Pineapple Chicken Kabobs

34 min | easy | high-protein, lactose-free, low-fat

Grilled pineapple chicken kabobs arranged on a white oval platter, with browned chicken chunks and bright pineapple pieces threaded on wooden skewers, showing dark char marks and a light herb garnish.

Published Apr 2, 2026

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

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Introduction

These pineapple chicken kabobs are sweet, savory, and juicy, with tender chicken and bright pineapple in every bite.

They are perfect for summer cookouts, easy weeknight dinners, or casual backyard gatherings with a simple honey mustard pineapple sauce.

Close-up of grilled pineapple chicken kabobs on a white plate, with caramelized chicken pieces and bright pineapple chunks lightly charred and sprinkled with herbs. A small bowl of creamy honey mustard pineapple sauce is blurred in the background.

How to Make Pineapple Chicken Kabobs

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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.

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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.

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Grilled chicken and pineapple kabobs stacked on a white oval platter, with caramelized grill marks, chopped parsley, and a small bowl of yellow honey-mustard pineapple sauce in the background on a white wooden table.

Substitutions

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.

Close-up of grilled pineapple chicken kabobs on a white plate, with caramelized chicken pieces and bright pineapple chunks threaded on skewers. A small cup of honey mustard pineapple sauce and a green salad with red tomato pieces sit blurred in the background.

Tips

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	32	g
Total Fat	4	g
Carbohydrates	25	g
Dietary Fiber	2	g

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

FAQ

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.

Serving Suggestions

These kabobs taste great with coconut rice, grilled corn, or a simple cucumber salad.

A sprinkle of sliced scallions or toasted sesame seeds adds color and a little crunch.

For a party platter, serve extra sauce and lime wedges for a brighter finish.

Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.