Tender, juicy chicken paired with caramelized pineapple chunks makes these Grilled Pineapple Chicken Kebabs a perfect balance of sweet, savory, and smoky flavors. They’re ideal for backyard barbecues, weeknight dinners, or summer parties.
Why You’ll Love This Recipe
These kebabs bring together the tropical sweetness of pineapple and the tangy, smoky flavor of marinated chicken. They’re quick to prepare, cook in minutes, and can easily be customized with your favorite vegetables. Perfect for both grilling outdoors or cooking on a stovetop grill pan, this recipe is a guaranteed crowd-pleaser.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 lb (450 g) boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
1 cup fresh pineapple chunks
2 tbsp olive oil
2 tbsp soy sauce
1 tbsp honey or brown sugar
1 tbsp lime juice
2 garlic cloves, minced
1 tsp smoked paprika
½ tsp black pepper
Salt to taste
Skewers (soaked in water if wooden)
Directions
Make the Marinade:
In a bowl, whisk together olive oil, soy sauce, honey (or brown sugar), lime juice, minced garlic, smoked paprika, salt, and black pepper.
Marinate the Chicken:
Add the chicken pieces to the marinade and toss to coat evenly. Cover and refrigerate for at least 30 minutes, up to 2 hours for deeper flavor.
Assemble the Kebabs:
Thread the chicken pieces and pineapple chunks alternately onto the skewers.
Preheat the Grill:
Heat your grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
Grill the Kebabs:
Cook the skewers for 10–12 minutes, turning every 2–3 minutes, until the chicken is fully cooked through and slightly charred on the edges.
Serve:
Let the kebabs rest for a few minutes before serving. Garnish with lime wedges or chopped herbs if desired.
Servings and timing
This recipe makes approximately 4 servings. Prep time: 15 minutes Marinating time: 30–120 minutes Cook time: 12 minutes Total time: About 1 hour
Variations
Vegetable Kebabs: Add bell peppers, red onions, or zucchini chunks between the chicken and pineapple.
Spicy Kick: Mix in ½ tsp chili flakes or a dash of hot sauce to the marinade.
Coconut Twist: Substitute olive oil with coconut oil and add a splash of coconut milk for a tropical flavor.
Oven-Baked Option: Bake at 425°F (220°C) for 18–20 minutes, turning halfway through.
Teriyaki Style: Replace soy sauce and honey with 3 tbsp teriyaki sauce for a glossy finish.
Storage/Reheating
Refrigeration: Store leftover kebabs in an airtight container in the refrigerator for up to 3 days.
Freezing: Freeze the cooked kebabs (without pineapple) for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Warm on a skillet or in the oven at 350°F (175°C) for 8–10 minutes until heated through.
FAQs
How do I know when the chicken is fully cooked?
The chicken should reach an internal temperature of 165°F (74°C) and no longer be pink inside.
Can I use canned pineapple instead of fresh?
Yes, but fresh pineapple gives a better texture and caramelization when grilled.
Can I prepare the kebabs ahead of time?
Yes, you can assemble the skewers up to 4 hours in advance and refrigerate until ready to grill.
What type of grill works best?
Both gas and charcoal grills work great. A grill pan can also be used indoors.
How can I make this recipe gluten-free?
Use a gluten-free soy sauce or tamari in the marinade.
Can I substitute chicken with another protein?
Yes, shrimp or turkey cubes work well with the same marinade and cook quickly.
What can I serve with these kebabs?
Serve with steamed rice, grilled vegetables, or a light salad.
How can I prevent wooden skewers from burning?
Soak them in water for at least 30 minutes before assembling the kebabs.
Can I bake these instead of grilling?
Yes, bake at 425°F (220°C) for 18–20 minutes, turning halfway through cooking.
How long can I marinate the chicken?
Marinate for at least 30 minutes, but no longer than 4 hours to maintain texture.
Conclusion
Grilled Pineapple Chicken Kebabs are a simple yet flavorful dish that combines juicy chicken with the tropical sweetness of pineapple. Whether you’re hosting a barbecue or making a quick dinner, these kebabs are sure to impress with their vibrant taste and effortless preparation.
Juicy marinated chicken chunks paired with caramelized pineapple grilled to perfection. These Grilled Pineapple Chicken Kebabs are bursting with tropical, smoky, and savory flavor — perfect for weeknight dinners or summer cookouts.
Author:Sophia
Prep Time:15 minutes
Cook Time:12 minutes
Total Time:1 hour
Yield:4 servings
Category:Main Course
Method:Grilling
Cuisine:American
Diet:Gluten Free
Ingredients
1 lb (450 g) boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
1 cup fresh pineapple chunks
2 tbsp olive oil
2 tbsp soy sauce
1 tbsp honey or brown sugar
1 tbsp lime juice
2 garlic cloves, minced
1 tsp smoked paprika
½ tsp black pepper
Salt, to taste
Skewers (soaked in water if wooden)
Instructions
In a medium bowl, whisk together olive oil, soy sauce, honey (or brown sugar), lime juice, minced garlic, smoked paprika, salt, and black pepper to make the marinade.
Add chicken pieces to the marinade and mix until well coated. Cover and refrigerate for 30 minutes to 2 hours.
Thread marinated chicken and pineapple chunks alternately onto soaked skewers.
Preheat grill or grill pan to medium-high heat. Lightly oil the grates.
Grill the kebabs for 10–12 minutes, turning every 2–3 minutes, until the chicken is fully cooked and slightly charred.
Remove from heat and let rest for a few minutes. Serve warm with optional lime wedges or chopped herbs.
Notes
Use fresh pineapple for best caramelization and flavor.
Don’t marinate chicken longer than 4 hours to avoid a mushy texture.
Add vegetables like bell peppers or onions for extra flavor and color.
If baking instead of grilling, use 425°F (220°C) for 18–20 minutes.
To prevent sticking, make sure grill grates are well-oiled before cooking.
