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Pineapple Chicken Kebabs

Pineapple chicken kebabs with grilled skewers and a sweet-tangy pineapple glaze. Juicy chicken cubes and caramelized pineapple pair with red onion and peppers for a tropical BBQ-style meal.
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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 Method Notes

Ingredients
  

Chicken
  • 2 lb chicken breasts cut into 1-inch cubes
Pineapple and vegetables
  • 1 pineapple fresh, cut into chunks
  • 2 bell peppers red and green, cut into chunks
  • 1 red onion cut into chunks
Marinade
  • 0.25 cup soy sauce
  • 0.25 cup pineapple juice
  • 2 tbsp honey
  • 2 tbsp olive oil
  • 2 garlic cloves, minced
  • 1 tsp fresh ginger grated
  • 1 wooden skewers soaked

Method
 

Make the marinade
  1. Whisk together soy sauce, pineapple juice, honey, olive oil, garlic, and ginger until the honey dissolves and the mixture looks uniform.
Marinate
  1. Marinate the chicken in the mixture for 1-4 hours, covering it in the refrigerator while it soaks up the sweet-tangy flavor.
Assemble the kebabs
  1. Thread chicken, pineapple, peppers, and onion alternately onto soaked wooden skewers so the ingredients are evenly spaced.
Grill
  1. Preheat your grill to medium-high heat until it’s hot and ready to sear.
  2. Grill the kebabs for 5-6 minutes per side, turning once, until the chicken shows grill marks and is cooked through.
  3. Baste with the remaining marinade while grilling so the glaze clings and pineapple edges become caramelized.
Serve
  1. Serve the kebabs hot with rice.

Notes

Pro tip: if you want extra caramelization, lightly baste during the last 1-2 minutes per side so the pineapple sugars have time to brown. Store leftovers in an airtight container in the refrigerator for up to 3 days; freeze cooked kebabs up to 2 months. For a lower-sugar option, use reduced-sugar honey (or half the honey amount) while keeping the rest of the marinade the same.