Name: Grilled Pineapple Chicken Kebabs
Prep time: 15 min
Cook time: 15 min
Total time: PT-487113H13M53S
Cuisine: American
Ingredients: 1 1/2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes; 2 cups fresh pineapple chunks; 1 red bell pepper, cut into 1-inch pieces; 1 green bell pepper, cut into 1-inch pieces; 1/2 cup soy sauce; 1/4 cup honey; 2 tablespoons olive oil; 2 tablespoons rice vinegar; 3 cloves garlic, minced; 1 teaspoon ground ginger; Salt and pepper, to taste; Wooden or metal skewers

Juicy pieces of chicken are marinated in a sweet-savory pineapple-soy mixture, threaded with fresh pineapple, peppers, and onion, then grilled until lightly charred and caramelised. The result is a vibrant dish that brings the taste of a tropical holiday straight to your barbecue or stovetop grill pan.

Why You’ll Love This Recipe

Perfect flavour balance: fresh pineapple lends natural sweetness and acidity that pairs beautifully with savoury soy, garlic, and a touch of brown sugar.
Healthy and colourful: lean protein, fruit, and vegetables combine for a nutrient-rich main course.
Back-yard entertainer: easily doubled or tripled and skewered ahead of time—ideal for gatherings.
Flexible cooking: just as successful under an oven broiler or on an indoor grill when the weather is unco-operative.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Boneless, skinless chicken thighs (or breasts), cut into 2 cm cubes
Fresh pineapple, peeled, cored, and cut into 2 cm chunks
Red bell pepper, seeded and cut into 2 cm squares
Red onion, cut into 2 cm wedges
For the marinade: pineapple juice, soy sauce, olive oil, brown sugar (or honey), rice-wine vinegar, minced garlic, grated fresh ginger, pinch of chilli flakes, squeeze of fresh lime juice
Wooden or metal skewers (if wooden, soak in water 30 minutes)

directions

Make the marinade. In a bowl, whisk pineapple juice, soy sauce, olive oil, brown sugar, vinegar, garlic, ginger, chilli flakes, and lime juice until the sugar dissolves.
Marinate the chicken. Place chicken cubes in a non-reactive container, pour over two-thirds of the marinade (reserve the rest for basting), cover, and refrigerate for at least 2 hours and up to 12 hours.
Prepare the skewers. Thread chicken, pineapple, bell pepper, and onion alternately onto pre-soaked wooden or metal skewers, finishing with a piece of chicken to secure the ends.
Pre-heat the grill. Heat an outdoor grill or grill pan to medium-high (about 200 °C / 400 °F). Oil the grates lightly.
Grill. Arrange kebabs in a single layer. Cook 5–6 minutes per side, turning once and brushing with the reserved marinade, until the chicken is nicely charred and the internal temperature reaches 74 °C / 165 °F.
Rest and serve. Transfer to a platter, tent loosely with foil, and rest 3 minutes before serving. Garnish with sliced spring onions or coriander if desired.

Servings and timing

Yield: 8 standard kebabs (serves 4–6 people).
Active preparation: 20 minutes.
Marinating: 2 hours minimum (overnight preferred).
Cooking: 15–18 minutes.
Total time: about 2 hours 35 minutes, depending on marination length.

Variations

Protein swap: substitute prawns, pork tenderloin, or firm tofu; reduce cooking time for seafood.
Spice lovers: add 1 tbsp sriracha or a minced red chilli to the marinade.
Teriyaki twist: replace brown sugar with mirin and add 1 tbsp toasted sesame oil; sprinkle finished kebabs with sesame seeds.
Low-carb option: omit the brown sugar and use a sugar-free sweetener that tolerates heat.

storage/reheating

Refrigeration: cool leftovers quickly and store in an airtight container for up to 4 days.
Freezing: remove from skewers and freeze in a single layer, then transfer to a freezer bag for up to 2 months; thaw overnight in the refrigerator.
Reheating: warm gently in a 180 °C / 350 °F oven for 8–10 minutes, or in a covered skillet over medium-low heat. Avoid microwaving for more than 60 seconds at a time to prevent the chicken drying out.

FAQs

1. Do I have to use fresh pineapple?

Fresh fruit caramelises better and contains bromelain, which helps tenderise the chicken, but canned pineapple in natural juice works in a pinch.

2. Can I bake the kebabs instead of grilling?

Yes—place them on a foil-lined tray and roast at 220 °C / 425 °F for 15–18 minutes, turning once and basting halfway through.

3. Why soak wooden skewers?

Soaking for at least 30 minutes saturates the wood, reducing the chance of burning over high heat.

4. How long can I safely marinate the chicken?

Up to 12 hours; beyond that the acidic juice may start to “cook” and toughen the meat.

5. What cut of chicken stays juiciest?

Thighs contain more intramuscular fat and remain succulent, but breasts are leaner and still excellent when not overcooked.

6. Is it safe to reuse the marinade for basting?

Only if it is boiled for 3 minutes to destroy raw-meat bacteria; otherwise reserve a fresh portion before marinating.

7. How do I know the chicken is done?

Use an instant-read thermometer—the thickest piece should register 74 °C / 165 °F.

8. Can I prepare the skewers a day ahead?

You can thread them up to 12 hours in advance; keep covered in the refrigerator and grill just before serving.

9. What vegetables pair well on the skewers?

Courgette rounds, cherry tomatoes, or yellow peppers are excellent alternatives that cook in the same time frame.

10. How can I add smoky flavour on an indoor grill pan?

Lay a small piece of lightly oiled, crumpled foil on the pan until it smokes, then grill the kebabs directly over the foil for the first minute.

Conclusion

Grilled Pineapple Chicken Kebabs offer bright tropical flavour, colourful presentation, and effortless versatility. With proper marination and careful grilling, each skewer delivers succulent chicken, caramelised fruit, and lightly charred vegetables—an ideal centrepiece for summer barbecues or a wholesome mid-week supper.