This is an easy grilling recipe for Spicy Pineapple Chicken Kabobs. The chicken is marinated in a sweet pineapple marinade and the kabobs are brushed with a spicy pineapple sauce during grilling. Sponsored by Gold’n Plump.
Summer and grilling go hand in hand. I love it when I am driving in the car with the windows down or taking a walk and I can smell someone cooking dinner on the grill.
We aren’t one of those families that use our grill all year long. It is just too cold in the winter here to want to stand outside grilling.
So, I just pulled the grill out recently and Vanessa helped me clean it up. One of the first things we made were Spicy Pineapple Chicken Kabobs
The kabobs were filled with tender pieces of chicken between juicy pineapple chunks, sweet peppers and flavorful onions. The chicken was marinated before grilling and the kabobs were brushed with a spicy pineapple sauce while they were being grilled. What a great combination of flavors!
Disclaimer: This post contains links to products for making this recipe. If you use those links, I may earn a commission. Learn more here.
This recipe is sponsored by Gold’n Plump. Gold’n Plump just introduced a new product called Gold’n Plump Boneless Skinless Chicken Breast Portions. It is the same great chicken, but it is already cut into portions!
Gold’n Plump is the brand of chicken I always use for so many reasons, but the main one is that it is always delicious and it is what my family wants.
Spicy Pineapple Chicken Kabobs Recipe
Step One:
To make the pineapple marinade, drain the juice from a 20 ounce can of pineapple chunks into a glass bowl. The pineapple juice will be used for both the marinade and the grilling sauce.
Mix together 1/4 cup of the pineapple juice, soy sauce, honey, vinegar, sesame oil, ginger, garlic powder and olive oil. Set aside.
Step Two:
Cut one pound of boneless, skinless chicken breasts into pieces.
Place all of the pieces in the marinade, cover and refrigerate for 30 minutes.
Step Three:
Once the chicken is done marinating, make the pineapple grilling sauce.
In a small saucepan, mix together 1/2 cup of pineapple juice, honey, sriracha sauce, olive oil and soy sauce.
Bring the mixture to a boil over medium-high heat.
Once it starts to boil, turn the heat down and simmer for 4-6 minutes.
Remove from heat and set aside.
Step Four:
Cut red, orange and yellow peppers into large chunks.
Slice an onion into large chunks.
Grab the drained pineapple chunks and the marinated chicken.
Thread the ingredients onto 6 kabobs, alternating items, putting 6 pieces of chicken on each kabob.
Don’t forget that wooden skewers may need to be soaked for 30 minutes before using.
Step Five:
Heat the grill to medium-high heat.
Brush the pineapple grilling sauce over the kabobs.
Lightly oil the grill grates and then place the kabobs on the grill.
Cook over medium-high heat, turning and brushing with pineapple grilling sauce often, for about 12-15 minutes, until chicken is fully cooked.
Remove the spicy pineapple chicken kabobs from the grill and serve immediately. The combination of the sweet pineapple and honey with the spicy sriracha sauce is fantastic!
Spicy Pineapple Chicken Kabobs
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 lb mini orange, red, and yellow peppers red and yellow peppers
- 1 onion
- 20 oz can pineapple chunks pineapple juice reserved
Pineapple Marinade:
- 1/4 cup pineapple juice
- 2 tbsp soy sauce
- 3 tbsp honey
- 2 tbsp vinegar
- 1 tsp sesame oil
- 1/4 tsp ground ginger
- 1/4 tsp garlic powder
- 2 tbsp olive oil
Pineapple Grilling Sauce:
- 1/2 cup pineapple juice
- 2 tbsp honey
- 1 tbsp sriracha sauce
- 1 tbsp olive oil
- 1 tsp soy sauce
Instructions
Pineapple Marinade:
- Start by draining the juice from a 20 ounce can of pineapple chunks into a glass bowl. The pineapple juice will be used for both the marinade and the grilling sauce.
