Chicken & Pineapple Kebabs
These chicken and pineapple kebabs are a fresh, flavorful mix of juicy chicken, sweet pineapple, and colorful veggies, all coated in a simple sweet and savory marinade. The chicken soaks up all that flavor, then gets grilled or baked until tender with just a little caramelization on the outside.
I just love these as an easy summer dinner, and they pair so beautifully with a salad or rice!
Notes From Our Test Kitchen
The small details make a real difference with this recipe! The marinade isn’t just about flavor. It’s doing some work behind the scenes. The pineapple juice and lime juice help tenderize the chicken, while the sugar helps everything caramelize as it cooks. That’s what gives you that slightly sticky, lightly charred finish.
I tested a few versions of this, and not all of them worked quite as well. Skipping the marinating time made the chicken noticeably less flavorful, and I found it’s really important to cut the chicken into even pieces for the best possible texture in each bite.
I also tried using only fresh pineapple without any juice in the marinade, and while it still tasted good, it didn’t have the same depth of flavor or tenderness. Adding the juice made a big difference!
This version hits that balance. Just enough marinade time, evenly sized pieces, and the right mix of sweet and savory so everything cooks evenly and comes out juicy and full of flavor!
Ingredients
Please note: I’ve included the printable recipe card at the bottom of this post! It covers everything you need to know to make this recipe from scratch, including ingredients, measurements, and instructions.
For the Marinade:
- Soy sauce: Adds a savory, slightly salty base that balances the sweetness.
- Pineapple juice: Brings natural sweetness and helps tenderize the chicken.
- Lime juice: Adds a fresh, bright flavor that keeps everything from feeling too heavy.
- Brown sugar: Helps create that sweet and slightly sticky finish as the kebabs cook.
- Olive oil & sesame oil: Add richness and a little depth of flavor.
- Chipotle chili powder: Gives a subtle smoky heat. Adjust to your spice preference.
- Garlic powder: Adds an easy layer of savory flavor.
- Salt & pepper: Season to taste and round everything out.
For the Kebabs:
- Chicken breast: Lean and easy to work with. Just cut into even-sized chunks so it cooks evenly.
- Pineapple: Fresh pineapple adds sweetness and caramelizes beautifully when cooked.
- Bell peppers: Add color, sweetness, and a little crunch.
- Red onion: Brings a slightly sweet, savory flavor as it cooks.
Optional Garnish:
- Cilantro: Adds a fresh, bright finish.
- Lime wedges: Great for squeezing over the top right before serving.
How To Make Chicken & Pineapple Kebabs
- In a medium bowl, whisk together the soy sauce, pineapple juice, lime juice, brown sugar, olive oil, sesame oil, chipotle chili powder, garlic powder, salt, and pepper.
- Add the chicken to the marinade, cover, and refrigerate for at least 30 minutes (or up to overnight for more flavor).
- Preheat your grill or oven to 400°F.
- Thread the marinated chicken, pineapple, peppers, and onions onto skewers and place them on a large plate or platter.
- Cook the kebabs using your preferred method. Grill for 15–20 minutes, turning every 5 minutes, or bake in the oven for 15–20 minutes, until the chicken is cooked through and reaches 165°F.
- Serve with chopped cilantro and extra lime wedges, if you like.
Storage & Reheating
Remove the chicken and vegetables from the skewers before storing. Keep everything in an airtight container in the fridge for up to 3 days.
To reheat, warm in a skillet over medium heat with a splash of water or chicken broth until heated through.
You can also reheat in the oven (about 10–12 minutes) or air fryer (about 8–10 minutes) until warmed through.
For a quicker option, microwave in a covered dish for 1–2 minutes, or until heated through.
This also makes a great freezer meal. Marinate the chicken in a freezer bag and freeze for up to 2 months. Thaw overnight in the fridge, then add fresh vegetables before cooking. You can also freeze everything together with the marinade for an even easier prep later on.
Recipe Notes
- If you’re using wooden or bamboo skewers, soak them in water for about 30 minutes before assembling to keep them from burning on the grill.
- Try to cut the chicken, pineapple, peppers, and onions into similar-sized pieces so everything cooks evenly.
- Let the chicken marinate for at least 30 minutes, or overnight if you have the time for even more flavor.
- Use any combination of bell peppers you like. Red, orange, yellow, or green all work great.
- An instant-read thermometer is the easiest way to make sure the chicken is fully cooked. Look for 165°F!
- If you want to use the leftover marinade as a sauce, bring it to a boil in a saucepan for at least 5 minutes first. Don’t use it straight from the bowl without cooking it.
Serving Ideas
Serve these kebabs over rice. Plain, coconut, or cilantro lime all work really well and soak up the extra flavor.
They’re also great with classic sides like coleslaw, corn on the cob, or baked beans, especially if you’re grilling or feeding a crowd.
For something a little lighter, pair them with mango salsa, a cucumber and tomato salad, or a simple mixed greens salad with balsamic dressing.
Chicken & Pineapple Kebabs
Ingredients
For the Marinade
- ⅓ cup soy sauce
- ⅓ cup canned pineapple juice
- Juice from 1 lime about 2 tablespoons
- ¼ cup packed light brown sugar
- 1 tablespoon extra virgin olive oil
- 2 teaspoons sesame oil
- 2 teaspoons chipotle chili pepper powder
- 1 teaspoon garlic powder
- ½ teaspoon salt or to taste
- ¼ teaspoon freshly ground black pepper or to taste
For the Kebabs
- 1 pound boneless skinless chicken breast cut into chunks
- 1 pineapple cut into large chunks
- 3 bell peppers red, orange, and yellow, cut into large pieces
- 1 large red onion cut into large pieces
Optional for Garnish
- Fresh chopped cilantro optional for garnish
- Lime wedges optional for garnish
Instructions
- In a medium bowl, whisk together the soy sauce, pineapple juice, lime juice, brown sugar, olive oil, sesame oil, chipotle chili powder, garlic powder, salt, and pepper.
- Add the chicken to the marinade, cover, and refrigerate for at least 30 minutes (or up to overnight for more flavor).
- Preheat your grill or oven to 400°F.
- Thread the marinated chicken, pineapple, peppers, and onions onto skewers and place them on a large plate or platter.
- Cook the kebabs using your preferred method. Grill for 15–20 minutes, turning every 5 minutes, or bake in the oven for 15–20 minutes, until the chicken is cooked through and reaches 165°F.
- Serve with chopped cilantro and extra lime wedges, if you like.
These are such a good choice for a summer dinner, and I hope you’ll love them just as much as me and my family did! If you try them, please do leave a comment and a star rating below. It means the world to me, and it helps me to create and develop more recipes you’ll enjoy making in your own kitchen!
