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Pineapple Chicken Kabobs

Pineapple chicken kabobs are juicy grilled tropical skewers with sweet chicken, caramelized pineapple, and peppers in a simple teriyaki-style glaze. Marinate the cubed chicken, then grill until golden and fully cooked for an easy summer BBQ main.
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Prep Time 20 minutes
Cook Time 12 minutes
Marinating 1 hour
Total Time 1 hour 32 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Hawaiian
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Main ingredients
  • 2 lb chicken breasts
  • 1 pineapple
  • 2 bell peppers
  • 1 onion
For marinade
  • 0.25 cup soy sauce
  • 0.25 cup pineapple juice
  • 2 tbsp honey
  • 2 tbsp olive oil
  • 2 garlic cloves
  • 1 wooden skewers (soaked)

Equipment

  • 1 grill

Method
 

Make the marinade
  1. In a bowl, whisk soy sauce, pineapple juice, honey, olive oil, and garlic until the honey dissolves and the glaze looks smooth.
  2. Marinate the chicken in the mixture for 1-4 hours, then reserve a small amount for basting during grilling.
Assemble the kabobs
  1. Thread chicken, pineapple, bell peppers, and onion onto soaked wooden skewers, alternating pieces for even cooking.
Grill
  1. Preheat the grill to medium-high heat, then place the kabobs on the grate and grill for 5-6 minutes per side, basting with the reserved marinade as they cook.
  2. Continue grilling until the chicken reaches 165°F and the pineapple is caramelized, using a final baste during the last minute for shine.

Notes

For the best caramelization, dry the pineapple and peppers lightly before threading so excess moisture doesn’t steam the fruit. Refrigerate marinated chicken and assembled kabobs up to 2 days; freeze cooked kabobs up to 2 months (reheat to 165°F). For a lighter option, swap honey for an equal amount of maple syrup or use half the honey to reduce sweetness and calories.