Tasty Grilled Pineapple Chicken Kabobs

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Finding simple dinner recipes that everyone actually wants to eat can feel like an impossible task, especially during busy summer months when no one wants to spend hours in a hot kitchen. Between running kids to activities and trying to enjoy the longer days, turning on the oven is often the last thing anyone wants to do.

That’s why these grilled pineapple chicken kabobs have become my family’s favorite warm-weather meal: they’re quick to put together, cook entirely on the grill, and combine the perfect balance of sweet and savory flavors that both kids and adults love.

What Kind of Chicken Should I Use?

For kabobs, boneless skinless chicken breast is your best bet since it’s lean and easy to cut into even chunks that cook uniformly on the grill. While you could use chicken thighs, they’re a bit more finicky to cut into consistent pieces and take longer to cook through. Make sure your chicken is fresh and feels firm to the touch – avoid any pieces that feel slimy or have a strong odor. When cutting your chicken, try to make the pieces as close to the same size as possible (about 1½ inches) so they’ll cook evenly and be done at the same time as your veggies and pineapple.

Options for Substitutions

This recipe is pretty flexible and you can make several swaps while keeping the tasty results:

• Chicken breast: You can easily swap chicken breast with boneless chicken thighs – they’re actually more forgiving and won’t dry out as quickly. If you’re not into chicken, try large shrimp or firm fish chunks like salmon or swordfish (but reduce cooking time by about half).
• Fresh pineapple: While fresh is best, you can use canned pineapple chunks in a pinch. Just make sure to drain them well and save the juice for the sauce. Firm mangoes can work too, though they’ll give a different flavor profile.
• Bell peppers: Any color bell pepper works great here. You could also try chunks of zucchini, mushrooms, or cherry tomatoes for variety.
• Soy sauce: Besides tamari, coconut aminos make a great substitute if you’re avoiding soy. You might need a bit more salt if using coconut aminos since they’re typically less salty.
• Fresh ginger: If you don’t have fresh ginger, use ½ teaspoon ground ginger instead. It won’t be quite the same, but it’ll still add that nice ginger kick.
• Sesame oil: This adds a nice flavor, but if you don’t have it, you can skip it or use a bit of tahini (about 1 teaspoon) for a similar nutty taste.
• Wooden skewers: Remember to soak wooden skewers in water for 30 minutes before using to prevent burning. Metal skewers work great too and don’t need soaking.

Watch Out for These Mistakes While Grilling

The biggest challenge when making chicken kabobs is getting everything to cook evenly – cutting your chicken and vegetables into uniform 1½-inch pieces ensures they’ll finish cooking at the same time. Another common mistake is threading ingredients too tightly on the skewers, which can lead to undercooked centers – leave a small gap between each piece to allow the heat to circulate properly. If you’re using wooden skewers, don’t skip soaking them in water for at least 30 minutes before grilling, or they’ll burn and possibly break during cooking. For the juiciest results, avoid moving the kabobs too much while grilling – give them 4-5 minutes per side to develop a nice char, and brush with the marinade only in the final few minutes to prevent burning.

What to Serve With Pineapple Chicken Kabobs?

These sweet and savory kabobs pair perfectly with a bed of fluffy coconut rice or simple white rice to soak up all those tasty juices. If you want to keep the tropical theme going, a fresh mango salsa or pineapple coleslaw makes an excellent side dish. For some green veggies, try grilling some zucchini or asparagus right alongside your kabobs – they’ll pick up that same nice charred flavor from the grill. You can also throw together a quick Asian-style cucumber salad with rice vinegar and sesame seeds for a cool, crisp contrast to the warm kabobs.

Storage Instructions

Keep Fresh: Got leftover kabobs? Place them in an airtight container and pop them in the fridge for up to 3 days. I like to remove the meat and veggies from the skewers first to save space and make storage easier. The marinade can be stored separately in the fridge for up to 5 days.

Make Ahead: You can prep these kabobs up to 24 hours in advance! Thread your ingredients onto skewers and store them covered in the fridge. The marinade can also be made a day ahead – just give it a good stir before using. If you’re using wooden skewers, remember to soak them in water for at least 30 minutes before assembling.

