Pineapple Chicken Skewers

These pineapple chicken kebabs are one of my favorite easy dinners when I want something flavorful without a lot of fuss. I can get them on the table in under 30 minutes, and the easy pineapple sauce caramelizes on the grill, giving every bite a deliciously sticky, tangy finish.

🥘 Ingredients

Pineapple Sauce

• Pineapple Juice - Provides natural sweetness and a tropical flavor.
• Dark Soy Sauce - Adds a deeper umami flavor, but light soy sauce can be used. I recommend using low sodium soy sauce.
• Hoisin Sauce - Gives a slightly sweet and savory taste to the glaze.
• Light Brown Sugar - Balances the tanginess of the pineapple. Dark brown sugar, honey, or granulated sugar can also work.
• Cornstarch - Helps thicken the sauce for a sticky, glossy finish that keeps your pineapple sauce on the grilled chicken.

Skewers

• Chicken - You can use chunks of chicken thighs or boneless, skinless chicken breasts. Both work well, thighs stay juicy while breast is leaner.
• Bell Peppers - Red, orange, or yellow bell peppers are best with pineapple because they have a natural sweetness, but any color can be used.
• Pineapple Chunks - Canned or fresh pineapple. If using canned, reserve the juice for the pineapple sauce.
• Onion - Red onion adds more bite, while yellow onion is sweeter and more subtle, white onion can be a perfect neutral onion to add to skewers. All three are delicious.
• Salt & Pepper - Salt and pepper to taste. You may need less salt if using full sodium soy sauce. Add a pinch of garlic powder if desired.
• Green Onions (optional) - Sliced green onions or chives are a quick garnish that adds color and flavor.

🔪 How To Make Pineapple Chicken Skewers

For these pineapple chicken skewers, you'll need a grill (or grill pan), skewers, a small saucepan and whisk for the pineapple sauce, and tongs for turning the skewers.

This recipe yields 6 servings with 2 skewers per person, making it perfect for a family dinner or a small barbecue.

Make the Pineapple Sauce

Combine sauce ingredients and whisk. In a small saucepan, combine 8 ounces of pineapple juice, ¼ cup of dark soy sauce, ¼ cup of hoisin sauce, 2 tablespoons of light brown sugar, and 2 teaspoons of cornstarch.

Whisk everything together until smooth so the cornstarch is fully dissolved. Place the saucepan over medium heat and stir constantly as the mixture comes to a low simmer.

Cook and let thicken. Continue cooking for 2-3 minutes, whisking occasionally, until the sauce thickens slightly and becomes glossy. Once it's fully heated, bubbling, and has reached a sauce-like consistency, remove it from the heat and set aside to cool slightly while you prep the skewers.

Assemble & Grill Skewers

Preheat. Prepare your grill by cleaning the grates, lightly greasing them with oil, and preheating to medium-high heat (375° - 450°F / 191° - 232°C).

Assemble and season the skewers. Thread the 2 pounds of chicken onto skewers, alternating with 1-2 large red bell pepper pieces, 1 cup of pineapple chunks, and the pieces of 1 red or yellow onion. Aim for 6-8 chicken pieces per skewer. Sprinkle with ¼ teaspoon of salt and ¼ teaspoon of pepper to taste.

Grill. Place the assembled skewers on the preheated grill and sear for 2 minutes. Flip each skewer and brush the cooked side with the prepared pineapple sauce to start building a caramelized glaze.

Brush and flip. Cook for an additional 1 minute, then flip again and brush the other side with sauce. Continue flipping and brushing your pineapple chicken kabobs until the chicken is cooked through and the sauce is glossy and slightly caramelized. *Reduce to medium heat (325°-375°F/163°-191°C) if needed.

Total cooking time on the grill should be about 5-7 minutes, depending on your grill and the thickness of the chicken pieces.

Garnish and serve. Remove the skewers from the grill and transfer them to a serving platter. Garnish with 1 tablespoon of sliced green onions if desired and serve immediately while warm.

🥗🥘🍲 Best Served With

For a complete meal, these skewers are perfect served over easy Instant Pot jasmine rice or flavorful hibachi fried rice. The rice soaks up the sweet and savory pineapple sauce, making every bite even more delicious.

💭 Angela's Pro Tips & Recipe Notes

• Enhance light soy sauce. If you only have light soy sauce, try using dark brown sugar instead of light or adding a splash of browning sauce. This helps the pineapple sauce develop a richer, more umami flavor that really pops on the grill.
• Make them spicy. For a little heat, stir in a pinch of red pepper flakes or a tablespoon of sambal oelek.
• Soak your skewers. Bamboo or wooden skewers should be soaked in water for at least 30 minutes, or overnight if possible, to prevent burning on the grill.
• Watch the temperature. Preheat the grill to medium-high heat, around 375° - 450°F (191° - 232°C), and reduce the heat as needed so the sauce caramelizes without burning the chicken. Refer to my grill temperature guide for tips based on your grill type to ensure the skewers cook evenly and stay juicy.
  

🥡 Storing & Reheating

Once the skewers (remove the chicken and pineapple for better storing) have cooled to room temperature, place them in an airtight container and store in the refrigerator for up to 2-3 days.

Freezing

Arrange the cooked and cooled skewers in a single layer on a baking sheet and freeze until firm, then transfer them to a freezer-safe container or bag for up to 2 months. Thaw the chicken skewers and sauce overnight to cook the next day

Reheating

To reheat, preheat the oven to 350°F (175°C/Gas Mark 4). Place the skewers on a baking sheet and cover loosely with foil to prevent drying out. Heat for 10-12 minutes, or until warmed through.

Reheat any leftover pineapple sauce in a skillet over low heat or in the microwave. Brush the sauce over the skewers and remove the foil 5 minutes before taking them out of the oven.

📖 Recipe Card