Quick and easy chicken pineapple kabobs will make any backyard BBQ feel like a lu’au in Hawaii.
Ready-made teriyaki sauce makes a tasty glaze for these grilled pineapple chicken kabobs.
Holly’s Skewer Highlights
- Flavor: Hawaiian chicken kabobs have a sweet, smoky, char-grilled flavor.
- Difficulty: This easy recipe is so easy. Just marinate, skewer, and grill.
- Swaps: In a rush? Use pre-cooked chicken meatballs instead.
- Prep Note: Double up the recipe and enjoy it hot or cold all week.
- Recommended Tools: A meat thermometer is the best way to determine doneness for all proteins, especially chicken.
Skewer Staples
Chicken: Boneless, skinless breasts are best because they’re easy to cut into smaller chunks. Boneless pork chops or medium-sized shrimp also work.
Pineapple: Save the pineapple juice and add some to the teriyaki sauce to tenderize the meat even more. Otherwise, freeze the pineapple juice in an ice cube tray to add to iced tea or lemonade.
Marinade: Choose your favorite teriyaki sauce and make it sweeter with a little honey or maple syrup, or spicier with a shot of sriracha.
Kabob Creativity: Thread chunks of zucchini, red onion, or whole mushrooms with the chicken and pineapple for a full meal deal on a stick!
How to Make Chicken Pineapple Kabobs
- Combine chicken and some of the teriyaki in a zippered bag or bowl and marinate (full recipe below).
- Thread chicke n, pineapple chunks, and onions onto skewers.
- Grill until the chicken is cooked through, brushing with remaining teriyaki sauce.
Skewer Smart Tips
- If using wooden skewers, be sure to soak them in water at least 30 minutes while preparing the recipe. This keeps the skewers from splintering into the chicken as well as from burning on the grill.
- Be sure to discard the marinade, as it came into contact with raw chicken and may contain harmful bacteria.
- Before pulling chicken kabobs off the grill, check for doneness with a meat thermometer. It should read 165°F.
Savvy Skewer Serving and Storing
- Store leftover pineapple chicken kabobs in a covered container in the refrigerator for up to 3 days or freeze in a zippered bag for up to one month.
- Enjoy leftovers cold on top of a salad or in a wrap with lettuce, onions, and tomatoes. Reheat portions in the microwave.
Our Fave Summer Sides
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Chicken Pineapple Kabobs
Equipment
Ingredients
- 1 ½ pounds boneless skinless chicken breasts cut into 1-inch pieces
- ⅔ cup teriyaki sauce divided
- 15 ounces pineapple chunks 1 can, drained
- 1 small red onion cut into 1-inch pieces
Instructions
- In a large resealable bag or bowl, combine chicken breasts and ⅓ cup teriyaki sauce. Marinate for 1 hour or up to 24 hours.
- Preheat grill to medium-high (about 375°F).
- Thread the chicken, pineapple chunks, and onions on skewers and discard the marinade.
- Grill for 12-16 minutes or until chicken is cooked through and reaches 165°F, flipping halfway through. Brush with the remaining ⅓ cup of teriyaki sauce in the last 5 minutes of cooking.
Notes
- If using wood skewers, soak them in water at least 30 minutes.
- We recommend using a meat thermometer to check the chicken. It should reach an internal temperature of 165˚F for safe consumption.
- Keep cooked skewers warm, covered with foil, in a low oven or on the grill until ready to serve.
- For leftovers separate the chicken from the other ingredients and store in a covered container in the refrigerator for up to 3 days.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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REPIN this Chicken Pineapple Kabobs recipe
My husband loves Spam, so I think I’ll substitute it for the ham.