Pineapple Chicken Kebabs feature the best combination of salty, sweet, and fruity flavors! Juicy marinated chicken and sweet pineapple chunks skewered together and grilled to perfection. It’s a perfect summer recipe!
Fire up the grill for more of my favorite summertime cookout recipes like Cajun Grilled Shrimp and Grilled Corn on the Cob!
Table of Contents
There’s something drool-worthy about the combination of sweet and salty flavors. Fruit and chicken is a notoriously popular combination in so many recipes for this reason! Peach Chicken may sound off to some because you are cooking fruit and chicken together, but the flavors go together perfectly. The same goes for Balsamic Strawberry Chicken Salad.
Of course, I think one of my favorite versions of that classic flavor combo is this chicken kebobs recipe! Pineapple juice, fresh pineapple, and soy sauce provides the perfect balance of sweet, salty, and fruity flavors in the marinade and chicken kebabs.
This pineapple chicken recipe comes together with minimal prep and a nice and quick cook time. The only part of this recipe that requires a little bit of patience is marinating, but every hour you let the chicken soak is worth it! Scroll down for more info on how to make this recipe ahead of time to make life even simpler.
Ingredient Notes
Chicken Thighs – I like to use chicken thighs for this recipe because they’re more tender. They’ll need to be boneless and skinless. You can also use chicken breasts instead if you’d prefer.
Pineapple – You can buy pre-cut pineapple from the produce section of your local grocery store or cut up your own pineapple. I’ve included info on how to cut pineapple just below! Cutting your own fresh pineapple will ensure it’s as fresh as could be and you can make more recipes with it like pineapple salsa.
Pineapple Juice – It can be canned or jarred, either works just fine.
Soy Sauce – make sure to use low sodium soy sauce. (For gluten free option, use gluten free soy sauce, tamari, or coconut aminos.)
Brown Sugar – This pairs with the pineapple juice to enhance the sweetness even more. You can substitute honey or agave nectar if you wish.
See the recipe card below for the full list of ingredients and instructions.
How to Cut a Pineapple
Cut off the top and bottom. Place the pineapple on a cutting board, on its side. Cut off the top and bottom caps about 1/2 inch thick (1).
PRO TIP: There are two ways you can proceed with removing the skin. If you want to preserve the outer shell, cut the flesh and slide it out. If you don’t care for preserving the outer shell, simply slice it off the flesh. I often use the pineapple shell to decorate the table by combining the top and bottom caps with the preserved outer skin shell.
To slice the skin off without preserving the pineapple shell, stand up the pineapple on the cutting board, and trim off the thick skin with a sharp knife (2).
To cut out the pineapple flesh and save the outer shell, I like to use a sharp, long paring knife because the blade is thin and it’s easier to cut around in a circle. Stand the pineapple on the cutting board and cut the inside, along the edge of the skin, in a circle. Flip the pineapple onto the other side and do the same to the bottom. You will be able to slide the pineapple flesh out of the skin.
Chop the pineapple in half twice. Cut the pineapple flesh in half through the center and then cut each half in two (3).
Cut it into chunks. Slice off the inner hard rind off the flesh (4) and finally, cut each quarter into about 1-inch chunks (5).
How to Make Pineapple Chicken Marinade
PRO TIP: I like to slice a small, long onion into rings for the marinade so that I can skewer it along with the chicken and pineapple.
Make the marinade. Combine pineapple juice, soy sauce, white wine vinegar, pressed garlic, sliced onion, and brown sugar in a bowl and whisk well (1). Cut the chicken thighs in half and add it to a large zip-lock bag. Pour the marinade into the bag, close it well, and lay the bag on a large plate.
Marinate the chicken. Place chicken into the refrigerator to marinade overnight (or for at least 2 hours).
How to Grill Pineapple Chicken Kebabs
Prepare. If choosing to use wooden skewers, make sure to soak them for an hour before using. Prepare the coals and preheat the grill.
Skewer the chicken and pineapple. Take the chicken out of the marinade, but save the marinade to cook and use as sauce. Skewer the chicken pieces and pineapple chunks, alternating 1 piece of pineapple to 2 pieces of chicken (3). It’s best to fold or roll each piece of chicken thigh meat.
Cook the chicken kebobs. Spray each skewer with some cooking oil all around and place skewers onto the grill grate. Cook the skewers, turning them a quarter of the way every 4-5 minutes (4). Use meat thermometer to take the temperature of the thickest part. Chicken is safely cooked when reaches 165°F internally.
Add some sauce. You can simmer the leftover marinade right on the grill in a metal sauce pot. Or, you can simmer it on your stove-top in a sauce pot. Brush cooked chicken kebabs with the sauce.
Recipe FAQs
Yes, technically you can use canned pineapple instead of fresh. Just keep in mind that canned pineapple is sweeter and much softer in texture. You can get the can of pineapple rings and cut it into large chunks.
Grilled pineapple chicken kebobs are truly the best when they’re fresh off the grill. However, you can prep the ingredients and marinate the chicken ahead of time!
Preparing the chicken and marinade will only take 10 minutes, but marinating chicken should really be done for a few hours. It’s always best to marinade the chicken for at least 2 hours or even overnight. You can cut the pineapple ahead of time too and store it in the refrigerator, in a container with a lid, while chicken is marinating.
Note: don’t marinate chicken thighs for longer than 12 hours or the acids will start to break down the meat tissue and make the chicken too soft. (Chicken breast meat is more dense so you can marinate it a bit longer.)
Yes, but you may need to alter the cooking time. Just be sure to use a meat thermometer to check that it’s fully cooked before removing from the grill. Chicken meat (breasts and thighs) should be cooked to165°F internal temperature.
