Pineapple Chicken Kabobs are a fun and tasty way to enjoy a burst of fresh flavors on a stick. Juicy pieces of chicken are paired with sweet, tangy pineapple chunks, making each bite a perfect mix of savory and fruity. They’re colorful, easy to grill, and perfect for a casual meal or a summer cookout.
I love making these kabobs because they come together so quickly, and the pineapple keeps the chicken nice and juicy while adding a little natural sweetness. One tip I always follow is to marinate the chicken ahead of time—it really helps the flavors soak in and makes the kabobs even more delicious.
These kabobs are great served right off the grill, especially with a simple side like rice or a fresh green salad. I find that they bring a cheerful vibe to any meal, and everyone seems to enjoy the mix of smoky grilled chicken with that pineapple pop. They’re easy to share and always a hit at gatherings, which makes me want to grill them again and again!
Key Ingredients & Substitutions
Chicken: I recommend using boneless, skinless chicken thighs for extra juiciness, but breasts work well too if you prefer leaner meat. Just watch the cooking time to avoid drying out.
Pineapple: Fresh pineapple adds the best sweetness and texture, but canned pineapple chunks (drained) can be used in a pinch. Avoid canned pineapple in heavy syrup to keep it from getting too sweet.
Marinade: Soy sauce brings a salty, umami flavor. If you need gluten-free, choose tamari instead. Honey adds natural sweetness and helps caramelize. For a vegan option, swap honey with maple syrup.
Spices: Smoked paprika gives a nice smoky note that pairs well with grilled flavors. If you don’t have it, regular paprika or a pinch of chipotle powder works great too.
How Can I Make Sure My Kabobs Grill Evenly Without Burning?
Grilling kabobs can be tricky because of different cooking speeds between chicken and pineapple. Here’s how I manage this:
- Cut chicken and veggies into uniform pieces (about 1.5 inches) for even cooking.
- Marinate the chicken to keep it juicy and flavorful.
- Preheat your grill to medium-high heat, not too hot to avoid burning.
- Turn kabobs every 3-4 minutes to get a nice char on all sides.
- Watch the pineapple closely as it can burn quickly; it’s best toward the outside of the skewer or rotate more often.
- Use a meat thermometer to check that chicken reaches 165°F (74°C) for safe eating.
Following these tips will give you kabobs that are perfectly cooked, juicy, and nicely charred without burnt pineapple or raw chicken.
Equipment You’ll Need
- Grill or grill pan – I recommend this because it gives the kabobs nice grill marks and smoky flavor.
- Skewers (wooden or metal) – Wooden skewers should be soaked in water for 30 minutes to prevent burning. Metal skewers are reusable and conduct heat well.
- Mixing bowl – Perfect for whisking together the marinade ingredients.
- Tongs – Use these for turning the kabobs on the grill without poking holes in the meat.
- Basting brush (optional) – Handy if you want to brush extra marinade during grilling for more flavor.
Flavor Variations & Add-Ins
- Swap the chicken for shrimp or pork for different flavors and textures.
- Add other vegetables like zucchini, cherry tomatoes, or sliced mushrooms for more variety.
- Use different fruits like mango or peaches instead of pineapple for a fruity twist.
- Kick up the heat with a pinch of cayenne or chili flakes in the marinade.
Pineapple Chicken Kabobs
Ingredients You’ll Need:
- 2 lbs boneless, skinless chicken breasts or thighs, cut into 1.5-inch cubes
- 2 cups fresh pineapple chunks
- 1 red bell pepper, cut into chunks
- 1 small red onion, cut into chunks
- 1/4 cup olive oil
- 3 tbsp soy sauce
- 2 tbsp honey
- 2 cloves garlic, minced
- 1 tbsp apple cider vinegar or lime juice
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp chili powder (optional for a smoky heat)
- Salt and pepper, to taste
- Fresh cilantro or parsley, chopped for garnish
- Wooden or metal skewers (if using wooden, soak in water for 30 minutes before grilling)
Time Needed:
You’ll need about 10 minutes for prep, plus at least 30 minutes to marinate the chicken (up to 2 hours for best flavor). Grill time is around 10-15 minutes. Altogether, plan for about 45 minutes to 2.5 hours depending on marinating time.
Step-by-Step Instructions:
1. Make the Marinade:
In a large bowl, whisk together olive oil, soy sauce, honey, minced garlic, apple cider vinegar or lime juice, smoked paprika, cumin, chili powder (if using), salt, and pepper until well combined.
2. Marinate the Chicken:
Add the cubed chicken pieces to the marinade, stirring so every piece is coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours to allow the flavors to soak in.
3. Prepare the Grill and Assemble Kabobs:
Preheat your grill to medium-high heat. While it’s heating, thread the marinated chicken pieces onto skewers, alternating with pineapple chunks, red bell pepper, and red onion.
4. Grill the Kabobs:
Lightly oil the grill grates or spray with nonstick spray to prevent sticking. Place the kabobs on the grill and cook about 10-15 minutes, turning every 3-4 minutes, until the chicken is cooked through and has lovely grill marks. Use a meat thermometer to check for an internal temp of 165°F (74°C).
5. Rest and Serve:
Remove the kabobs from the grill and let them rest for 2-3 minutes. Sprinkle with chopped cilantro or parsley for a fresh touch. Serve hot with your favorite sides like rice, grilled veggies, or a fresh salad.
Enjoy juicy, flavorful Pineapple Chicken Kabobs that are perfect for a bright and tasty meal!
Can I Use Frozen Chicken for These Kabobs?
Yes, you can! Just make sure to fully thaw the chicken in the refrigerator overnight before cutting and marinating. This helps ensure even cooking and better flavor absorption.
Can I Make Pineapple Chicken Kabobs Ahead of Time?
Absolutely! Marinate the chicken and assemble the kabobs a few hours ahead or even the night before. Keep them covered in the fridge and grill them fresh when you’re ready to serve.
How Should I Store Leftover Kabobs?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the grill, in a skillet, or the microwave until warmed through.
What Can I Substitute for Pineapple If I Don’t Have Any?
You can use other fruits like mango, peaches, or even apples for a sweet touch. Just be aware that different fruits may cook at different rates, so keep an eye on them while grilling to avoid burning.
