Pineapple Chicken Kabobs are a perfect mix of sweet and savory, with juicy chicken pieces grilled alongside vibrant chunks of fresh pineapple. The combination gives you a burst of tropical flavor in every bite, plus a lovely caramelized char from the grill that makes them extra tasty.
I love making these kabobs on a warm weekend because they’re easy to throw together and always a crowd-pleaser. The pineapple not only adds sweetness but also helps keep the chicken nice and tender. I usually marinate the chicken for a little while, which makes every bite full of flavor. It’s one of those recipes that gets everyone asking for seconds.
These kabobs are great served right off the grill with a side of rice or a simple salad. I often bring them to barbecues or family gatherings because they’re easy to eat and don’t need any fuss. Plus, the colorful mix of pineapple and chicken always looks so inviting on the plate!
Key Ingredients & Substitutions
Chicken Breast: Chicken breast is lean and grills nicely. For juicier kabobs, you can use chicken thighs instead. They’re a bit fattier and stay tender while grilling.
Pineapple: Fresh pineapple is best for sweetness and texture. If fresh isn’t available, canned pineapple chunks (drained) work too but avoid the syrup-packed kind to prevent extra sweetness.
Red Onion: Adds a slight sharpness that balances the sweet pineapple. If you don’t like the strong onion taste, use sweet onions or skip it.
Marinade Ingredients: Soy sauce adds saltiness, honey gives sweetness, and smoked paprika adds warmth. For gluten-free, use tamari instead of soy sauce. And if you prefer less spicy, you can skip the cayenne pepper.
How Do I Get the Chicken Tender and the Pineapple Perfectly Caramelized?
Marinating the chicken is the secret to juicy, flavorful kabobs. Let it sit for at least 30 minutes to absorb the marinade. Don’t rush this step!
- Preheat the grill so it’s hot before cooking. This helps seal in juices and creates nice grill marks.
- Thread pieces carefully, leaving a little space between to cook evenly.
- Turn kabobs every 3-4 minutes to get even cooking without burning.
- Watch the pineapple closely — it caramelizes quickly and adds great flavor and moisture.
- Let kabobs rest a few minutes after grilling to keep the meat juicy.
Equipment You’ll Need
- Grill or grill pan – I recommend using a good grill for nice char and smoky flavor.
- Wooden or metal skewers – Soak wooden skewers in water for 30 minutes if using, to prevent burning.
- Mixing bowls – For marinating and tossing ingredients.
- Basting brush (optional) – To brush extra marinade onto the kabobs during grilling for extra flavor.
- Kitchen tongs – For turning and removing the kabobs safely.
Flavor Variations & Add-Ins
- Swap chicken for shrimp or firm tofu for a different protein.
- Add bell peppers or cherry tomatoes for extra color and flavor.
- Use brown sugar instead of honey for a richer sweetness.
- Sprinkle with chopped cilantro or green onions before serving for fresh herbs.
Pineapple Chicken Kabobs
Ingredients You’ll Need:
For the Kabobs:
- 2 lbs boneless, skinless chicken breasts, cut into 1.5-inch cubes
- 2 cups fresh pineapple chunks (about 1 small pineapple)
- 1 large red onion, cut into wedges
For the Marinade:
- 3 tablespoons olive oil
- 1/4 cup soy sauce
- 3 tablespoons honey
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper (optional)
To Garnish:
- Fresh chopped parsley
- Skewers (if wooden, soak in water for 30 minutes before using)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, 30 minutes to marinate (or longer if you have time), and 10-12 minutes to grill. All in all, you’ll have a tasty meal ready in under an hour, perfect for a quick weeknight dinner or weekend barbecue!
Step-by-Step Instructions:
1. Make the Marinade:
In a medium bowl, whisk together the olive oil, soy sauce, honey, minced garlic, smoked paprika, black pepper, salt, and cayenne pepper until well mixed.
2. Marinate the Chicken:
Add the chicken cubes to the marinade. Toss them until all pieces are evenly coated. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to soak in. For best results, marinate for 1-2 hours.
3. Prepare the Grill and Skewers:
Preheat your grill to medium-high heat. If you’re using wooden skewers, make sure they’ve been soaking in water for 30 minutes to prevent burning.
4. Assemble the Kabobs:
Thread the chicken cubes, pineapple chunks, and red onion wedges onto the skewers alternately. Leave a little space between pieces so they cook evenly.
5. Grill the Kabobs:
Place the kabobs on the hot grill. Cook for about 10-12 minutes, turning occasionally to brown all sides. The chicken should be cooked through with grill marks, and the pineapple should be caramelized.
6. Serve:
Remove the kabobs from the grill and let them rest for a couple of minutes. Sprinkle with fresh chopped parsley and serve immediately, either alone or with rice or a fresh salad.
Can I Use Frozen Chicken for These Kabobs?
Yes, but make sure the chicken is fully thawed before marinating and grilling. Thaw it in the fridge overnight or use the cold water method for quicker thawing. Pat the chicken dry before marinating for best results.
How Long Can I Marinate the Chicken?
While 30 minutes is enough to infuse flavor, marinating for 1-2 hours will give you even tastier and more tender chicken. Avoid marinating longer than 8 hours to prevent the texture from becoming mushy due to the pineapple’s natural enzymes.
Can I Bake or Broil These Kabobs Instead of Grilling?
Absolutely! Preheat your oven to 400°F (200°C). Arrange the kabobs on a lined baking sheet and bake for 15-20 minutes, turning halfway through. For a nice char, broil them for an additional 2-3 minutes at the end, watching carefully to prevent burning.
How Should I Store Leftover Kabobs?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in the oven or microwave, making sure not to overcook the chicken to keep it tender.