Pineapple Chicken Kabobs (Grilled Hawaiian skewers)

Juicy, smoky, and bursting with sweet and savory flavor, these pineapple chicken kabobs are everything you want in a summer meal. When I’m craving something fresh yet hearty, this chicken kabob recipe is my go-to. They’re easy to prepare, have a depth of flavor, and feel like a complete meal on a stick. The marinade does all the heavy lifting here, infusing the chicken with tangy, sweet, and savory notes while keeping it juicy and tender.

If you love easy outdoor meals, this chicken kabob recipe is one you’ll keep coming back to. It’s perfect for BBQ nights, family dinners, or even meal prep. These Pineapple Chicken Kabobs are packed with tropical flavors that instantly bring a fresh, summery vibe to your table. With juicy pineapple, tender chicken, and a flavorful marinade made from simple ingredients you likely already have on hand, this recipe comes together effortlessly using everyday pantry staples. It’s the kind of dish that feels special without being complicated, perfect for easy dinners during the summer grilling season or anytime you’re craving something bright and delicious.

And if you want to add a few more dishes to the menu, you should definitely try my Air Fryer BBQ Chicken Thighs, Crispy Baked Lemon and Pepper Thighs, Air Fryer Meatballs, or some Oven Baked Shrimp Skewers for flavour variation.

Why You Will Love These Grilled Chicken Kabobs

Bold Sweet & Savory Flavor — The marinade combines soy sauce, pineapple juice, lime, and spices to give depth and complexity of flavor to grilled chicken kabobs with the perfect balance of tangy and sweet. No one can resist these juicy kabobs.

Perfect for BBQ Season — These chicken grilled kabobs are made for summer BBQs. They cook quickly and develop that irresistible smoky char on the grill.

Easy to Customize — You can swap veggies, adjust spice levels, or even use beef mince or chicken thighs instead of breasts in this flexible chicken kabob recipe. It will taste great anyway!

Healthy & Balanced Meal — Protein-packed chicken, fresh vegetables, and natural sweetness from pineapple make these grilled kabobs both nutritious and satisfying. For extra fiber, serve with some grilled veggies!

Ingredients And Substitutions

• Chicken: Boneless, skinless chicken breasts or thighs both work well for these chicken kabobs. Thighs stay juicier, while breasts are leaner. 
• Pineapple: Fresh pineapple adds natural sweetness and caramelizes beautifully on the grill. You can also use canned chunks (drained).
• Bell Pepper & Onion: These add color, crunch, and balance to the grilled chicken kabobs. You can substitute with zucchini, mushrooms, or cherry tomatoes. I have used red bell pepper here but yellow or green pepper works too!
• Soy Sauce: It forms the base of the marinade. Any soya sauce will work, but low-sodium is the best.
• Pineapple Juice: It enhances the sweetness and tenderizes the chicken. You can use fresh pineapple juice or store bought (make sure it has no added sugar). 
• Olive Oil: It helps lock in moisture and prevents sticking. You can substitute it with coconut oil, avocado oil, vegetable oil or grapeseed oil. 
• Brown Sugar & Ketchup: Brown sugar adds a subtle sweetness and depth to the marinade. Ketchup gives the kabobs a sweet and tangy taste making these grilled kabobs extra flavorful.
• Lime Juice: Brightens everything and balances the richness. You can use freshly squeezed or store bought. Lemon juice can be a good substitute. 
• Garlic & Ginger: Both of these are essential for that bold, aromatic flavor in these chicken grilled kabobs. Don’t skip them, if you don’t have fresh garlic and ginger, use store bought paste or powder as a substitute. 
• Paprika, Salt & Pepper: Simple spices that enhance the overall taste.
• Cilantro & Lime Wedges: Fresh garnish that brings everything together.

See recipe card for quantities.

Instructions (How To Make Pineapple Chicken Kabobs)

In a medium bowl, whisk together the soy sauce, pineapple juice, olive oil, lime juice, ketchup, brown sugar, garlic, ginger, paprika, black pepper, and salt.

Reserve ⅓ of the marinade and set it aside.

Add the chicken pieces to the remaining marinade and toss until well coated. Cover and refrigerate for 30 minutes.

Add the bell peppers, red onion, and pineapple to the reserved marinade. Toss to coat and set aside.

Thread the marinated chicken, pineapple chunks, bell peppers, and red onion onto the skewers, alternating the ingredients.

Repeat the same with the remaining chicken and pineapple and heat the grill in the meanwhile.

Place the kabobs on the preheated grill and cook for 12–15 minutes, turning them every few minutes so all sides cook evenly and develop a light char. The kabobs are ready when the chicken is fully cooked through and the edges of the pineapple and vegetables have a few nicely grilled spots.

Once done, remove the kabobs from the grill and let them rest for 2–3 minutes. This helps the juices settle into the chicken and keeps it tender. Finish with a sprinkle of chopped cilantro and serve with lime wedges and rice for a fresh, flavorful meal.

Hint: For the juiciest kabobs, cut the chicken into even-sized pieces so everything cooks at the same rate, and avoid overcooking. 

