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.
If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out!
Related Recipes:
Slow Cooker Pineapple Salsa Chicken
Meg @ With Salt and Wit says
June 2, 2016 at 11:49 amI have been dying to get one of those pineapple corers since my husband loves all things pineapple!
Ann Martin says
May 31, 2016 at 1:34 pmThese look so colorful and delicious. What a simple idea for a weeknight meal!
Elizabeth @ Confessions of a Baking Queen says
May 30, 2016 at 10:50 pmPineapple grilled is SOO fabulous. And this recipe looks like such an easy/ tasty weeknight dinner!
Anna@CrunchyCreamySweet says
May 31, 2016 at 12:01 pmIt totally is! Thanks, Elizabeth! 😀
Dorothy at Shockingly Delicious says
May 27, 2016 at 11:25 pmI’m thinkin’ a little spciy peanut sauce for that, too, right?
Anna@CrunchyCreamySweet says
May 28, 2016 at 5:11 pmSure! Thanks, Dorothy!
Shelley @ Two Healthy Kitchens says
May 27, 2016 at 5:43 amHurray for grilling season! (Although – I’m with ya – we’ve actually been grilling for a while, too!) These look so delicious – I just love the tropical vibe! And so easy, too – perfect for relaxed entertaining or easy family dinners!
Anna@CrunchyCreamySweet says
May 28, 2016 at 5:15 pmAbsolutely! I am so happy that summer is here and I can enjoy the outdoors and cook outside! 😀 Thank you, Shelley!
Dee says
May 27, 2016 at 1:54 amWe’ve been grilling since spring too, but I have yet to try kebabs. Yours look so good, and I definitely need to try them!
Anna@CrunchyCreamySweet says
May 28, 2016 at 5:28 pmThey are so fun to make! Thanks, Dee!
Michelle De La Cerda says
May 26, 2016 at 10:22 pmKabobs have been so popular lately. I love this version you have here.
Anna@CrunchyCreamySweet says
May 31, 2016 at 12:03 pmI see them all over Pinterest too! Thanks, Michelle! 😀
Erin @ Dinners, Dishes, and Desserts says
May 26, 2016 at 4:31 pmI made something very similar recently that I was sharing later this month, but mine didn’t use peppers. Love that idea – adding that next time!
Anna@CrunchyCreamySweet says
May 31, 2016 at 12:06 pmWe love grilled peppers! I hope you will give it a chance soon! Thanks, Erin!