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Pineapple Chicken Kebabs

Pineapple chicken kebabs with sweet-tangy soy-pineapple marinade, grilled until caramelized and juicy. Thread chicken, pineapple, peppers, and onion onto skewers, then baste while grilling for smoky tropical BBQ flavor.
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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
  

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

Equipment

  • 1 grill

Method
 

Make the marinade
  1. Whisk together soy sauce, pineapple juice, honey, olive oil, garlic, and fresh ginger until smooth and glossy.
Marinate
  1. Add chicken breasts to the marinade and marinate for 1-4 hours, turning once, until well coated.
Build the kebabs
  1. Thread chicken, pineapple, bell peppers, and red onion alternately onto soaked wooden skewers, packing the pieces lightly so they grill evenly.
Grill
  1. Preheat the grill to medium-high heat.
  2. Grill kebabs for 5-6 minutes per side, basting with the remaining marinade, until chicken is cooked through and the pineapple looks caramelized.
Serve
  1. Serve hot with rice.

Notes

For best caramelization, let the kebabs sit at room temperature while the grill heats, then baste during flipping. Refrigerate cooked leftovers in a sealed container for up to 3 days; freeze kebabs for up to 2 months (best for reheating on a grill or skillet). For a lighter option, use low-sodium soy sauce and reduce honey to 1 tbsp while keeping the rest of the marinade the same.