Variations For Grilled Chicken Pineapple Kabobs

• Spicy Chicken Kabobs — Add ½ teaspoon chili flakes or a dash of hot sauce to the marinade for heat. This variation gives your kabobs a bold kick while still keeping the sweet pineapple balance.
• Garlic Herb Chicken Kabobs — Skip the pineapple juice and brown sugar, and instead use lemon juice with fresh herbs like oregano and thyme. This creates a lighter, herb-forward version of chicken grilled kabobs.
• Teriyaki Chicken Kabobs — Replace ketchup and lime juice with teriyaki sauce for a richer, sweeter glaze. These grilled kabobs turn out glossy and slightly sticky with deep umami flavor.

Equipment

• Grill (outdoor or indoor grill pan): The main cooking method that gives the kabobs a smoky flavor and charred edges.
• Skewers (wooden or metal): Used to thread the chicken, pineapple, and vegetables together. 
• Mixing bowls: For preparing the marinade and tossing the chicken and vegetables.
• Measuring cups and spoons: Helps keep the marinade balanced and flavorful.
• Knife and cutting board: For cutting the chicken, pineapple, and vegetables into even pieces.

Serving Suggestions For Hawaiian Chicken Kabobs

• With Rice - Serve these grilled chicken skewers over steamed jasmine or basmati rice for a complete meal.
• With Flatbread - Pair with simple naan, Cheese Naan, or pita bread for a fulfilling meal.
• Fresh Salads - A crisp salad balances the smoky flavor of these kabobs beautifully. Serve them with Chicken Caesar Salador Shaved Brussels Sprouts Salad.
• Grilled Veggies - Add extra grilled or roasted vegetables on the side to complement these grilled kabobs. Try my Roasted Mini Peppers, Roasted Carrots and Asparagus, Hot Honey Brussels Sprouts, or Air Fryer Sweet Potato Wedges. 
• Pasta - Serve with Simple Veggie Pasta, Salmon Scampi Pasta, or Pesto Ricotta Pasta.

Storage

Refrigerator: Store leftover kabobs in an airtight container for up to 3 days.

Freezer: You can freeze cooked kabobs (removed from skewers) for up to 2 months.

Reheating: Reheat in a skillet over medium heat or in the oven at 350°F until warmed through. Avoid overcooking to keep the grilled chicken kabobs juicy.

FAQ

Related

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Pairing

These are my favorite dishes to serve with this pineapple chicken kabobs recipe:

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Pineapple Chicken Kabobs (Grilled Hawaiian skewers)

Abi Guna

Juicy chicken, sweet pineapple, and colorful vegetables come together in these easy pineapple chicken kabobs. They’re smoky, a little sweet, and perfect for grilling season, summer dinners, or casual backyard meals.

5 from 5 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Marination Time 30 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Appetizer, Dinner, Main Course

Cuisine American

Servings 4 people

Equipment

• Measuring cups and spoons
• Mixing Bowls
• Gas Grill
• Skewers

Ingredients

  

• 1 ½ pounds boneless skinless chicken breast or chicken thighs, cut into 1 ½-inch pieces
• 2 cups fresh pineapple chunks
• 1 medium red bell pepper cut into chunks
• 1 medium red onion cut into chunks
• ¼ cup soy sauce
• ¼ cup pineapple juice from canned pineapple chunks
• 2 tablespoons olive oil
• 2 tablespoons brown sugar
• 2 tablespoons ketchup
• 1 tablespoon fresh lime juice
• 1 teaspoon grated garlic
• 1 teaspoon grated fresh ginger
• ½ teaspoon paprika
• ½ teaspoon black pepper
• ½ teaspoon salt
• Chopped cilantro to garnish
• Lime wedges to serve

Instructions

 

• In a medium bowl, whisk together the soy sauce, pineapple juice, olive oil, lime juice, ketchup, brown sugar, garlic, ginger, paprika, black pepper, and salt. Reserve ⅓ of the marinade and set it aside.
• Add the chicken pieces to the remaining marinade and toss until well coated. Cover and refrigerate for 30 minutes.
• Add the bell peppers, red onion, and pineapple to the reserved marinade. Toss to coat and set aside.
• If using wooden skewers, soak them in water for at least 20–30 minutes so they do not burn on the grill.
• Thread the marinated chicken, pineapple chunks, bell peppers, and red onion onto the skewers, alternating the ingredients.
• Heat the grill to medium-high heat and lightly oil the grates.
• Place the kabobs on the grill and cook for 12–15 minutes, turning every few minutes, until the chicken is cooked through and lightly charred in spots.
• Remove from the grill and let the kabobs rest for a couple of minutes. Garnish with chopped cilantro and serve with lime wedges and rice.

Notes

• Marinate long enough for flavor but not too long (30 minutes is perfect).
• Cut chicken evenly so all pieces cook at the same rate.
• Don’t overcrowd skewers, leave slight space for even cooking.
• Turn frequently for an even charring on your grilled kabobs.
• Let the kabobs rest before serving to retain juices.

Keyword Appetizers, Chicken, Main Dish, summer