Pineapple Chicken Kabobs are the perfect mix of juicy chicken pieces and sweet, tangy pineapple chunks grilled to perfection. The tender chicken soaks up all the flavors while the pineapple adds a burst of freshness that makes every bite exciting. These kabobs are simple to make and look colorful and inviting on the grill or even in the oven.
I love making these kabobs for summer cookouts or a quick weeknight dinner because they are so easy to put together. One tip I have is to marinate the chicken for at least an hour to really let the flavors slide in. Plus, the pineapple keeps the chicken nice and moist, so you don’t have to worry about it drying out on the grill.
Serving these kabobs with a side of rice or a fresh green salad makes for a balanced and satisfying meal. I also like to add a little sprinkle of chopped cilantro or a squeeze of lime over the top for a fresh kick. It’s a fun dish that always brings smiles around the table, and I never get tired of that sweet and savory combo.
Key Ingredients & Substitutions
Chicken: Breast meat works well for these kabobs as it cooks quickly and stays tender if not overcooked. You can swap for boneless thighs if you prefer juicier, more flavorful meat.
Pineapple: Fresh pineapple gives the best sweet and tangy bite. If fresh isn’t available, canned pineapple chunks (packed in juice, not syrup) will do—just drain them well.
Red onion: Adds a mild sharpness and holds up well during grilling. Yellow or white onions can be used instead, but I recommend red for color and flavor.
Marinade: Olive oil, soy sauce, honey, and smoked paprika create a nicely balanced flavor with a touch of smokiness. If you’re avoiding soy, tamari or coconut aminos are good gluten-free alternatives.
How Do You Get Perfectly Juicy, Flavor-Packed Chicken on Kabobs?
Marinating the chicken is key. It helps the meat soak up flavor and keeps it moist while grilling.
- Mix your marinade well and coat the chicken evenly.
- Let the chicken sit in the marinade at least 1 hour, up to 3 for best taste.
- Don’t crowd the skewers—leave little gaps between pieces for even heat circulation.
- Grill on medium-high heat so the chicken cooks quickly but doesn’t dry out.
- Turn the kabobs gently and regularly to get nice grill marks all over.
- Check doneness by cutting a piece or using a thermometer—160°F (71°C) is safe.
Equipment You’ll Need
- Skewers (wooden or metal) – I like metal ones because they don’t burn and are easy to reuse.
- Grill or oven – A grill gives those nice char marks, but an oven can work too for indoor cooking.
- Mixing bowls – To whisk the marinade and toss the chicken.
- Tongs – For turning the kabobs smoothly without losing ingredients.
- Basting brush (optional) – To brush extra marinade onto the kabobs during cooking for more flavor.
Flavor Variations & Add-Ins
- Use leftover grilled vegetables like bell peppers or zucchini for extra color and flavor.
- Swap pineapple for mango or peach chunks if you want a different fruity twist.
- Add a splash of ginger or chili flakes to the marinade for a little heat and zing.
- Try different proteins: shrimp or tofu work great on skewers with pineapple too.
Pineapple Chicken Kabobs
Ingredients You’ll Need:
For the Kabobs:
- 1.5 lbs (700g) boneless, skinless chicken breasts, cut into 1.5-inch cubes
- 2 cups fresh pineapple chunks (about 1/2 a pineapple)
- 1 medium red onion, cut into chunks
- Wooden or metal skewers (if using wooden, soak in water 30 minutes prior)
For the Marinade:
- 3 tbsp olive oil
- 3 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp apple cider vinegar or lime juice
- 2 garlic cloves, minced
- 1 tsp smoked paprika
- ½ tsp ground black pepper
- ½ tsp salt
For Garnish (Optional):
- 2 tbsp freshly chopped cilantro or parsley
- Lemon or lime wedges
Time You’ll Need:
This recipe takes around 10 minutes to prepare, plus 1 to 3 hours to marinate the chicken for the best taste. Cooking on the grill or baking takes about 10-20 minutes, depending on your method. Altogether, plan for about 1.5 to 3.5 hours from start to finish, mostly hands-off during marination.
Step-by-Step Instructions:
1. Make the Marinade:
In a medium bowl, whisk together olive oil, soy sauce, honey, apple cider vinegar or lime juice, minced garlic, smoked paprika, salt, and pepper until well combined.
2. Marinate the Chicken:
Add the cubed chicken to the marinade and toss well so every piece is coated. Cover the bowl and refrigerate for at least 1 hour, or for even more flavor, up to 3 hours.
3. Prepare the Kabobs:
If using wooden skewers, soak them in water for 30 minutes to prevent burning. Preheat your grill to medium-high heat (about 400°F / 200°C), or preheat your oven to 425°F (220°C). Thread the chicken cubes, pineapple chunks, and red onion pieces alternately onto the skewers, leaving some space between each piece for even cooking.
4. Cook the Kabobs:
Place the kabobs on the grill and cook for about 10-12 minutes. Turn them occasionally to get nice char marks and cook the chicken evenly. If using an oven, place the kabobs on a baking sheet lined with foil or parchment paper, and bake for 15-20 minutes, turning once halfway through cooking.
5. Rest and Serve:
Once cooked, remove the kabobs from heat and let them rest for a few minutes. Optionally, sprinkle with freshly chopped cilantro or parsley and serve with lemon or lime wedges on the side for added freshness. Enjoy your kabobs warm, alongside your favorite sides such as rice, salad, or grilled veggies.
Can I Use Frozen Chicken for Pineapple Chicken Kabobs?
Yes, you can use frozen chicken, but be sure to thaw it completely in the fridge overnight before marinating and cooking. This helps ensure even cooking and the best texture.
How Long Can I Marinate the Chicken?
Marinate the chicken for at least 1 hour to infuse flavor, but you can leave it up to 3 hours for a deeper taste. Avoid marinating longer than 6 hours to prevent the acids from breaking down the meat too much.
Can I Make These Kabobs Ahead of Time?
Absolutely! You can assemble the kabobs after marinating and keep them covered in the fridge for a few hours before cooking. This is great for preparing ahead of a cookout or busy day.
How Do I Store Leftover Kabobs?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or on the grill to keep the chicken juicy and flavorful.
