Grilled Chicken Pineapple Kabobs

Why You’ll Love This Recipe

I love this recipe because it’s simple, healthy, and always a crowd-pleaser. The chicken stays juicy thanks to a flavorful marinade, and the grill brings out the natural sweetness in the pineapple and peppers. It’s perfect for meal prep, backyard barbecues, or just when I want something fresh and satisfying with minimal cleanup.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

boneless, skinless chicken breasts or thighs, cut into 1.5″ pieces
grilled chicken marinade (your favorite homemade or store-bought)
yellow onion, cut into 2″ square pieces
bell peppers, seeded and cut into 2″ square pieces
fresh pineapple chunks

Directions

I start by placing the chicken pieces in a gallon-sized Ziplock bag and pouring in the marinade. I seal the bag, pressing out the air, and massage the marinade into the chicken. Then I let it sit in the fridge for at least 30 minutes—up to 6 hours if I have time. I never go longer than that because it can affect the texture of the chicken.

When I’m ready to grill, I thread the marinated chicken, onions, bell peppers, and pineapple chunks onto metal skewers, alternating the ingredients so every bite is flavorful and colorful.

I preheat my grill to 350°F (medium to medium-high heat), and spray the grates with non-stick spray to prevent sticking. Then I place the skewers on the grill and cook them for 12 to 15 minutes, turning occasionally. I always check that the chicken reaches an internal temp of 165°F before pulling them off.

Once they’re off the grill, I wrap the skewers in foil and let them rest for 5 minutes. This step helps keep the chicken juicy and locks in flavor.

Servings and timing

This recipe makes 4 servings.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Variations

Sometimes I use boneless chicken thighs for extra flavor or swap the bell peppers for zucchini or cherry tomatoes. If I’m in the mood for spice, I add red pepper flakes to the marinade or brush the skewers with a chili glaze. I’ve also tried teriyaki or citrus-based marinades for a fun twist on the classic.

Storage/Reheating

I store leftover skewers in an airtight container in the fridge for up to 4 days. To reheat, I use the air fryer at 400°F for 2 minutes, or microwave in short bursts until warmed through. I also freeze cooled skewers in a freezer-safe bag for up to 3 months, thawing overnight in the fridge before reheating.

FAQs

Can I use wooden skewers instead of metal?

Yes, I do that sometimes. I just make sure to soak them in water for at least 30 minutes before grilling to prevent burning.

Can I prep these ahead of time?

Absolutely. I assemble the raw skewers up to a day ahead and store them in the fridge until I’m ready to grill.

Do I have to use pineapple?

Not at all. While I love the sweet and savory combo, I sometimes skip the pineapple or replace it with mango, peaches, or extra veggies.

What kind of marinade works best?

I like using a citrus or soy-based marinade with a little sweetness, but any store-bought grilled chicken marinade or homemade blend will work well.

Can I bake these instead of grilling?

Yes. I bake them at 425°F on a foil-lined sheet for about 20–25 minutes, flipping halfway, and then broil for 1–2 minutes for a bit of char.

Conclusion

Grilled Chicken Pineapple Kabobs are a fresh, flavorful, and incredibly easy dinner that I keep coming back to. With tender chicken, smoky grilled fruit, and crisp veggies all on a stick, it’s everything I love about summer grilling in one quick recipe. Whether I’m serving them straight off the grill or packing them for lunch the next day, they always hit the spot.

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