Pineapple Chicken Kebabs

The sizzling, caramelized aroma of Pineapple Chicken Kebabs fresh off the grill creates an instant vacation vibe in your backyard. These juicy skewers perfectly balance sweet tropical pineapple with savory, tender chicken, creating a mouthwatering combination that’s impossible to resist. Pineapple Chicken Kebabs bring together vibrant flavors that transport you to an island getaway with every bite. You’ll learn how to create perfectly grilled kebabs with just the right balance of charred edges and juicy centers, plus discover the secret to keeping your chicken tender and flavorful throughout the cooking process.

Why You’ll Love This Recipe

These Pineapple Chicken Kebabs will quickly become your go-to summer grilling recipe for countless reasons. First, the striking visual appeal of colorful vegetables, golden pineapple chunks, and perfectly charred chicken creates an impressive presentation with minimal effort. The incredible texture contrast between the juicy, sweet pineapple and the tender, savory chicken creates a flavor explosion in every bite.

What makes these grilled pineapple chicken skewers truly special is how the natural sugars in the pineapple caramelize during cooking, creating a delicious glaze that infuses the chicken with tropical flavor. The recipe is incredibly versatile – suitable for casual weeknight dinners yet elegant enough for entertaining guests. Plus, these kebabs cook in just minutes, making them perfect for busy evenings when you want something delicious without spending hours in the kitchen.

The marinade does double duty, tenderizing the chicken while infusing it with flavor, ensuring each piece remains succulent and moist during the high-heat grilling process. Even grilling novices can achieve restaurant-quality results with these foolproof skewers.

Ingredients

For the Pineapple Chicken Kebabs:

• 1½ pounds (680g) boneless, skinless chicken breasts, cut into 1-inch cubes
• 2 cups (320g) fresh pineapple chunks (about 1 small pineapple)
• 1 large red bell pepper, cut into 1-inch pieces
• 1 large green bell pepper, cut into 1-inch pieces
• 1 medium red onion, cut into 1-inch chunks
• 8-10 wooden or metal skewers

For the marinade:

• ¼ cup (60ml) pineapple juice (fresh or 100% juice)
• 3 tablespoons (45ml) soy sauce (low-sodium preferred)
• 2 tablespoons (30ml) honey
• 2 tablespoons (30ml) olive oil
• 3 cloves garlic, minced (about 1 tablespoon)
• 1 tablespoon (6g) fresh ginger, grated
• 1 teaspoon (5g) sriracha sauce (optional for heat)
• ½ teaspoon black pepper
• ¼ teaspoon salt

The fresh pineapple provides the perfect natural sweetness, while boneless chicken breasts ensure quick, even cooking. Bell peppers add crunch and vibrant color, making these tropical chicken skewers visually stunning.

Pro Tips

Marinate Properly: The key to incredibly flavorful Pineapple Chicken Kebabs is proper marination. Aim for at least 2 hours, but no more than 8 hours when using pineapple juice. The natural enzymes in pineapple (called bromelain) help tenderize meat but can make the chicken mushy if left too long. For make-ahead convenience, prepare your marinade and store it separately until 2-8 hours before cooking.

Consistent Cutting Technique: Cut all ingredients to the same size (approximately 1-inch chunks) to ensure even cooking. Different-sized pieces will cook at different rates, leading to some ingredients being overcooked while others remain undercooked. Uniform cuts also make for more attractive presentation and easier eating.

Perfect Grilling Method: For ideal caramelization, grill the Pineapple Chicken Kebabs over medium-high heat (around 375-400°F) rather than extremely high heat. This allows the chicken to cook through while still developing those beautiful grill marks and caramelized edges on the pineapple. Turn the skewers every 3-4 minutes to ensure even cooking on all sides, and avoid constantly flipping which prevents proper caramelization. The total cooking time should be approximately 12-15 minutes.

Instructions

Step 1: Prepare the marinade by combining pineapple juice, soy sauce, honey, olive oil, minced garlic, grated ginger, sriracha (if using), black pepper, and salt in a medium bowl. Whisk thoroughly until the honey is completely incorporated.

Step 2: Place the chicken cubes in a large resealable plastic bag or shallow dish. Pour approximately ¾ of the marinade over the chicken, reserving the remaining marinade for basting during grilling. Seal the bag or cover the dish and refrigerate for 2-4 hours to allow the flavors to penetrate the meat.

Step 3: If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning. This simple step makes a huge difference in preventing your skewers from becoming charred while cooking your Pineapple Chicken Kebabs.

