Pineapple Chicken kabobs are light and healthy and the perfect summer dinner idea. This Hawaiian-style appetizer is a sweet and savory grub to set out at barbecues, picnics, and parties.
The chicken is marinated to perfection in a Japanese style barbecue sauce and then assembled onto bamboo skewers with fresh pineapple and a rainbow variety of bell peppers and red onion.
These pineapple chicken skewers are ideal for backyard barbecuing. Serve for the Fourth of July, Memorial Day, or any summer day really.
You can’t go wrong with shish kabobs they are delicious. Your guests will surely indulge and do so guilt-free. Since these are actually quite healthy, with the perfect amount of fresh veggies, fruit, and lean meat.
Why You’ll Love this Pineapple Chicken Kabob Recipe
Light Summer Dinner Idea– Pineapple chicken kabobs are a delicious dinner idea or appetizer for summer gatherings. Since its base is chicken that’s marinated in a Japanese-style BBQ sauce and assembled on wooden skewers with an assortment of fresh veggies and pineapple.
Marinate and assemble ahead of time-These chicken skewers can be assembled the night before you’re ready to serve at your next summer party. Making this a quick and easy meal idea.
Cook in the oven or on the grill– If you don’t have access to a grill or you’re craving kabobs in the cold winter months, you can easily cook them in the oven, too.
Pineapple Chicken Kabobs Recipe
These Pineapple Chicken kabobs are made with chicken breasts that are marinated in a Japanese-style BBQ sauce.
Then the marinated chicken is assembled onto soaked bamboo skewers with freshly chopped pineapples, red onion, green pepper, red pepper, and orange pepper.
Ingredients & Variations
- Chicken Breasts
- Fresh Whole Pineapple
- Red Onion
- Green Peppers
- Red Pepper
- Orange Pepper
- Salt & Pepper
- Japanese-Style Barbecue Sauce or Hawaiian-Style BBQ Sauce
Chicken Breasts: Use chicken breasts if you can. They char nicely on the grill and take less cooking time than chicken thighs.
You can use chicken thighs but cooking time may vary.
Fresh Whole Pineapple: make these chicken kebabs juicy and sweet. I like to use one medium sized fresh pineapple in this recipe and cut them into thick wedges.
You can use canned pineapple, but keep in mind that fresh pineapple will be a lot sweeter. If using canned pineapple get the pineapple chunks.
If you’d like to substitute a whole medium-sized fresh pineapple with canned pineapples. Get two 20 ounce cans of pineapple chunks.
Red Onion: I like to use a red onion for bright color. However you can use yellow onion or white onion.
Green Bell Pepper: charred lightly around the edges and assembled with rainbow bell peppers are divine on these Hawaiian chicken kabobs.
Red Bell Pepper: Adds a pop of color and crispness and are high in vitamin C
Orange Bell Pepper: are the color of summer and taste delicious when paired with juicy, tender, chicken and fresh pineapples.
You may also try yellow bell pepper for vibrant, cheerful color.
Salt & Pepper: Season chicken to your liking with the desired amount of salt and pepper. Or just marinate chicken breast in Japanese style barbecue sauce.
Bachan’s Japanese Style Barbecue Sauce: Since these are Hawaiian inspired shish kabobs. I like to marinate chicken in Japanese Barbecue Sauce. And for my spicy food lovers there is a zesty barbecue sauce option.
You may also try making these chicken skewers with Hawaiian-style marinade, Teriyaki sauce, and Buffalo Wild Wings Asian Zing sauce for an extra hot, spicy, kick.
Steps to Make Pineapple Chicken Kabobs
- Soak Bamboo Skewers– Soak bamboo skewers or wooden skewers in water for 30 minutes.
- Marinate chicken overnight or a minimum of 1 hour– Cut Chicken into cubed pieces and season with salt and pepper. Place cubed chicken pieces into a gallon sized zip lock bag and pour half Japanese-style barbecue sauce or Hawaiian-style barbecue sauce over chicken and give the bag a shake. Place in the fridge and marinate your preferred time.
- Chop pineapples and veggies– Remove the core from the pineapple and chop into thick wedges. Chop bell peppers and red onion into wedges and set aside in storage containers or individual zip lock baggies.
- Assemble Pineapple Chicken Kabobs– When bamboo skewers have soaked for 30 minutes, remove skewers from water and assemble kebabs. Assemble with chicken, pineapple, and equal amounts of veggies. I like to assemble four pieces of chicken onto each skewer and place a pineapple wedge next to each piece of chicken. When done assembling kebabs place them on a baking sheet covered in the fridge until ready to grill or bake in the oven.
Grilling Instructions
- Heat a charcoal or gas grill to 350 degrees and place kebabs on the sides of the grill. Don’t place kabobs right over the flame or they could burn quickly.
