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Pineapple Chicken Kabobs

Pineapple chicken kabobs with a teriyaki-style marinade create sweet, juicy chicken and caramelized pineapple on colorful tropical skewers. Grill to golden char while basting for a sticky glaze that clings to every piece.
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Prep Time 20 minutes
Cook Time 12 minutes
Marinating 1 hour
Total Time 1 hour 32 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Hawaiian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Pineapple chicken kabobs
  • 2 lb chicken breasts Cubed into bite-size pieces for even grilling.
  • 1 pineapple Cubed; choose ripe fruit for faster caramelization.
  • 2 bell peppers Cubed; use a mix of colors if desired.
  • 1 onion Cubed; separate into pieces that thread easily.
  • 0.25 cup soy sauce For the marinade base.
  • 0.25 cup pineapple juice Use juice from the pineapple or store-bought; measure accurately.
  • 2 tbsp honey Adds sweetness and helps the glaze caramelize.
  • 2 tbsp olive oil Helps the chicken stay juicy and promotes browning.
  • 2 cloves garlic Minced for even flavor distribution.
  • 1 wooden skewers Soak before grilling to prevent scorching.

Equipment

  • 1 sheet pan
  • 1 grill

Method
 

Make the marinade
  1. Whisk soy sauce, pineapple juice, honey, olive oil, and garlic until honey dissolves and the mixture looks glossy.
Marinate the chicken
  1. Add cubed chicken to the marinade and coat evenly, then cover and marinate for 1-4 hours in the refrigerator (chilling 40°F or below) so the chicken absorbs flavor.
Assemble the kabobs
  1. Thread chicken, pineapple, bell peppers, and onion onto soaked wooden skewers, leaving small gaps so pieces cook evenly and caramelize.
Grill the kabobs
  1. Preheat the grill to medium-high heat and place kabobs on the grate, cooking 5-6 minutes per side while basting with the marinade for a sticky glaze.
  2. Continue grilling until chicken reaches 165°F in the thickest piece and pineapple is caramelized, turning as needed for even browning.

Notes

Pro tip: for safer basting, reserve some marinade before it touches raw chicken, then use that portion during grilling. Refrigerate cooked kabobs up to 3 days; reheat gently until hot throughout. Freezing is not recommended due to pineapple texture. For a lower-sugar swap, use a sugar-free honey substitute in the marinade to keep the sweet-glaze effect with less sugar.