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Pineapple Chicken Kabobs

Pineapple chicken kabobs with a teriyaki-style pineapple glaze: marinate juicy chicken, then grill skewers until the pineapple turns caramelized and golden. Colorful kabobs with peppers and onions finish with basting for a sticky, sweet-savory finish.
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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: 560
Ingredients Equipment Method Notes

Ingredients
  

Kabob ingredients
  • 2 lb chicken breasts
  • 1 pineapple
  • 2 bell peppers
  • 1 onion
  • 1 wooden skewers, soaked Soak to prevent burning.
Marinade
  • 0.25 cup soy sauce
  • 0.25 cup pineapple juice
  • 2 tbsp honey
  • 2 tbsp olive oil
  • 2 garlic Minced.

Equipment

  • 1 grill

Method
 

Make the marinade
  1. Whisk soy sauce, pineapple juice, honey, olive oil, and garlic until smooth.
  2. Visual cue: the mixture should look glossy and evenly combined with no honey streaks.
Marinate the chicken
  1. Add cubed chicken breasts to the marinade and cover, then refrigerate for 1-4 hours.
  2. Visual cue: the chicken should turn slightly more opaque as it soaks up the pineapple mixture.
Assemble the kabobs
  1. Thread marinated chicken, pineapple, bell peppers, and onion onto the soaked wooden skewers, alternating pieces for even browning.
  2. Visual cue: arrange the cubes so they touch lightly, with pineapple spots spaced between chicken for grill caramelization.
Grill and glaze
  1. Grill kabobs over medium-high heat for 5-6 minutes per side, basting with the marinade during grilling.
  2. Visual cue: grill marks should form and pineapple edges should start turning caramel brown.
  3. Continue grilling until chicken reaches 165°F and pineapple is caramelized, adjusting time as needed to finish through.
  4. Visual cue: chicken juices should run clear and pineapple should look glossy with browned caramel spots.

Notes

Pro tip: for safer basting, reserve a small portion of marinade before adding it to the chicken, or discard leftover marinade that touched raw chicken. Refrigerate leftovers in an airtight container for up to 3 days; freeze cooked kabobs up to 2 months. Dietary swap: use a plant-based honey substitute (or maple syrup) to keep it sweet while reducing animal-derived ingredients.