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Pineapple Chicken Kabobs

Pineapple chicken kabobs with sweet teriyaki-style marinade for juicy, caramelized grilled fruit and golden chicken. Threaded skewers of chicken, pineapple, peppers, and onion are basted on the grill until the chicken hits 165°F.
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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
  

Kabobs
  • 2 lb chicken breasts cubed
  • 1 pineapple cubed
  • 2 bell peppers cubed
  • 1 onion cubed
Marinade
  • 0.25 cup soy sauce
  • 0.25 cup pineapple juice
  • 2 tbsp honey
  • 2 tbsp olive oil
  • 2 garlic minced
  • 1 wooden skewers soaked

Equipment

  • 1 grill

Method
 

Make the marinade
  1. Mix soy sauce, pineapple juice, honey, olive oil, and minced garlic until smooth.
Marinate
  1. Marinate the cubed chicken in the marinade for 1-4 hours.
Assemble the kabobs
  1. Thread chicken, pineapple, peppers, and onion onto the soaked wooden skewers.
Grill
  1. Grill the kabobs over medium-high heat for 5-6 minutes per side, basting with the marinade as you cook.
  2. Continue grilling until the chicken reaches 165°F and the pineapple is caramelized, using visual color and bubbling glaze as your cue.

Notes

Pro tip: for cleaner basting, reserve a small amount of marinade before marinating if you plan to use it on the grill; otherwise, rely on basting with the marinade that’s been in contact with the chicken to keep timing simple. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently on a grill or skillet. Freezing is not recommended for best texture. For a lighter option, use low-sodium soy sauce and reduce honey to 1 tbsp to keep the sweet glaze flavor.