Name: Grilled Chicken Kabobs with Pineapple Recipe
Prep time: 5 min
Cook time: 5 min
Total time: 25 min
Cuisine: American
Ingredients: 1 pound chicken breast boneless, skinless, cut into 1 inch pieces; 6 garlic cloves peeled and crushed; 3 tablespoons honey; 1 tablespoon extra virgin olive oil; Sea salt to taste; Ground black pepper to taste; 1 large red bell pepper cut into 1 inch pieces (5.29 oz | 150 g); 1 large white onion cut into 1 inch pieces or red; 1 cup zucchini sliced (4.37 oz | 124 g); 1 small pineapple cut into 1 inch pieces (14.10 oz | 400 g)

There's something downright irresistible about juicy, smoky chicken paired with sweet, caramelized pineapple — and that's exactly what makes this Grilled Chicken Kabobs with Pineapple Recipe a total crowd-pleaser. It’s bright, fresh, and quick, making it perfect for any weeknight grill session or weekend cookout with friends.

Several cooked skewers lay on a black grill pan placed on a white marbled surface. Each skewer has four main layers repeating in order: a chunky grilled brown meat piece with some charred edges, a bright yellow grilled pineapple cube with a slightly shiny texture, a green grilled pepper slice with a crisp texture, a piece of white grilled onion with slight translucency, and a red grilled bell pepper segment with visible grill marks. The colors alternate evenly, making the skewers look vibrant and well-cooked, with some pieces having a light caramelized surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Grilled Chicken Kabobs with Pineapple Recipe
Top Tip
How to Serve Grilled Chicken Kabobs with Pineapple Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Grilled Chicken Kabobs with Pineapple Recipe

Why You'll Love This Recipe

I remember the first time I made these kabobs—I was surprised at how easy the flavors came together and how the pineapple brought such a refreshing sweetness to the savory chicken. It’s a perfect balance that keeps everyone coming back for more.

Bright and Flavorful: The combination of juicy chicken with sweet grilled pineapple adds a delicious contrast in every bite.
Quick and Easy: From cutting to grilling, it takes less than 30 minutes—great for busy weeknights or last-minute guests.
Flexible Ingredients: Use whatever veggies you like or have on hand—zucchini, peppers, onions all work beautifully.
Perfect for Outdoors or Indoors: Whether you grill outside or use a grill pan, you’ll get that irresistible char and caramelization.

The image shows close-up grilled kebabs with several layers on each skewer. Each skewer has chunks of browned, grilled meat with dark grill marks, slices of red bell pepper, green zucchini rounds, pieces of yellow pineapple, and white onion wedges. The skewers are arranged closely on a grill or cooking surface. The colors are warm and vibrant with a mix of golden browns, bright reds, deep greens, fresh yellow, and white, showing a fresh and cooked texture. The background is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

These ingredients play off each other wonderfully—the sweetness of the pineapple lifts the savory chicken, while garlic and honey add layers of flavor that gently soak into every bite. Choosing fresh, ripe produce really makes a difference here.

Flat lay of fresh, cubed boneless skinless chicken breast pieces, a large red bell pepper cut into chunks, a large white onion quartered into chunks, sliced green zucchini rounds, roughly cubed ripe pineapple chunks, six peeled whole garlic cloves, a small white ceramic bowl of golden honey, a small white ceramic bowl of extra virgin olive oil, a small white ceramic bowl of coarse sea salt crystals, a small white ceramic bowl of freshly ground black pepper, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997

Chicken breast: Boneless and skinless makes for easy cutting and quick, even cooking without excess fat.
Red bell pepper: Adds crunch, color, and a subtle sweetness that complements the pineapple perfectly.
White (or red) onion: Brings a slight sharpness and sweetness when grilled.
Zucchini: A tender, mild vegetable that absorbs the marinade and cooks quickly.
Pineapple: Fresh, ripe pineapple pieces add juicy sweetness and caramelize beautifully on the grill.
Garlic cloves: Crushed garlic infuses the kabobs with savory depth without overpowering.
Sea salt and ground black pepper: Essential to elevate and balance all flavors.
Honey: Adds a touch of natural sweetness that helps with caramelization on the grill.
Extra virgin olive oil: Keeps everything moist and prevents sticking on the grill pan.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

While I love sticking to the classic combo with pineapple and bell peppers, I’ve often swapped in mushrooms or cherry tomatoes when I wanted a little variety. Feel free to experiment—you’ll discover your favorite mix in no time!

Variation: I switched up the honey with a drizzle of maple syrup once and it gave the kabobs a deeper flavor that my family absolutely adored.
Spicy Kick: Add a pinch of cayenne pepper or some chili flakes in the marinade if you like a little heat.
Herb boost: Toss in fresh chopped cilantro or parsley right before serving for a fresh twist.
Meat swap: Want to try something different? Chicken thighs work wonderfully too for extra juiciness.

