Grilling season always brings out my adventurous side in the kitchen, and these Tropical Teriyaki Chicken Kabobs with Pineapple are the delicious result of one of those culinary adventures. I wanted something that had both a sweet, juicy flair and that irresistible charred finish you get from grilling. So I marinated tender chunks of chicken in my favorite homemade teriyaki sauce, paired them with vibrant pineapple and bell peppers, and watched magic happen on the grill.
I still remember the first time I served them at a weekend BBQ. The smoky sweetness of the grilled pineapple blended so perfectly with the sticky-sweet teriyaki glaze, it left everyone speechless after the first bite. That satisfying sizzle as the skewers hit the hot grill and the caramelization that followed made me fall in love with grilling all over again. These kabobs weren’t just a hit, they became a must-have whenever I want to impress without spending hours in the kitchen.
I love how versatile they are, too. Whether it’s a quick weeknight dinner, a party appetizer, or a crowd-pleasing dish at a summer cookout, they always deliver. Plus, pairing them with a bowl of fluffy white rice or coconut rice makes it a complete meal that’s both fun and fulfilling. If you’re into tropical flavors and bold, saucy bites, these kabobs are going to win your heart.
Why You’ll Love This Tropical Teriyaki Chicken Kabobs with Pineapple
These kabobs hit every note of flavor and texture. The juicy chicken soaks up all the rich, umami goodness of the teriyaki marinade while the grilled pineapple adds a refreshing burst of natural sweetness. Toss in some colorful bell peppers, and you’ve got a visually stunning dish that tastes as good as it looks.
They’re also a breeze to prepare. You can marinate the chicken ahead of time, which makes the final assembly quick and simple. They grill up fast, making them perfect for busy evenings or spontaneous gatherings. And if you’re looking to eat a bit lighter without sacrificing flavor, this is exactly the kind of dish that satisfies every craving.
If you love flavor-packed easy meals like my Creamy Ground Beef Alfredo Pasta or Cheesy Baked Tortellini with Meat Sauce, you’ll absolutely appreciate the balance and boldness of this recipe, too.
How to Make Tropical Teriyaki Chicken Kabobs with Pineapple
Step 1: Prepare the Marinade
In a medium bowl, whisk together soy sauce, honey, brown sugar, garlic, ginger, rice vinegar, and sesame oil. Add a splash of pineapple juice if you want an extra tropical boost. This marinade will double as both a flavor bath for the chicken and a glaze for grilling.
Step 2: Marinate the Chicken
Cut boneless, skinless chicken breasts (or thighs) into even-sized cubes. Place them in a zip-top bag or shallow dish and pour in the marinade. Refrigerate for at least 1 hour, or up to 8 hours for more intense flavor.
Step 3: Assemble the Kabobs
Soak wooden skewers in water for 30 minutes to prevent burning. Thread marinated chicken pieces, pineapple chunks, and sliced bell peppers (I like red, yellow, and orange for color) onto the skewers in alternating patterns.
Step 4: Grill to Perfection
Preheat your grill to medium-high heat. Lightly oil the grates. Grill kabobs for about 10-12 minutes, turning occasionally and brushing with reserved marinade or glaze, until chicken is cooked through and has nice char marks.
Step 5: Serve Hot
Serve the kabobs over a bed of white rice or coconut jasmine rice. Garnish with chopped green onions and sesame seeds for extra flair.
Recipe Variations and Possible Substitutions
- Protein Swaps: Instead of chicken, you can try shrimp or even firm tofu for a vegetarian version.
- Vegetable Options: Feel free to add zucchini, red onion, or mushrooms to the skewers.
- Marinade Adjustments: You can use store-bought teriyaki sauce in a pinch, but homemade gives you that extra depth.
- Pineapple Alternatives: Mango or peach chunks also caramelize beautifully and offer a similar tropical vibe.
- Oven Method: No grill? You can bake the skewers at 425°F for about 20 minutes, turning once and broiling for the final few minutes to char the edges.
Serving and Pairing Suggestions
These kabobs shine brightest when served over fluffy coconut rice or classic steamed jasmine rice, soaking up all that sweet-savory teriyaki glaze. I also like to serve them alongside a crisp cucumber salad with a hint of sesame, or a mango slaw to enhance that tropical profile. For drinks, a sparkling ginger lemonade or chilled pineapple mojito complements the flavors beautifully.
