Chicken Pineapple Kabobs Recipe
These grilled chicken pineapple kabobs are delicious and tender, it is just impossible to get this recipe wrong as comes together so easily! the chicken marinade is simple yet packed with flavor, the kabobs are cooked on stove top grill but you can also cook it in the oven or broiler. Serve with seasoned rice, salad, or couscous for a complete meal.
Chicken pineapple kabobs recipe
Whether you are hosting guests or you just want to treat your family to something new or different yet irresistible then today’s recipe is for you. Also, If you think pineapple doesn’t belong with chicken, I urge you to try this recipe! The succulent chicken and juicy caramelized pineapple chunks are perfect together for the summer month or any day of the week! It is sweet, tangy yet delicious. This recipe is so easy to make and even easier to eat! It is kids friendly and perfect for adults alike.
So the next time you’re feeling tropical, or just in the mood for something a little different, give these Chicken Pineapple Kabobs a try. I highly doubt you’ll have any leftovers from this recipe, but in the (unlikely) event that you do, know that it would make an amazing sandwich filling.
Related recipe: if you love food on a stick then you will love this grilled kabobs with vegetables, air fryer chicken kabobs or caprese skewer salad.
Tools needed
Skewers: you can use bamboo (stick) or metal skewers. For this recipe, I am using metal skewers (affiliate link)
Stovetop grill: I used a nonstick cast iron griddle (affiliate link).
Ingredients
Boneless skinless chicken breasts: substitute with boneless chicken thighs if you prefer
Pineapple chunks: It is important to use fresh pineapples for this recipe for the best flavor and texture
Sweet chili sauce: substitute with teriyaki sauce
BBQ sauce
Garlic granules
Lemon pepper seasoning
Ground black pepper
Onion granules
Olive oil
Onions: I love using red onions for kebabs but you can use any onion of choice
Bell peppers: I used red bell pepper and green and yellow bell peppers.
Salt
How to make chicken pineapple kabobs
Prep: Peel and cut the pineapple into small chunks, about the same size you would cube the chicken. Cut the bell peppers and onions into the same size.
If using wooden skewers, soak them in water for at least 30 minutes, this would prevent it from burning when grilling.
Season the chicken and marinate: Pat boneless chicken breast dry with a kitchen paper towel. Place the chicken breast on a chopping board, using a sharp knife, cut the chicken into cubes about 1 1/2 inch size.
Transfer the cubed chicken into a bowl, add lemon pepper seasoning, garlic granules, onion granules, salt (if using), and black pepper and mix to combine
Add olive oil, BBQ sauce, and sweet chili sauce into a bowl and stir to combine. Pour half of the marinade into the chicken, stir to combine, and reserve the remaining. Marinate the chicken for at least 30 minutes.
Assemble the kebabs: Thread the chicken, pineapple, onions, and peppers unto the skewers in an alternating pattern however you desired, and brush with some of the reserved marinade.
Preheat a stovetop grill on medium-high heat, when ready, lightly grease the grill.
Cook: Add the chicken kabobs to the grill making sure they are not touching. Cook for 10-15 minutes flipping occasionally or until the chicken is fully cooked and no longer pink. While the chicken is cooking, baste with reserved marinade. The internal temperature of the chicken should reach 165F when cooked through.
Serve immediately with your favorite sides. I love to serve this with rice, couscous or pasta salad
Some other delicious sides to pair with this dish include
Rice: Basmati rice, brown rice, Mushroom rice, or garlic butter rice.
How to eat kabobs
In case you are wondering what the best way to eat kabobs is, the answer is very simple, you eat them with your fingers! Just pick up a chicken pineapple kabob and start nibbling away. Alternatively, if you would prefer not to use your hands, you can remove the chicken and vegetable unto a plate and eat with your cutlery.
How to store
Leftover chicken pineapple kabobs can be stored in an airtight container or wrapped in foil and kept in the fridge for up 2 days.
When ready to eat, reheat, preheat your oven or air fryer at 160C/325F for 2-4 minutes or until warm enough to your liking.
Chicken Pineapple Kabobs
Equipment
- stove top grill
Ingredients
- 1½ lb boneless skinless chicken breasts
- 1 pineapple
- 3 large bell peppers or as needed
- 1 large onion or as needed
- ⅓ cup sweet chili sauce
- ⅓ cup BBQ sauce
- ⅓ cup olive oil
- ½ Tablespoon lemon pepper seasoning
- 1 teasooon garlic granules
- 1 teaspoon onion granules
- Ground black pepper and Salt to taste
Instructions
Prep the ingredients
- Peel and cut the pineapple into small chunks, about the same size you would cube the chicken. Cut the bell peppers and onions into the same size.
- If using wooden skewers, soak them in water for at least 30 minutes, this would prevent it from burning when grilling.
Season the chicken and marinate
- Pat boneless chicken breast dry with a kitchen paper towel. Place the chicken breast on a chopping board, using a sharp knife, cut the chicken into cubes about 1 1/2 inch size.
- Transfer the cubed chicken into a bowl, add lemon pepper seasoning, garlic granules, onion granules, salt (if using), and black pepper and mix to combine
- Add olive oil, BBQ sauce, and sweet chili sauce into a bowl and stir to combine. Pour half of the marinade into the chicken, stir to combine, and reserve the remaining. Marinate the chicken for at least 30 minutes or up to 12 hours.
Assemble the kebabs
- Thread the chicken, pineapple, onions, and peppers unto the skewers in an alternating pattern however you desired, and brush with some of the reserved marinade.
- Preheat a stovetop grill on medium-high heat, when ready, lightly grease the grill.
Cook
- Add the chicken kabobs to the grill making sure they are not touching. Cook for 10-15 minutes flipping occasionally or until the chicken is fully cooked and no longer pink. While the chicken is cooking, baste with the remaining reserved marinade. The internal temperature of the chicken should reach 165F when cooked through.
- Serve immediately with your favorite sides. Enjoy!
Notes
- Most lemon pepper seasoning already contains salt, check the label and adjust the overall salt content of the recipe if needed.
Nutrition
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
FAQs
Can You Freeze Chicken Kebabs
You can freeze the chicken kabobs but not with the pineapple and vegetables as it would turn mushy when thawed. To freeze, allow the chicken to cool completely then place in a freezer safe bag or container and freeze for up 2 months.
Will canned pineapple work for this recipe
No, I don’t recommend using canned pineapple as they wouldn’t taste the same. For the best flavor and texture, use fresh pineapples.
What can I substitute the sweet chili sauce with
If you don’t have any sweet chili sauce on hand or can’t find it in-store, substitute it with sriracha and honey. Note that, the recipe might turn out spicier depending on how much sriracha you add so start with less and add more to taste.
Can this be made ahead of time
Yes, you can prep the chicken and vegetables a day in advance. You can marinate the chicken for up to 12 hours. The peppers and onions can be stored for up to 48 hours. Chop all the veg needed to make your job easier on the day you will be cooking the chicken kabobs.
Did you make this chicken and pineapple kabobs recipe? I would love to hear from you! Kindly rate the recipe 5 star and leave me feedback in the comment section below. Tag me @thedinnerbite on Instagram and save away to your Pinterest. Please subscribe to the blog if you haven’t for free new recipes in your inbox
