Pineapple Chicken Kabobs are a fun and tasty way to enjoy a mix of sweet and savory flavors all grilled to perfection. You’ve got juicy chicken pieces, tender chunks of fresh pineapple, and colorful veggies all threaded onto skewers, ready to get that nice char from the grill. The combination of smoky, juicy chicken with the bright, tropical pineapple is such a crowd-pleaser.
I love making these when the weather is warm because they feel like a mini vacation on a skewer. The pineapple not only adds sweetness but also helps keep the chicken super tender and juicy. Plus, they’re quick to throw together and cook, which is perfect for a casual weeknight dinner or a weekend BBQ.
My favorite way to serve these kabobs is right off the grill with some fluffy rice or a simple green salad on the side. Sometimes I like to drizzle a little extra sauce over everything or serve with a cool dipping sauce for even more flavor. These kabobs always bring a little sunshine to the table and get everyone smiling with every bite.
Key Ingredients & Substitutions
Chicken: I prefer using boneless, skinless chicken thighs for juicier kabobs, but chicken breast works too if you want leaner meat. Just be careful not to overcook it.
Pineapple: Fresh pineapple gives the best sweetness and texture here. If fresh isn’t available, canned pineapple chunks in juice (not syrup) can work—just pat dry before using.
Red Onion: Adds a nice sharp flavor and holds up well on the grill. You can swap with green bell peppers or cherry tomatoes for a different veggie twist.
Marinade Ingredients: Soy sauce adds salt and umami, honey adds sweetness, and lime juice brings brightness. If you need a gluten-free version, use tamari instead of soy sauce, or substitute maple syrup for honey to make it vegan-friendly.
How Do You Make Sure the Chicken Stays Tender and Juicy?
Marinating chicken is key. The honey and lime juice in the marinade help to tenderize and add flavor, so give the chicken at least 30 minutes—1-2 hours is even better.
- Cut chicken into even-sized chunks so they cook uniformly.
- Don’t overcrowd the grill; leave space between skewers for good heat circulation.
- Turn the kabobs every few minutes to get a nice char but avoid drying out the meat.
- Use a meat thermometer to check for 165°F (74°C) to avoid under- or overcooking.
Equipment You’ll Need
- Skewers (wooden or metal) – Wooden ones need soaking to prevent burning, and metal skewers are reusable and sturdy.
- Grill or grill pan – I love grilling these outdoors for that smoky flavor, but a grill pan works well indoors, too.
- Bowl for marinating – Use a large enough bowl to toss the chicken in the marinade evenly.
- Tongs – For turning the skewers easily without burning your fingers.
- Brush or spoon – To baste extra marinade or glaze on during grilling, if desired.
Flavor Variations & Add-Ins
- Different Proteins: Swap chicken for shrimp, pork chunks, or firm tofu for a vegetarian option.
- Extra Flavor: Add a dash of chili flakes or hot sauce to the marinade for a spicy kick.
- Veggie Variations: Thread bell peppers, cherry tomatoes, or zucchini slices instead of or along with onions.
- Glaze: Brush with a mixture of honey and soy or teriyaki sauce during grilling for a sticky finish.
Pineapple Chicken Kabobs
Ingredients You’ll Need:
- 1 ½ pounds boneless, skinless chicken breast or thighs, cut into 1 ½-inch cubes
- 2 cups fresh pineapple chunks (about 1 small pineapple)
- 1 large red onion, cut into 1-inch pieces
- 3 tablespoons olive oil
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1 tablespoon fresh lime juice
- 1 tablespoon chopped fresh parsley or cilantro (optional, for garnish)
- Wooden or metal skewers (if wooden, soak in water 30 minutes before using)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, 30 minutes to marinate the chicken (or up to 2 hours for more flavor), and about 12 minutes to grill the kabobs. In total, plan for around 1 hour including marinating time.
Step-by-Step Instructions:
1. Make the Marinade
In a large bowl, whisk together the olive oil, soy sauce, honey, minced garlic, smoked paprika, black pepper, salt, and fresh lime juice. Stir until everything is well mixed.
2. Marinate the Chicken
Add the chicken pieces to the marinade, making sure they’re fully coated. Cover the bowl and place it in the fridge for at least 30 minutes. For best results, let it marinate for 1 to 2 hours to soak up all the flavors.
3. Get the Grill Ready
Heat your grill or grill pan to medium-high. If using wooden skewers, soak them in water for 30 minutes before assembling to keep them from burning.
4. Assemble the Kabobs
Thread the chicken cubes, pineapple chunks, and red onion pieces onto the skewers in an alternating pattern. Leave a little space between each piece so they cook evenly.
5. Grill the Kabobs
Place the skewers on the grill and cook for 10 to 12 minutes. Turn them every 3 to 4 minutes so all sides get nicely charred and the chicken cooks through. The chicken is done when it reaches an internal temperature of 165°F (74°C).
6. Serve and Enjoy!
Take the kabobs off the grill and transfer to a serving plate. Sprinkle with fresh parsley or cilantro if you like. You can also drizzle a little extra honey over the top or serve with your favorite dipping sauce, like tangy yogurt or spicy chili sauce.
Can I Use Frozen Chicken for These Kabobs?
Yes! Just be sure to fully thaw the chicken in the refrigerator before cutting and marinating. This will help it cook evenly and absorb the flavors better.
Can I Make Pineapple Chicken Kabobs Ahead of Time?
Absolutely! You can marinate the chicken and assemble the kabobs a few hours in advance. Keep them covered in the fridge until you’re ready to grill for fresh, tasty results.
How Should I Store Leftovers?
Store leftover kabobs in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or on the grill to keep them juicy and flavorful.
What Are Good Substitutions for Pineapple?
If pineapple isn’t your favorite or unavailable, try mango or peach chunks for a similar sweet, fruity touch that pairs well with the savory chicken.