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Pineapple Chicken Kabobs



  • 1/4 cup olive oil

  • 1/4 cup pineapple juice

  • 2 cloves garlic, minced

  • 1 tablespoon soy sauce

  • 1 teaspoon salt

  • 1 teaspoon ground black pepper

  • 1 1/2 pounds chicken (breast or thighs), cut into 1-inch pieces

  • 1 pineapple, peeled and chopped into 1-inch pieces

  • 1 green bell pepper, chopped into 1-inch pieces

  • 1 red bell pepper, chopped into 1-inch pieces


8 servings

Total Time

35 mins. prep

15 mins. cooking

50 mins. total


  1. Whisk together olive oil, pineapple juice, garlic, soy sauce, salt, and pepper in a medium bowl. Add chicken to bowl and stir to coat with the marinade. Let marinate for 20 to 30 minutes.

  2. Heat up the grill.

  3. Chop your pineapple and peppers. Make sure they are large enough to fit on the skewer. 

  4. Add the pineapple, peppers, and chicken to the skewers in any order you like, alternating between chicken, veg, and fruit. I like to have one piece of pineapple touching each piece of chicken to keep it moist. Try to divide the ingredients evenly among the eight skewers.

  5. Right before you add your kabobs to the grill, rub the grates with some oil to make sure the kabobs don’t stick.

  6. Add the kabobs and let them cook for 5 to 6 minutes per side, until they get a nice char on them. Flip a few times until total grilling time reaches the 15-18 minute range. Cut into the chicken to check if it is done.

  7. Serve immediately and enjoy!  

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