- Cook kebabs on the grill for about 18 minutes, rotating half way and until veggies are charged to your liking. Baste with remaining sauce each time to flip kabobs.
Oven Instructions
- Heat the oven to 375 degrees and place chicken kabobs on a baking sheet lined with a wire rack.
- Baste kebabs with sauce and cook kabobs in the oven for 10 minutes on each side. Baste kabobs with sauce a second time when you flip. Turn the oven on high broil and broil for 6 minutes for charred edges.
Recipe Notes
- Soak bamboo or wooden kebab sticks for 30 minutes in water before assembling.
- Cook chicken breasts until the internal temperature reaches 165 degrees.
- To make pineapple chicken kebabs as an appetizer. Assemble with 6” in bamboo or wooden kebab sticks.
Tools You’ll Find Handy for this Recipe
More Delicious Summer Recipes to Try
- Strawberry Cream Cheese Crescent Rolls
- Fried Green Plantains
- Skinny Poolside Dip
- Cucumber Dill Dip
- Mango Avocado Salsa
Pineapple Chicken Kabobs (Grilled or Cook in the Oven)
This easy recipe for Pineapple Chicken kabobs is sweet, savory and has a rainbow assortment of fresh fruit and veggies. These Hawaiian-inspired skewers feature fresh pineapple and marinated chicken and are perfect for summer grilling.
Ingredients
- 2 boneless, skinless, chicken breasts, medium in size, chopped into 1 1/2-inch cubes
- 1 fresh pineapple, medium in size, remove core from pineapple, (slice 1 in thick, then cube)
- 1 red onion, medium in size, cut into 1 1/2 inch pieces
- 2 green bell peppers, medium in size, cut into 1 1/2 inch pieces
- 1 red bell pepper medium in size, cut into 1 1/2- inch pieces
- 1 orange bell pepper medium in size, cut into 1 1/2-inch pieces
- salt & pepper, season chicken breasts, to taste
- 12 oz Bachan's Japanese-style barbecue sauce, or Hawaiian-style barbecue sauce, marinate chicken breast with 6 oz sauce and use the remaining 6 oz sauce for basting.
Instructions
- Soak Bamboo or Wooden Skewers
- soak bamboo skewers in water for 30 minutes. You must soak bamboo skewers or wooden skewers before grilling or cooking in the oven to prevent them from burning.
- Prepare The Chicken And Marinate
- Cut chicken breasts into 1 1/2 in- cubed pieces, season with salt and pepper and place in a gallon sized zip lock bag. Pour 6 oz of Japanese-style barbecue sauce over chicken. Give the bag a shake making sure all the chicken pieces are covered with sauce.
- Place marinated chicken in the fridge and marinate chicken breasts for 1 hour.
- Prepare Pineapple & Chop Bell Peppers
- Remove core from the fresh pineapple, slice 1 in thick then cube. Cut bell peppers, and red onions into 1 1/2 in pieces and store in food storage containers or zip lock bags until ready to assemble chicken kabobs.
- Assemble The Shish Kabobs
- Assemble the shish kabobs by threading them with an equal amount of chicken, pineapple, and veggies. I like to assemble 4 chicken pieces onto each skewer and place a pineapple wedge next to each chicken piece. Discard the chicken marinade.
Cooking Method for a Charcoal Grill:
- Heat grill to 350 degrees. Once the grill is heated add pineapple chicken kabobs to the grill. Don't place kebabs directly over the flame assemble them on the sides to prevent them from cooking too fast.
- Cook 8-9 minutes on each side and baste with remaining Japanese-style or Hawaiian-style barbecue sauce half-way through. Chicken Kabobs are cooked in about 18 minutes and when the internal temperature on chicken breasts reaches 165 degrees. Char and rotate chicken skewers per liking.
Cooking Method for Oven-Baked Kabobs
- Heat oven to 375 degrees and place chicken kabobs onto a baking sheet lined with a wire rack.
- Cook kabobs 10 minutes on each side and baste with Japanese-style or Hawaiian-style barbecue sauce each time you flip them.
- Kabobs are cooked in 20 minutes. If you would like extra charred edges on your chicken skewers turn oven to high broil and broil for 6 minutes.
Notes
Skip soaking skewers and Make kabobs with metal stainless steel skewers or kebab grilling baskets.
Cook chicken breasts until the internal temperature reaches 165 degrees.
Assemble chicken pieces next to pineapple wedges for delicious juicy flavor.
For light char: broil chicken kabobs in the oven for 2 minutes on high.
For medium char: broil chicken Kabobs in the oven for 4 minutes on high.
For extra char: broil chicken kabobs in the oven for 6 minutes on high.