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Pineapple Chicken Kabobs

Pineapple chicken kabobs with a teriyaki-style marinade give sweet, caramelized grilled fruit and golden, juicy chicken on colorful skewers. Marinate for 1–4 hours, then grill until the chicken hits 165°F and the pineapple is caramelized for summer BBQ-ready tropical skewers.
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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
  

Chicken kabobs
  • 2 lb chicken breasts Cubed into bite-size pieces.
  • 1 pineapple Cubed into chunks for skewering and caramelizing.
  • 2 bell peppers Cubed into pieces similar in size to the chicken.
  • 1 onion Cubed into chunks to balance sweetness.
  • 12 wooden skewers (soaked) Soak before grilling to reduce burning.
Marinade
  • 0.25 cup soy sauce
  • 0.25 cup pineapple juice
  • 2 tbsp honey
  • 2 tbsp olive oil
  • 2 cloves garlic Minced.

Equipment

  • 1 grill

Method
 

Make the marinade
  1. Mix soy sauce, pineapple juice, honey, olive oil, and minced garlic until the honey dissolves and the marinade looks glossy.
Marinate the chicken
  1. Place cubed chicken breasts in the marinade and marinate for 1-4 hours in the refrigerator, turning once if possible for even coating and color.
Assemble the kabobs
  1. Thread chicken, pineapple, bell peppers, and onion onto the soaked wooden skewers, alternating pieces so they cook evenly.
Grill
  1. Preheat the grill to medium-high heat, then arrange kabobs on the grates and grill for 5-6 minutes per side, basting with the marinade as you turn for a teriyaki-style sheen.
  2. Continue grilling until the chicken reaches 165°F and the pineapple is caramelized, with browned edges and a deeper golden color (about 12 minutes total cook time).

Notes

For best flavor and caramelization, reserve a small portion of marinade to baste (or bring any used marinade to a boil) and pat kabobs lightly before grilling so they sear. Store leftovers covered in the refrigerator up to 3 days; freeze cooked kabobs up to 2 months. For a lower-sugar swap, use half honey and half a sugar-free honey alternative in the marinade if desired (flavor will be slightly less sweet).