Pineapple Chicken Kabobs

Pineapple chicken kabobs with a sweet teriyaki-style glaze—marinated for juicy chicken and caramelized grilled pineapple. Thread chicken, pineapple, peppers, and onion onto skewers, then grill until the chicken hits 165°F and the fruit turns golden.

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Prep Time 20

Cook Time 12

marinating 1

Total Time 1 32

Servings: 6 servings

Course: Main Dish

Cuisine: Hawaiian

Calories: 530

Ingredients Equipment Method Notes

Ingredients

Kabobs

2 lb chicken breasts
1 pineapple
2 bell peppers
1 onion

For marinade

0.25 cup soy sauce
0.25 cup pineapple juice
2 tbsp honey
2 tbsp olive oil
2 clove garlic
1 wooden skewers soaked

Equipment

1 grill

Method

Make the marinade

In a bowl, mix soy sauce, pineapple juice, honey, olive oil, and garlic until well combined. Stop when the honey is fully dissolved and the mixture looks glossy.

Marinate

Add the cubed chicken breasts to the marinade and coat evenly. Marinate for 1-4 hours, then move to the next step when the chicken looks evenly flavored.

Assemble the kabobs

Thread the chicken, pineapple, bell peppers, and onion onto the soaked wooden skewers. Space pieces so they lie snugly, with colorful layers visible along the skewer.

Grill

Preheat the grill to medium-high heat, then place the kabobs on the grates. Grill for 5-6 minutes per side, basting with the marinade during grilling for a shiny teriyaki-style glaze.
Continue grilling until the chicken reaches 165°F and the pineapple is caramelized. Look for golden edges on the chicken and browned, caramelized spots on the pineapple before serving.

Notes

Pro tip: Reserve a small portion of marinade before adding chicken, and baste with the reserved portion to keep grilling sauce safer. Refrigerate leftovers in a covered container up to 3 days; freeze cooked kabobs up to 2 months for best quality. For a dairy-free option, keep the recipe as-is; for a gluten-free option, use gluten-free soy sauce.