The Gunny Sack

Spicy Pineapple Chicken Kabobs

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.

Spicy Pineapple Chicken Kabobs

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.

Gold'n Plump Chicken Breast Portions

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.

Cut Chicken

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.

Spicy Pineapple Chicken Kabobs Grilling Sauce

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.

Ingredients for Pineapple Chicken Kabobs

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.

Pineapple Chicken Kabobs Recipe

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.

Pineapple Chicken Kabobs Grilling Recipe

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!

4.6 from 5 votes
Spicy Pineapple Chicken Kabobs
Print
Spicy Pineapple Chicken Kabobs
Prep Time
45 mins
Cook Time
15 mins
Total Time
1 hr
 

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. 

Course: Dinner, Main
Cuisine: American
Keyword: grilling, pineapple chicken kabobs
Servings: 6
Calories: 207 kcal
Author: The Gunny Sack
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:
Pineapple Grilling Sauce:
Instructions
Pineapple Marinade:
  1. 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.
  2. Mix together 1/4 cup of the pineapple juice, soy sauce, honey, vinegar, sesame oil, ginger, garlic powder and olive oil.

  3. Cut each chicken breast into pieces. Place all of the pieces in the marinade, cover and refrigerate for 30 minutes.

Pineapple Grilling Sauce:
  1. 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:
  1. 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.
  2. 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.
Recipe Notes

Nutrition facts calculated using 1/4 of the total marinade and 1/4 of the total grilling sauce since not all of those ingredients are consumed.

Nutrition Facts
Spicy Pineapple Chicken Kabobs
Amount Per Serving (6 g)
Calories 207 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Cholesterol 48mg 16%
Sodium 204mg 9%
Potassium 589mg 17%
Total Carbohydrates 25g 8%
Dietary Fiber 3g 12%
Sugars 21g
Protein 17g 34%
Vitamin A 48.7%
Vitamin C 131.9%
Calcium 2.8%
Iron 5.2%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Comments

  1. 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!

    Reply

  3. 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!

    Reply

  4. 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!

    Reply

  5. 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.

    Reply

    • Same thing happened to me! Chicken was mushy and fell apart. I only marinated for 2 hours, too! So disappointing!

      Reply

      • 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!

        Reply

  8. 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

    Reply

  9. 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!

    Reply

  11. 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!

    Reply

  13. 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!

    Reply

  15. 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. .

    Reply

    • 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.

      Reply

  19. 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!

    Reply

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