Name: Grilled Pineapple Chicken Kebabs
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
Ingredients: 1½ pounds boneless, skinless chicken breasts, cut into 1-inch cubes; 1 fresh pineapple, peeled, cored, and cut into chunks; 1 red bell pepper, cut into 1-inch pieces; 1 green bell pepper, cut into 1-inch pieces; 1 red onion, cut into chunks; 1/4 cup soy sauce (or tamari for gluten-free); 1/4 cup honey (or maple syrup for vegan option); 2 tablespoons olive oil; 1 tablespoon apple cider vinegar; 2 cloves garlic, minced; 1 teaspoon grated fresh ginger; Salt and pepper to taste; Bamboo skewers, soaked in water for 30 minutes

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These Grilled Pineapple Chicken Kebabs bring together the juicy tenderness of marinated chicken with the vibrant sweetness of fresh pineapple and bell peppers. Grilled to perfection and lightly charred, they’re ideal for a backyard cookout or a quick, flavor-packed weeknight dinner.

Grilled Pineapple Chicken Kebabs

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1½ pounds boneless, skinless chicken breasts, cut into 1-inch cubes

1 fresh pineapple, peeled, cored, and cut into chunks

1 red bell pepper, cut into 1-inch pieces

1 green bell pepper, cut into 1-inch pieces

1 red onion, cut into chunks

¼ cup soy sauce (or tamari for gluten-free)

¼ cup honey (or maple syrup for vegan option)

2 tablespoons olive oil

1 tablespoon apple cider vinegar

2 cloves garlic, minced

1 teaspoon grated fresh ginger

Salt and pepper to taste

Bamboo skewers, soaked in water for 30 minutes

Directions

I start by whisking together soy sauce, honey, olive oil, vinegar, garlic, ginger, salt, and pepper in a bowl to make a flavorful marinade.

I pour half the marinade over the chicken cubes in a resealable bag or bowl and let it marinate in the fridge for at least 30 minutes, or up to 4 hours.

I preheat the grill to medium-high heat.

I thread the marinated chicken, pineapple, bell peppers, and onion onto soaked bamboo skewers, alternating for a colorful mix.

I grill the kebabs for 10–12 minutes, turning them occasionally and brushing with the remaining marinade during the last few minutes to build flavor and color.

After grilling, I let the kebabs rest for 2–3 minutes before serving.

Servings and timing

This recipe serves 4 people.

Prep Time: 20 minutes

Cooking Time: 12 minutes

Total Time: 32 minutes

Calories: 290 kcal per serving

Variations

I like to switch things up by using chicken thighs instead of breasts for a juicier texture. For a vegetarian twist, I swap the chicken with tofu or portobello mushrooms. Sometimes I add zucchini or cherry tomatoes to the skewers for extra color and nutrients. For a spicier version, I add a pinch of red pepper flakes or a dash of hot sauce to the marinade.

Storage/Reheating

Leftover kebabs can be stored in an airtight container in the fridge for up to 3 days. I reheat them in the oven at 350°F for about 10 minutes or warm them in a skillet over medium heat. I avoid microwaving too long to prevent the chicken from drying out. The kebabs can also be eaten cold over a salad.

FAQs

How long should I marinate the chicken?

I recommend marinating the chicken for at least 30 minutes, but if I have more time, I let it sit for up to 4 hours for deeper flavor.

Can I use canned pineapple instead of fresh?

I can use canned pineapple in a pinch, but I prefer fresh pineapple for better texture and caramelization on the grill.

What type of skewers work best?

I use bamboo skewers soaked in water for 30 minutes to prevent burning, but metal skewers work great and are reusable.

Can I bake these kebabs instead of grilling?

Yes, I bake them at 400°F for 20–25 minutes, turning halfway through, and broil for a couple of minutes to get a charred finish.

Is this recipe good for meal prep?

Absolutely. I prep and marinate everything the night before, then grill when ready. Cooked kebabs also keep well in the fridge for easy meals.

Conclusion

These Grilled Pineapple Chicken Kebabs are a go-to for me when I want something quick, healthy, and packed with flavor. Whether I’m firing up the grill for summer entertaining or just craving a vibrant weeknight dinner, this recipe always satisfies. With easy prep, bold flavors, and endless variation options, it’s one I keep coming back to.

📖 Recipe:

Grilled Pineapple Chicken Kebabs

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Author: Cheryl
Total Time: 32 minutes
Yield: 4 servings
Diet: Gluten Free

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Description

These grilled pineapple chicken kebabs combine juicy marinated chicken, sweet caramelized pineapple, and crisp bell peppers for a flavorful, colorful dish perfect for grilling season.

Instructions

In a bowl, whisk together soy sauce, honey, olive oil, apple cider vinegar, garlic, ginger, salt, and pepper to create the marinade.
Place the chicken cubes in a resealable bag or bowl and pour in half of the marinade. Refrigerate for at least 30 minutes or up to 4 hours.
Preheat the grill to medium-high heat.
Thread the marinated chicken, pineapple chunks, bell peppers, and red onion onto soaked bamboo skewers, alternating ingredients for variety.
Grill the kebabs for 10–12 minutes, turning occasionally, and brush with remaining marinade during the last few minutes of grilling.
Remove kebabs from the grill and let them rest for 2–3 minutes before serving.