Pineapple Chicken Kabobs

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Grilled to golden perfection and bursting with sweet and savory flavors, Pineapple Chicken Kabobs are a warm-weather favorite you’ll want to make all year long. Each skewer holds juicy, marinated chicken and caramelized pineapple chunks, creating a delightful contrast between tender meat and sweet tropical fruit. The glaze adds a glossy, sticky finish that clings to every bite—making them irresistible straight off the grill.

Perfect for BBQs, weeknight dinners, or casual get-togethers, these kabobs are as fun to eat as they are flavorful. They require minimal prep, can be assembled ahead of time, and work wonderfully as a main dish or appetizer. Whether served with rice, on a salad, or with grilled veggies, Pineapple Chicken Kabobs deliver a satisfying balance of bold, zesty, and bright flavors every time.

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Why You’ll Love This Pineapple Chicken Kabobs Recipe

• Sweet & savory combo: The juicy pineapple and savory chicken create a perfect flavor balance.
• Grill-friendly and fast: Ideal for summer cookouts or quick weeknight meals.
• Family-friendly: Even picky eaters enjoy the fruity glaze and fun skewer presentation.
• Versatile: Can be made in the oven, air fryer, or on the grill.
• Meal prep ready: Marinate ahead of time and assemble when you’re ready to cook.

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Preparation Phase & Tools to Use (Essential Tools and Equipment + Importance of Each Tool)

Getting the most out of your Pineapple Chicken Kabobs starts with the right tools and setup. Here’s what you’ll need to ensure smooth preparation and flawless grilling:

• Wooden or Metal Skewers: The foundation of the kabob. Wooden skewers should be soaked in water for 30 minutes to prevent burning. Metal skewers are reusable and conduct heat for more even cooking.
• Sharp Chef’s Knife: For cutting uniform chicken cubes and pineapple chunks. Consistent sizing ensures even cooking.
• Cutting Board: Use separate boards for poultry and fruit to avoid cross-contamination.
• Mixing Bowl: Needed for marinating the chicken—choose one that’s large enough to coat every piece evenly.
• Tongs: For safely turning kabobs on the grill without piercing or tearing the meat.
• Grill or Grill Pan: A grill provides that classic char and smoky flavor, while a grill pan works perfectly on the stovetop for indoor cooking.

These tools help streamline the cooking process and enhance both safety and flavor.

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Preparation Tips

• Cut Even Pieces: Cube your chicken and pineapple into roughly 1.5-inch chunks so they cook evenly on the skewer.
• Marinate for Maximum Flavor: Let the chicken sit in the marinade for at least 30 minutes (or up to 8 hours). The longer, the better.
• Don’t Overcrowd Skewers: Leave a little space between the ingredients on each skewer. This allows the heat to circulate and sear all sides beautifully.
• Preheat Your Grill: A hot grill prevents sticking and gives you those gorgeous char marks.
• Oil the Grill Grates: Before placing the kabobs down, use tongs to rub the grates with a paper towel dipped in oil. It helps with sticking and cleanup.

With these tips and the right setup, you’ll be on your way to juicy, flavorful kabobs every time.

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Ingredients for This Pineapple Chicken Kabobs Recipe

To bring out that signature sweet-savory flavor, this recipe uses a handful of pantry staples and fresh ingredients. Here’s what you’ll need:

For the Kabobs:

• 1.5 lbs boneless, skinless chicken breasts (cut into 1.5-inch cubes)
• 2 cups fresh pineapple chunks
• Wooden or metal skewers (if using wooden, soak for 30 minutes)

For the Marinade/Glaze:

• 1/3 cup soy sauce
• 1/4 cup honey
• 2 tablespoons olive oil
• 2 tablespoons rice vinegar or apple cider vinegar
• 3 garlic cloves, minced
• 1 teaspoon fresh grated ginger (or 1/2 teaspoon ground ginger)
• 1 tablespoon sriracha (optional, for a spicy kick)
• 1/4 teaspoon black pepper
• 1 tablespoon cornstarch + 1 tablespoon water (for thickening glaze if desired)

These ingredients combine to create a deeply flavorful marinade that doubles as a glossy glaze for finishing your kabobs.

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Step 1: Make the Marinade

In a medium bowl, whisk together the soy sauce, honey, olive oil, vinegar, garlic, ginger, sriracha (if using), and black pepper. Set aside 1/4 cup of this mixture to use later as a glaze.

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Step 2: Marinate the Chicken

Place the cubed chicken in a large bowl or zip-top bag. Pour the remaining marinade over it, ensuring every piece is well-coated. Seal and refrigerate for at least 30 minutes or up to 8 hours for maximum flavor.

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Step 3: Soak Skewers (if using wooden)

If you’re using wooden skewers, soak them in water for 30 minutes while the chicken marinates. This prevents them from burning on the grill.

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Step 4: Assemble the Kabobs

Thread marinated chicken and pineapple chunks alternately onto the skewers. Don’t overcrowd—leave slight gaps between pieces for even cooking.

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Step 5: Preheat the Grill

Preheat your grill (or grill pan) to medium-high heat. Lightly oil the grates or surface to prevent sticking.

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Step 6: Grill the Kabobs

Place kabobs on the grill and cook for 10–12 minutes, turning every 2–3 minutes, until the chicken is cooked through and has a nice char on all sides.

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Step 7: Brush with Reserved Glaze

While the kabobs are grilling, take the reserved marinade and heat it in a small saucepan. If you prefer a thicker glaze, stir in the cornstarch-water slurry and simmer until it thickens slightly. Brush this glaze over the kabobs during the final 2–3 minutes of grilling.

