I’ll never forget the first time I made these Pineapple Chicken Kabobs for a backyard potluck. My neighbor, who claims to “never eat fruit with meat,” went back for thirds! That’s the magic of these Hawaiian-inspired skewers – they convert even the most skeptical eaters with their perfect balance of sweet, smoky, and savory flavors.

What makes these Chicken Kabobs so special? It’s that irresistible combination of juicy chicken, caramelized pineapple chunks, and colorful bell peppers, all glazed with a sticky-sweet basting sauce that caramelizes beautifully on the grill. The aroma alone will have your guests hovering around the barbecue.

If you love my BBQ Chicken, you’re going to adore these skewers. They’ve become my go-to summer dish because they’re:

Surprisingly easy to make (even for weeknights)
Packed with fresh, wholesome ingredients
Always a hit at parties
Perfect for meal prep

Why These Pineapple Chicken Kabobs Deserve a Spot in Your Recipe Rotation

The Flavor Combination is Addictive

There’s something magical about how the Pineapple Chicken Kabobs develop flavor. The natural sugars in the pineapple caramelize on the grill, creating these little crispy, sweet edges that contrast perfectly with the savory chicken. I like to use a mix of red and yellow bell peppers for color, and the red onion gets wonderfully tender while keeping just a bit of bite.

Healthier Than Your Average BBQ

Unlike heavy, sauce-drenched barbecue dishes, these Chicken Kabobs feel light yet satisfying. Each skewer packs:

Lean protein from the chicken
Vitamin C from fresh pineapple
Fiber from the colorful veggies
Healthy fats from olive oil

I often serve them over cauliflower rice for a low-carb option, or with my favorite Almond Rice Pilaf when I want something more indulgent.

Perfect for Entertaining

Last summer, I hosted a “Tropical BBQ” and these Pineapple Chicken Kabobs were the star. What I love:

They look impressive but are easy to make
Guests can grab and go (no plates needed!)
The colorful presentation screams summer

For another crowd-pleasing skewer recipe, try my Bang Bang Chicken Skewers – they bring the heat with a creamy, spicy sauce.

Selecting the Best Ingredients for Pineapple Chicken Kabobs

Chicken Choices Matter

After testing both, I strongly prefer chicken breasts over thighs for these Chicken Kabobs. Why?

They cook evenly with the veggies
The leaner meat balances the sweet pineapple
They absorb the marinade beautifully

That said, if you love dark meat, chicken thighs work too – just grill them on separate skewers since they take longer to cook.

The Pineapple Debate: Fresh vs. Canned

I made this recipe three ways to test:

Fresh pineapple – the clear winner (better texture, caramelizes perfectly)
Canned pineapple – gets mushy but works in a pinch
Frozen pineapple – surprisingly decent if thawed and patted dry

Pro tip: When cutting fresh pineapple, make your chunks about 1.5 inches – large enough to stay on the skewer but small enough to cook through.

Don’t Skip These Marinade Ingredients

The secret to these Pineapple Chicken Kabobs is in the marinade. Key players:

Pineapple juice: Tenderizes the chicken naturally
Sesame oil: Adds depth you can’t get from olive oil alone
Fresh ginger: Brightens all the flavors

Step-by-Step: How I Make Perfect Pineapple Chicken Kabobs Every Time

Marinating for Maximum Flavor (Without Overdoing It)

Through trial and error, I’ve found the sweet spot:

1 hour minimum (lets flavors penetrate)
3 hours maximum (any longer and the pineapple juice makes the chicken mushy)

I like to prep the marinade in the morning, let the chicken soak while I work, then assemble the skewers when I’m ready to cook.

