Juicy Pineapple Chicken Kabobs Ready in 20 Minutes

Nothing screams summer like the sizzle of chicken kabobs hitting the grill – especially when they’re loaded with juicy pineapple chunks that caramelize into sweet, smoky perfection. These pineapple chicken kabobs have been my go-to for backyard BBQs ever since my uncle accidentally tossed pineapple on the grill one summer (best happy accident ever). The sweet-savory combo is irresistible, and the prep is so easy—just 20 minutes of hands-on time for tender chicken, charred veggies, and those golden pineapple bites. Trust me, once you try that first sticky, slightly charred bite, you’ll understand why this recipe disappears faster than sunscreen in July

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Why You’ll Love These Pineapple Chicken Kabobs

These kabobs aren’t just delicious—they’re practically summer on a stick Here’s why they’ve earned a permanent spot in my grilling rotation:

• Quick magic: From marinade to plate in under 30 minutes (perfect for those “I forgot to plan dinner” nights)
• Healthy vibes: Lean protein meets vitamin-packed pineapple and peppers—no guilt here
• Flavor fireworks: That sweet pineapple caramelizing against savory chicken? Absolute perfection
• Crowd-pleaser: Even picky eaters go crazy for these (my nephew eats the pineapple first every time)
• Grill master flex: Super simple to make but looks impressive—your secret’s safe with me

Ingredients for Pineapple Chicken Kabobs

Here’s everything you’ll need to make these flavor-packed skewers – and yes, that fresh pineapple is non-negotiable in my book I learned the hard way that canned pineapple just doesn’t give you those same caramelized edges that make these kabobs so special.

• 1 lb boneless, skinless chicken breast – cut into 1-inch cubes (I like to slightly freeze the chicken first – makes cubing way easier)
• 2 cups fresh pineapple – cut into 1-inch chunks (about half a medium pineapple – save the juice for cocktails)
• 1 red bell pepper – seeded and cut into 1-inch chunks
• 1 red onion – peeled and cut into 1-inch chunks (the purple layers look so pretty against the yellow pineapple)
• 2 tbsp olive oil – my secret is using the good stuff here since it carries all those marinade flavors
• 2 tbsp soy sauce – or tamari if you’re going gluten-free
• 1 tbsp honey – helps with that gorgeous caramelization
• 1 tsp garlic powder – because fresh garlic burns too fast on the grill
• 1/2 tsp black pepper – freshly cracked if you’ve got it
• Wooden or metal skewers – if using wooden ones, don’t skip soaking them

See? Nothing fancy – just good, simple ingredients that let the natural flavors shine. Pro tip: prep all your veggies and chicken first, then make the marinade – it keeps the workflow smooth and prevents any last-minute scrambling

How to Make Pineapple Chicken Kabobs

Okay, let’s get these beauties on the grill I’ve made this recipe dozens of times, and I’ve learned a few tricks to get those perfect caramelized edges while keeping the chicken juicy. Follow these steps, and you’ll be the kabob hero at your next cookout

Step 1: Prepare the Marinade

First things first – that marinade is your flavor foundation Grab a medium bowl and whisk together the olive oil, soy sauce, honey, garlic powder, and black pepper until it looks like a glossy, golden syrup. Now here’s my secret – toss the chicken cubes in and really massage that marinade in with your hands (don’t be shy). This helps every nook and cranny get coated. Let it sit for at least 15 minutes – I know, waiting is hard, but trust me, this makes all the difference in flavor penetration

Step 2: Assemble the Skewers

While the chicken marinates, soak those wooden skewers if you’re using them – 30 minutes in warm water prevents tragic burning incidents Now comes the fun part – threading. Alternate chicken, pineapple, bell pepper, and onion like edible jewelry. Leave about ¼ inch between pieces so heat can circulate – overcrowding leads to steamed kabobs (and nobody wants that). Pro tip: I always put pineapple at both ends – it caramelizes beautifully and makes for a pretty presentation

Step 3: Grill to Perfection

Fire up that grill to medium-high (about 375-400°F) – you want it hot enough for good grill marks but not so hot the sugar burns. Place the skewers on clean, oiled grates and resist the urge to move them for the first 3 minutes – this gives you those gorgeous sear marks. Turn every 3-4 minutes for even cooking – total grill time should be 10-12 minutes. Watch for flare-ups from the pineapple juice (keep a spray bottle handy) Chicken’s done when it hits 165°F internally – or when juices run clear if you don’t have a thermometer. That first bite of smoky-sweet perfection? Worth every second

Tips for Perfect Pineapple Chicken Kabobs

After years of trial and (mostly delicious) error, I’ve nailed down the little tricks that take these kabobs from good to “When’s the next BBQ?” Here are my can’t-skip secrets:

• Soak those skewers like it’s their job – Wooden skewers need a full 30-minute water bath (set a timer) unless you want flaming kabob sticks. I learned this the smoky way.
• Cube everything like a perfectionist – Uniform 1-inch pieces mean even cooking. My grandma’s salad fork test? If a cube fits easily on the tines, it’s kabob-ready.
• Be a marinade hoarder – Reserve 2 tbsp of marinade before adding chicken for basting mid-grill. Just don’t double-dip that brush – food safety first
• Master the grill’s sweet spot – Medium-high (about 375°F) gives you caramelization without charring. My trick? Hold your hand 5 inches above the grate – you should only last 3-4 seconds before pulling away.
• Give them space to shine – Crowding causes steaming, not searing. Leave a finger’s width between pieces – your grill marks will thank you.