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Step 8: Garnish and Serve

Remove the kabobs from the grill and let them rest for 2–3 minutes. Garnish with freshly chopped chives or green onions if desired. Serve warm.

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Notes

• Fresh Pineapple Is Best: While canned pineapple can work in a pinch, fresh chunks give better texture and caramelization on the grill.
• Double the Marinade for Extra Sauce: Want more glaze for dipping or drizzling? Just double the marinade and cook half down with cornstarch to serve on the side.
• Oven Option: No grill? No problem. Bake the assembled kabobs at 425°F (220°C) on a foil-lined sheet for 20–25 minutes, flipping halfway through.

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Watch Out for These Mistakes While Cooking

• Skipping the Soak on Wooden Skewers: If you don’t soak them, they’ll burn fast over the grill’s high heat.
• Uneven Chicken Sizes: If your chicken chunks vary in size, some will dry out before others are done. Stick to uniform cuts.
• Crowding the Grill: Don’t overcrowd the kabobs on the grill. Leave space between each skewer to allow for even cooking and proper browning.
• Forgetting to Reserve the Marinade: You’ll want that extra glaze for brushing or dipping. Set it aside before marinating the raw chicken.
• Using Pineapple Juice in the Marinade: Avoid adding extra pineapple juice—it can break down the chicken too much and turn it mushy.
• Cooking on Too High Heat: Medium-high is ideal. Too hot, and the sugar in the marinade burns before the chicken cooks through.

Avoiding these pitfalls keeps the kabobs juicy, flavorful, and beautifully caramelized every time.

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What to Serve With Pineapple Chicken Kabobs?

Pairing your Pineapple Chicken Kabobs with the right sides can turn a simple dish into a complete, satisfying meal. Here are some vibrant and delicious options that complement the sweet and savory profile of the kabobs beautifully:

8 Recommendations

1. Coconut Rice
   Creamy, lightly sweetened coconut rice enhances the tropical flavor and pairs wonderfully with grilled pineapple.
2. Grilled Vegetables
   Zucchini, bell peppers, and red onions charred on the grill alongside the kabobs create a colorful and healthy side.
3. Quinoa Salad
   A cold quinoa salad with cucumbers, cherry tomatoes, and lemon vinaigrette adds freshness and texture.
4. Garlic Noodles
   Simple buttery garlic noodles with a touch of soy sauce make a comforting, umami-rich side.
5. Mango Avocado Salsa
   This refreshing salsa works both as a topping and side, offering bright acidity and creaminess.
6. Corn on the Cob
   Grilled or boiled, slathered with butter and herbs—corn adds crunch and sweetness to the plate.
7. Crispy Wonton Chips with Sweet Chili Sauce
   Great as an appetizer or crunchy side, especially when paired with a light dipping sauce.
8. Mixed Greens Salad with Sesame Dressing
   A crisp, light salad balances the warm kabobs and keeps the meal feeling fresh and energizing.

These sides add variety, texture, and flavor—making your meal as satisfying as it is memorable.

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Storage Instructions

Pineapple Chicken Kabobs store well, making them perfect for leftovers or meal prepping.

• Refrigerate: Place cooled kabobs in an airtight container and store in the fridge for up to 4 days.
• Reheat: Warm gently in the microwave, air fryer, or on a skillet over medium heat until heated through. Avoid overcooking to prevent the chicken from drying out.
• Freezing: You can freeze the raw marinated chicken (without pineapple) in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge, then assemble and grill as usual.

Avoid freezing assembled or cooked kabobs with pineapple, as the fruit can become mushy when thawed.

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Estimated Nutrition (Per Serving – based on 4 servings)

• Calories: 290
• Protein: 28g
• Carbohydrates: 22g
• Sugars: 16g
• Fat: 11g
• Saturated Fat: 2g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Cholesterol: 70mg
• Sodium: 620mg
• Fiber: 1g

These kabobs offer a balanced macronutrient profile with a boost of protein, making them a light yet satisfying meal choice.

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Frequently Asked Questions

1. Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs stay extra juicy on the grill and work great with the sweet marinade. Just adjust cooking time slightly as thighs may take a bit longer to cook through.

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2. Can I make these in the oven instead of grilling?

Yes. Preheat your oven to 425°F (220°C), place the assembled kabobs on a foil-lined baking sheet, and bake for 20–25 minutes, flipping once halfway through.

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3. How long should I marinate the chicken?

Marinate for at least 30 minutes, but ideally up to 8 hours. The longer the marination, the deeper the flavor.

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4. What type of pineapple works best?

Fresh pineapple is ideal for texture and caramelization, but canned chunks (in juice, not syrup) can be used if needed. Drain them well before grilling.

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5. Can I make the marinade ahead of time?

Yes. The marinade can be made up to 3 days in advance and stored in the fridge. Just reserve a portion before adding raw chicken if you plan to use it for glaze.

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6. What if I don’t have a grill or grill pan?

No worries. A broiler can work in a pinch—place the kabobs on a rack and broil 5–6 inches from heat, turning occasionally, until cooked through and slightly charred.

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7. Is this recipe spicy?

Not inherently. The sriracha adds mild heat, but it can be reduced or omitted for a milder version. Add extra if you like more kick!

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8. Can I add vegetables to the skewers?

Yes! Bell peppers, red onions, or zucchini work beautifully and grill at the same rate as the chicken and pineapple.

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Conclusion

Pineapple Chicken Kabobs are a vibrant, flavorful dish that turns any meal into something special. With tender chicken, caramelized pineapple, and a crave-worthy glaze, these skewers are easy enough for weeknights yet festive enough for entertaining. Versatile, meal-prep friendly, and undeniably delicious—this is one recipe you’ll keep coming back to.

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