Chicken and Pineapple Kabobs
These easy chicken and pineapple kabobs are the perfect balance of sweet and savory. This is one delicious summertime entree!
I grill a lot of pineapple in the summer months. Usually I just slice it into rings and add it to the grilling grates along with whatever protein I’m making. But if you really want to impress I think it’s fun to add them to skewers so everything cooks together. I’ve had Hawaiian Steak Kabobs on the website for years but today is the day I add a chicken variation to the collection!
These Chicken and Pineapple Kabobs include a sweet marinade you’ll be obsessed with. The finished skewers are colorful and delicious whether you’re entertaining a crowd or just feeding the family.
Chicken and Pineapple Kabob Ingredients
- Chicken breasts: I prefer boneless and skinless chicken breasts for this recipe. You can use boneless chicken thighs if you prefer.
- Pineapple: Pineapple cooks quickly on the grill and its delightful sweetness pairs so well with the marinated chicken in this recipe.
- Bell Pepper: The peppery bite of bell pepper provides a great contrast to the pineapple that I really enjoy. Use whatever color you like. I prefer one red and one orange or yellow.
- Soy sauce or coconut aminos: The slightly sweet and bold flavor of soy sauce or coconut aminos adds so much yumminess to our marinade. Use whichever you have.
- Honey: Just a little honey works beautifully in this marinade.
- Olive oil: The oil ensures we get that beautiful browning we want on our chicken, peppers, and pineapple. It also keeps our kabobs from sticking to the grill.
- Seasonings: Salt, ground ginger, and black pepper all create the perfect seasoning blend for these simple chicken kabobs.
How long should you marinate?
The longer you marinate the more pronounced the flavor will be. You can let it work it’s magic for as little as 1 hour and up to 12 hours. I don’t recommend longer than 12 hours because your meat can start to breakdown and the texture changes if it sits in a marinade for too long. (That goes for any marinade.)
Does this freeze well?
Yes! Just remove the skewers and place the grilled chicken and veggies in a freezer bag or other freezer safe container. If using a bag be sure to squeeze out any excess air before sealing. This will be good in the freezer for up to 6 months.
When you’re ready to enjoy it just thaw it out and reheat in a skillet on the stovetop or in the microwave.
How to Store Leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Chicken and Pineapple Kabobs
- 1½ – 2 pounds chicken breasts, boneless and skinless
- 1 pineapple
- 2 bell peppers, can use any color, I like one red and one orange
- ½ cup soy sauce or coconut aminos
- 2 tablespoons honey
- 1 tablespoon olive oil, extra virgin
- ¾ teaspoon salt
- ½ teaspoon ground ginger
- ½ teaspoon black pepper
- Cut your chicken breasts into large chunks. (If you cut them too small the chicken can dry out.)
- Toss the chicken in a large ziploc bag with all marinade ingredients. Squeeze out excess air and zip closed. Use your fingers to massage the marinade evenly around the chicken. Let sit for at least 1 hour, flipping the bag over occasionally.
- Cut the tops off your peppers. Scoop out any seeds and discard along with the tops. Slice the peppers into evenly sized chunks.
- Remove the top and outside of the pineapple. Remove the core. Cut the flesh into large chunks.
- Thread your marinated chicken, peppers, and pineapple chunks onto skewers.
- Place your kabobs on the grill. Grill for 5 -7 minutes, flip, and grill other side for another 5-7 minutes or until chicken is cooked through. (If your grill runs hot you may want to do less time or lower the heat. We don’t want to char the kabobs too much!)