Grilled Pineapple Chicken Kabobs

These grilled pineapple chicken kabobs are sweet, smoky, and savory all at once. Juicy marinated chicken meets caramelized pineapple and a glossy soy-ginger glaze that clings to every bite. The high heat gives you that perfect mix of charred edges, tender meat, and sticky-sweet glaze. Everything kabobs should be.

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Grilled pineapple is amazing! It makes an incredible dessert that is low in fat and almost too easy to eat. But it is not just for dessert. Add it to something savory and you have a melody of flavors that will make you sing.

Here’s Why This Pineapple Chicken Kabob Recipe Works

Layered flavor, built right in. The chicken marinates first, then gets brushed with glaze on the grill for extra depth and caramelization.

Fresh pineapple wins. It chars beautifully, tastes brighter, and avoids the heavy sweetness that canned pineapple brings.

Quick cook, perfect texture. Small pieces grill fast and evenly, so the chicken stays tender and juicy.

Short marinade, big payoff. Thirty minutes is all it takes, just enough time to heat the grill and prep your sides.

Love this kind of quick, flavor-packed grilling? Try my lemongrass chicken skewers or my soy grilled chicken breast next.

Chicken and Pineapple Kabobs

Grilled pineapple chicken kabobs are the no-fuss grill recipe that delivers sticky-sweet glaze, juicy chicken, and caramelized fruit, all in under 30 minutes of cook time. It’s fast, it’s bold, and yes, it’s better than anything on a takeout stick.

Prep Time: 10 minutes mins

Cook Time: 6 minutes mins

Additional Time: 30 minutes mins

Total Time: 46 minutes mins

4.75 from 4 votes

Grilled Pineapple Chicken Kabobs

By Dahn Boquist

Fresh pineapple and juicy, tender chicken get cut into bite sized pieces and placed on kabobs then cooked on the grill It is a sweet and savory combination.

If you make this recipe, please leave a star rating and comment.

Servings: 8 kabobs

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Equipment

• wooden or metal skewers

Ingredients 

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Marinade

• ▢ ¾ cup soy sauce
• ▢ ⅓ cup water
• ▢ ⅓ cup brown sugar
• ▢ 3 garlic cloves, finely minced
• ▢ 2 teaspoons grated fresh ginger

For the Skewers

• ▢ 4 boneless skinless chicken breasts
• ▢ 1 fresh pineapple, cut into bite-size cubes or frozen pineapple chunks

For the Glaze

• ▢ ⅓ cup reserved marinade
• ▢ ½ cup orange juice
• ▢ 1 teaspoon Worcestershire sauce
• ▢ ¼ cup water
• ▢ 1 tablespoon cornstarch

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Instructions 

• If you are using wooden skewers, soak them in water for at least 60 minutes. 
• Combine the soy sauce, water, brown sugar, garlic, and ginger. 
• Reserve 1/3 cup of the marinade to make a glazing sauce. Place the rest of the marinade in a shallow bowl or re-sealable plastic bag. 
• Slice the chicken breasts into bite-size chunks and place them in the soy marinade and let it sit for at least 30 minutes. 

Make the glazing sauce:

• Place the reserved marinade, orange juice, and Worcestershire sauce in a small saucepan or skillet.
• Mix the water and cornstarch in a cup then pour into the saucepan. Bring to a boil and cook for 2 to 3 minutes until thick. 

Cook the kabobs:

• Prep your grill. The grill should be moderately hot at 350°F to 375°F (see below). If you are using a pellet grill, we recommend Apple, Cherry, Maple or a blend for the pellets.
• Remove the chicken from the marinade and thread the chicken and pineapple pieces onto the skewers. 
• Cook on the hot grill for 3 to 4 minutes then flip them and cook the other side for 2 to 3 minutes. Baste with the glazing sauce when you flip them over.
• Transfer to a serving platter and cover with foil for 3 minutes before serving.

Notes

Check the Temperature: If your grill has a thermometer, it should register 350–375°F. Without a thermometer, hold your hand about 5 inches above the grate. If you can keep it there comfortably for 6 to 7 seconds, the grill is at the right temperature.

Marinate for Tenderness: The marinade helps keep your chicken pieces tender and flavorful. You can marinate them overnight, but 30 minutes is usually enough.

Watch for Over-Browning: If the chicken browns too quickly while the center is still undercooked, move the skewers to a cooler zone of the grill and continue cooking until done.

Rest Before Serving: Let the kabobs rest for about 3 minutes before serving. This helps retain moisture and keeps the chicken tender.

Nutrition

Serving: 1serving, Calories: 238kcal, Carbohydrates: 18g, Protein: 22g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 6g, Cholesterol: 51mg, Sodium: 1990mg, Fiber: 1g, Sugar: 13g

Nutrition information is automatically calculated, so should only be used as an approximation.

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