Chicken Pineapple Kabobs are an easy summer grilling recipe that’s perfect for cookouts, BBQs, and weeknight dinners. With just a handful of ingredients, these grilled chicken kabobs come together with minimal prep and plenty of summer flavor.
Holly’s Recipe Highlights: Chicken Pineapple Kabobs
- Flavor: These kabobs have a sweet-and-savory flavor with juicy pineapple, teriyaki-glazed chicken, and a hint of smoky char from the grill.
- Recommended Tools: Metal skewers are the easiest option, but wooden skewers work if soaked in water beforehand.
- Serving Suggestions: Serve these kabobs over rice, alongside teriyaki noodles, or with a crisp cucumber radish salad for an easy complete meal.
Total Time: 90 Mins Servings: 8 Kabobs Cooking Method: Grilled
Ingredients for Chicken Pineapple Kabobs
- Chicken: Cut the chicken into even 1-inch pieces for even cooking. Boneless, skinless chicken thighs can be substituted for a juicier option.
- Teriyaki Sauce: Bottled teriyaki sauce keeps this recipe quick and easy. Thicker sauces create a stickier glaze, while thinner sauces work especially well for marinating.
- Pineapple: Canned pineapple is a quick and convenient option, just drain it well before grilling. Fresh pineapple can be used for a firmer texture and brighter flavor.
- Red Onion: Adds color and mild sweetness when grilled. Cut into 1-inch pieces so it softens while still holding its shape on the skewer.
- Variations: Add bell peppers for extra color and crunch, or zucchini and mushrooms. Stir a little sriracha, chili garlic sauce, or red pepper flakes into the reserved teriyaki sauce.
How to Make Chicken Pineapple Kabobs
- Marinate the chicken in teriyaki sauce.
- Thread the chicken, pineapple, and red onions onto the skewers.
- Grill the chicken (full recipe below). Brush with reserved teriyaki sauce during the last few minutes.
Storing Leftover Kabobs
- Keep leftovers in an airtight container in the refrigerator for up to 3 days. Remove the chicken, pineapple, and onion from the skewers before storing.
- Freeze cooked chicken pieces without the pineapple and onion for up to 6 months.
- Reheat in the microwave, in a covered skillet, or wrapped in foil on the grill until warmed through. Add a little extra teriyaki sauce if the chicken seems dry.
Easy Teriyaki Chicken Dinners
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Chicken Pineapple Kabobs
These chicken pineapple kabobs are sweet, savory, and grilled until juicy with tender chicken, pineapple chunks, red onion, and teriyaki glaze.
Equipment
Ingredients
- 1½ pounds boneless skinless chicken breasts cut into 1-inch pieces
- ⅔ cup teriyaki sauce divided
- 1 (15 ounce) can pineapple chunks 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 to 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
Calories: 333kcal | Carbohydrates: 32g | Protein: 40g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 2038mg | Potassium: 953mg | Fiber: 2g | Sugar: 28g | Vitamin A: 122IU | Vitamin C: 17mg | Calcium: 49mg | Iron: 2mg
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.