Storing, Reheating, and Serving
Storing: store leftover chicken in an air-tight food storage container, in the refrigerator. Properly stored, it should be good for 3-4 days.
Reheating: while microwave is an quick and easy option, it’s best to reheat the chicken in the skillet over medium to medium-low temperature.
Serving: this pineapple chicken is delicious with a side of tragical rice, like coconut rice. You can also use this chicken with Thai Pineapple Fried Rice instead of shrimp. These leftover grilled chicken and pineapples are also great to make quesadillas, tacos, wraps, or on top of salads.
Try More of Our Favorite Grilled Recipes
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Pineapple Chicken Kebabs Recipe
Ingredients
- 3.5 – 4 lbs boneless skinless chicken thighs
- 1 pineapple
Marinade:
- 1 cup pineapple juice canned or jarred
- 1/2 cup low sodium soy sauce
- 6 garlic cloves
- 1 small onion
- 2 tbsp white wine vinegar
- 2 tbsp brown sugar
Instructions
Cutting the pineapple:
- Place the pineapple on a cutting board, on its side. Cut off the top and bottom caps about 1/2 inch thick.
- Stand up the pineapple on the cutting board, and trim off the thick skin with a sharp knife.
- Cut the pineapple flesh in half through the center and then cut each half in two. Slice off the inner hard rind off the flesh and finally, cut each quarter into about 1-inch chunks.
- Store cut pineapple in a container with a lid, in the refrigerator, until ready to use.
Marinating chicken:
- Combine pineapple juice, soy sauce, white wine vinegar, pressed garlic, sliced onion, and brown sugar in a bowl and whisk well.
- Cut boneless, skinless chicken thighs in half and add it to a large zip-lock bag.
- Pour the marinade into the bag, close it well, and lay the bag on a large plate. Place chicken into the refrigerator to marinate overnight (or for at least 2 hours).
Grilling chicken kebabs:
- Prepare the coals and preheat the grill.
- Take chicken out of the marinade but save the marinade to cook and use as sauce/glaze. Skewer chicken pieces and pineapple chunks, alternating 1 piece of pineapple to 2 pieces of chicken. It’s best to fold or roll each piece of chicken thigh meat.
- Spray each skewer with some cooking oil spray all around and place skewers onto the grill grate. Cook the skewers turning them a quarter of the way every 4-5 minutes. Use meat thermometer to take the temperature on the thickest part. Chicken is safely cooked when reaches 165° internally.
- Simmer leftover chicken marinade either right on the grill, in the metal sauce pot, or on stove-top until about half the amount while chicken is cooking.
- Brush cooked with chicken kebabs with some of the sauce.
Video
Notes
- How long to marinate chicken: It’s always best to marinade the chicken for at least 2 hours or even overnight. Note: don’t marinate chicken thighs for longer than 12 hours or the acids will start to break down the meat tissue and make the chicken too soft. (Chicken breast meat is more dense so you can marinate it a bit longer.)
- Storing: store leftover chicken in an air-tight food storage container, in the refrigerator. Properly stored, it should be good for 3-4 days.
- Reheating: while microwave is an quick and easy option, it’s best to reheat the chicken in the skillet over medium to medium-low temperature. You can use this chicken and pineapple to make quesadillas, tacos, wraps, or on top of salads.
Norm says
Very tasty also had fennel potato salad with it delicious thank you
LyubaB says
So glad you liked it, Norm!
Janeen says
Can I use cut up chicken breast instead of thighs??
LyubaB says
Yes, you can use breast and it will be still be good!
Kara says
We have been making this recipe for months now and absolutely love it! We double the recipe so we can have leftovers to eat the rest of the week. So good!
LyubaB says
SO glad you like it, Kara!
Vanessa says
Thanks for sharing! How far ahead of time can I I start marinading?
LyubaB says
I wouldn’t do it more than the night before because the pineapple could break the chicken down too much if it is much more than that.
Suzanne says
This looks so good! I love that it’s such a simple list of ingredients! Kids would like to help make it too!
Joy says
Can canned pineapples instead of fresh?
LyubaB says
Hi Joy,
Yes you can, just make sure you drain the excess juice off them first. Enjoy!
Melanie says
I learned the hard way…do not use fresh pineapple juice to marinate the chicken. There is an enzyme that makes the chicken mushy! Apparently it is not in canned pineapple juice.
LyubaB says
Hi, Melanie!
I’m sorry, I didn’t think about some people juicing a fresh pineapple. You would want to use jarred or canned pineapple juice and I will make that more clear in the recipe. Sorry it didn’t turn out, I hope you will give it another shot with canned juice.
Aryn says
I used your recipe as a jumping off point for the most amazing kebabs.
To the marinade I added fresh minced ginger and a Tablespoon of sesame oil.
I made the skewers up with chicken, pineapple, red onion, sliced mushrooms and sliced orange bell pepper. I marinated the assembled skewers one hour, then turned them over and marinated them for a second hour.
Cooked them on our grass grill and made some jasmine rice cooked with coconut oil, pineapple juice and chicken broth. SO GOOD!
Thanks for an awesome starting point.
LyubaB says
Glad you liked them! 🙂
Michelle says
Can this be made in the oven or over the range? I don’t have a bbq grill.
LyubaB says
Hi, Michelle! Yes, you can make this in the oven! I would cook them at 450 degrees on a foiled lined baking sheet for 17 to 20 minutes depending on how thick you cut it.
Nancy W says
This recipe is fabulous, made it Saturday for a family gathering and there was nothing left, so good!
– Nancy (Nancy On The Home Front )
LyubaB says
Thank you, Nancy!
Brenda says
Hi Michell! Can’t’ wait to try this. It’s okay to use the leftover marinade? Usually marinades are tossed. Thoughts??