A platter of chicken pineapple kabobs with caramelized pineapple, glossy teriyaki-style glaze, and charred edges, served with lime wedges.
Chicken pineapple kabobs are sweet, savory, and perfect for an easy weeknight dinner on the grill. The pineapple caramelizes, the chicken pieces stay juicy, and a quick glaze makes everything taste like a restaurant-style BBQ plate. These kabobs are also great for meal prep—leftovers make amazing rice bowls.
Introduction
If you love that sweet-and-savory combo, these kabobs are for you. Pineapple gets extra juicy and a little smoky on the grill, and the glaze turns sticky and glossy in the last few minutes.
The key is cutting everything into similar-size chunks so it cooks evenly. And don’t skip a quick oil on the grill grates—kabobs flip so much easier when nothing sticks.
Why You’ll Love This Chicken Pineapple Kabobs
- Better than takeout: Fresh grilled flavor with a simple homemade glaze.
- Juicy and flavorful: A short marinade keeps chicken pieces tender.
- Fast and fun: Quick prep and quick cook time.
- Great for gatherings: Easy to scale up for BBQs.
- Meal prep friendly: Perfect in bowls, wraps, and salads.
- Kid-approved: Sweet pineapple makes it extra friendly.
Ingredients for Chicken Pineapple Kabobs
Image: A cutting board with chicken pieces, pineapple chunks, bell pepper squares, red onion, and a small bowl of soy-honey-garlic marinade.
Kabobs
- Chicken pieces (2 lb, cut into 1 1/2-inch chunks): Juicy and hearty; turkey pieces also work.
- Fresh pineapple (3 cups chunks): Caramelizes on the grill; canned chunks work, but drain well.
- Bell peppers (2, cut into squares): Adds color and sweetness; use any colors.
- Red onion (1 large, cut into chunks): Gets mellow and slightly sweet.
- Optional: Zucchini chunks: Great for extra veggies.
Marinade and Glaze
- Soy sauce (1/2 cup, low-sodium): Savory base; use tamari if you prefer.
- Honey (3 Tbsp): Sweetness and sticky glaze; brown sugar also works.
- Rice vinegar (2 Tbsp): Brightens; swap with apple cider vinegar.
- Garlic (3 cloves, minced): Big flavor; garlic powder works in a pinch.
- Ginger (1 tsp, grated): Fresh zing; swap with 1/4 tsp ground ginger.
- Sesame oil (1 tsp): Adds toasted flavor; optional but tasty.
- Cornstarch (1 tsp): Helps thicken the glaze (optional).
- Black pepper (1/2 tsp): Gentle bite.
How to Make Chicken Pineapple Kabobs
Image: A four-panel collage showing kabobs being assembled, placed on the grill, brushed with glaze, and served on a platter.
Chicken Pineapple Kabobs Recipe Step-by-Step
- 1. Mix the marinade.
In a bowl, whisk soy sauce, honey, vinegar, garlic, ginger, sesame oil, pepper, and cornstarch if using.
- 2. Marinate the chicken pieces.
Pour half the marinade over chicken pieces and toss. Refrigerate 20–30 minutes (short and sweet is perfect).
- 3. Prep the grill and skewers.
Heat grill to medium-high (about 425–450°F). Oil the grates. If using wooden skewers, soak them in water 20 minutes.
- 4. Assemble the kabobs.
Thread chicken pieces, pineapple, peppers, and onion onto skewers, keeping pieces similar in size for even cooking.
- 5. Grill and glaze.
Grill 10–14 minutes total, turning every 2–3 minutes, until chicken pieces are cooked through and nicely charred. Brush with the reserved marinade during the last 3–4 minutes so it turns glossy and sticky.
- 6. Rest and serve.
Rest kabobs 3 minutes. Serve with lime wedges and extra glaze if you want.
Tips for Perfect Chicken Pineapple Kabobs
- Cut evenly: Same size chunks cook at the same speed.
- Oil the grates: Kabobs release easier and stay intact.
- Don’t over-marinate: Too long can change texture; 30 minutes is plenty.
- Glaze late: Sugar can burn if you brush too early.
- Turn often: Helps even browning without drying out.
Variations & Substitutions
- Spicy kick: Add 1–2 tsp hot sauce or a pinch of red pepper flakes to the marinade.
- Teriyaki shortcut: Use your favorite bottled sauce, then finish with lime.
- More veggies: Add mushrooms or zucchini.
- No grill: Use a grill pan on the stove over medium-high.
Storing & Reheating
- Fridge: Store 3–4 days.
- Reheat: Warm in a skillet over medium or microwave in short bursts.
- Freezing: Freeze cooked kabob ingredients (off the skewers) up to 2 months.
Serving Suggestions & Pairings
- Steamed rice or coconut rice
- Cucumber salad or slaw
- Grilled corn or roasted broccoli
Reader Review
“These were a hit! The pineapple got perfectly caramelized and the glaze was so tasty. We made rice bowls with the leftovers.”
Final Notes
If you try these chicken pineapple kabobs, leave a rating and tell me—are you adding extra veggies or keeping it classic?