Pineapple Chicken Kabobs

These Pineapple Chicken Kebobs are made with a pineapple marinade, and the kabobs are brushed with a spicy pineapple glaze during grilling!

Course Dinner

Cuisine American

Prep Time 45

Cook Time 15

Total Time 1

Servings

Calories 308kcal

Author Tonia Larson

Equipment

Ingredients

Pineapple Chicken Kabobs

1 lb boneless, skinless chicken breasts
1 lb mini orange, red, and yellow peppers
1 onion
20 oz can pineapple chunks pineapple juice reserved

Pineapple Chicken Marinade

¼ cup pineapple juice
3 tablespoon honey
2 tablespoon soy sauce
2 tablespoon olive oil
2 tablespoon distilled white vinegar
1 teaspoon sesame oil
2 cloves garlic minced
1 teaspoon minced ginger

Pineapple Glaze

½ cup pineapple juice
2 tablespoon honey
1 tablespoon sriracha sauce
1 tablespoon olive oil
1 teaspoon soy sauce

Instructions

Pineapple Chicken Marinade

Start by draining the juice from a 20-ounce can of pineapple chunks into a container with a spout. Put the pineapple chunks into a bowl and set them aside. Pour 1/4 cup of the pineapple juice into a bowl for the marinade and 1/2 cup into a separate bowl for the glaze.
Mix together 1/4 cup of the pineapple juice, honey, soy sauce, olive oil, vinegar, sesame oil, minced garlic, and minced ginger.
Cut each chicken breast into cubes and place them in a gallon-sized ziptop bag. Pour the marinade over the chicken, seal the bag, and refrigerate for 30 minutes.

Pineapple Glaze

Whisk together 1/2 cup of pineapple juice, honey, sriracha sauce, olive oil, and soy sauce. Set aside for later.

Pineapple Chicken Kabobs

Cut red, orange, and yellow peppers into chunks and place them in a bowl. Slice the red onion into chunks and place them in a second bowl. Transfer the chicken from the marinade to a bowl and discard the marinade.
Thread the chicken, peppers, onions, and pineapple chunks onto six kabobs, alternating ingredients. Don't overcrowd the kebobs, and remember that bamboo skewers need to be soaked for 30 minutes before using them.
Heat the grill to medium-high heat, lightly oil the grill grates, place the kabobs on the grill and brush them with the glaze. Baste the kabobs with the pineapple glaze often while cooking them until five minutes of cook time remains. Grill the kebobs for 12-15 minutes, turning them often, until the chicken reaches an internal temperature of 165˚F and the veggies are tender.

Video

Notes

Nutrition facts were calculated using 1/4 of the total marinade since not all of it is consumed.

One: Make Ahead

You can assemble the kabobs, cover them, and store them in the fridge for up to three hours before grilling them.

Two: Leftovers

Remove leftovers from the skewers and store them in an airtight container in the fridge for 3-4 days or in the freezer for up to three months.

Three: Hawaiian BBQ Chicken Kabobs

Add 1/2 cup of sweet barbecue sauce to the pineapple glaze.

Four: Oven Baked

Preheat the oven to 400˚F. Bake the kabobs on a foil-lined rimmed baking sheet for 2-25 minutes, basting and turning them occasionally while cooking until the chicken is fully cooked. You can put them under the broiler for a couple of minutes for a charred finish.

Nutrition