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I love making these pineapple chicken kebabs, especially on a hot night as summer drags on – they are salty, sweet, hearty – and the pineapple helps to tenderize the chicken, so you have a perfect bite, every time! These kebabs are perfect for meal prep, an easy alfresco dinner, or served with rice for dinner with a tropical twist.
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At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe – my goal is for even the most beginner home cook to feel empowered in the kitchen.
I want each reader to walk away with a solid knowledge of each recipe, with all of the tips I’ve gathered from extensive testing of each recipe. I also answer questions my friends and family have asked about my recipes, to help everyone better understand the processes we use – and why!
Table of Contents
Sweet and Salty Pineapple Chicken Kebabs
Back in college I had a Brazilian friend whose parents use to make a Brazilian grilled/smoked whole pineapple churrascaria style. They would rub the pineapple with salt and pierce it through the center with a huge metal skewer and roast it over charcoal. It is to die for!!! So delicious! They also make meat alongside it, this kebab recipe is inspired by those churrascaria flavors – smoky, salty, and sweet yum!
I start this recipe by making a soy-based marinade for the chicken. I cut the chicken up and marinate it at least overnight so the flavors can really permeate the chicken. The next day I cut up a pineapple, discarding the rock-hard core, and assemble these skewers with pineapple, onion, and chicken alternating. You can cook these on a propane or charcoal grill or even smoke them. Make sure you plan time to prep charcoal. On the grill the pineapple will caramelize and get a bit of a char. You want to make sure the chicken is cooked through before taking the skewers off the grill. Try to let them cool a few minutes before digging in – enjoy!
How to Make Simple Chicken Pineapple Kebabs
First assemble the following ingredients:
- Chicken breasts (3.5 – 4 lbs) – Chicken breasts provide a lean and tender protein base for the kebabs, absorbing the marinade flavors beautifully.
- Pineapple (1) – Pineapple chunks add a sweet, juicy contrast to the savory chicken, caramelizing nicely on the grill.
- Onion (1) – Fresh onion pieces add a slightly sweet and savory taste, as well as a satisfying crunch when grilled.
- Pineapple juice (1 cup) – Pineapple juice infuses the marinade with natural sweetness and helps tenderize the chicken.
- Low sodium soy sauce (1/2 cup) – Low sodium soy sauce adds a savory umami flavor while keeping the salt content in check.
- Garlic cloves (6) – Fresh garlic cloves provide a robust, aromatic depth to the marinade.
- Garlic salt (1 tsp) – Garlic salt enhances the garlic flavor while adding a touch of saltiness to the dish.
- Garlic powder (1 tsp) – Garlic powder adds a consistent garlic flavor throughout the marinade.
- Onion powder (1 tsp ) – Onion powder contributes a mild, sweet onion flavor that complements the other spices.
- White wine vinegar (2 tbsp) – White wine vinegar has a light, crisp, and tangy flavor with subtle fruity undertones.
- Brown sugar (2 tbsp) – Brown sugar offers a rich, molasses-like sweetness with a slightly caramelized depth.
My Pro Tip
Skewer Tip
I always use metal skewers for kebabs. They are more eco-friendly and they just hold up better than wood – no surprise. I use these ones in my kitchen.
Once you’ve gathered your ingredients, we will use the following method:
Prep. Cut the pineapple flesh in half through the center and then cut each half in two. Slice off the inner hard rind off the flesh and finally, cut each quarter into about 1-inch chunks. Store in the refrigerator till ready to use.
Marinate. Combine pineapple juice, soy sauce, white wine vinegar, pressed garlic, sliced onion, garlic salt, powder, onion powder, and brown sugar in a bowl and whisk well. Cut boneless, skinless chicken thighs in half and add it to a large zip-lock bag. Pour 2/3 of the marinade into the bag, close it well, and lay the bag on a large plate. Place chicken into the refrigerator to marinate overnight (or for at least 2 hours). Refrigerate the other 1/3 marinade – in a container separate from chicken – store in the refrigerator.
Make skewers. Take chicken out of the marinade and skewer chicken pieces and pineapple chunks, alternating 1 piece of pineapple, 1 slice of onion, to 2 pieces of chicken.
Grill. Spray each skewer with some cooking oil spray all around and place skewers onto the grill grate. Cook the skewers turning them a quarter of the way every 4-5 minutes. Cook till the chicken is 165° internally.
Sauce. Simmer the remaining 1/3 of the chicken marinade that you set aside on stove-top until reduced by half. Brush chicken kebabs with some of the sauce and enjoy!
Tips and Tricks for Making Pineapple Chicken Kebabs
Marinate the Chicken: Marinate the chicken for at least 30 minutes to ensure it absorbs the flavors. A marinade with soy sauce, garlic, ginger, and a touch of honey works well.
Cut Uniform Pieces: Cut the chicken and pineapple into similar-sized pieces to ensure even cooking.
Pre-Soak Skewers: If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent them from burning.
Alternate Ingredients: Alternate chicken and pineapple pieces on the skewer for a balanced flavor in every bite.
Use Fresh Pineapple: Fresh pineapple provides better flavor and texture compared to canned pineapple.