- Mix together 1/4 cup of the pineapple juice, soy sauce, honey, vinegar, sesame oil, ginger, garlic powder and olive oil.
- Cut each chicken breast into pieces. Place all of the pieces in the marinade, cover and refrigerate for 30 minutes.
Pineapple Grilling Sauce:
- In a small saucepan, mix together 1/2 cup of pineapple juice, honey, sriracha sauce, olive oil and soy sauce. Bring the mixture to a boil over medium high heat. Once it starts to boil, turn the heat down and simmer for 4-6 minutes. Remove from heat and set aside.
Spicy Pineapple Chicken Kabobs:
- Cut red, orange and yellow peppers into chunks. Slice an onion into chunks. Grab the drained pineapple chunks and the marinated chicken. Thread the ingredients onto 6 kabobs, alternating items, putting 6 pieces of chicken on each kabob. Don’t forget that wooden skewers need to be soaked for 30 minutes before using.
- Heat the grill to medium-high heat. Brush the pineapple grilling sauce over the kabobs. Lightly oil the grill grates and then place the kabobs on the grill. Cook over medium-high heat, turning and brushing with pineapple grilling sauce often, for 12-15 minutes, until chicken is fully cooked.
Notes
Nutrition
Sweet and Spicy Sriracha Bacon Chicken Bites
Rebecca Owczarzak says
For whatever reason I did not marinade the chicken the first time I made this and it was great. Made it a second time and the consistency of the chicken was disgusting. Third time I marinated it less than the directions said. Consistency was still disgusting. Will no longer marinade the chicken and will just baste.
Tonia says
I’m happy that you found a way to make the recipe fit your family’s needs. Happy Grilling! ~Tonia
Maggie says
I think the flavor is good. I only marinated for 30 minutes and I didn’t like the texture of the chicken. Next time I would just do the grill sauce, mixing the chicken in some before putting n the skewers. Also, this would be so much better with fresh pineapple!
Jane Davidson | Typically Jane says
YUM! I can’t wait to make these, the boyfriend is going to love them!
Abby says
I found and made this recipe a while ago and it has become my go to recipe! I recommend it to everyone and during the summer we make it at least once a week! I serve mine up with couscous and reserve some of the glaze to drizzle over the plate. Yum! Thanks for such a great one!
Tonia says
Awesome! It’s still a favorite of our too!
Brigitte says
Made these Kababs on the weekend, and they were to DIE for! 100% adding to the rotation! I even had all the ingredients on hand miraculously! As I had fresh pineapple, I didn’t have the juice to work with so I tossed a couple rings of pineapple into a blend/food processor to produce more of a pulpy frothy juice which thickened the sauces so nicely. Used fresh ginger paste. Will make again and again. Thank you!
Tonia says
Yay! I need to make these again soon. I love kabobs!
Nicole says
I marinated the chicken for about 4 hours, and it broke down the fiber of the chicken and basically turned it to mush. Apparently chicken breast is delicate, so maybe can’t hold up to swimming so long. Flavor was good though.
Anne says
Same thing happened to me! Chicken was mushy and fell apart. I only marinated for 2 hours, too! So disappointing!
Sarah says
Those are gorgeous and look quite tasty! Did you use rice vinegar for the vinegar?
Tonia says
Thanks Sarah! I used distilled white vinegar. Enjoy! ~Tonia
Kari says
I know this may sound like a dumb question but I want to make sure first. Do you use fresh or dry ginger?
Tonia says
Hi Kari,
I used the dry/powdered ginger, but you can use fresh ginger as well! Best of luck!
~Tonia
Kari says
Thanks I did use dry because after thinking that measurement had to be dry but I wanted to make sure. My husband and I loved this recipe. Thanks for sharing be the way I found it on Pinterest!
Anne says
I made this last night and it was a big hit. Although, I forgot to add the ginger to the marinade and only had an hour to marinate it but it wasn’t missed. I also used thigh meat, which can be a little more work but pays off in that it doesn’t dry out as quickly. I also wouldn’t call this “spicy” but it had a great flavor. I too doubled the grilling sauce so we’d have some to add on our plates later.
