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–+ servings
Pineapple Chicken Kabobs 1

Pineapple Chicken Kabobs

The sweet-savory combination of juicy pineapple chunks and tender chicken creates a perfect harmony that even the most discerning palates find hard to resist. Easy to make and perfect for outdoor lunches or picnics, these kabobs bring together tropical flavors with backyard convenience.
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Prep Time 20 minutes
Cook Time 12 minutes
Marinating Time 30 minutes
Total Time 1 hour 2 minutes
Course Main Course
Cuisine Asian-Fusion, Hawaiian
Servings 4 servings
Calories 285 kcal

Equipment

  • Grill
  • Skewers (wooden or metal)
  • Mixing Bowls
  • Meat thermometer

Ingredients
  

For the Kabobs

  • 1 1/2 pounds boneless, skinless chicken breasts cut into 1-inch cubes
  • 1 fresh pineapple cored and cut into 1-inch chunks (or 2 cups pre-cut pineapple)
  • 1 large red bell pepper cut into 1-inch pieces
  • 1 large green bell pepper cut into 1-inch pieces
  • 1 red onion cut into 1-inch chunks

For the Marinade

  • 2 tablespoons olive oil
  • 3 tablespoons soy sauce or coconut aminos for gluten-free option
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon fresh ginger minced
  • 3 cloves garlic minced
  • 1 lime juiced
  • 1/4 teaspoon red pepper flakes optional for heat
  • salt and pepper to taste
  • 8-10 wooden or metal skewers

Instructions
 

  • In a medium bowl, whisk together olive oil, soy sauce, honey, ginger, garlic, lime juice, and red pepper flakes until well combined.
  • Add chicken cubes to the marinade, tossing to ensure each piece is well-coated. Cover and refrigerate for at least 30 minutes, though 2 hours will yield the most flavorful results.
  • If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
  • Thread the marinated chicken, pineapple chunks, bell peppers, and onion onto skewers, alternating ingredients for a colorful presentation. Leave small spaces between each piece to allow heat to circulate evenly.
  • Preheat grill to medium-high heat (around 375-400°F).
  • Place kabobs on the grill and cook for 10-12 minutes, turning every 3-4 minutes, until chicken is cooked through (internal temperature of 165°F) and vegetables are tender with slight char marks.

Notes

Cutting ingredients in consistent 1-inch chunks ensures even cooking.
For a sweeter marinade, add a tablespoon of brown sugar or pineapple juice.
Try yellow or orange bell peppers for visual variety.
Store leftover cooked kabobs in an airtight container for 3-4 days.
Can be baked at 425°F for 15-18 minutes instead of grilling.

Nutrition

Calories: 285kcalCarbohydrates: 18gProtein: 32gFat: 9gSaturated Fat: 1.5gCholesterol: 96mgSodium: 520mgPotassium: 650mgFiber: 2gSugar: 12gVitamin A: 1050IUVitamin C: 85mgCalcium: 32mgIron: 2.1mg
Keyword Chicken Kabobs, Pineapple Chicken, Grilled Chicken, Summer Grilling
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