adds crunch and a bit of nutty aroma that pairs perfectly with the sweet, tangy glaze.

Side Dishes

Pineapple Chicken Kabobs are fantastic with simple coconut rice, warm naan, or even a crisp green salad. For a heartier meal, try them with herby quinoa, grilled corn on the cob, or a chilled noodle salad with a zippy vinaigrette. They’re incredibly versatile for any cookout or dinner spread!

Creative Ways to Present

Try serving your kabobs upright in a pineapple “boat” for a Tropical Island vibe, or portion them off the skewers and pile into lettuce wraps for a fresh, hand-held treat. For parties, mini kabobs on toothpicks make a colorful, flavor-packed appetizer everyone will remember.

Make Ahead and Storage

Storing Leftovers

Cool any leftover Pineapple Chicken Kabobs completely, then store them in an airtight container in the refrigerator for up to 3 days. You can slide everything off the skewers for easier packing and snacking throughout the week.

Freezing

While fresh is best for the juiciest pineapple and most tender chicken, you can freeze cooked kabobs in a tightly sealed container for up to 2 months. Thaw overnight in the fridge before reheating. Note: the veggies and pineapple will soften a bit after defrosting, but the flavors stay fantastic!

Reheating

To warm up leftovers, spread them on a baking sheet, cover with foil, and heat in a 325°F oven until just warmed through (about 10-15 minutes). For a quicker option, reheat gently in the microwave in 30-second increments, or toss everything on a hot skillet for a fast fix.

FAQs

Final Thoughts

Whether you’re throwing a backyard barbecue or simply want to brighten up your weeknight dinner, Pineapple Chicken Kabobs bring big, fresh flavors and fun to the table. Give them a try—you’ll love how easy and crowd-pleasing this dish can be. Can’t wait to hear how they turn out in your kitchen!

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