Juicy Pineapple Chicken Kabobs Ready in 30 Minutes

Nothing screams summer like the sizzle of food hitting the grill, and these pineapple chicken kabobs are my absolute favorite way to celebrate the season. The magic happens when sweet, juicy pineapple caramelizes next to savory marinated chicken – it’s like a tropical vacation on a skewer! I’ve been perfecting this recipe for years, ever since my neighbor brought over a platter of them to our backyard BBQ. One bite, and I was hooked. Now, they’re my go-to for easy entertaining or even just weeknight dinners when I want something that feels special without much fuss. Trust me, that sweet-and-tangy glaze clinging to tender chicken with those smoky grill marks? Pure happiness.

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Why You’ll Love These Pineapple Chicken Kabobs

These kabobs aren’t just delicious—they’re downright magical. Here’s why they’ve become my summer staple:

• Quick & easy: From marinade to grill in under 30 minutes (even faster if you cheat and prep the night before like I sometimes do)
• Flavor explosion: Sweet pineapple caramelizes into this jammy perfection while the savory chicken soaks up all that honey-garlic goodness
• Crowd-pleaser: Kids go nuts for the bright colors, and adults love the sophisticated flavor combo
• Healthy-ish: Lean protein, fresh fruit, and veggies—I call it guilt-free grilling
• Versatile: Works as appetizers, main course, or even next-day salad toppers (secret: the leftovers make killer wraps)

Basically, they’re everything you want in a summer recipe—minimal effort, maximum deliciousness.

These Juicy Pineapple Chicken Kabobs are the perfect mix of sweet and savory—tender chicken, caramelized pineapple, and a flavorful marinade that makes them irresistible. Ready in just 30 minutes, they’re ideal for weeknight dinners or backyard grilling. If you can’t get enough pineapple recipes, you’ll also love this Hawaiian Carrot Pineapple Cake—a tropical dessert that’s moist, flavorful, and the perfect way to end the meal.

Ingredients for Pineapple Chicken Kabobs

Here’s everything you’ll need to make these sunshine-on-a-stick kabobs – I promise it’s all simple stuff you can grab in one quick grocery run. The real magic comes from using fresh pineapple – those syrupy canned chunks just don’t caramelize the same way on the grill. Trust me, it’s worth wrestling with a whole pineapple for that perfect char.

• 1 lb boneless, skinless chicken breast – cut into 1-inch cubes (I like to slightly freeze mine for 15 minutes first – makes cutting so much easier!)
• 2 cups fresh pineapple chunks – about 1-inch pieces (save the juice for cocktails!)
• 1 each red and yellow bell pepper – 1-inch pieces for even cooking
• 1 red onion – same 1-inch treatment (don’t skip – they turn so sweet on the grill)
• 3 tbsp olive oil – the good stuff for marinade and to prevent sticking
• 2 tbsp soy sauce – my secret umami booster
• 1 tbsp honey – for that perfect sweet glaze
• 1 tsp garlic powder – because fresh garlic burns too easily
• 1/2 tsp black pepper – freshly cracked is ideal
• Wooden or metal skewers – if using wooden, soak them well or they’ll become part of dinner!

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How to Make Pineapple Chicken Kabobs

Okay, let’s get these beauties on the grill! I promise the process is as simple as it is satisfying – just follow these easy steps and you’ll have restaurant-worthy kabobs in no time. The key is taking things one step at a time (and resisting the urge to rush the marinade – patience pays off here).

Step 1: Prepare the Skewers and Marinade

First things first – if you’re using wooden skewers, soak them in water for at least 30 minutes while you prep everything else. This keeps them from turning into charcoal on the grill (learned that the hard way during my first BBQ disaster!).

Now grab a big bowl and whisk together the olive oil, soy sauce, honey, garlic powder, and black pepper. Don’t worry if it looks separated at first – just keep stirring until everything’s friends. This simple marinade is the flavor backbone of our kabobs!

Step 2: Marinate the Chicken

Toss those perfect chicken cubes into the marinade and give them a good massage – yes, really get in there! Every piece should be coated in that glossy, golden goodness. Let it sit for at least 15 minutes – set a timer if you’re impatient like me. This short soak means juicy, flavorful chicken without wasting hours.

Step 3: Assemble the Kabobs

Here’s where the fun begins! Thread the marinated chicken, pineapple chunks, bell peppers, and onions onto your skewers in whatever pattern makes you happy. I like doing chicken-pineapple-pepper-onion-repeat because it looks pretty, but honestly, as long as ingredients are evenly spaced, you can’t mess this up. Leave about 1/2 inch at each end for easy handling.

Step 4: Grill to Perfection

Fire up that grill to medium-high heat (about 375-400°F if you’re fancy with a thermometer). Grill the kabobs for 10-12 minutes total, turning every few minutes so everything gets those gorgeous grill marks. You’ll know they’re done when the chicken reaches 165°F internally and the pineapple develops those irresistible caramelized edges. Pro tip: don’t walk away – sugar from the pineapple can cause flare-ups!

Tips for Perfect Pineapple Chicken Kabobs

After years of grill mishaps and triumphs (mostly triumphs!), I’ve learned a few secrets for kabob perfection. First – uniform cuts are everything. I measure my chicken cubes with a ruler like a baking nerd because uneven pieces mean some will be dry before others cook through. Second, fresh pineapple is non-negotiable – it chars better and has that bright acidity canned versions lack. Third, check temps early and often – I use an instant-read thermometer at the 8-minute mark to avoid hockey puck chicken. Bonus tip? Let kabobs rest 5 minutes after grilling – the juices redistribute beautifully!

Serving Suggestions for Pineapple Chicken Kabobs

These kabobs shine brightest when you let them be the star of a vibrant, colorful spread! My go-to is serving them over a bed of coconut rice – the subtle sweetness pairs perfectly with the pineapple. For lighter meals, toss together a quick cilantro-lime slaw or a simple green salad with avocado. When I’m feeling fancy, I’ll grill some zucchini and asparagus right alongside the kabobs – they soak up all those delicious juices from the grill. And don’t forget the dipping sauces! A little extra honey-soy glaze or some spicy sriracha mayo takes these from great to “when’s the next BBQ?”

Storage and Reheating Instructions

Leftovers? No problem – these kabobs keep beautifully! Store them in an airtight container in the fridge for up to 3 days. When reheating, I skip the microwave (which makes the chicken rubbery) and instead warm them gently in a 350°F oven for about 10 minutes. They also make amazing next-day salad toppers – just slide everything off the skewers!

Nutritional Information for Pineapple Chicken Kabobs

Each skewer comes in at about 280 calories with 28g protein—not bad for something that tastes this indulgent! Remember, values can vary based on ingredient brands and exact portion sizes. The pineapple adds natural sweetness while keeping sugar reasonable at 12g per serving. It’s one of those rare dishes that feels like a treat but fuels you right!

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