Pineapple Chicken Kebabs

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Pineapple Chicken Kebabs feature the best combination of salty, sweet, and fruity flavors! Juicy marinated chicken and sweet pineapple chunks skewered together and grilled to perfection. It’s a perfect summer recipe!

Fire up the grill for more of my favorite summertime cookout recipes like Cajun Grilled Shrimp and Grilled Corn on the Cob!

pineapple chicken kebobs are placed in a small pile on a wooden surface

Table of Contents

There’s something drool-worthy about the combination of sweet and salty flavors. Fruit and chicken is a notoriously popular combination in so many recipes for this reason! Peach Chicken may sound off to some because you are cooking fruit and chicken together, but the flavors go together perfectly. The same goes for Balsamic Strawberry Chicken Salad.

Of course, I think one of my favorite versions of that classic flavor combo is this chicken kebobs recipe! Pineapple juice, fresh pineapple, and soy sauce provides the perfect balance of sweet, salty, and fruity flavors in the marinade and chicken kebabs.

This pineapple chicken recipe comes together with minimal prep and a nice and quick cook time. The only part of this recipe that requires a little bit of patience is marinating, but every hour you let the chicken soak is worth it! Scroll down for more info on how to make this recipe ahead of time to make life even simpler.

Ingredient Notes

the ingredients for pineapple grilled chicken kebobs are placed on a wooden surface

Chicken Thighs – I like to use chicken thighs for this recipe because they’re more tender. They’ll need to be boneless and skinless. You can also use chicken breasts instead if you’d prefer.

Pineapple – You can buy pre-cut pineapple from the produce section of your local grocery store or cut up your own pineapple. I’ve included info on how to cut pineapple just below! Cutting your own fresh pineapple will ensure it’s as fresh as could be and you can make more recipes with it like pineapple salsa.

Pineapple Juice – It can be canned or jarred, either works just fine.

Soy Sauce – make sure to use low sodium soy sauce. (For gluten free option, use gluten free soy sauce, tamari, or coconut aminos.)

Brown Sugar – This pairs with the pineapple juice to enhance the sweetness even more. You can substitute honey or agave nectar if you wish.

See the recipe card below for the full list of ingredients and instructions.

How to Cut a Pineapple

collage of two images of pineapple with top and bottom cut off and cutting off the skin.

Cut off the top and bottom. Place the pineapple on a cutting board, on its side. Cut off the top and bottom caps about 1/2 inch thick (1).

PRO TIP: There are two ways you can proceed with removing the skin. If you want to preserve the outer shell, cut the flesh and slide it out. If you don’t care for preserving the outer shell, simply slice it off the flesh. I often use the pineapple shell to decorate the table by combining the top and bottom caps with the preserved outer skin shell.

To slice the skin off without preserving the pineapple shell, stand up the pineapple on the cutting board, and trim off the thick skin with a sharp knife (2).

To cut out the pineapple flesh and save the outer shell, I like to use a sharp, long paring knife because the blade is thin and it’s easier to cut around in a circle. Stand the pineapple on the cutting board and cut the inside, along the edge of the skin, in a circle. Flip the pineapple onto the other side and do the same to the bottom. You will be able to slide the pineapple flesh out of the skin.

collage of two images of starting to cut and pineapple halves without the skin on the board.

Chop the pineapple in half twice. Cut the pineapple flesh in half through the center and then cut each half in two (3).

collage of two images of cutting off center and cutting pineapple quarter into chunk with a knife.

Cut it into chunks. Slice off the inner hard rind off the flesh (4) and finally, cut each quarter into about 1-inch chunks (5).

How to Make Pineapple Chicken Marinade

two process photos show chicken being marinated next to chopped pineapple chunks

PRO TIP: I like to slice a small, long onion into rings for the marinade so that I can skewer it along with the chicken and pineapple.

Make the marinade. Combine pineapple juice, soy sauce, white wine vinegar, pressed garlic, sliced onion, and brown sugar in a bowl and whisk well (1). Cut the chicken thighs in half and add it to a large zip-lock bag. Pour the marinade into the bag, close it well, and lay the bag on a large plate.

Marinate the chicken. Place chicken into the refrigerator to marinade overnight (or for at least 2 hours).

How to Grill Pineapple Chicken Kebabs

uncooked pineapple chicken skewers are placed on the grill

Prepare. If choosing to use wooden skewers, make sure to soak them for an hour before using. Prepare the coals and preheat the grill.

Skewer the chicken and pineapple. Take the chicken out of the marinade, but save the marinade to cook and use as sauce. Skewer the chicken pieces and pineapple chunks, alternating 1 piece of pineapple to 2 pieces of chicken (3). It’s best to fold or roll each piece of chicken thigh meat.

Cook the chicken kebobs. Spray each skewer with some cooking oil all around and place skewers onto the grill grate. Cook the skewers, turning them a quarter of the way every 4-5 minutes (4). Use meat thermometer to take the temperature of the thickest part. Chicken is safely cooked when reaches 165°F internally.

Add some sauce. You can simmer the leftover marinade right on the grill in a metal sauce pot. Or, you can simmer it on your stove-top in a sauce pot. Brush cooked chicken kebabs with the sauce.

Recipe FAQs

Can I use canned pineapple?

Yes, technically you can use canned pineapple instead of fresh. Just keep in mind that canned pineapple is sweeter and much softer in texture. You can get the can of pineapple rings and cut it into large chunks.

Can I make these chicken kebobs ahead of time?

Grilled pineapple chicken kebobs are truly the best when they’re fresh off the grill. However, you can prep the ingredients and marinate the chicken ahead of time!

Preparing the chicken and marinade will only take 10 minutes, but marinating chicken should really be done for a few hours. It’s always best to marinade the chicken for at least 2 hours or even overnight. You can cut the pineapple ahead of time too and store it in the refrigerator, in a container with a lid, while chicken is marinating.

Note: don’t marinate chicken thighs for longer than 12 hours or the acids will start to break down the meat tissue and make the chicken too soft. (Chicken breast meat is more dense so you can marinate it a bit longer.)

Can I use chicken breasts instead?

Yes, but you may need to alter the cooking time. Just be sure to use a meat thermometer to check that it’s fully cooked before removing from the grill. Chicken meat (breasts and thighs) should be cooked to165°F internal temperature.

Storing, Reheating, and Serving

Storing: store leftover chicken in an air-tight food storage container, in the refrigerator. Properly stored, it should be good for 3-4 days.

Reheating: while microwave is an quick and easy option, it’s best to reheat the chicken in the skillet over medium to medium-low temperature.

Serving: this pineapple chicken is delicious with a side of tragical rice, like coconut rice. You can also use this chicken with Thai Pineapple Fried Rice instead of shrimp. These leftover grilled chicken and pineapples are also great to make quesadillas, tacos, wraps, or on top of salads.

several grilled chicken and pineapple kebobs are on the grill

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