Warm Up: To enjoy leftover kabobs, you can warm them up on the grill for 2-3 minutes per side, or pop them in the microwave for about 1-2 minutes. Just be careful not to overcook the chicken, as it might get a bit tough. They’re also pretty good cold, especially mixed into a summer salad!

Preparation Time	10-15 minutes
Cooking Time	10-15 minutes
Total Time	1-3 hours (with marinating time)
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1500-1700
• Protein: 150-160 g
• Fat: 60-70 g
• Carbohydrates: 150-170 g

Ingredients

• 2 pounds boneless, skinless chicken breast, cut into 1 ½-inch cubes
• 3 cups fresh pineapple cubes (from one pineapple sliced 1-inch thick and cubed)
• 2 large or 3 small bell peppers, chopped into 1 ½-inch pieces (choose multiple colors for variety)
• 1 large red onion, chopped into 1 ½-inch pieces
• 2 tablespoons olive oil, with extra for brushing grill if needed
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 12 wooden or metal skewers (each about 10 to 12 inches)
• ⅓ cup low sodium soy sauce (or tamari for a gluten-free option)
• ⅓ cup canned pineapple juice (100% juice)
• ⅓ cup ketchup
• ¼ cup tightly packed dark brown sugar
• 1 tablespoon extra virgin olive oil
• 2 teaspoons sesame oil
• 2 teaspoons minced garlic
• 2 teaspoons grated or minced fresh ginger
• ¼ teaspoon salt (add to taste)
• ¼ teaspoon freshly ground black pepper (or to taste)
• 1 tablespoon water
• 1 teaspoon cornstarch

Step 1: Marinate the Chicken

Begin by placing the chicken pieces in a gallon-size zippered plastic storage bag and set it aside for now.

In a small mixing bowl, whisk together all the marinade ingredients, except for the water and cornstarch, which you’ll reserve for later use.

Measure out and transfer ⅔ cup of the marinade (approximately half) to a small container and refrigerate it for later use as a basting sauce.

Pour the remaining marinade over the chicken in the bag.

Press out as much air as possible, seal the bag tightly, and transfer it to the refrigerator.

Allow the chicken to marinate for at least 1 hour, but no more than 3 hours, to absorb all the flavors.

Step 2: Prepare Skewers and Vegetables

If you are using wooden skewers, place 12 skewers in a long container filled with water.

Soak them for the entire time the chicken is marinating to help prevent them from burning on the grill.

Next, prepare the vegetables by placing the pineapple, peppers, and onion in a large bowl.

Toss them with 2 tablespoons of olive oil and season with ¼ teaspoon of salt and ¼ teaspoon of pepper.

This step will flavor the vegetables and prepare them for threading onto the skewers.

Step 3: Assemble the Skewers

Once the marinating time has elapsed, it’s time to assemble the skewers.

Thread them with an equal amount of chicken, veggies, and pineapple.

Be sure to discard the marinade used for the chicken to ensure safe cooking practices.

The skewers are now ready to grill.

Step 4: Prepare the Basting Sauce

In a small bowl, combine the cornstarch with water to create a slurry.

Pour the reserved marinade into a small saucepan and place over medium-low heat.

Add the cornstarch slurry to the saucepan, stirring continuously.

Cook until the mixture has thickened, then remove from the heat and set the basting sauce aside.

Step 5: Grill the Kabobs

Prepare your grill by starting the coals or preheating a gas grill to medium heat.

Brush the grill grates with olive oil if necessary to prevent sticking.

Transfer the assembled skewers to the grill and cook for 5 to 6 minutes, or until the skewers are nicely browned on one side.

Flip the kabobs, brush the grilled side with the basting sauce, and continue cooking for another 4 to 5 minutes, or until the chicken reaches an internal temperature of 165 degrees F.

Flip once more and brush with any remaining basting sauce.

Step 6: Serve the Kabobs

Once the kabobs are cooked to perfection, transfer them to a serving platter.

Enjoy the juicy and flavorful chicken kabobs with your favorite sides for a delicious meal!