Chicken Pineapple Kabobs Recipe

These grilled chicken pineapple kabobs are tasty and soft, it is actually hard to mess up this recipe because everything blends together so quickly! the chicken marinade is straightforward but full of flavor, the kabobs are cooked on a stovetop grill, though you can also prepare them in the oven or broiler. Pair with seasoned rice, salad, or couscous to enjoy a full meal.

Chicken pineapple kabobs recipe

Whether you’re welcoming guests or you simply want to spoil your family with something fresh and exciting yet irresistible, then today’s recipe is exactly what you need. And if you believe pineapple doesn’t belong with chicken, I encourage you to test this recipe! The juicy chicken along with the sweet, caramelized pineapple pieces come together beautifully for the summer season—or any day of the week! It’s sweet, tangy, and truly scrumptious. This recipe is incredibly simple to prepare and even easier to enjoy! It’s kid-friendly and great for grown-ups too.

So the next time you’re craving a tropical vibe, or you’re looking for something a bit different, make these Chicken Pineapple Kabobs your go-to. I strongly doubt you’ll have any leftovers, but if you somehow do, know that they’ll turn into an outstanding sandwich filling.

Related recipe: if you love food on a stick then you will love these grilled kabobs with vegetables, air fryer chicken kabobs or caprese skewer salad.

Tools needed

Skewers: you can use bamboo (stick) or metal skewers. For this recipe, I am using metal skewers (affiliate link)

Stovetop grill: I used a nonstick cast iron griddle (affiliate link).

Ingredients

Boneless skinless chicken breasts: swap with boneless chicken thighs if you prefer

Pineapple chunks: It is crucial to choose fresh pineapples for this recipe to get the best taste and texture

Sweet chili sauce: replace with teriyaki sauce

BBQ sauce

Garlic granules

Lemon pepper seasoning

Ground black pepper

Onion granules

Olive oil

Onions: I enjoy using red onions for kebabs, but any onion you like will work

Bell peppers: I used red bell pepper along with green and yellow bell peppers.

Salt

How to make chicken pineapple kabobs

Prep: Peel and chop the pineapple into small chunks, roughly the same size you’d use to cube the chicken. Slice the bell peppers and onions into the same size.

If you’re using wooden skewers, soak them in water for at least 30 minutes to keep them from scorching while grilling.

Season the chicken and marinate: Pat the boneless chicken breast dry using a kitchen paper towel. Place the chicken breast on a chopping board, and with a sharp knife, cut the chicken into cubes about 1 1/2 inch size.

Put the cubed chicken into a bowl, then add lemon pepper seasoning, garlic granules, onion granules, salt (if using), and black pepper, and stir until everything is evenly coated

Mix olive oil, BBQ sauce, and sweet chili sauce in a bowl. Pour half of the marinade over the chicken, stir, and set aside the rest. Marinate the chicken for at least 30 minutes.

Assemble the kebabs: Thread the chicken, pineapple, onions, and peppers onto the skewers using an alternating order—however you like—and brush with some of the leftover marinade.

Warm up a stovetop grill on medium-high heat, and when it’s ready, lightly grease the cooking surface.

Cook: Place the chicken kabobs on the grill, making sure they don’t touch. Cook for 10-15 minutes, turning occasionally, until the chicken is cooked through and no longer pink. While the chicken cooks, baste with the reserved marinade. The internal temperature should be 165F once fully cooked.

Serve right away with your preferred sides. I like serving these with rice, couscous, or pasta salad

Some other delicious sides to pair with this dish include

Rice: Basmati rice, brown rice, Mushroom rice, or garlic butter rice.

Potato salad

Creamy coleslaw

Lemon orzo salad with feta

Creamy pasta salad

Instant pot coconut rice

How to eat kabobs

If you’re wondering the best way to eat kabobs, it’s actually quite easy—you can eat them with your hands! Grab a chicken pineapple kabob and start snacking right away. On the other hand, if you’d rather not use your hands, you can take the chicken and vegetables off onto a plate and eat with cutlery.

How to store

Leftover chicken pineapple kabobs can be kept in an airtight container or wrapped in foil, then stored in the fridge for up to 2 days.

When you’re ready to enjoy them again, reheat by preheating your oven or air fryer to 160C/325F for 2-4 minutes, or until warm to your liking.

FAQs

Can You Freeze Chicken Kebabs

Yes, you can freeze the chicken kabobs; however, don’t freeze them together with the pineapple and vegetables, since they’ll become soft and watery once they’re thawed. For freezing, let the chicken cool fully, then store it in a freezer-safe bag or container and freeze for as long as 2 months.

Will canned pineapple work for this recipe

No, I don’t suggest using canned pineapple because it won’t deliver the same taste. If you want the best flavor and bite, choose fresh pineapples.

What can I substitute the sweet chili sauce with

If you don’t have sweet chili sauce available or you can’t find it at the store, you can swap it with sriracha plus honey. Keep in mind that the dish could come out hotter depending on how much sriracha you use—so begin with a smaller amount and then adjust to your preference.

Can this be made ahead of time

Yes, you can take care of the chicken and vegetables the day before. Marinate the chicken for up to 12 hours. The peppers and onions can be kept in the fridge for as many as 48 hours. Chop the vegetables ahead of time so cooking day is simpler when you’re making the chicken kabobs.

Have you tried this chicken and pineapple kabobs recipe? I’d really enjoy hearing from you! Please give the recipe a 5-star rating and share your thoughts in the comment area below. Mention me @thedinnerbite onInstagramandsave away to yourPinterest. Pleasesubscribeto the blog if you haven’t for free new recipes in your inbox