Print

Pineapple Chicken Kabobs Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 5 reviews

These Pineapple Chicken Kabobs are a vibrant and delicious grilled dish perfect for summer gatherings or a flavorful weeknight meal. Juicy marinated chicken breast pieces are skewered with fresh pineapple chunks, colorful bell peppers, and red onion, then grilled to perfection with a sweet and savory homemade basting sauce. The combination of ginger, garlic, and sesame oil provides an Asian-inspired twist that enhances the natural sweetness of the pineapple and the smoky flavors from the grill.

Ingredients

Chicken and Marinade

  • 2 pounds boneless skinless chicken breast, chopped into 1 ½-inch cubes
  • ⅓ cup reduced sodium soy sauce (or tamari for gluten-free)
  • ⅓ cup canned pineapple juice (100% juice)
  • ⅓ cup ketchup
  • ¼ cup packed dark brown sugar
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons sesame oil
  • 2 teaspoons minced garlic
  • 2 teaspoons grated or minced fresh ginger root
  • ¼ teaspoon salt (or to taste)
  • ¼ teaspoon freshly ground black pepper (or to taste)
  • 1 tablespoon water
  • 1 teaspoon cornstarch

Vegetables and Extras

  • 3 cups cubed fresh pineapple (slice 1-inch thick, then cube from 1 pineapple)
  • 2 large or 3 small bell peppers, assorted colors, cut into 1 ½-inch pieces
  • 1 large red onion, cut into 1 ½-inch pieces
  • 2 tablespoons olive oil (for tossing vegetables and brushing grill)
  • ¼ teaspoon salt (for vegetables)
  • ¼ teaspoon freshly ground black pepper (for vegetables)
  • 12 wooden or metal skewers (about 10 to 12 inches long; soak wooden skewers in water if using)

Instructions

  1. Prepare the Chicken and Marinade: Place the chicken pieces into a gallon size zippered plastic bag. In a small bowl, whisk together soy sauce, pineapple juice, ketchup, dark brown sugar, olive oil, sesame oil, garlic, ginger, salt, and pepper. Reserve ⅔ cup of this marinade in a separate container and refrigerate for later use. Pour the remainder over the chicken in the bag, remove excess air, seal, and refrigerate for 1 to 3 hours.
  2. Soak the Skewers: If using wooden skewers, soak them in water for the entire marinating time to prevent burning during grilling.
  3. Prepare the Grill: Preheat the grill over medium heat—either start the charcoal or turn on a gas grill.
  4. Toss the Vegetables and Pineapple: In a large bowl, combine cubed pineapple, bell peppers, and red onion. Toss with 2 tablespoons olive oil, ¼ teaspoon salt, and ¼ teaspoon black pepper to season.
  5. Assemble the Skewers: Thread chicken pieces, pineapple, and vegetables alternately onto each skewer evenly. Discard any remaining marinade from the chicken bag.
  6. Make the Basting Sauce: In a small bowl, mix cornstarch and water to form a slurry. Pour the reserved marinade into a small saucepan over medium-low heat and stir in the slurry. Cook, stirring continuously, until the sauce thickens. Remove from heat and set aside.
  7. Grill the Kabobs: Brush the grill grates lightly with olive oil. Place skewers on the grill and cook for 5 to 6 minutes until nicely browned. Flip the kabobs, brush the grilled side with the basting sauce, and cook an additional 4 to 5 minutes or until the chicken reaches an internal temperature of 165°F. Flip once more and brush with remaining basting sauce. Remove from grill and transfer to a serving platter.

Notes

  • Do not marinate chicken for more than 3 hours as the acid in the marinade can start to break down the meat too much.
  • Soaking wooden skewers prevents them from burning on the grill.
  • Use a meat thermometer to ensure the chicken is fully cooked to 165°F for food safety.
  • If you prefer, metal skewers can be used and do not need soaking.
  • For a gluten-free version, use tamari instead of soy sauce.
  • Customize the vegetables with zucchini, mushrooms, or cherry tomatoes for variety.

Find it online: https://cookedbysarah.com/pineapple-chicken-kabobs-recipe/