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Pineapple Chicken Kabobs

Pineapple chicken kabobs are sweet, juicy tropical skewers with caramelized pineapple and golden chicken glazed in teriyaki-style marinade. Grill the kabobs over medium-high heat until the pineapple turns golden and the chicken reaches 165°F.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Kabobs
  • 2 lb chicken breasts
  • 1 pineapple
  • 2 bell peppers
  • 1 onion
  • 6 wooden skewers, soaked
Marinade
  • 0.25 cup soy sauce
  • 0.25 cup pineapple juice
  • 2 tbsp honey
  • 2 tbsp olive oil
  • 2 garlic minced

Equipment

  • 1 sheet pan
  • 1 grill

Method
 

Make the marinade
  1. In a bowl, mix soy sauce, pineapple juice, honey, olive oil, and minced garlic until the honey dissolves and the mixture looks glossy.
  2. Set the marinade aside so it can be used to baste and coat the kabobs.
Marinate the chicken
  1. Add cubed chicken breasts to the marinade and toss to coat evenly, then cover and refrigerate for 1-4 hours (up to 60 minutes minimum for this cook).
  2. Let the chicken sit in the marinade while the grill heats so the surface is well flavored.
Assemble the kabobs
  1. Thread chicken, pineapple, bell peppers, and onion onto soaked wooden skewers in a colorful alternating pattern.
  2. Discard any excess marinade that has touched raw chicken, then reserve a small amount of marinade for basting if available.
Grill
  1. Preheat the grill to medium-high heat (about 400–450°F) and place the kabobs on the grates.
  2. Grill for 5-6 minutes per side, basting with marinade during grilling, until the chicken edges look golden and the pineapple begins to caramelize.
  3. Continue grilling until the chicken reaches 165°F and the pineapple is caramelized, then remove kabobs to a platter and rest briefly before serving.

Notes

Pro tip: soak wooden skewers for at least 30 minutes so they don’t char, and keep an eye on the pineapple—it caramelizes fast. Refrigerate leftovers in an airtight container for up to 3 days; freeze cooked kabobs for up to 2 months. For a lighter swap, replace honey with an equal amount of light brown sugar or use a sugar-free honey substitute for a similar glaze.