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Grilled chicken skewers with pineapple, red onion, and bell peppers on a platter.
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Pineapple Chicken Kabobs

Prep Time45 minutes
Cook Time15 minutes
Total Time1 hour
Servings: 4 servings
Calories: 385kcal

Ingredients

  • 1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes
  • 2 cups fresh pineapple, cut into 1-inch chunks
  • 2 large bell peppers (red and green), cut into 1-inch pieces
  • 1 large red onion, cut into 1-inch wedges
  • 0.5 cup soy sauce
  • 0.25 cup light brown sugar, packed
  • 1 tablespoon fresh ginger, grated
  • 2 cloves garlic , minced
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 2 tablespoons vegetable oil for the grill

Instructions

  • In a bowl, whisk together soy sauce, brown sugar, ginger, garlic, sesame oil, and rice vinegar until sugar is dissolved.
  • Reserve 1/4 cup of the marinade for basting later.
  • Place the chicken cubes in a large bowl or resealable bag and pour the remaining marinade over them. Refrigerate for 30 minutes.
  • If using wooden skewers, soak them in water for at least 20 minutes to prevent burning.
  • Preheat grill to medium-high heat (400°F/200°C) and lightly oil the grates.
  • Thread the marinated chicken, pineapple, bell peppers, and red onion alternately onto the skewers.
  • Place skewers on the grill and cook for 12 to 15 minutes, turning every 3 to 4 minutes to ensure even cooking.
  • During the final 5 minutes of grilling, brush the reserved marinade onto the chicken and fruit.
  • Remove from grill once chicken reaches an internal temperature of 165°F (74°C).
  • Allow to rest for 3 minutes before serving.