For a side, I made this lime and cilantro rice and it was perfect with the kabobs: http://allrecipes.com/Recipe/Lime-Cilantro-Rice/Detail.aspx
Jaimee says
I made these last night, and added mushrooms. Really good!
I only found small cans of pineapple chunks at the store, and bought 2, but I was 1/4C short on pineapple juice for the basting sauce. I subbed 1/4C margarita mix and a little brown sugar (maybe 1.5tsp). It turned out good! My only regret is not having the extra pineapple juice to then continue and double the sauce recipe, as I felt it would have benefited from some extra sauce when serving.
I served these with a side of jasmine rice, with a little soy sauce on my own serving of rice, and it hit the spot!
Tonia says
Fantastic! I am planning to make it again this week. ~Tonia
Heather @ WELLFITandFED says
A lovely site for sure. I loved the picture of you cutting chicken. So clean and clear. You are very artistic in your photography. It shows through that you love it. Well done! WELLFITandFED
Amber says
Oh my gosh. I made these tonight for dinner and everyone devoured them. I am just a teenager, so I have more time to cook in the summer, and this is a time I will remember. The grilling sauce was phenomenal!! I will have to double the recipe next time I make this. Thank you for sharing!
Kate says
Any idea how to do these inside? Our grill is out of commission right now. 🙁
Kate says
I made these last night and they were SO good! They didn’t even require a side, they were so satisfying on their own! Will definitely be making again! Though I made the marinade, then went to pour it into a freezer bag only to realize it wasn’t a freezer bag, but a produce bag, full of tiny holes to aerate, so ended up with a counter and floor full of the marinade on my first go! 😉 Haha, quite a mess. But still worth it!
Mary Smith says
Tonia, This looks delicious! Can t Wait to try this recipe this weekend.
Jerry says
Looks great ! I’m making it for dinner tonight. ..but using the oven and doubled the sauce .We are a family of sauces and love lots of it ..should be great over rice. .
Agnes says
I have a question – can you taste honey in the dish? The kabobs look so good but I hate honey…
Tonia says
I don’t remember tasting the honey, but since I like honey, I probably wouldn’t have noticed. I would suggest sweetening it with brown sugar or granulated sugar instead.
Angela {Mind Over Batter} says
I’m going to miss grilling season. These kabobs look fantastic!
Tonia says
Me too! Thanks Angela!
Shye says
These were delicious!! Thank you so much for the recipe! Five stars for sure!!!
Gael says
I made these for dinner last night and they were delish! I used two pounds of chicken, and there was enough marinade, and lots of colorful peppers and red onion. I also added in a jalapeño ring on each kabob since my family likes the spice. With that much chicken, I should of upped the basting sauce, but I had just enough to get by. Next time I’ll make a little more of that. I served them with a brown rice mix. Thanks for a great recipe!
Tonia says
Fantastic! Thanks for stopping back to let me know you enjoyed it.
Cathy@LemonTreeDwelling says
Ooooh I would love these! Grilling is definitely one of my favorite parts of summer too….can’t wait to try these!
Erin @ The Spiffy Cookie says
Pineapple chicken kebabs are delicious. Love this spicy version.
Kristen Duke says
I love when it warms up and it’s grilling time! These kabobs look so yummy!
Trish - Mom On Timeout says
I love pineapple and chicken together! That spicy kicks just takes it to a whole other level! These kabobs look amazing girl!
Nancy P.@thebittersideofsweet says
I absolutely love grilling season! These look pretty amazing!!!
Jocelyn (Grandbaby Cakes) says
Oh yeah that looks spectacular!!
Rhonda says
I am going to have to try these. They look so good. I usually try to buy gold n plump chicken.
Tonia says
Thanks Rhonda! We have chicken a couple of times a week!