Step 4: Preheat your grill to medium-high heat (375-400°F). While the grill is heating, remove the chicken from the marinade and discard the used marinade. Thread the chicken pieces onto the skewers, alternating with pineapple chunks, bell pepper pieces, and onion chunks. Leave small spaces between each piece to ensure even cooking.

Step 5: Oil the grill grates well to prevent sticking. Place the kebabs on the preheated grill and cook for 12-15 minutes total, turning every 3-4 minutes to cook evenly on all sides. Brush occasionally with the reserved marinade during the first 8 minutes of cooking (stop basting after this point to ensure food safety).

Step 6: Check for doneness by cutting into a larger piece of chicken – it should be completely opaque with no pink remaining, and the internal temperature should reach 165°F (74°C). The pineapple should have beautiful caramelized grill marks.

Step 7: Remove the Pineapple Chicken Kebabs from the grill and let them rest for 3-5 minutes before serving. This resting period allows the juices to redistribute throughout the meat, ensuring maximum juiciness in every bite.

Variations

Hawaiian Pineapple Chicken Kebabs: Create an island-inspired variation by adding cubes of ham alongside the chicken. Brush the kebabs with a glaze made from 1/4 cup pineapple juice, 2 tablespoons brown sugar, and 1 tablespoon soy sauce during the last few minutes of grilling. Sprinkle with toasted coconut flakes before serving for an extra tropical touch.

Spicy Pineapple Chicken Skewers: Transform the heat level by adding 1-2 diced jalapeños to the marinade and incorporating cayenne pepper or red pepper flakes. This creates a delicious sweet-heat combination that balances the sweetness of the pineapple. You can also include chunks of fresh mango alongside the pineapple for additional tropical flavor with your spicy chicken kebabs.

Vegetarian Pineapple Kebabs: Replace the chicken with extra-firm tofu that has been pressed and cubed. Marinate the tofu for at least 30 minutes before threading onto skewers. Add additional vegetables like zucchini, cherry tomatoes, and mushrooms alongside the pineapple. The caramelized pineapple and vegetables create a delicious plant-based alternative that’s still packed with flavor.

Storage and Serving

Store any leftover Pineapple Chicken Kebabs in an airtight container in the refrigerator for up to 3 days. For the best texture, remove the meat and vegetables from the skewers before storing. Reheat gently in a 325°F oven for 10-12 minutes or in a skillet over medium heat until warmed through. Microwaving is possible but may make the chicken slightly tough.

Serve these vibrant Pineapple Chicken Kebabs over coconut rice for a complete tropical-themed meal. The subtle coconut flavor complements the sweet pineapple perfectly. For a lighter option, create a bed of mixed greens and place the kebabs on top for a satisfying salad – the warm chicken and pineapple will slightly wilt the greens, creating a delicious warm salad.

For an impressive presentation, serve the kebabs on a large platter garnished with lime wedges, chopped fresh cilantro, and a sprinkle of sesame seeds. Include a small bowl of the reserved (uncontaminated) marinade that’s been simmered for 3-5 minutes as a dipping sauce. These grilled pineapple chicken skewers also pair beautifully with a side of black beans or a tropical fruit salsa.

FAQs

Can I use canned pineapple instead of fresh?
Yes, you can use canned pineapple chunks in 100% juice (not syrup). Drain well but reserve the juice for the marinade. Fresh pineapple provides better caramelization and a firmer texture when grilled, but canned works in a pinch.

How do I prevent my chicken from drying out on the grill?
The key is not overcooking. Use a meat thermometer to check for an internal temperature of 165°F, and the marinade helps keep the chicken moist. Also, slightly larger chicken chunks (about 1-1.5 inches) retain moisture better than smaller pieces.

Can these kebabs be made in the oven?
Absolutely! Bake your Pineapple Chicken Kebabs on a lined baking sheet at 425°F for 15-20 minutes, turning halfway through cooking. You won’t get the same char as grilling, but they’ll still be delicious.

What’s the best way to cut pineapple for kebabs?
Cut off the top and bottom of the pineapple, then slice away the skin. Cut the pineapple into quarters lengthwise, remove the core, and then cut into 1-inch chunks. This ensures pieces that are substantial enough to hold up on the skewer.

Can I make these kebabs ahead of time?
Yes! You can marinate the chicken up to 8 hours ahead and prepare all vegetables and pineapple. Store separately in the refrigerator. Thread ingredients onto skewers just before grilling for the freshest results.

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