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Pineapple Chicken Kabobs

Pineapple chicken kabobs with a teriyaki-style marinade for juicy grilled chicken and caramelized pineapple. Colorful skewers thread chicken, pineapple, peppers, and onion, then grill until the glaze clings and the fruit browns.
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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
Marinade
  • 0.25 cup soy sauce
  • 0.25 cup pineapple juice
  • 2 tbsp honey
  • 2 tbsp olive oil
  • 2 garlic minced
  • 1 wooden skewers soaked

Equipment

  • 1 grill

Method
 

Make the marinade
  1. Mix soy sauce, pineapple juice, honey, olive oil, and garlic until fully combined, then set aside for basting.
Marinate the chicken
  1. Add cubed chicken breasts to the marinade and marinate for 1-4 hours in the refrigerator.
Assemble the kabobs
  1. Thread chicken, pineapple, peppers, and onion onto soaked wooden skewers in a colorful alternating pattern.
Grill
  1. Preheat the grill to medium-high heat and grill the kabobs for 5-6 minutes per side, basting with the reserved marinade.
  2. Continue grilling until the chicken reaches 165°F and the pineapple is caramelized with browned edges.

Notes

Pro tip: If you want extra sticky glaze, baste during the last 2 minutes and avoid heavy re-coating earlier. Refrigerate leftovers in a sealed container for up to 3 days; freeze cooked kabobs up to 2 months for best texture. For a lighter option, swap honey for an equal amount of light brown sugar substitute or use a low-sugar honey alternative (still marinade-style) while keeping grill timing the same.