Step-by-Step: How I Make Grilled Chicken Kabobs with Pineapple Recipe

Step 1: Prep the Chicken and Veggies

Start by washing and patting the chicken dry—that helps the marinade stick better. Cut into even 1-inch cubes so everything cooks uniformly. I also chop up the bell pepper, onion, zucchini, and pineapple into similar-sized pieces for the same reason.

Step 2: Mix and Marinate

In a large mixing bowl, toss the chicken, veggies, crushed garlic, a sprinkle of salt and pepper, and honey with olive oil. Give it a good mix so everything gets coated, and let it sit for about 15 minutes. This quick marinate is just enough to soak in the flavors without overwhelming the pineapple’s natural sweetness.

Step 3: Skewer and Grill

Thread the chicken and vegetables onto your skewers, alternating to get a colorful mix. If you’re using wooden skewers like I do, remember to soak them in water for at least an hour beforehand—it prevents them from burning. Preheat your grill pan over medium-high heat, brush it lightly with oil, then cook the kabobs for about 1 minute per side. The kabobs will get those lovely char marks while keeping the chicken tender and juicy.

Step 4: Rest and Serve

Once cooked, transfer the kabobs onto a plate lined with kitchen paper to soak up any excess oil, then serve immediately while everything's warm and flavorful. This is when your kitchen will start smelling amazing!

Top Tip

After making grilled chicken kabobs many times, I’ve learned that having evenly cut pieces and a hot grill pan really makes all the difference. Here are a few tips that helped me get that perfect kabob every time.

Uniform Cuts: Make sure your chicken and veggies are cut into similar sizes so everything cooks evenly and nothing ends up overcooked or raw.
Saturate the Grill Pan: Brush your grill skillet generously with oil before placing the kabobs in to prevent sticking and help get those irresistible grill marks.
Don’t Overcrowd: Give each skewer enough room on the grill pan to evenly brown, so avoid squeezing too many at once.
Soak Wooden Skewers: This little step keeps them from burning and adds ease of handling when flipping the kabobs.

How to Serve Grilled Chicken Kabobs with Pineapple Recipe

Grilled Chicken Kabobs - Serving Suggestion

Garnishes

I love sprinkling freshly chopped cilantro or parsley over the kabobs right before serving. A squeeze of lime adds a bright pop that cuts through the sweetness perfectly. Sometimes, I add a sprinkle of flaky sea salt—it’s an elevated but simple touch I never skip!

Side Dishes

These kabobs go wonderfully with light, fresh sides—think fluffy couscous, herby quinoa salad, or even a crisp green salad tossed with a tangy vinaigrette. For something heartier, grilled corn on the cob or garlic mashed potatoes really complement the smoky flavors.

Creative Ways to Present

For summer parties, I like to lay the colorful kabobs over a bed of mixed greens on a big wooden platter. You can even serve with small bowls of dipping sauces—maybe a cooling tzatziki or spicy mango salsa—to make it interactive and fun. Kids especially love eating kabobs this way!

Make Ahead and Storage

Storing Leftovers

I store leftover kabobs in airtight containers in the fridge, typically good for up to 3 days. When you reheat them, keep an eye on the chicken—they won’t be quite as juicy as fresh, but still delicious for a quick lunch or dinner.

Freezing

This recipe freezes quite well. After grilling, I let the kabobs cool completely, then wrap them tightly and freeze for up to a month. When ready to eat, I thaw overnight in the fridge before reheating gently.

Reheating

The microwave works in a pinch, but I prefer reheating in a warm oven or on a stove-top grill pan to keep some of the charred texture intact. Just heat until warmed through to avoid drying out the chicken.

Frequently Asked Questions:

Can I use wooden skewers for these kabobs?

Yes! Wooden skewers work great, but remember to soak them in water for at least an hour before grilling to prevent burning.

What’s the best way to prevent chicken from drying out?

Marinating the chicken briefly with honey and olive oil helps keep it moist. Also, cooking the kabobs quickly over medium-high heat prevents overcooking, ensuring juicy chicken.

Can I make this recipe gluten-free?

Absolutely! This recipe is naturally gluten-free as long as you use pure honey and olive oil. Just double-check seasoning labels if you add extras.

How long should I marinate the chicken and veggies?

About 15 minutes is enough to infuse flavor without making the pineapple too mushy or overpowering the chicken. Longer marinating might make the pineapple release excess juice.

Final Thoughts

This Grilled Chicken Kabobs with Pineapple Recipe is one of those go-to meals for me when I want to impress without spending hours in the kitchen. The balance of smoky, sweet, and savory flavors keeps it interesting, and it’s easy enough to whip up on a whim. Give it a try—you might find it becoming a new family favorite just like it did for me!