Skewer Assembly Like a Pro

Here’s my foolproof assembly method:

Soak wooden skewers for at least 30 minutes (prevents burning)
Alternate: chicken → pineapple → pepper → onion → repeat
Leave about 1/2 inch space between pieces for even cooking

Grilling Techniques for Perfect Char

After burning one too many batches, I perfected my grilling method:

Medium heat (too high = burnt outside, raw inside)
Oil the grates well (prevents sticking)
Baste at the end (so the sugar doesn’t burn)

Creative Variations I’ve Tried (And Loved)

Spicy Pineapple Chicken Kabobs

Add to marinade:

1 tbsp sriracha
1 tsp red pepper flakes

Teriyaki Pineapple Version

Swap the marinade for:

1/2 cup teriyaki sauce
2 tbsp honey
1 tbsp rice vinegar

Coconut Lime Twist

Add to marinade:

1/4 cup coconut milk
Zest of 1 lime

What to Serve With Your Pineapple Chicken Kabobs

My favorite pairings:

For a light meal: Simple green salad with citrus vinaigrette
For heartier appetites: BBQ Chicken Sweet Potato Bowl
Tropical theme: Coconut rice and mango salsa

Common Mistakes (And How to Avoid Them)

After making these Pineapple Chicken Kabobs dozens of times, here’s what can go wrong:

Soggy Skewers

Cause: Over marinating
Fix: Stick to the 1-3 hour window

Burnt Exterior, Raw Inside

Cause: Grill too hot
Fix: Maintain medium heat (about 375°F)

Falling Apart on the Grill

Cause: Pieces cut too small
Fix: Keep chunks 1.5 inches minimum

Make-Ahead Tips for Busy Cooks

Here’s how I prep these Chicken Kabobs when entertaining:

2 days before: Make marinade, store separately
Morning of: Marinate chicken
1 hour before: Assemble skewers

They also reheat surprisingly well – perfect for meal prep!

Why This Recipe Works

What makes these Pineapple Chicken Kabobs stand out:

Balanced flavors – sweet, savory, smoky
Versatile – adapts to different cuisines
Healthy yet indulgent-tasting
Perfect for any occasion from weeknights to parties

If you try one new grill recipe this summer, make it these skewers. And if you’re looking for more creative chicken ideas, don’t miss my Hot Honey Feta Chicken or Spinach and Feta Chicken Roll-Ups.

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Ingredients

For the Kabobs:

2 lbs boneless skinless chicken breast (1.5-inch cubes)
3 cups fresh pineapple chunks
2 bell peppers red/yellow, 1.5-inch pieces
1 large red onion 1.5-inch pieces
2 tbsp olive oil
¼ tsp salt
¼ tsp black pepper

For the Marinade & Glaze:

⅓ cup reduced-sodium soy sauce
⅓ cup pineapple juice 100%
⅓ cup ketchup
¼ cup dark brown sugar
1 tbsp olive oil + 2 tsp sesame oil
2 tsp minced garlic
2 tsp fresh ginger grated
1 tbsp cornstarch + 1 tbsp water slurry

Instructions

Marinate Chicken:

Whisk marinade ingredients (except cornstarch). Reserve ⅔ cup for glaze.
Combine remaining marinade with chicken in a ziplock bag. Refrigerate 1–3 hours.

Prep Skewers:

Soak wooden skewers 30+ minutes.
Toss pineapple, peppers, and onion with olive oil, salt, and pepper.
Thread chicken and veggies onto skewers alternately.

Make Glaze:

Simmer reserved marinade + cornstarch slurry until thickened.

Grill:

Grill skewers on medium heat 5–6 minutes per side.
Baste with glaze during last 2 minutes.
Cook until chicken reaches 165°F internally.

Notes

Fresh pineapple works best (canned gets mushy).
Don’t over-marinate (max 3 hours).
Soak wooden skewers to prevent burning.
Serve with: Coconut rice or Almond Rice Pilaf.

Nutrition (per serving)

Calories: 290
Protein: 28g
Carbs: 22g
Fat: 10g

Now I’d love to hear – will you be making these for your next BBQ? What variations sound most appealing to you? Let me know in the comments!

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