Pineapple Chicken Kabobs – A Tropical Grilling Adventure
A breezy tropical kebab for backyard nights
These Pineapple Chicken Kabobs balance sweet pineapple caramelization with a savory honey-soy glaze and bright lime and ginger notes; expect tender, slightly charred chicken with pockets of juicy fruit. One practical tip: marinate at least 30 minutes so the flavors penetrate the chicken without breaking down the protein.
If you’d rather finish the chicken indoors, try our air-fryer chicken breast technique as a speedy alternative to grilling.
Why this grill-friendly recipe wins
This recipe is fast, forgiving, and flexible — the marinade doubles as a glaze, the pineapple keeps the meat juicy, and skewers cook quickly for weeknight-friendly timing. It also adapts well to other proteins or a broiler if the weather turns.
For a different sweet-savory take that plays well with quick marinades, see the flavor profile in these brown-sugar bacon chicken tenders for inspiration.
Small reasons to celebrate this dish
Bright benefits to note
- Quick cook time: skewers roast in about 10–12 minutes on a hot grill
- Balanced flavors: sweet, salty, citrus, and warm ginger all in one bite
- Kid-friendly and picnic-ready: easy to eat on skewers and transportable
- Minimal cleanup: one bowl for marinade, one tray for skewering
What happens from prep to plate
Trim and cube the chicken, whisk the marinade, toss the chicken to coat and marinate, thread chicken and pineapple onto skewers, preheat and oil the grill, cook until nicely charred and 165°F inside, rest briefly, then garnish and serve.
For an oven-friendly step you can adapt from another roast-chicken approach, refer to the baked chicken ricotta meatballs technique and apply similar internal-temperature guidelines.
Smart prep so the skewers cook evenly
Cut chicken into uniform 1.5-inch cubes and slice pineapple into similar-sized chunks so everything cooks at the same rate. If using wooden skewers, soak them 30 minutes first to prevent burning.
If you like bold marinades, a quick mid-day swap is to consult an alternate method like our air-fryer buffalo chicken recipe for ideas on punchy, fast marinades.
Shopping list
1.5 pounds Boneless Skinless Chicken Breast (Cut into 1.5-inch cubes), 1 cup Pineapple Chunks (Fresh preferred for maximum flavor), 0.25 cup Low-Sodium Soy Sauce (Substitute with coconut aminos for gluten-free option), 2 tablespoons Honey (Agave syrup can be substituted), 2 tablespoons Olive Oil (Can swap with vegetable or canola oil), 3 cloves Garlic (Minced) (Fresh is preferred), 1 tablespoon Fresh Grated Ginger (Ground ginger is a suitable substitute), 1 tablespoon Lime Juice (Can substitute with lemon juice), 0.5 teaspoon Kosher Salt (Adjust if using regular salt), 0.25 teaspoon Black Pepper (Freshly ground gives the best flavor), 0 Chives or Green Onion (for garnish) (Optional, enhances presentation)
Choosing the best components
Choose fresh pineapple for maximum brightness and texture; canned will be softer and sweeter. Use low-sodium soy sauce so the marinade isn’t overly salty, and fresh ginger and garlic for the most vivid aromatics. If you need a gluten-free swap, coconut aminos replace soy sauce cleanly.
Step-by-step grilling directions
- Prepare the chicken and marinade: In a bowl combine 0.25 cup Low-Sodium Soy Sauce, 2 tablespoons Honey, 2 tablespoons Olive Oil, 3 cloves Garlic (Minced), 1 tablespoon Fresh Grated Ginger, 1 tablespoon Lime Juice, 0.5 teaspoon Kosher Salt, and 0.25 teaspoon Black Pepper. Add the 1.5 pounds Boneless Skinless Chicken Breast (Cut into 1.5-inch cubes) and toss to coat.
- Marinate: Cover and refrigerate for at least 30 minutes and up to 2 hours.
- Preheat grill: Heat to medium-high (about 400–450°F); oil the grates. If using wooden skewers, have them soaked and ready.
- Skewer: Thread chicken and 1 cup Pineapple Chunks (Fresh preferred for maximum flavor) alternately onto skewers, leaving a little space between pieces for even heat.
- Grill: Place skewers on the grill and cook for 10–12 minutes total, turning every 2–3 minutes to develop even char and baste with leftover marinade if desired (discard marinade that touched raw chicken).
- Check doneness: Use an instant-read thermometer; chicken is done at 165°F.
- Rest and garnish: Let skewers rest 3–5 minutes, then sprinkle with chopped chives or green onion if using and serve.
