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Pineapple Chicken Kebabs

Pineapple chicken kebabs with Hawaiian-style grilled skewers and a sweet-tangy glaze. Chicken, pineapple, peppers, and onion cook until caramelized while the marinade turns glossy and flavorful.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

Chicken and vegetables
  • 2 lb chicken breasts cut into 1-inch cubes
  • 1 fresh pineapple cut into chunks
  • 2 bell peppers red and green, cut into chunks
  • 1 red onion cut into chunks
For marinade
  • 0.25 cup soy sauce
  • 0.25 cup pineapple juice
  • 2 tbsp honey
  • 2 tbsp olive oil
  • 2 clove garlic minced
  • 1 tsp fresh ginger grated
  • 1 wooden skewers soaked

Equipment

  • 1 grill

Method
 

Make marinade
  1. Whisk together soy sauce, pineapple juice, honey, olive oil, garlic, and ginger until the honey dissolves and the mixture looks smooth.
Marinate
  1. Marinate chicken in the mixture for 1-4 hours in the refrigerator, keeping the chicken coated and covered, for best flavor.
Assemble skewers
  1. Thread chicken, pineapple, peppers, and onion alternately onto the wooden skewers, leaving a little space between pieces so they grill evenly.
Grill
  1. Preheat the grill to medium-high heat, waiting until the grates are hot enough to sizzle when a kebab is set down.
  2. Grill kebabs for 5-6 minutes per side, basting with the remaining marinade as they cook, until the chicken is cooked through and you see caramelized pineapple at the edges.
Serve
  1. Serve hot with rice right off the grill for the best sweet-tangy glaze texture.

Notes

Pro tip: if your marinade is still in a bowl, set aside a small portion before marinating for safe basting; otherwise, baste only during grilling with marinade that hasn’t touched raw chicken. Refrigerate leftovers in a sealed container for up to 3 days; freeze kebabs for up to 2 months if cooled completely. For a lighter option, swap honey for agave in the same amount to keep the sweet-tangy profile.