Name: Grilled Chicken Kabobs with Pineapple Recipe
Prep time: 5 min
Cook time: 5 min
Total time: 25 min
Cuisine: American
Ingredients: 1 pound chicken breast boneless, skinless, cut into 1 inch pieces; 6 garlic cloves peeled and crushed; Sea salt to taste; Ground black pepper to taste; 3 tablespoons honey; 1 tablespoon extra virgin olive oil; 1 large red bell pepper cut into 1 inch pieces (5.29 oz | 150 g); 1 large white onion cut into 1 inch pieces; 1 cup zucchini sliced (4.37 oz | 124 g); 1 small pineapple cut into 1 inch pieces (14.10 oz | 400 g)

There’s something irresistibly fresh and vibrant about the combination of smoky grilled chicken and sweet pineapple. This Grilled Chicken Kabobs with Pineapple Recipe is a true crowd-pleaser that’s quick to make and packed with flavor, perfect for those times when you want a simple yet special meal.

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Grilled Chicken Kabobs with Pineapple Recipe
Top Tip
How to Serve Grilled Chicken Kabobs with Pineapple Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Grilled Chicken Kabobs with Pineapple Recipe

Why You'll Love This Recipe

I remember the first time I grilled these kabobs—there was this amazing sizzle and aroma that instantly got everyone’s attention. What makes this recipe special isn’t just the sweet-savory combo but also how effortlessly everything comes together for a flavorful, healthy meal.

Perfect balance of flavors: The juicy pineapple adds a natural sweetness that brightens the grilled chicken’s savory notes.
Super quick to prepare: With just a 15-minute marinade and quick grill time, you’ll have dinner ready in under 30 minutes.
Customizable and easy to adapt: You can swap veggies or adjust seasonings easily to suit your taste.
Great for entertaining: These kabobs look colorful and festive, perfect for cookouts or casual get-togethers.

The image shows close-up grilled kebabs with several layers on each skewer. Each skewer has chunks of browned, grilled meat with dark grill marks, slices of red bell pepper, green zucchini rounds, pieces of yellow pineapple, and white onion wedges. The skewers are arranged closely on a grill or cooking surface. The colors are warm and vibrant with a mix of golden browns, bright reds, deep greens, fresh yellow, and white, showing a fresh and cooked texture. The background is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this recipe complements the others beautifully, creating layers of texture and flavor. When you pick your ingredients thoughtfully, you’ll notice a big difference in how fresh and vibrant your kabobs turn out.

Flat lay of fresh, cubed boneless skinless chicken breast pieces, a large red bell pepper cut into chunks, a large white onion quartered into chunks, sliced green zucchini rounds, roughly cubed ripe pineapple chunks, six peeled whole garlic cloves, a small white ceramic bowl of golden honey, a small white ceramic bowl of extra virgin olive oil, a small white ceramic bowl of coarse sea salt crystals, a small white ceramic bowl of freshly ground black pepper, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997

Chicken breast: Lean and tender, chicken breast soaks up the marinade beautifully and grills to juicy perfection when cooked properly.
Red bell pepper: Adds sweetness and a nice pop of red color that contrasts with the chicken and pineapple.
White onion: Brings subtle sharpness and juiciness, balancing the sweetness of pineapple.
Zucchini: Adds a mild earthiness and soft texture, which grills quickly without overpowering the other flavors.
Pineapple: The star of the show—its natural sugars caramelize on the grill for that smoky-sweet flavor.
Garlic cloves: Crushed garlic infuses the kabobs with savory depth without being overpowering.
Honey: Enhances caramelization and adds a subtle sweetness that ties everything together.
Extra virgin olive oil: Helps marinade and grill the kabobs without sticking.
Sea salt and ground black pepper: Essential for seasoning and bringing out natural flavors.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Grilled Chicken Kabobs with Pineapple Recipe is how you can tweak it. I love tossing in different veggies or playing around with spices to suit the season or my mood — and you should totally do the same!

Variation: For a spicy kick, add a pinch of cayenne or smoked paprika to the marinade—I tried this once for a summer party and it was a huge hit.
Diet-friendly: Swap chicken for tofu or shrimp if you want a vegetarian or pescatarian version that’s just as tasty.
Seasonal swaps: When pineapple isn’t at its peak, try peaches or mango chunks for a sweet twist.

