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Pineapple Chicken Kebabs

Pineapple chicken kebabs with a sweet-tangy pineapple-soy glaze are grilled until the edges caramelize and the chicken stays juicy. Colorful grilled skewers combine pineapple, bell peppers, and onion for a tropical BBQ-style meal.
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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
  

Skewers
  • 2 lb chicken breasts Cut into 1-inch cubes.
  • 1 fresh pineapple Cut into chunks.
  • 2 bell peppers Red and green; cut into chunks.
  • 1 red onion Cut into chunks.
  • 1 wooden skewers Soak before use.
Marinade
  • 0.25 cup soy sauce
  • 0.25 cup pineapple juice
  • 2 tbsp honey
  • 2 tbsp olive oil
  • 2 garlic Minced.
  • 1 tsp fresh ginger Grated.

Equipment

  • 1 grill

Method
 

Make the marinade
  1. Whisk together soy sauce, pineapple juice, honey, olive oil, garlic, and ginger until smooth.
  2. Marinate the chicken in the mixture for 1-4 hours in the refrigerator.
Assemble kebabs
  1. Thread chicken, pineapple, bell peppers, and red onion alternately onto wooden skewers.
Grill
  1. Preheat the grill to medium-high heat.
  2. Grill kebabs for 5-6 minutes per side, basting with the remaining marinade, until chicken is cooked through.
  3. Serve the kebabs hot with rice.

Notes

For the best caramelization, let the chicken sit in the marinade for the longer end of 1-4 hours. Refrigerate leftovers up to 3 days in a sealed container; freeze cooked kebabs up to 2 months. For a lighter option, replace honey with an equal amount of reduced-sugar honey or a sugar-free honey substitute to keep the sweet glaze flavor with fewer calories.