If you’re planning a backyard cookout or just a vibrant dinner spread, pair these kabobs with grilled corn on the cob, garlic butter asparagus, or even some Hawaiian rolls to complete the island experience.
Storage and Reheating Tips
Store any leftover kabobs in an airtight container in the refrigerator for up to 3 days. To reheat, you can either microwave them in 30-second bursts until warmed through or place them on a baking sheet and heat in a 350°F oven for about 10 minutes. Be sure to remove the skewers if using the microwave for safety.
You can also freeze the marinated raw chicken (without the pineapple or veggies) in a zip-top bag for up to 2 months. Thaw in the fridge before assembling your kabobs.
Frequently Asked Questions
How long should I marinate the chicken?
Ideally, marinate for at least 1 hour, but you can go up to 8 hours for a deeper flavor. Just don’t go overnight as the acidity can break down the texture too much.
Can I use canned pineapple?
Yes! Just make sure it’s in juice, not syrup, and drain it well. Fresh pineapple will hold up better on the grill, though.
What if I don’t have a grill?
You can easily make these in the oven at 425°F or use a grill pan on the stove. The caramelization still happens and they’re just as tasty.
How do I keep the skewers from burning?
Soak wooden skewers in water for at least 30 minutes before grilling. Or use reusable metal skewers to skip this step entirely.
Can I prepare these ahead of time?
Definitely! Marinate the chicken a day before and keep the veggies chopped and stored separately. Assemble the kabobs when ready to grill.
Related Recipe You’ll Like
If you’re into bold flavors and easy-to-prep meals like these kabobs, you’re going to love some of the other recipes I’ve shared. My Creamy Beef and Shells is a weeknight comfort classic that comes together in one pan. And if you’re craving more tropical vibes, the Easy Crock Pot Orange Chicken brings that same sweet-meets-savory flavor with the convenience of a slow cooker.
For something indulgent and totally satisfying, check out the One Pot Smoked Sausage Pasta, which layers creamy richness with smoky sausage and pasta. It’s another hit for any dinner rotation.
Save and Share This Tropical Teriyaki Chicken Kabobs with Pineapple for Later
If you’re like me, you’ll want to keep this recipe close by for summer cookouts, casual dinners, or anytime you need a surefire crowd-pleaser. Save it to your Pinterest board so it’s ready when you need some quick tropical inspiration. Don’t forget to share it on Facebook or Instagram if it wowed your dinner guests—I love seeing your takes on my recipes!
Whether it’s a quick weeknight meal or a Saturday BBQ feast, these kabobs always bring the flavor and the fun.
Tropical Teriyaki Chicken Kabobs with Pineapple
Tropical Teriyaki Chicken Kabobs with Pineapple are a vibrant and delicious dish that combines sweet, savory, and smoky flavors all in one bite. Made with marinated chunks of juicy chicken, fresh pineapple, and bell peppers grilled to caramelized perfection, this recipe delivers a taste of island-inspired cuisine. Ideal for BBQs, family dinners, or meal prepping, these kabobs are easy to assemble and bursting with flavor. Serve them with jasmine or coconut rice for a complete meal that's perfect for summer or anytime you want a tropical escape.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs, cubed
- 1 cup fresh pineapple, cut into chunks
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 orange bell pepper, chopped
- 1/3 cup soy sauce
- 2 tbsp honey
- 2 tbsp brown sugar
- 2 garlic cloves, minced
- 1 tsp fresh ginger, grated
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 tbsp pineapple juice (optional)
- Wooden or metal skewers
- Green onions and sesame seeds for garnish (optional)
Instructions
- In a medium bowl, whisk together soy sauce, honey, brown sugar, garlic, ginger, rice vinegar, sesame oil, and pineapple juice.
- Place chicken cubes in a zip-top bag or bowl and pour marinade over. Refrigerate for at least 1 hour.
- Soak wooden skewers in water for 30 minutes if using.
- Thread chicken, pineapple, and bell peppers alternately onto the skewers.
- Preheat grill to medium-high and lightly oil the grates.
- Grill kabobs for 10-12 minutes, turning occasionally and brushing with extra marinade or glaze, until chicken is fully cooked.
- Serve over rice and garnish with green onions and sesame seeds if desired.
Notes
- For a vegetarian version, substitute chicken with firm tofu.
- Don’t skip soaking the wooden skewers to avoid burning.
- You can broil the kabobs in the oven if you don’t have a grill.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Use fresh pineapple for best grilling results, but canned in juice is an okay substitute.