Step-by-Step: How I Make Grilled Chicken Kabobs with Pineapple Recipe

Step 1: Prep and Marinate the Ingredients

Start by washing and patting the chicken dry—this helps it absorb the marinade better and prevents steaming when it hits the grill. Cut it into uniform 1-inch cubes, which is key to even cooking. Toss chicken, bell peppers, onion, zucchini, pineapple, crushed garlic, salt, pepper, honey, and olive oil in a large bowl. I like to mix it gently by hand so all those flavors start mingling. Let everything marinate for 15 minutes — trust me, even this short time makes a big difference.

Step 2: Skewer It Up

Thread the chicken pieces and veggies alternately onto skewers — I usually get 7 or 8 kabobs this way. Try to keep the pieces snug but not overcrowded so heat circulates evenly. If you’re using wooden or bamboo skewers, don’t forget to soak them in water beforehand to avoid burning.

Step 3: Grill to Perfection

Heat your grill skillet on medium-high and brush lightly with oil. Place the kabobs on the skillet and cook for about one minute on each side—this goes fast! You’re aiming for a nice char and caramelization on the pineapple with juicy, cooked-through chicken. Transfer the skewers to a paper towel-lined plate to absorb excess oil before serving.

Top Tip

I’ve learned a few tricks grilling chicken kabobs with pineapple that really take this recipe from good to great. These small adjustments make a big difference whether you’re cooking on a skillet or outdoor grill.

Uniform Pieces: Cut your chicken and veggies into consistent 1-inch chunks to guarantee even cooking so nothing ends up dry or underdone.
Marinade Magic: Don’t skip the marinating step—even 15 minutes tenderizes the chicken and lets the honey and garlic flavor meld into every bite.
Oil Up Your Grill: Brushing the skillet or grill grates with oil prevents the kabobs from sticking and helps get a beautiful sear.
Watch the Grill Time: Chicken cooks quickly—flip those kabobs often and remove as soon as they’re cooked through to keep them juicy and tender.

How to Serve Grilled Chicken Kabobs with Pineapple Recipe

grilled chicken kabobs - Serving Suggestion

Garnishes

I usually sprinkle some fresh chopped cilantro or parsley over the kabobs just before serving — it adds a fresh, herby brightness that complements the sweet and smoky flavors. A squeeze of lime juice is another simple touch I love for that added zing.

Side Dishes

One of my go-to sides is a light cucumber and tomato salad dressed with lemon vinaigrette. Sometimes I serve grilled corn on the cob or a fluffy couscous salad to round out the meal. The light sides help keep the focus on the kabobs.

Creative Ways to Present

For a party, I like to thread some kabobs onto serving platters lined with lettuce leaves and scatter extra pineapple chunks and fresh herbs around. It makes for an inviting, colorful presentation that’s perfect for sharing.

Make Ahead and Storage

Storing Leftovers

After enjoying fresh kabobs, I store leftovers in an airtight container in the fridge. They stay good for about 3 days—perfect for quick lunches the next day!

Freezing

If I’m prepping in advance, I let the cooked kabobs cool fully, then pack them into freezer-safe containers. They freeze well for up to a month. Just make sure to thaw completely overnight before reheating for the best texture.

Reheating

I usually reheat leftover kabobs gently in the microwave or in a skillet over medium heat to keep the chicken juicy and pineapple from getting too mushy. Avoid high heat which can dry out the chicken quickly.

Frequently Asked Questions:

Can I use chicken thighs instead of chicken breast?

Absolutely! Chicken thighs stay juicy and add extra flavor due to their higher fat content. Just cut them into similar 1-inch pieces for even cooking and reduce grill time slightly if needed.

Do I need to soak wooden skewers before grilling?

Yes, soaking wooden or bamboo skewers in cold water for at least 1 hour helps prevent them from burning during grilling, making your kabob-making experience much smoother.

Can I prepare the kabobs ahead of time?

You can definitely assemble the kabobs several hours ahead or the day before. Just keep them covered and refrigerated until grilling to maintain freshness and prevent drying out.

What’s the best way to prevent chicken kabobs from drying out?

Marinating the chicken with a bit of oil and honey helps lock in moisture, and grilling at medium-high heat with quick cooking times keeps the chicken tender. Avoid overcooking by flipping frequently and removing kabobs once cooked through.

Final Thoughts

This Grilled Chicken Kabobs with Pineapple Recipe is one of those dishes that feels as good to make as it is to eat. Whether you’re grilling on a weekday or hosting friends on the weekend, these kabobs deliver on flavor, ease, and that little touch of fun you want in your meals. I hope you’ll enjoy making and sharing them as much as I do!