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Pineapple Chicken Kabobs

Pineapple chicken kabobs with a sweet teriyaki-style pineapple glaze and caramelized grilled fruit. Juicy cubed chicken and colorful pineapple, peppers, and onion cook on skewers until the chicken reaches 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
  

Kabob ingredients
  • 2 lb chicken breasts
  • 1 pineapple
  • 2 bell peppers
  • 1 onion
  • 1 wooden skewers, soaked
Marinade (teriyaki-style)
  • 0.25 cup soy sauce
  • 0.25 cup pineapple juice
  • 2 tbsp honey
  • 2 tbsp olive oil
  • 2 garlic, minced

Equipment

  • 1 grill

Method
 

Make the marinade
  1. In a bowl, mix soy sauce, pineapple juice, honey, olive oil, and minced garlic until the honey dissolves.
  2. Reserve enough marinade for basting, then set the rest aside for coating the chicken.
Marinate the chicken
  1. Add cubed chicken breasts to the marinade and toss to coat, then cover and refrigerate for 1-4 hours.
  2. When ready to cook, let the chicken sit at room temperature for 10 minutes while you prep the skewers.
Assemble the kabobs
  1. Thread chicken, pineapple, bell peppers, and onion onto soaked wooden skewers in an alternating pattern.
  2. Lightly brush the kabobs with a small amount of reserved marinade right before grilling.
Grill
  1. Preheat the grill to medium-high heat, then grill the kabobs for 5-6 minutes per side.
  2. Baste with the reserved marinade during grilling so the glaze clings and forms a caramelized shine.
  3. Cook until the chicken reaches 165°F and the pineapple is caramelized, then remove to a platter to serve.

Notes

Pro tip: soak wooden skewers for at least 30 minutes so they don’t scorch on the grill. Refrigerate leftovers in an airtight container up to 3 days; freezing is not recommended due to texture changes in pineapple and peppers. For a lighter option, swap honey for an equal amount of brown sugar-free sweetener (or use less honey) while keeping the pineapple juice for flavor.