Pineapple Chicken Kabobs

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Sweet, smoky, and irresistibly juicy—these Pineapple Chicken Kabobs are one of my absolute go-to recipes when grilling season rolls around. The flavor combination is something magical: tender chunks of marinated chicken kissed by fire and caramelized at the edges, paired with fresh pineapple that brings a pop of tropical sweetness. It’s that satisfying balance of savory and sweet that keeps everyone coming back for seconds.

I love how easy it is to prep these kabobs ahead of time, making them a no-fuss solution for quick dinners, summer parties, or even lazy weekend grilling. Whether I’m entertaining a crowd or just feeding my family, these skewers hit the mark every single time. And the best part? They’re as fun to eat as they are to cook.

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Why You’ll Love These Pineapple Chicken Kabobs

This recipe is more than just delicious—it’s convenient, flexible, and a crowd-pleaser in every sense. The marinade only takes minutes to whip up, yet it infuses the chicken with so much depth. Grilling brings out those irresistible charred bits, and the pineapple turns wonderfully caramelized. Plus, they’re naturally gluten-free and easy to make low-carb if needed.

You’ll love how versatile these kabobs are. Serve them as a main with rice, wrap them in a pita, or throw them over a salad. However you enjoy them, they’re guaranteed to bring tropical flavor straight to your plate.

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What Kind of Chicken Should I Use?

For these Pineapple Chicken Kabobs, I prefer using boneless, skinless chicken breasts because they cook quickly and hold their shape well on skewers. However, chicken thighs are also an excellent option if you’re looking for something juicier and more forgiving with cook times. Thighs tend to stay moist even if slightly overcooked, making them perfect for grilling newbies.

Just be sure to cut the chicken into evenly sized chunks so everything cooks at the same rate. Whether you choose white or dark meat, marinating the chicken properly is the key to tender, flavorful kabobs.

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Options for Substitutions

If you’re missing a few ingredients or want to customize the flavor, there are plenty of ways to switch things up:

• Meat Alternatives: Swap the chicken for shrimp, tofu, or even tempeh if you’re going plant-based.
• Fruits: No pineapple? Mango or peaches offer a similar sweet and juicy profile.
• Vegetables: Add bell peppers, red onions, or zucchini to the skewers for extra color and texture.
• Marinade Swap: Use teriyaki sauce, sweet chili sauce, or even a mix of soy sauce and honey if you’re out of the original marinade ingredients.
• Spicy Kick: Toss in some red pepper flakes or a dash of sriracha to heat things up.

This recipe is super flexible, so feel free to adapt it to whatever’s in your fridge or pantry.

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Ingredients for These Pineapple Chicken Kabobs

Chicken breasts – Boneless, skinless chicken breasts serve as the protein base. They’re lean, soak up flavor well, and cook quickly on the grill.

Pineapple chunks – Fresh pineapple adds a natural sweetness and juicy bite. It caramelizes beautifully on the grill, enhancing the tropical flavor.

Soy sauce – Acts as the salty backbone of the marinade, helping to tenderize the chicken and deliver umami depth.

Honey – Provides natural sweetness and helps the chicken caramelize with that irresistible sticky glaze.

Garlic – Freshly minced garlic punches up the marinade with sharp, savory flavor.

Ginger – Adds a warm, zesty note that pairs well with both chicken and pineapple.

Olive oil – Helps coat the chicken evenly and prevents sticking on the grill.

Rice vinegar – Gives a subtle tang that balances out the sweetness of the honey and pineapple.

Black pepper – Enhances all the marinade components without overpowering the dish.

Chopped chives or green onions (optional) – For a pop of color and mild oniony finish when serving.

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Step 1: Make the Marinade

In a mixing bowl, whisk together soy sauce, honey, olive oil, minced garlic, grated ginger, rice vinegar, and black pepper until well combined.

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Step 2: Marinate the Chicken

Cut the chicken into 1.5-inch cubes. Place them in a zip-top bag or shallow dish and pour the marinade over the top. Seal or cover and refrigerate for at least 1 hour, preferably 2–4 hours for best flavor.

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Step 3: Prep the Pineapple and Skewers

While the chicken marinates, cut fresh pineapple into chunks roughly the same size as the chicken pieces. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning on the grill.

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Step 4: Assemble the Kabobs

Thread the marinated chicken and pineapple chunks onto skewers, alternating between the two. Leave a little space between pieces so they cook evenly.

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Step 5: Preheat the Grill

Preheat your grill (or grill pan) to medium-high heat. Lightly oil the grates or spray them with non-stick spray.

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Step 6: Grill the Kabobs

Place the kabobs on the hot grill. Cook for 10–12 minutes, turning every few minutes to ensure even cooking. The chicken should have nice grill marks and be cooked through (internal temp of 165°F / 74°C).

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Step 7: Garnish and Serve

Remove kabobs from the grill and let them rest for 2–3 minutes. Sprinkle with chopped chives or green onions if desired, and serve hot.

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How Long to Cook the Pineapple Chicken Kabobs

Cooking time for Pineapple Chicken Kabobs is typically 10 to 12 minutes on a preheated grill over medium-high heat. You’ll want to turn them every 3–4 minutes to get even char and cook through without drying out the chicken. The internal temperature of the chicken should reach 165°F (74°C) for safe consumption. If you’re using chicken thighs, they may take a minute or two longer depending on thickness.

