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Pineapple Chicken Kebabs

Pineapple chicken kebabs with grilled skewers and a sweet-tangy glaze that caramelizes on the grill. Juicy chicken and pineapple alternate with peppers and onion for colorful, 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
  

Main ingredients
  • 2 lb chicken breasts
  • 1 pineapple
  • 2 bell peppers
  • 1 red onion
Marinade
  • 0.25 cup soy sauce
  • 0.25 cup pineapple juice
  • 2 tbsp honey
  • 2 tbsp olive oil
  • 2 clove garlic minced
  • 1 tsp fresh ginger grated
  • 1 wooden skewers soaked

Equipment

  • 1 grill

Method
 

Make the marinade
  1. Whisk together soy sauce, pineapple juice, honey, olive oil, garlic, and ginger until evenly combined, for a glossy sweet-tangy marinade.
  2. Marinate the chicken in the mixture for 1-4 hours, turning occasionally so every piece is coated.
Assemble the kebabs
  1. Thread chicken, pineapple, peppers, and onion alternately onto skewers, leaving a little space between pieces so they grill evenly.
Grill
  1. Preheat the grill to medium-high heat, aiming for steady heat so the glaze caramelizes without burning.
  2. Grill kebabs for 5-6 minutes per side, basting with the remaining marinade, until chicken is cooked through and the pineapple edges look caramelized.
Serve
  1. Serve hot with rice, spooning over any extra caramelized glaze from the skewers.

Notes

For best results, marinate at least 1 hour and baste once during the first flip and again near the end so sugars caramelize without charring. Refrigerate cooked leftovers up to 3 days; freeze yes (up to 2 months) for best texture when reheated gently. For a lower-sugar option, use reduced-sugar honey or swap honey for a sugar-free honey alternative.