Pineapple Chicken Kabobs

Save this recipe on:

If sunshine had a flavor, it would be these Pineapple Chicken Kabobs. Sweet, smoky, and just the right amount of tangy, these skewers are a summer favorite that works just as well for a weeknight dinner as it does for a backyard BBQ. The juicy pineapple chunks caramelize beautifully on the grill, mingling with the savory, marinated chicken for a mouthwatering contrast you can’t get enough of.

Every bite is loaded with tropical flair and charred edges that make you want to reach for just one more skewer. Pair it with a side of coconut rice or a crisp summer salad, and you’ve got a quick meal that feels like a mini vacation on a plate.

---

What Kind of Chicken Should I Use?

Boneless, skinless chicken breasts or thighs both work great for this recipe. Chicken thighs tend to stay more tender and juicy, especially on the grill, while breasts give you a leaner option. Whichever you choose, make sure to cut them into uniform chunks for even cooking.

---

Ingredients for the Pineapple Chicken Kabobs

Chicken Breasts or Thighs – These are the protein stars. Choose whichever you prefer for flavor or leanness, and cut them into bite-sized pieces.

Fresh Pineapple Chunks – The sweetness intensifies on the grill, giving your kabobs that signature tropical burst.

Soy Sauce – Adds salty umami depth to the marinade.

Brown Sugar – For just the right amount of sweetness that caramelizes nicely over heat.

Garlic & Ginger – Fresh is best. These two bring warmth and a bit of zing to the marinade.

Sesame Oil – A touch goes a long way. It infuses that nutty aroma that complements both chicken and pineapple.

Rice Vinegar or Lime Juice – Brightens up the marinade with acidity, balancing out the sweet.

Wooden or Metal Skewers – If you’re using wooden skewers, soak them in water for at least 30 minutes to prevent burning.

---

How To Make the Pineapple Chicken Kabobs

Step 1: Prep the Marinade

In a medium bowl, whisk together soy sauce, brown sugar, sesame oil, minced garlic, freshly grated ginger, and your choice of rice vinegar or lime juice. This blend will be the flavor powerhouse that soaks into your chicken.

Step 2: Marinate the Chicken

Place your chicken pieces in a large zip-top bag or shallow dish and pour the marinade over. Seal or cover, then refrigerate for at least 30 minutes (or up to 4 hours for deeper flavor). Don’t marinate overnight as the acid can start breaking down the meat too much.

Step 3: Soak Wooden Skewers

If you’re using wooden skewers, soak them in water during the marination time to keep them from charring on the grill.

Step 4: Assemble the Kabobs

Alternate threading marinated chicken and pineapple chunks onto your skewers. Try not to pack them too tightly—leave just a bit of space between each piece so everything cooks evenly.

Step 5: Grill to Perfection

Preheat your grill to medium-high heat and lightly oil the grates. Place the kabobs on the grill and cook for about 10–12 minutes, turning occasionally until the chicken is fully cooked and has a slight char. Pineapple should be caramelized and juicy.

Step 6: Rest and Serve

Let the kabobs rest for 5 minutes before serving. Sprinkle with chopped parsley or green onions if you like an extra pop of color and freshness.

---

How to Serve and Store Pineapple Chicken Kabobs

Pineapple Chicken Kabobs are best served hot off the grill. They pair beautifully with sides like coconut rice, garlic noodles, or a crisp cucumber salad. If you’re hosting, add a tangy dipping sauce like sweet chili or teriyaki on the side to level up the flavors.

Leftovers? No problem. Remove the chicken and pineapple from the skewers and store them in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat or pop them in the air fryer for a few minutes to bring back that caramelized goodness. These kabobs are also delicious cold in a salad or wrap the next day.

---

Frequently Asked Questions

How long should I marinate the chicken?

At least 30 minutes is recommended, but 2–4 hours gives the best flavor. Avoid overnight marinating to keep the chicken from becoming mushy.

Can I use canned pineapple instead of fresh?

Fresh pineapple is best for grilling because it holds its shape and caramelizes beautifully. Canned pineapple tends to be softer and may not char as well, but it works in a pinch.

What’s the best way to cook these if I don’t have a grill?

A stovetop grill pan or oven broiler works great! For the broiler, place skewers on a foil-lined baking sheet and cook 4–6 inches from the heat for about 10 minutes, turning halfway.

Are these kabobs spicy?

Not inherently, but you can add chili flakes or sriracha to the marinade if you want some heat.

Can I make these ahead of time?

Yes! You can marinate and assemble the skewers a few hours in advance. Just keep them covered in the fridge until you’re ready to grill.

Do I have to use skewers?

Nope. You can toss everything in a grill basket or even roast it all together on a sheet pan in the oven.

---

Want More Chicken Dinner Ideas?

If these Pineapple Chicken Kabobs brought a burst of tropical joy to your table, here are some other flavorful chicken recipes you’ll want to check out next:

• Sweet Garlic Chicken in the Crockpot for a melt-in-your-mouth weeknight meal.
• Texas Roadhouse Butter Chicken Skillet with a savory buttery twist.
• Air Fryer Honey Butter Garlic Chicken Tenders when you want crispy and sticky perfection.
• Creamy Garlic Marry Me Salmon if you want a buttery seafood switch-up.
• Cheesesteak Tortellini in Rich Provolone Sauce for an indulgent comfort food detour.

---

Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dinner board so you can come back to it anytime: Life with Jam on Pinterest

And I’d love to hear how it went! Did you grill yours or roast in the oven? Add any extra veggies? Maybe brushed it with teriyaki at the end?

Drop your tips, tweaks, or questions in the comments—we’re all here to help each other cook with joy.

---

Print

Save this recipe on: