These grilled chicken pineapple kebabs combine juicy, teriyaki-marinated chicken thighs with fresh, caramelized pineapple and charred peppers and onions. Prepared on the grill, they make for an incredibly flavorful summer dinner that pairs wonderfully with our anti-inflammatory summer snacks.
Using chicken thighs instead of breasts ensures the meat stays tender and juicy even over high grill heat, while fresh pineapple provides a natural sweetness that caramelizes beautifully.
Step-by-Step Tutorial
Making chicken pineapple kebabs requires uniform cutting so that all ingredients cook at the same speed. Soaking the wooden skewers prevents them from charring, while reserving a portion of the marinade to simmer into a glaze gives the finished skewers their signature sticky, caramelized exterior.
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Support Non-AI CreatorGrilled Chicken Pineapple Kebabs
Ingredients
- 1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces
- 2 cups fresh pineapple chunks (about 1-inch thick)
- 1 large red bell pepper, cut into 1-inch pieces
- 1 large red onion, cut into 1-inch pieces
- 1/2 cup low-sodium soy sauce
- 1/2 cup pineapple juice
- 1/4 cup packed light brown sugar
- 1 tablespoon rice vinegar
- 3 cloves garlic, minced
- 1 teaspoon freshly grated ginger
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch (mixed with 1 tablespoon cold water)
Instructions
Soak wooden skewers in water for at least 30 minutes before assembly.
Whisk soy sauce, pineapple juice, brown sugar, rice vinegar, garlic, ginger, and sesame oil in a bowl. Reserve 1/3 cup for the glaze.
Toss chicken thighs in the remaining marinade and refrigerate for 30 to 60 minutes.
Thread marinated chicken, pineapple, bell pepper, and red onion onto skewers in an alternating pattern.
Grill skewers over medium-high heat for 12 to 15 minutes, turning occasionally, until chicken reaches 165°F.
Simmer reserved marinade and cornstarch slurry in a saucepan until thickened. Baste kebabs during the last 2 minutes of grilling.
Homemade Teriyaki Marinade
A great Hawaiian-style marinade needs a balance of tanginess, salt, and sweetness. The soy sauce provides saltiness, brown sugar adds sweetness, and pineapple juice supplies the bright fruit flavor that ties the glaze to the pineapple on the skewers.
Marinate the chicken for 30 to 60 minutes as directed. Reserve the glaze portion before the raw chicken enters the bowl. If a marinade has touched raw poultry, discard it or bring it to a full boil before reuse, following USDA grilling safety guidance; a gentle simmer is not the instruction to rely on.
Kebab Grilling Troubleshooting
Grilling kebabs can be tricky due to the different cooking times of meat versus fruits and vegetables. Use this troubleshooting table to prevent common issues.
| Problem | Likely Cause | Easy Fix |
|---|---|---|
| Dry chicken | Using chicken breast or overcooking. | Switch to chicken thighs, which retain moisture better, and use a meat thermometer to pull them at 165°F. |
| Burnt skewers | Wood or bamboo skewers were not soaked. | Soak skewers in water for at least 30 minutes before grilling, or switch to reusable metal skewers. |
| Pineapple falling off | Pineapple chunks cut too small or canned pineapple used. | Cut fresh pineapple into thick, sturdy 1-inch chunks and ensure they are threaded through the center. |
| Glaze burning on grill | Glazing the kebabs too early in the cooking process. | Only brush the glaze onto the kebabs during the final 2 minutes of grilling. The sugar in teriyaki burns quickly. |
Kebab Swaps and Variations
- Veggies: Add green or orange bell peppers for more color, or cherry tomatoes and cremini mushrooms.
- Spiciness: Add 1/2 teaspoon of crushed red pepper flakes or a teaspoon of sriracha to the marinade for a sweet-and-spicy kick.
- Oven Method: If you don't have a grill, bake the skewers in a preheated oven at 400°F (200°C) for 15-18 minutes, flipping halfway through and brushing with glaze at the end.
Frequently Asked Questions
Can I use chicken breast instead of chicken thighs?
Yes. Chicken thighs stay juicier and are more forgiving on the grill, but boneless skinless chicken breast also works. Cut it into even pieces, monitor the internal temperature closely, and remove the skewers once the chicken reaches 165°F to reduce the chance of drying it out.
Should I use canned or fresh pineapple?
Fresh pineapple is recommended because sturdy 1-inch chunks hold their shape and caramelize well on the grill. Canned chunks can work when thoroughly drained, but they are usually softer and may be more likely to split or slide off the skewers.
How do I prevent my wooden skewers from burning?
Soak wooden or bamboo skewers in water for at least 30 minutes before assembling the kebabs. Keep exposed skewer ends away from the hottest part of the grill, or use reusable metal skewers when available.