Pineapple Chicken Kabobs

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Juicy, colorful, and full of flavor, these Pineapple Chicken Kabobs are the definition of summer grilling. The combination of tender chicken, sweet pineapple, and crisp vegetables basted in a savory glaze creates a mouthwatering dish that’s hard to resist. Whether you’re hosting a backyard cookout or craving a simple family dinner with a tropical flair, this recipe fits the mood perfectly.

Not only are these kabobs beautiful to serve, but they’re also incredibly easy to prepare. You can marinate the chicken ahead of time, chop the veggies in minutes, and let the grill do the magic. The sweet and savory balance of the pineapple and teriyaki marinade makes each bite burst with vibrant flavor.

Why You’ll Love This Pineapple Chicken Kabobs

These kabobs are the ultimate crowd-pleaser, with a mix of textures and flavors that make them feel more indulgent than they really are. They’re healthy, colorful, and a great way to enjoy lean protein and fresh produce in one satisfying meal. Plus, they’re customizable—perfect for picky eaters or food lovers who want to switch up the veggies or sauce.

Great for weeknights, weekends, or meal prep, you’ll love how quickly these come together and how little cleanup is involved. They also make a fun and interactive meal when served on skewers, especially for kids or party guests.

What Kind of Chicken Should I Use?

For the best flavor and texture, boneless skinless chicken thighs are ideal. They stay juicy on the grill and absorb marinade well. However, if you prefer a leaner option, boneless skinless chicken breast works just as well—just be sure not to overcook it, as breast meat can dry out faster.

Cut your chicken into evenly sized pieces so they cook uniformly. Around 1.5-inch chunks work best for threading and grilling. And if you’re using wooden skewers, don’t forget to soak them in water for at least 30 minutes to prevent burning.

Ingredients for the Pineapple Chicken Kabobs

These kabobs bring together simple ingredients that combine into something truly special. Each component plays a flavorful role, from the sweet and juicy pineapple to the savory, marinated chicken.

• Boneless skinless chicken thighs: Rich, tender, and juicy, thighs are perfect for grilling without drying out.
• Pineapple chunks: Add a tropical sweetness that caramelizes beautifully on the grill.
• Red bell pepper: Brings vibrant color and a mild, crisp bite.
• Green bell pepper: Offers a slightly earthy flavor and complements the sweetness of the pineapple.
• Red onion: Adds depth and a touch of sharpness when grilled.
• Teriyaki sauce: Serves as the base of the marinade, delivering a savory-sweet glaze.
• Garlic powder: Enhances the marinade with warm, garlicky notes.
• Ground black pepper: Balances the sweetness and brings a slight heat.
• Olive oil: Helps the marinade coat the chicken evenly and prevents sticking on the grill.

How To Make the Pineapple Chicken Kabobs

Step 1: Prepare the Marinade

In a large bowl, mix teriyaki sauce, olive oil, garlic powder, and ground black pepper. Stir well to combine.

Step 2: Marinate the Chicken

Add the chicken pieces to the bowl and toss until fully coated. Cover and refrigerate for at least 30 minutes or up to 4 hours for deeper flavor.

Step 3: Assemble the Kabobs

While the chicken marinates, soak wooden skewers in water. Then thread chicken, pineapple, and veggies alternately onto the skewers.

Step 4: Preheat and Grill

Heat your grill to medium-high. Place the kabobs on the grill and cook for about 10-15 minutes, turning occasionally until the chicken is fully cooked and has nice grill marks.

Step 5: Serve and Enjoy

Once done, transfer the kabobs to a serving platter. Sprinkle with chopped parsley or sesame seeds if desired and serve hot.

Serving and Storing Your Pineapple Chicken Kabobs

These kabobs are best served hot off the grill when the pineapple is caramelized and the chicken is at its juiciest. Each skewer is a complete mini-meal packed with protein and fiber. This recipe makes about 6 to 8 kabobs, depending on the size of your chunks, and can comfortably feed 4 people as a main course.

If you have leftovers, simply slide the ingredients off the skewers and store them in an airtight container in the refrigerator. They’ll stay good for up to 3 days. Reheat in the microwave or in a skillet over medium heat until warmed through. The flavors hold up well, making this a delicious lunch option the next day.

What to Serve With Pineapple Chicken Kabobs?

Coconut Rice

A fluffy bed of coconut rice brings out the tropical vibes of the pineapple while soaking up any leftover sauce.

Grilled Corn on the Cob

Charred corn with a sprinkle of chili-lime seasoning adds extra summer flair and a sweet crunch.

Cucumber Avocado Salad

This cool and creamy salad balances the warmth of the kabobs with fresh, crisp flavor.

Hawaiian Macaroni Salad

A creamy, tangy side dish that pairs beautifully with the sweetness of the grilled pineapple.

Garlic Butter Noodles

Simple, savory noodles are a family favorite and go with just about anything off the grill.

Mango Salsa

Bright and zesty, mango salsa works well as a topping or a scoopable side.

Baked Sweet Potatoes

The natural sweetness of baked sweet potatoes complements the caramelized pineapple beautifully.

Caesar Salad

For a green side, Caesar salad adds crunch and richness without overpowering the main dish.

Want More Grilled Dinner Ideas?

If you’re into these juicy pineapple chicken kabobs, you’ll love exploring these other summer-friendly dishes on Mia Plates:

• Easy Crock Pot Orange Chicken is perfect when you want citrusy flavor without firing up the grill.
• Best Oven Baked BBQ Chicken Wings give you sticky, savory satisfaction straight from your oven.
• The BEST Chicken Kabob Marinade Recipe is essential if you want to switch up the flavors next time.
• Tropical Teriyaki Chicken Kabobs with Pineapple takes the tropical theme even further with rich teriyaki glaze.
• Grilled Chicken Broccoli Bowls with Creamy Garlic Sauce make a well-balanced grilled dinner that’s hearty yet healthy.

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And let me know in the comments how yours turned out. Did you add jalapeño for spice? Maybe try a honey glaze instead of teriyaki?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other grill smarter.

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