Bonus tip from my last BBQ fail: If using wooden skewers, wrap the exposed ends in foil to prevent burning – your guests’ fingers will appreciate it

Variations for Pineapple Chicken Kabobs

One of my favorite things about this recipe is how easily you can mix it up Here are three delicious twists I’ve tried (and loved) when I’m feeling adventurous:

• Spicy kick: Add 1/2 tsp crushed red pepper flakes to the marinade – that sweet heat combo is addictive My brother-in-law now demands this version at every family cookout.
• Teriyaki twist: Swap the soy sauce for teriyaki sauce and add a sprinkle of sesame seeds after grilling. The extra sweetness makes the pineapple pop even more.
• Seafood switch: Use large shrimp instead of chicken (marinate just 10 minutes). The shrimp cook crazy fast – about 2-3 minutes per side. Watch them closely or you’ll end up with kabob-shaped hockey pucks

Honestly? Half the fun is playing around with flavors – I once used jerk seasoning and mango instead of pineapple, and wow What variations will you try?

Serving Suggestions

These pineapple chicken kabobs shine even brighter with the right sides My go-to move? Fluffy coconut rice soaking up all those sweet juices, with a crisp green salad for balance. For summer vibes, add grilled corn on the cob – the charred kernels and pineapple are a match made in heaven. Don’t forget the garnishes A sprinkle of fresh cilantro and lime wedges for squeezing take your plate from backyard BBQ to tropical vacation. Pro tip: Double the recipe – these disappear faster than you can say “seconds please”

Storing and Reheating Pineapple Chicken Kabobs

Let’s be real – these kabobs rarely last long enough to store at my house But when they do (miracle of miracles), here’s how to keep them tasting fresh-off-the-grill delicious:

First, pop any leftovers in an airtight container – I’m partial to glass ones that won’t absorb flavors. They’ll keep happily in the fridge for 3 days, though the pineapple gets slightly softer each day. Pro tip: Store the skewers in a single layer if possible – stacking squishes all those beautiful grill marks

When reheating, your microwave is the enemy – it turns juicy chicken rubbery and makes pineapple weirdly mushy. Instead, use either:

• Oven method: 300°F for 10-15 minutes on a baking sheet (cover loosely with foil to prevent drying out)
• Skillet magic: Medium heat with a splash of water or chicken broth, turning occasionally until heated through

One important note – I don’t recommend freezing these kabobs. The pineapple turns watery when thawed, and the texture goes from tropical delight to sad cafeteria food. If you must freeze, remove the pineapple first (lesson learned from my “meal prep fail” of 2022).

Honestly? These taste best fresh, but properly stored leftovers make killer lunchbox additions – just tuck them between some greens for a next-day salad that’ll have coworkers drooling

Pineapple Chicken Kabobs Nutrition Info

Let’s talk numbers – but don’t worry, these pineapple chicken kabobs are as nutritious as they are delicious Here’s the scoop per skewer (because let’s be real, who stops at just one?):

• 280 calories – Perfect for a satisfying meal without the guilt
• 32g protein – That chicken packs a muscle-building punch
• 18g carbs – Mostly from that sweet pineapple (nature’s candy)
• 8g fat – The good kind from olive oil and lean chicken
• 2g fiber – Thanks to those colorful veggies
• 12g sugar – Mostly natural sugars from the pineapple and honey

Quick disclaimer: These numbers can vary based on your exact ingredients (like how generous you are with that honey drizzle – no judgment here). But overall? This is summer eating you can feel good about – lean protein, vitamin C from the pineapple and peppers, and way more flavor than your average “healthy” meal. My nutritionist friend calls it “stealth health” – so tasty you forget how good it is for you

Try This Recipe and Tag Us With Your Kabob Creations

Alright, grill masters – it’s your turn to work that pineapple chicken kabob magic Whether it’s a lazy Sunday cookout or a “why is the house so hot?” Tuesday, these skewers are your ticket to flavor town. I want to see your gorgeous creations – that perfect caramelization, those jewel-toned veggies, the satisfied smiles around your table. Snap a pic and tag us (use #KabobQueen if you’re feeling fancy) so we can celebrate your grilling victories together Trust me, once that first sticky-sweet bite hits your lips, you’ll understand why this recipe never lasts long at my house. Now go forth and skewer – summer’s waiting

These Juicy Pineapple Chicken Kabobs deliver tropical flavor in just 20 minutes—perfect for busy weeknights or summer grilling. If you love quick, flavorful chicken dishes, try our Garlic Butter Chicken Bites or our BBQ Chicken Legs. For more fast and delicious ideas, explore our full collection of dinner recipes

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