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Pineapple Chicken Kabobs

Pineapple chicken kabobs with sweet, sticky teriyaki-style marinade and grilled caramelized fruit. Colorful tropical skewers cook fast on the grill, turning juicy chicken golden and pineapple into jammy caramel.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Pineapple Chicken Kabobs
  • 2 lb chicken breasts Cubed.
  • 1 pineapple Cubed.
  • 2 bell peppers Cubed.
  • 1 onion Cubed.
  • 0.25 cup soy sauce
  • 0.25 cup pineapple juice
  • 2 tbsp honey
  • 2 tbsp olive oil
  • 2 garlic Minced; use fresh cloves.
  • 1 wooden skewers Soaked to prevent burning.

Equipment

  • 1 sheet pan

Method
 

Make the marinade
  1. In a bowl, mix soy sauce, pineapple juice, honey, olive oil, and garlic until the honey dissolves and the mixture looks glossy.
  2. Spoon off and set aside 2–3 tablespoons of the marinade for basting later.
Marinate the chicken
  1. Add the cubed chicken breasts to the remaining marinade and turn to coat fully, then cover.
  2. Marinate for 1 to 4 hours in the refrigerator, until the chicken looks slightly opaque and the aroma is fragrant.
Assemble the kabobs
  1. Thread chicken, pineapple, bell peppers, and onion onto the soaked wooden skewers, alternating pieces for even cooking.
  2. Lightly dab off excess marinade from the skewers so it won’t burn as quickly on the grill.
Grill and glaze
  1. Preheat the grill to medium-high heat, then place the kabobs on the grate.
  2. Grill for 5 to 6 minutes per side, basting with the reserved marinade during grilling, until grill marks form and the glaze looks caramelized.
  3. Continue grilling until the chicken reaches 165°F and the pineapple is caramelized, turning once more if needed so the chicken stays juicy.

Notes

For the tastiest caramelization, keep basting during the cook but avoid soaking the skewers right before flipping—too much liquid can flare and burn. Refrigerate leftovers in an airtight container for up to 3 days; freeze cooked kabobs for up to 2 months. For a lower-sugar option, replace the honey with an equal amount of sugar-free honey or a comparable sugar substitute that caramelizes, and keep the marinade proportions the same.