Pineapple Chicken Kebabs

Pineapple chicken kebabs with a sweet-tangy soy-pineapple glaze and colorful grilled skewers. Juicy chicken and caramelized pineapple cook fast over medium-high heat for a tropical BBQ-style dinner.

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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: 560

Ingredients Equipment Method Notes

Ingredients

Kebabs

2 lb chicken breasts Cut into 1-inch cubes.
1 fresh pineapple Cut into chunks.
2 bell peppers Use red and green; cut into chunks.
1 red onion Cut into chunks.
1 wooden skewers Soak before grilling.

Marinade

0.25 cup soy sauce
0.25 cup pineapple juice
2 tbsp honey
2 tbsp olive oil
2 garlic Minced (about 2 cloves).
1 tsp fresh ginger Grated.

Equipment

1 grill

Method

Make the marinade

Whisk together soy sauce, pineapple juice, honey, olive oil, garlic, and fresh ginger until evenly combined, glossy, and honey-smooth.
Marinate the chicken in the mixture for 1-4 hours in the refrigerator so the pieces stay well coated.

Assemble skewers

Thread chicken, pineapple, bell peppers, and red onion alternately onto soaked wooden skewers, keeping chunks fairly even for consistent cooking.

Grill

Preheat the grill to medium-high heat, then arrange skewers so they sit over direct heat with space between them.
Grill kebabs for 5-6 minutes per side, basting with the remaining marinade, until the chicken is cooked through and the pineapple shows caramelized edges.

Serve

Serve hot with rice.

Notes

For best flavor and char, keep the grill at a steady medium-high temperature and baste once near the midway point of the first side and again as you flip. Refrigerate leftover kebabs in an airtight container up to 3 days; freeze cooked kebabs up to 2 months. For a lighter option, swap honey for an equal amount of maple syrup or use half honey and half pineapple juice for a gentler sweetness.