Pineapple Chicken Kabobs Recipe

Prep Time	Cook Time	Total Time
20 min	14 min	34 min

Prep Time

Cook Time

Total Time

20 min

14 min

34 min

How to Make Pineapple Chicken Kabobs

Prep mode (keeps screen awake)

Make the marinade

Whisk pineapple juice, soy sauce, brown sugar, salt, and pepper in a large bowl until the sugar dissolves.
Add the chicken and toss well to coat every piece.
Cover and refrigerate for 30 minutes for better flavor.
Mix the sauce

Stir honey, Dijon mustard, pineapple juice, and salt in a small bowl until smooth.
Set the sauce aside for serving, or chill it if you prefer a cooler dip.
Assemble the kabobs

If you use wooden skewers, soak them in water for 20 minutes before threading.
Thread chicken and pineapple chunks onto skewers, leaving small gaps so the heat can circulate.
Discard any marinade that touched raw chicken.
Grill the kabobs

Heat a clean, oiled grill to medium-high, about 400°F to 425°F.
Grill the kabobs for 10 to 14 minutes, turning every few minutes, until lightly charred.
Cook until the thickest chicken pieces reach 165°F.
Brush with some sauce during the last minute, then serve the rest at the table.
Bake instead of grill

Heat the oven to 425°F and line a sheet pan with foil or parchment.
Arrange the skewers on the pan, or place them over a wire rack for better browning.
Bake for 18 to 22 minutes, turning once halfway through, until the chicken reaches 165°F.
Broil for 1 to 2 minutes at the end if you want deeper color.

Chicken breasts for chicken thighs: Chicken thighs stay extra juicy on the grill and bring a richer flavor. They also handle high heat a bit better.
Dijon mustard for whole-grain mustard: Whole-grain mustard gives the sauce a milder bite and a pleasant pop from the seeds. The texture feels a little more rustic.
Pineapple chunks for mango chunks: Mango keeps the tropical feel and adds a softer, almost buttery texture. It tastes sweeter, so the kabobs brown nicely.

Cut evenly sized pieces: Keep chicken pieces close to the same size for even cooking. Pineapple chunks should match them, or the skewer cooks unevenly.
Oil the grates well: Sticky sugars in the marinade can grab the grill fast. A well-oiled grate helps the kabobs release cleanly and keep their color.
Use high heat at the end: A short blast of stronger heat caramelizes the pineapple and deepens the sauce flavor. Do this only after the chicken is nearly done.
Rest before serving: Give the skewers two minutes off the heat before serving. The juices settle, and the chicken stays moister.

Nutrition Facts ^*

Energy

254

kcal

Protein

Total Fat

Carbohydrates

Dietary Fiber

^* Approximate, per serving.
Data source: USDA FoodData Central.

Can I make these ahead of time?: Yes. Thread the skewers a few hours ahead and keep them covered in the fridge. Store the sauce separately, and grill just before serving.
Why is my chicken dry?: Chicken breast dries out fast when pieces are too small or overcooked. Pull the kabobs at 165°F, and let them rest briefly.
Can I use canned pineapple?: Yes, but drain it very well before threading. Canned pineapple is softer, so handle the pieces gently on the skewers.
How do I stop the kabobs from sticking?: Start with clean grates or a lined baking pan. Lightly oil the grill, and wait until the chicken releases easily before turning.