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Pineapple Chicken Kabobs

Pineapple chicken kabobs with teriyaki-style marinade deliver sweet, caramelized grilled fruit and juicy golden chicken on colorful tropical skewers. Cube-and-skewer prep keeps everything evenly cooked for summer BBQ grilling.
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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
  

Kabobs
  • 2 lb chicken breasts
  • 1 pineapple
  • 2 bell peppers
  • 1 onion
  • 12 wooden skewers soaked
Marinade
  • 0.25 cup soy sauce
  • 0.25 cup pineapple juice
  • 2 tbsp honey
  • 2 tbsp olive oil
  • 2 cloves garlic minced

Equipment

  • 1 sheet pan

Method
 

Make the marinade
  1. In a bowl, mix soy sauce, pineapple juice, honey, olive oil, and minced garlic until honey dissolves and the glaze looks smooth.
  2. Set aside a small portion of marinade for basting later, then keep the rest ready for marinating.
Marinate
  1. Add cubed chicken to the marinade, cover, and marinate for 1-4 hours in the refrigerator, turning once if possible to coat evenly (cool, glossy coating cue).
Assemble the skewers
  1. Thread chicken, pineapple, bell peppers, and onion onto soaked wooden skewers in alternating pieces for even grilling.
Grill and glaze
  1. Preheat the grill to medium-high heat and grill kabobs for 5-6 minutes per side, basting with marinade during cooking (visible sear cue).
  2. Continue grilling until chicken reaches 165°F and pineapple is caramelized with golden edges (bubbles and sticky glaze cue).

Notes

For the juiciest kabobs, cut chicken into similar-size cubes and don’t overcook—stop as soon as the thickest piece hits 165°F. Refrigerate leftovers up to 3 days; freeze cooked kabobs up to 2 months. Dietary swap: use maple syrup instead of honey for a honey-free option while keeping the sweet glaze.