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Tips for Perfect Pineapple Chicken Kabobs

• Cut evenly: Keep the chicken and pineapple pieces roughly the same size so they cook at the same rate.
• Marinate long enough: A minimum of 1 hour works, but 4 hours gives the best flavor penetration.
• Don’t overcrowd the skewers: Leave a little room between pieces to allow for proper heat circulation.
• Oil the grill grates: This prevents sticking and helps get those perfect grill marks.
• Watch the heat: Too high and the sugar in the marinade can burn. Medium-high is ideal for caramelization without charring.
• Use a thermometer: Especially helpful if you’re unsure whether the chicken is done.
• Let them rest: Just a couple of minutes after grilling allows juices to redistribute, keeping the chicken moist.

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Watch Out for These Mistakes While Cooking

• Skipping the soak for wooden skewers: If you don’t soak them, they’ll burn on the grill—sometimes catching fire entirely. Soak for at least 30 minutes.
• Overcrowding the skewers: Packing pieces too tightly causes uneven cooking and steaming instead of grilling.
• Using canned pineapple: It’s too soft and often breaks apart. Stick to fresh pineapple for better texture and flavor.
• Grilling on high heat: It may look like a shortcut, but it often leads to burnt outsides and undercooked chicken.
• Not marinating long enough: A short marinade won’t develop full flavor. Give it time to work its magic.
• Turning too frequently: Constant flipping prevents a good sear. Let each side cook a bit before rotating.

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What to Serve With Pineapple Chicken Kabobs?

Coconut Rice

A creamy, tropical side that complements the sweet and savory profile of the kabobs beautifully.

Grilled Vegetables

Zucchini, bell peppers, and red onions tossed in olive oil and charred alongside the kabobs for a colorful plate.

Garlic Noodles

Buttery, garlicky noodles are a savory pairing that balances the sweetness of the pineapple.

Mango Avocado Salad

Fresh, juicy, and creamy—this salad adds brightness and contrast to the grilled flavors.

Corn on the Cob

Grilled or boiled, corn adds a sweet crunch that pairs perfectly with these kabobs.

Pita Bread or Flatbread

Wrap the kabobs in warm flatbread with a drizzle of yogurt sauce for a fun handheld meal.

Chili-Lime Slaw

A tangy, spicy slaw cuts through the sweetness and adds refreshing crunch.

Quinoa Salad

A hearty, healthy option that soaks up the extra marinade and juices on your plate.

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Storage Instructions

If you have leftovers (lucky you!), store the kabobs properly to keep them fresh. Remove the chicken and pineapple from the skewers and place them in an airtight container. They’ll keep in the refrigerator for up to 3 days.

To reheat, you can warm them in a skillet over medium heat, pop them in the oven at 350°F (175°C) for about 10 minutes, or microwave them in short bursts until heated through. Just avoid overcooking during reheating to keep the chicken from drying out.

You can also freeze the cooked kabobs (off the skewers) for up to 2 months. Thaw overnight in the fridge before reheating.

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Estimated Nutrition

Per serving (based on 4 servings total):

• Calories: ~320
• Protein: 30g
• Carbohydrates: 22g
• Sugar: 17g
• Fat: 12g
• Saturated Fat: 2g
• Cholesterol: 75mg
• Sodium: 580mg
• Fiber: 2g
• Unsaturated Fat: 9g
• Trans Fat: 0g

These values can vary slightly based on exact ingredients used and portion sizes.

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Frequently Asked Questions

How long should I marinate the chicken for best flavor?

Ideally, marinate the chicken for 2 to 4 hours. If you’re short on time, even 1 hour will give it decent flavor—but longer marinating really boosts the taste.

Can I bake these kabobs instead of grilling?

Absolutely. Arrange the kabobs on a foil-lined baking sheet and bake at 425°F (220°C) for about 20–25 minutes, turning once halfway through. You can broil for the last 2 minutes to get a nice char.

Is it okay to use canned pineapple?

Fresh pineapple is best because it holds up on the grill and gives better caramelization. Canned pineapple tends to be too soft and may fall apart.

Can I prepare these kabobs in advance?

Yes! You can marinate and skewer everything a day in advance. Just cover and refrigerate the assembled kabobs until you’re ready to grill.

Do I need to oil the grill before cooking?

Yes. Lightly oiling the grates or spraying them with non-stick spray prevents sticking and helps you get clean grill marks.

What kind of skewers work best?

Either metal skewers (reusable and no soaking needed) or bamboo skewers (soaked in water) work well. Just make sure bamboo skewers don’t burn by soaking them for at least 30 minutes.

Can I freeze the marinated chicken?

Definitely. You can freeze the chicken in marinade (uncooked) for up to 2 months. Thaw in the fridge overnight before skewering and grilling.

Are these kabobs gluten-free?

They can be! Just make sure to use gluten-free soy sauce or tamari in the marinade.

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Conclusion

These Pineapple Chicken Kabobs are a fresh and flavorful way to enjoy grilled chicken with a tropical twist. They come together easily, are endlessly customizable, and work for everything from casual dinners to backyard barbecues. The balance of juicy pineapple, savory marinated chicken, and those smoky grill marks is downright addictive. Whether you serve them over rice, with salad, or in a wrap, they’re bound to become a favorite in your rotation. Fire up the grill—you’ve got something delicious coming your way.

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