Grilled Chicken and Pineapple Kabobs are a must for your grilling menu! They’re bursting with savory and bright flavors, and loaded with juicy marinated chicken thighs. Brush the teriyaki and barbecue sauce over top and you have the best dinner for summer.Jump to Recipe
Grilled chicken kabobs with pineapple
If you need a quick and easy meal for summer dinners and backyard barbecues, turn to these Grilled Chicken and Pineapple Kabobs. Featuring marinated chicken thighs, grilled pineapple, and simple vegetables, the flavorful skewers are easy to prep ahead of time and take almost no time to assemble.
Skewers are a fun way of packing meat, veggies, and delectable marinades and sauces into one creative meal. Such is true of these chicken kabobs with pineapple, as well as my Greek Chicken Kabobs and Grilled Chicken Kabobs with Vegetables. Of course, they’re the perfect meal during summer grilling season, but also fit year-round. Besides, who could ever turn a juicy kabob away?
You’ll find a bunch of summer flavors in each bite thanks to the pineapple, bell peppers, and red onion. But it’s the teriyaki and barbecue marinade that really makes the skewers sing! All you need are a few simple ingredients and you have a saucy, sticky, and vibrant dinner that everyone is sure to enjoy.
- Chicken thighs – Boneless and skinless thighs are best but you can use chicken breasts instead. Alternatively, skip the chicken and make the kabobs with salmon, white fish, or shrimp instead.
- Chicken marinade – This simple marinade is smoky, savory, and perfect on grilled chicken! It’s made with barbecue sauce, teriyaki sauce, ginger, garlic, and lime. Keep a batch in your fridge all summer long to use on grilled sirloin steak kabobs, Thai beef salad, and more.
- Pineapple – Grilled pineapple is the perfect summer treat and complements marinated chicken thighs beautifully. If you can, try to use fresh pineapple instead of canned or frozen.
- Bell pepper – Any color will do.
- Red onion – A white or sweet onion can be used instead.
How to make grilled chicken and pineapple kabobs
You can’t have chicken pineapple kabobs without a signature sauce! This recipe begins with a teriyaki and barbecue marinade, which soaks into the meat and coats the skewers. The kabobs are bursting with fresh and tropical flavors after grilling for just a few minutes.
Here’s how it’s done:
- Make the marinade: Mix all of the marinade ingredients together in a large bowl or ziplock bag. Save a little extra on the side for later.
- Marinate the chicken: Toss the chicken in the marinade, then leave it to marinate in the fridge.
- Assemble the kabobs: Alternate threading the chicken, pineapple, bell pepper, and red onion onto the skewers. Brush each one with avocado oil and set them aside on a plate.
- Grill the chicken kabobs: Place the kabobs on a hot grill. Brush them with the reserved marinade before you flip them every 2 minutes for 6 minutes. Cook until the chicken is cooked through or reaches an internal temperature of 165ºF.
- Serve and enjoy: Serve the sauce-covered pineapple chicken skewers with your favorite refreshing, Hawaiian-inspired sides, and enjoy!
Tips and tricks
- If using wooden skewers – Soak them in water for 1 hour or else they’ll burn on the grill.
- Metal skewers – I like using these smaller skewers, makes them easy to serve.
- You can use chicken breasts instead of thighs – Chicken breasts will need less time on the grill, so watch them carefully.
- To check for doneness – Use a meat thermometer. Chicken is fully cooked when it reaches an internal temperature of 165ºF.
Frequently asked questions
You can complement the layers of savory, smoky, and sweet flavors on the grilled kabobs by pairing them with grains, summer salad, and refreshing tropical side dishes. Serve each kabob next to coconut rice, mashed purple cauliflower, or watermelon salad, and wash it all down with a pineapple margarita!
You can leave the chicken thighs in the teriyaki marinade for a minimum of 1 hour or up to 12 hours for maximum flavor.
Absolutely! Place the assembled kabobs on a baking sheet and bake in a 400ºF oven until the chicken is cooked through. Rotate the kabobs every 3 to 5 minutes to ensure each side cooks evenly.
Store: Keep the leftover cooked kabobs in an airtight container or ziplock bag in the fridge for 3 or 4 days.
Reheat: Toss them back on the grill for a few minutes or reheat them in a 350ºF oven instead.
Looking for more summer dinner ideas?
- Grilled Flank Steak with Corn and Peach Salsa
- Citrus Grilled Shrimp and Avocado Salad
- Greek Steak Salad with Tarragon Dressing
- Chicken, Broccoli, and Mushroom Grilled Pizza
If you try these Grilled Chicken and Pineapple Kabobs let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!
Grilled Chicken and Pineapple Kabobs
- ⅔ cup barbecue sauce
- ⅔ cup teriyaki sauce
- 2 tablespoons ginger grated
- 3 cloves garlic minced
- 1 medium lime zested and juiced
- 1 teaspoon kosher salt to taste
- 2 pounds chicken thighs boneless and skinless, cut into 1 1/2-inch pieces
- 2 cups pineapple cut into 1 1/2-inch pieces
- 1 medium orange bell pepper cut into 1 1/2-inch pieces
- 1 medium red onion cut into 1 1/2-inch pieces
- 2 tablespoons avocado oil
- Combine the ingredients for the marinade in a large bowl or ziplock bag. Set 1/2 cup of marinate aside after mixing together.
- In a large bowl or ziplock bag, add chicken and marinate, toss together to combine. Let marinate for at least 1 hour to overnight. Remove the chicken from the marinade.
- Alternate the chicken between the pineapple, bell pepper, and red onion onto skewers. Brush with avocado oil.
- Preheat grill to 500F degrees.
- Add skewers to grill, cook for 2 minutes, brush with marinade and flip, cook for another 2 minutes, flip and brush with marinade, flip the last time and cook for another 2 minutes. The chicken should reach an internal temperature of 165F degrees.
- Serve immediately with your fvorite side.