Pineapple Chicken Kabobs
Pineapple Chicken Kabobs layer chicken breast, fresh pineapple, and red onion on skewers with a glossy soy brown sugar glaze. They are a bright grill dinner for cookouts, warm evenings, or a colorful weeknight plate.
Equipment
- Outdoor grill or grill pan
- Wooden or metal skewers
- Small saucepan
- Mixing bowl
- Tongs
- Basting brush
Ingredients
- 1.5 lbs Chicken Breast cut into 1.25-inch cubes
- 2 cups Fresh Pineapple cut into chunks
- 1 large Red Onion cut into 1-inch segments
- 2 tbsp Avocado Oil or other high-heat oil
- 0.5 tsp Kosher Salt
- 0.5 cup Soy Sauce
- 0.5 cup Brown Sugar packed
- 1 tsp Fresh Ginger grated
- 1 tbsp Pineapple Juice
- 1 tsp Dried Green Herb Flakes parsley or oregano
- 0.5 tsp White Sesame Seeds
Instructions
- Soak wooden skewers for at least 30 minutes if using, then preheat the grill or grill pan to medium-high heat.
- Combine soy sauce, brown sugar, ginger, pineapple juice, herb flakes, and sesame seeds in a small saucepan.
- Simmer the glaze for 4 to 6 minutes, stirring often, until glossy and lightly thickened.
- Toss chicken cubes with avocado oil and kosher salt until evenly coated.
- Thread chicken, pineapple, and red onion onto skewers, leaving small gaps between the pieces.
- Grill the kabobs for 10 to 12 minutes, turning every few minutes for even browning.
- Brush with glaze during the final 2 to 3 minutes and cook until the chicken reaches 165°F / 74°C.
- Rest the kabobs for 3 minutes on a clean platter before serving.
Notes
Storage: Refrigerate cooked kabobs in an airtight container for up to 3 days.
Reheating: Reheat gently in a covered skillet or 325°F oven until the chicken reaches 165°F / 74°C.
Best Tips: Keep chicken pieces even and brush the glaze on near the end of cooking to protect the sugar from burning.
Variations: Use boneless chicken thighs, add bell peppers, or make the glaze spicy with red pepper flakes.
Make Ahead: Cut the chicken, pineapple, and onion up to 24 hours ahead, then thread the skewers before grilling.