Can I use chicken thighs instead of chicken breast?

Yes! Thighs stay super juicy and are very forgiving on the grill. Just cut them into similar 1 ½-inch chunks and still cook to 165°F .

Can I make Pineapple Chicken Kabobs ahead of time?

You can prep the veggies and pineapple, and you can marinate the chicken for up to 3 hours . If you want to assemble skewers ahead, do it close to grilling time so everything stays fresh and the chicken texture stays perfect.

How do I store leftovers?

Slide everything off the skewers and store in an airtight container in the fridge for 3–4 days . Reheat gently (microwave or skillet). The pineapple gets softer, but the flavor is still so good.

Can I bake these instead of grilling?

Yes. Put skewers on a foil-lined sheet pan and bake at 425°F until chicken reaches 165°F , turning once. Broil for a minute or two at the end to get a little extra caramelization. Keep an eye on it—sugar loves to go from “golden” to “oops.”

What goes well with these kabobs?

Rice, coconut rice, quinoa, a simple salad, grilled corn, or even warm tortillas if you want to turn it into a fun “kabob taco” situation.

9 Easy Pineapple Chicken Kabobs You’ll Love

Description

These Pineapple Chicken Kabobs are sweet, savory, and perfectly caramelized on the grill. Juicy chunks of chicken are marinated in a bold pineapple-soy glaze, then threaded with fresh pineapple, bell peppers, and red onion for a colorful, crowd-pleasing dinner. Perfect for summer grilling, easy weeknight meals, or backyard gatherings.

Ingredients

Scale

For the Pineapple Chicken Kabobs:

2 pounds boneless, skinless chicken breast, cut into 1½-inch cubes
1 small to medium fresh pineapple, cut into chunks
2–3 bell peppers (assorted colors), cut into 1½-inch pieces
1 large red onion, cut into 1½-inch pieces
2 tablespoons extra virgin olive oil (for vegetables)
Salt and freshly ground black pepper, to taste

For the Marinade and Basting Sauce:

½ cup reduced sodium soy sauce
½ cup 100% pineapple juice
¼ cup ketchup
⅓ cup dark brown sugar
1 tablespoon extra virgin olive oil
1 teaspoon sesame oil
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
¼ teaspoon salt
¼ teaspoon black pepper
1 tablespoon cornstarch
1 tablespoon water

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Instructions

Make the Marinade:
In a small bowl, whisk together soy sauce, pineapple juice, ketchup, brown sugar, olive oil, sesame oil, garlic, ginger, salt, and pepper.
Reserve Half:
Measure out half of the marinade and refrigerate for later (this will become the basting sauce).
Marinate the Chicken:
Place chicken cubes in a resealable bag and pour the remaining marinade over the chicken. Seal and refrigerate for 1–3 hours.
Prepare Vegetables:
Preheat grill to medium-high heat. Toss pineapple, bell peppers, and red onion with olive oil, salt, and pepper.
Assemble Skewers:
Thread chicken, pineapple, peppers, and onion onto metal or soaked wooden skewers. Discard used marinade.
Make Basting Sauce:
Pour reserved marinade into a saucepan over medium-low heat. Mix cornstarch and water to create a slurry. Stir into the sauce and cook until thickened.
Grill:
Grill kabobs 10–15 minutes, turning occasionally and brushing with sauce, until chicken reaches 165°F internally.
Serve:
Remove from grill and brush with extra glaze before serving.

Notes

Soak wooden skewers in water for at least 30 minutes before grilling.
Do not marinate chicken longer than 3 hours (pineapple juice can soften it too much).
Chicken thighs can be substituted for extra juiciness.
Can be baked at 425°F for 18–22 minutes if grilling isn’t an option.

Prep Time: 20 minutes
1 hour marinating:
Cook Time: 15 minutes
Category: Dinner
Method: Grilling
Cuisine: American

Nutrition

Serving Size: 1 skewer
Calories: 340 kcal
Sugar: 16 g
Sodium: 720 mg
Fat: 9 g
Saturated Fat: 1.5 g
Unsaturated Fat: 6.5 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 2 g
Protein: 35 g
Cholesterol: 85 mg