Grill timing and color cues
Watch for a golden-brown caramelization on the edges of the chicken and pineapple; when each side has visible char lines (about 2–3 minutes per side) and the internal temperature reaches 165°F, they’re ready. If the exterior chars too quickly, move to a cooler part of the grill and close the lid.
How to present and pair these kabobs
These skewers make a vivid centerpiece for casual dinners, summer barbecues, or meal-prep lunches and pair well with bright sides that echo the citrus and sweet notes.
Bullet-point serving ideas
- Serve on a bed of steamed jasmine rice with a squeeze of lime
- Heap over a leafy salad for a tropical chicken salad bowl
- Pair with grilled corn and a simple slaw for backyard BBQ vibes
- Use as filling for warm tortillas with avocado and cilantro
For a sticky-sweet accompaniment that matches the honey glaze, consider serving alongside hot-honey chicken-style sides.
Keeping leftovers safe and tasty
Cool skewers to room temperature (no more than two hours), then refrigerate in an airtight container. Reheat gently in a 350°F oven or on a medium grill to keep the chicken moist.
Bullet-point storage reminders
- Refrigerate within 2 hours in a sealed container
- Use within 3–4 days for best quality
- Freeze for up to 2 months; thaw overnight in the fridge before reheating
- Reheat to 165°F internal temperature before serving
Essential tools and time-savers
A simple set of tools makes this recipe smooth: skewers, an instant-read thermometer, a bowl for marinating, and tongs for turning.
Bullet-point extra tips
- Use metal skewers for repeated use and better heat conduction
- Pre-cut pineapple saves time; fresh is best for texture
- Double the marinade as a glaze—save a portion before adding raw chicken
- Oil the grates with an oiled paper towel held by tongs to prevent sticking
Ways to switch the flavor or fit dietary needs
Swap proteins, make it gluten-free, turn it vegetarian, or add heat — the structure of these kabobs is forgiving and adaptable.
Bullet-point easy swaps
- Protein swap: use shrimp, pork tenderloin, or firm tofu cubed similarly
- Gluten-free: replace soy sauce with coconut aminos (same amount)
- Lower-sugar: reduce honey to 1 tablespoon and add a splash of orange juice for sweetness
- Add heat: stir 1 teaspoon sriracha or red pepper flakes into the marinade
Nutrition estimate per serving
Serving size: recipe makes about 4 servings. Estimated per serving: Calories ~395 kcal; Protein ~39 g; Fat ~13 g; Carbohydrates ~14 g. These are approximate values and will vary with exact ingredients and portioning.
Nutrition adjustment notes
To reduce calories, cut the olive oil to 1 tablespoon and reduce honey; to boost protein, serve over a larger bed of quinoa or add an extra 4 ounces of chicken to the recipe and adjust servings.
Common questions about these kabobs
Q: Can I make these ahead of time?
A: Yes — marinate the chicken up to 2 hours before grilling; do not marinate longer to avoid mushy texture. Skewer the components right before cooking for best results.
Q: Can I use canned pineapple?
A: You can, but canned pineapple is softer and sweeter; fresh gives better texture and caramelization on the grill.
Q: How do I prevent the chicken from sticking?
A: Make sure the grill grates are clean and well-oiled, and avoid moving the skewers too soon — give each side 2–3 minutes to form a release.
Q: Is there a non-grill cooking method?
A: Broil on high or cook under an indoor broiler, turning once, until chicken reaches 165°F; alternatively cook on a hot cast-iron skillet in batches.
A final nudge to fire up the grill
Give these Pineapple Chicken Kabobs a try this week for an easy, crowd-pleasing meal that brings tropical brightness to the table; tweak the sweetness and heat to suit your family and enjoy the simple satisfaction of perfectly charred, juicy skewers.
Pineapple Chicken Kabobs
Ingredients
Method
- In a bowl, combine the Low-Sodium Soy Sauce, Honey, Olive Oil, minced Garlic, Fresh Grated Ginger, Lime Juice, Kosher Salt, and Black Pepper. Add the chicken cubes and toss to coat.
- Cover and refrigerate to marinate for at least 30 minutes and up to 2 hours.
- Preheat the grill to medium-high (about 400–450°F); oil the grates and soak wooden skewers for 30 minutes if using.
- Thread the marinated chicken and the pineapple chunks alternately onto the skewers, leaving a little space between the pieces.
- Place the skewers on the grill and cook for 10–12 minutes total, turning every 2–3 minutes, until nicely charred, and cook until the internal temperature reaches 165°F.
- Let skewers rest for 3–5 minutes, then sprinkle with chopped chives or green onion if using and serve.
