Pineapple Chicken Kabobs – The Schmidty Wife: Grilled Pineapple Chicken Kabobs Recipe

A Sweet and Salty Memory

My grandson calls these “vacation on a stick.” I still laugh at that. The first time I made them was for a summer picnic. My neighbor brought over a fresh pineapple. It smelled like sunshine.

We mixed up the sauce right there on the porch. Doesn’t that smell amazing? The soy sauce and brown sugar became friends. The ginger and garlic gave it a little kick. Marinating is the secret. It lets the flavors become one big happy family.

Why The Marinade Matters

That bowl of sauce is magic. It does two important jobs. First, it makes the chicken incredibly tasty. Every bite is full of flavor.

Second, it makes the chicken tender. The salty soy sauce and sweet sugar work together. They keep the chicken juicy on the grill. No one likes dry chicken! This matters because good food should be a joy to eat.

Threading Your Kabobs

This is the fun part. Get the kids to help. There is no wrong way. Just slide the pieces onto the sticks. I like a piece of pineapple next to a piece of chicken. The sweet juice runs into the meat.

The peppers and onion add a nice crunch. Their colors make the plate so cheerful. Fun fact: grilling pineapple makes it even sweeter! The heat caramelizes its natural sugars. What color bell peppers will you use? I love using red and yellow for a bright look.

Grilling With Confidence

Don’t be scared of the grill. A medium-low heat is perfect. It cooks the chicken through without burning the outside. Give them about 5-7 minutes per side.

You’ll know they’re done when the chicken is not pink inside. The veggies will have little dark grill marks. Those marks mean flavor! Do you prefer your veggies soft or with a little bite? I like a little bite myself.

Gathering Around the Table

This recipe makes about ten skewers. That’s perfect for four people. You might want to make extra. They disappear fast! Serve them right off the grill.

The sizzle and smell bring everyone to the table. This matters more than the recipe. It’s about sharing food and time. What’s your favorite memory of eating outdoors? Tell me about it. I love hearing your stories.

Ingredients:

Ingredient	Amount	Notes
Soy sauce	1/2 cup
Brown sugar	1/4 cup
Fresh ginger	1 tablespoon	grated or minced
Garlic	1 teaspoon	grated or minced
Chicken breasts	1.5 pounds	cut into 1 inch pieces
Pineapple	1/2	cut into 1 inch pieces
Bell peppers	2	cut into 1 inch pieces, your choice of color
Red onion	1	cut into 1 inch pieces

My Sunshiney Pineapple Chicken Kabobs

Hello, my dear! Let’s make some happy food. These kabobs always remind me of summer evenings. My grandkids love helping me thread the colorful pieces. Doesn’t that smell amazing? The sweet pineapple and savory chicken just belong together. It’s like a party on a stick. I still laugh at the time we used a whole pineapple. Our kabobs were gigantic! Let’s get started.

Step 1: First, we make our magic sauce. Mix the soy sauce and brown sugar in a big bowl. Grate in your fresh ginger and garlic. It will smell so good and zingy. This is what makes the chicken taste wonderful. (A hard-learned tip: Use a zipper bag for marinating. It’s less messy, and you can squish everything together nicely!).

Step 2: Now, add your chicken pieces to the sauce. Make sure each piece gets a little coat. Seal it up tight. Let it rest in your fridge. It needs at least two hours to soak up all that flavor. I sometimes do this in the morning. Then dinner is a breeze later. Patience makes the best taste!

Step 3: Time to build our kabobs! Cut your peppers, onion, and pineapple into chunks. Now, just thread them onto skewers with the chicken. I like a random pattern. A piece of chicken, then a bright red pepper, maybe a sweet pineapple next. It’s so pretty. What color bell pepper makes you smile the most? Share below!

Step 4: Get your grill warm. A medium-low heat is perfect. Gently lay your kabobs on the grates. Let them cook for about five to seven minutes. You’ll hear a lovely sizzle. Then, carefully flip them over. Cook for another five to seven minutes. The chicken should be cooked through. The pineapple will get lovely grill marks. Then, they’re ready to eat!

Cook Time: 15 minutes
Total Time: 2 hours 30 minutes (includes marinating)
Yield: 4 servings
Category: Dinner, Grilling

Three Fun Twists to Try

You can always change things up. Cooking is about playing. Here are three ideas I love. They make the recipe feel new again. Try one next time you make these.

Sweet & Spicy: Add a big spoonful of chili paste to the marinade. It gives a nice little kick.

All-Veggie Party: Skip the chicken. Use big mushrooms and chunks of firm tofu instead. So good!

Winter Citrus: No pineapple? Use orange or mandarin segments. It’s a sunny taste on a cold day.

Which one would you try first? Comment below!

How to Serve Your Kabobs

I love serving these right off the grill. The plates are warm and the food is hot. For a side, fluffy white rice is perfect. It soaks up the extra marinade. A simple green salad is nice too. It adds a fresh crunch. For a drink, a cold glass of iced tea with lemon is my favorite. For the grown-ups, a crisp lager beer pairs wonderfully. It cuts through the sweetness just right.

Which would you choose tonight? The cool tea or the crisp beer? I think I can guess for the kids!

Keeping Your Kabobs Tasty Later

Let’s talk about keeping these kabobs for later. You can store them in the fridge for three days. Just let them cool first. Place them in a sealed container. This keeps everything fresh and safe to eat.

You can also freeze them for a busy week. I put the cooked kabobs on a baking sheet. Once frozen, I pop them into a freezer bag. This stops them from sticking together. You can reheat them right from frozen.

To reheat, use your oven or a skillet. Low and slow is the key. I once reheated them on high heat. The pineapple burned before the chicken warmed! A gentle heat brings back the juicy flavor. Batch cooking matters because it gives you a gift on a tired day. Have you ever tried storing it this way? Share below!

Simple Fixes for Kabob Troubles

First, if your veggies burn before the chicken cooks, cut them bigger. Chunky pieces hold up better on the grill. I remember when my onion pieces were too small. They fell right through the grates!

Second, wooden skewers can catch fire. Soak them in water for 30 minutes first. This little step makes a big difference. It keeps your sticks from turning into matchsticks.

Third, your marinade might not stick. Pat your chicken pieces very dry before adding them. This helps the flavor soak in better. Fixing these small issues builds your cooking confidence. It also makes your food taste so much better. Which of these problems have you run into before?

Your Kabob Questions, Answered

Q: Can I make this gluten-free?
A: Yes! Use tamari or coconut aminos instead of regular soy sauce.

Q: Can I prep parts ahead?
A: Absolutely. Chop your veggies and make the marinade a day early.

Q: What if I don’t have fresh ginger?
A: Use 1/4 teaspoon of ground ginger from your spice cupboard.

Q: Can I double the recipe for a crowd?
A: You sure can. Just use two large bowls for marinating.

Q: Any optional add-ons?
A: Try adding zucchini or mushrooms. Fun fact: Grilled pineapple tastes sweeter because the heat caramelizes its natural sugars. Which tip will you try first?

From My Kitchen to Yours

I hope you love making these sunny kabobs. They always remind me of summer evenings. The smell of the grill brings everyone to the table.

I would love to see your creation. Sharing food stories connects us all. It makes my heart so happy. Have you tried this recipe? Tag us on Pinterest! You can find me at @AnnasCozyKitchen.

Happy cooking!
—Anna Whitmore.