High Heat Cooking: Cook the kebabs over medium-high heat to get a nice char without overcooking the chicken.
Oil the Grill: Lightly oil the grill grates to prevent sticking and to achieve those beautiful grill marks.
Brush with Sauce: Brush the kebabs with any remaining marinade or a glaze during the last few minutes of grilling for extra flavor and a shiny finish.
Don’t Overcrowd: Leave some space between the pieces on the skewers to ensure even cooking.
Rest Before Serving: Let the kebabs rest for a few minutes after grilling to allow the juices to redistribute, making the chicken more tender.
Add Vegetables: Consider adding colorful vegetables like bell peppers, onions, and cherry tomatoes to the skewers for added flavor and nutrition.
Check Doneness: Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (75°C) for safe consumption.
Experiment with Spices: Feel free to experiment with different spices and herbs in the marinade, such as cumin, paprika, or cilantro, to create unique flavor profiles.
Serve Hot: Serve the kebabs hot off the grill to enjoy them at their best.
FAQs
Yes, you can use canned pineapple, but fresh pineapple is preferred for its better texture and flavor. If using canned, opt for pineapple chunks in juice, not syrup.
Soak wooden skewers in water for at least 30 minutes before threading the ingredients to prevent them from burning on the grill.
Boneless, skinless chicken breasts or thighs work best. Thighs tend to be juicier and more flavorful, while breasts are leaner.
Yes, you can assemble the kebabs a few hours in advance and store them in the refrigerator until ready to grill. Just cover them with plastic wrap to keep them fresh.
Preheat your grill to medium-high heat, around 375-400°F (190-200°C), for optimal grilling.
Yes, you can cook the kebabs in the oven. Preheat the oven to 400°F (200°C) and bake them on a baking sheet for 20-25 minutes, turning once halfway through.
You can use tofu, tempeh, or a mix of hearty vegetables like mushrooms, zucchini, and bell peppers as a vegetarian alternative.
Yes, other fruits like mango, peaches, or even apples can be used, but pineapple is preferred for its balance of sweetness and acidity.
What to Serve with Pineapple Chicken Kebabs
Coconut rice – The subtle sweetness and creamy texture of coconut rice complement the tropical flavors of the pineapple chicken.
Grilled vegetables – A mix of bell peppers, zucchini, and onions add a smoky flavor and crunchy texture that balance the tender, juicy chicken.
Mixed green salad – A fresh, crisp salad with a light vinaigrette provides a refreshing contrast to the rich flavors of the kebabs.
Quinoa salad – Nutty quinoa with herbs and vegetables offers a healthy, protein-packed side that complements the kebabs without overwhelming them.
Mango salsa – The sweet and tangy mango salsa enhances the tropical theme and adds a burst of fresh, fruity flavor.
Garlic naan – Soft, buttery garlic naan is perfect for soaking up any extra juices and adds a flavorful, chewy contrast.
Cucumber yogurt dip (raita) – The cool, creamy dip with hints of mint and cucumber cools the palate and balances the spiciness of the chicken.
Sweet potato fries – Crispy, sweet potato fries add a delightful sweetness and crunch that pairs well with the savory and sweet kebabs.
Asian slaw – A tangy, crunchy slaw with a light sesame dressing adds a refreshing, crunchy texture that complements the grilled chicken.
Corn on the cob – Grilled or boiled corn on the cob provides a sweet, juicy side that harmonizes with the tropical flavors of the kebabs.
Try these sides:
Pineapple Chicken Kebabs
Ingredients
- 3.5 – 4 lbs boneless skinless chicken breasts
- 1 pineapple
- 1 small onion
Marinade
- 1 cup pineapple juice canned or jarred
- ½ cup low sodium soy sauce
- 6 garlic cloves
- 1 tsp garlic salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tbsp white wine vinegar
- 2 tbsp brown sugar
Instructions
- Cut the pineapple flesh in half through the center and then cut each half in two. Slice off the inner hard rind off the flesh and finally, cut each quarter into about 1-inch chunks. Store in the refrigerator till ready to use.
- Combine pineapple juice, soy sauce, white wine vinegar, pressed garlic, sliced onion, garlic salt, powder, onion powder, and brown sugar in a bowl and whisk well. Cut boneless, skinless chicken thighs in half and add it to a large zip-lock bag. Pour 2/3 of the marinade into the bag, close it well, and lay the bag on a large plate. Place chicken into the refrigerator to marinate overnight (or for at least 2 hours). Refrigerate the other 1/3 marinade – in a container separate from chicken – store in the refrigerator.
- Take chicken out of the marinade and skewer chicken pieces and pineapple chunks, alternating 1 piece of pineapple, 1 slice of onion, to 2 pieces of chicken.
- Spray each skewer with some cooking oil spray all around and place skewers onto the grill grate. Cook the skewers turning them a quarter of the way every 4-5 minutes. Cook till the chicken is 165° internally.
- Simmer the remaining 1/3 of the chicken marinade that you set aside on stove-top until reduced by half. Brush chicken kebabs with some of the sauce and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious!