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Pineapple Chicken Kebabs

Pineapple chicken kebabs with sweet-tangy grilled skewers: juicy chicken, caramelized pineapple, and colorful peppers in a honey-soy glaze. Marinate for at least 1 hour, then grill until the chicken is cooked through and the marinade clings for a glossy 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: 540
Ingredients Equipment Method Notes

Ingredients
  

Kebabs
  • 2 lb chicken breasts Cut into 1-inch cubes.
  • 1 pineapple Cut into chunks.
  • 2 bell peppers Red and green, cut into chunks.
  • 1 red onion Cut into chunks.
  • 12 wooden skewers Soak before using.
Marinade
  • 0.25 cup soy sauce
  • 0.25 cup pineapple juice
  • 2 tbsp honey
  • 2 tbsp olive oil
  • 2 garlic Minced.
  • 1 tsp fresh ginger Grated.

Equipment

  • 1 sheet pan
  • 1 grill

Method
 

Make the marinade
  1. Whisk soy sauce, pineapple juice, honey, olive oil, garlic, and ginger in a mixing bowl until smooth and glossy.
  2. Reserve a small portion of the marinade for basting later, then keep the rest for marinating.
Marinate the chicken
  1. Marinate the chicken in the marinade for 1-4 hours in the refrigerator, covered, so it absorbs the sweet-tangy flavor.
Assemble the skewers
  1. Thread chicken, pineapple, peppers, and onion alternately onto soaked wooden skewers, leaving small gaps for even grilling.
Grill the kebabs
  1. Preheat the grill to medium-high heat, about 375-450°F, so the kebabs sear quickly.
  2. Grill kebabs for 5-6 minutes per side, about 10-12 minutes total, until chicken is cooked through.
  3. Baste with the reserved marinade during grilling, brushing on between turns for caramelized sheen and color.
Serve
  1. Serve the kebabs hot with rice alongside for a sweet-tangy tropical BBQ dinner.

Notes

For the best caramelization, use hot grill heat (medium-high) and turn only once or twice; keep basting so the glaze doesn’t burn. Refrigerate leftovers in a sealed container for up to 3 days; reheat on a skillet or grill over medium heat until warmed through. Freezing is not recommended for the pineapple, since it softens after thawing. For a lower-sugar option, replace honey with an equal amount of maple syrup or a sugar-free honey-style syrup designed for grilling.