Pineapple Chicken Kabobs recipe – sweet and sour marinated chicken, colorful bell peppers, sweet red onion and juicy pineapple make these kabobs a great quick and easy summer dinner idea!
I could tell you that this was our first grilled dinner of the season but the truth is we’ve been grilling since the first warm day of Spring. We love grilling and BBQ that much! Many times, it will be burgers and brats along side of our favorite coleslaw and of course corn on the cob, but there are days when I want to diverge into more exotic flavors. Like these Pineapple Chicken Kabobs with delicious Hawaiian flavors!
This dish is not only easy to make but so colorful, it makes you happy just to look at it! The simple marinade is made of 6 ingredients and also used as a glaze during grilling.
I used fresh pineapple in this dish. My Hubby cored it using this fantastic tool from OXO and the juice we got from it was just enough for the marinade.
I am a huge fan of grilled pineapple and sweet chicken and this dish combines the two. Besides, kabobs are so fun to eat! Pair it with a tropical margaritas and lemonade and you are set to enjoy the summer! Great for summer parties and get-togethers, this Pineapple Chicken is sure to disappear in no time! 😀
Perfectly grilled kabobs with pineapple, chicken, peppers and onions. Light and healthy summer dinner idea!
- 1 fresh pineapple
- 1.5 lbs boneless skinless chicken breast
- 1 red onion
- 1 medium red bell pepper
- 1 medium yellow or orange bell pepper
- 1/4 cup pineapple juice I got exactly that much after coring fresh pineapple - see note
- 3 Tablespoons olive oil
- 2 teaspoons apple cider vinegar or lemon juice
- 2 cloves garlic grated
- 1/3 cup packed light brown sugar
- 3 Tablespoons low-sodium soy sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Core pineapple and pour the juice into a small bowl.
- To make marinade: combine all ingredients with pineapple juice in small bowl. Mix well. Set aside.
- Cut chicken into bite size pieces. Place in a bowl, Pour half of the marinade over chicken. Cover and refrigerate for at least 30 minutes. Keep the remaining marinade for glazing.
- Prepare pineapple, peppers and onion by cutting into fairly the same size pieces (see post photos for reference).
- Start your grill.
- Skewer chicken (discard the marinade it was chilling in), pineapple and veggies onto bamboo skewers. Use three to four pieces of chicken per kabob. When piercing the pineapple pieces, go slow to prevent breaking.
- Grill, brushing with remaining marinade once, until the chicken is done (it should reach the internal temperature of 165 degrees F.
We used the coring and ratcheting tool from OXO (see link in post). The juice that gathered in the bottom of the "shell" was just enough for the marinade.