Chicken Pineapple Kebabs

These Chicken Pineapple Kebabs bring all the fun, sweet and salty flavours of Hawaiian chicken kebabs in the easiest way possible. Every skewer is loaded with juicy pineapple, tender chicken and colourful veggies brushed generously with a bold garlicky barbecue glaze.

With each bite you get that good mix of charred chicken, caramelised pineapple and sticky sauce that makes chicken pineapple skewers impossible to stop eating. They are vibrant, flavour packed and ready to steal the show at any backyard dinner or weeknight grill session.

What Makes This Recipe So Good

These Chicken Pineapple Kebabs stand out because the sweet pineapple and savoury chicken cook together on the same skewer, creating a natural caramelised glaze you cannot get from separate cooking. The heat softens the fruit just enough to release its juices, which mix with the garlicky barbecue sauce for a deeper, richer flavour than most Hawaiian chicken kebabs.

You also get that good balance of textures. The chicken stays tender, the peppers and onions add a slight bite, and the pineapple turns golden and sticky in a reliable way. It is an easy chicken and pineapple kebabs recipe that delivers restaurant style colour, big flavour and a crowd pleasing finish every single time.

What Goes Into Chicken Pineapple Kebab

A simple marinade and a mix of chicken and pineapple give these kebabs their signature sweet and savoury flavour.

• Barbecue Sauce: Forms the sweet and smoky base of the marinade, giving the kebabs a glossy finish as they grill and helping the pineapple caramelise beautifully.
• Soy Sauce: Adds savoury balance and saltiness that keeps the chicken juicy while it cooks. It rounds out the sweetness so the flavours stay rich, not sugary.
• Fresh Pineapple: The key to real Hawaiian chicken kebabs. Fresh pineapple softens on the grill, turning golden and releasing juices that mingle with the sauce for the signature sweet tang.
• Chicken Breasts: Lean, mild and good for absorbing the marinade. Cubing them evenly ensures the chicken cooks at the same rate as the veggies and pineapple for tender, flavourful bites.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

On the stove

1. Mix the Marinade: Stir the barbecue sauce, soy sauce, pineapple juice, vinegar, garlic and sesame oil until combined.

1. Preheat the Grill: Heat a grill pan or outdoor grill over medium high so it is hot and ready for the skewers.

1. Assemble: Thread onion, red pepper, pineapple, green pepper, bacon and chicken onto skewers, wrapping bacon around the chicken.

1. Add the First Coat: Brush each of the skewers with half of the marinade. This is to give the chicken a flavourful base before grilling.

1. Oil the Grill: Lightly brush the grill grates with olive oil to prevent the skewers from sticking.

1. Start Grilling: Place skewers on the grill and cook for about 5 minutes until the it begins to char.

1. Baste and Flip: Brush over a quarter cup of the reserved marinade, flip the skewers and coat with the remaining marinade.

1. Finish Cooking: Grill for another 4 minutes or until the chicken is cooked through and caramelised to your liking.

These Chicken Pineapple Kebabs pair beautifully with bright, summery sides that echo their sweet and smoky flavours. For something a little heartier Creamy Slow Cooker Mashed Potatoes offer a soft, buttery contrast to the charred skewers. If you want a veggie side that matches the tropical energy Oven Baked Caprese Mushrooms bring smoky depth and a juicy, satisfying bite.

Kitchen tip

• Cut everything into similar sized pieces so the chicken, peppers and pineapple cook at the same pace. It makes the skewers look neater too.
• Soak wooden skewers for at least 20 minutes if you are grilling outside. We learned the hard way that dry skewers burn fast.
• Wrap the bacon snugly around the chicken instead of loosely. It helps the bacon crisp while keeping the chicken juicy inside.
• Keep an eye on the heat. Medium high gives you good char without burning the sauce before the chicken cooks through.

Recipe FAQ's

Absolutely. A stovetop grill pan or even a regular skillet works. You will still get great colour and caramelisation.

Fresh pineapple gives a reliable flavour and texture, but canned pineapple works if you drain it well and pat it dry.

Yes. Thighs stay extra juicy on the grill and work perfectly for these kebabs. Just cut them into even pieces so they cook evenly.

What you need

• 1/2 cup barbecue sauce
• 1/2 cup soy sauce
• 1/4 cup pineapple juice
• 1 tablespoon brown sugar
• 1 tablespoon rice wine vinegar
• 1 1/2 tablespoons minced garlic
• 1 tablespoon olive oil
• 1 teaspoon sesame oil
• 1 pound (500 g) chicken breasts cut into 1-inch cubes
• 16 bacon rashers trimmed of excess fat and halved lengthways (2 1/2 inch x 1-inch).
• 3 cups fresh cubed pineapple
• 1 large red pepper (capsicum) diced into 1-inch pieces
• 1 large green pepper (capsicum) diced into 1-inch pieces
• 1 large red onion diced into 1-inch pieces
• Salt and cracked pepper to taste

Method

1. Mix the bbq sauce together with the soy sauce, pineapple juice, rice vinegar, garlic and sesame oil in a large jug or bowl.
2. Preheat a grill pan (or grill plates on the bbq) over medium-high heat.
3. Thread the red onion, red pepper (capsicum) piece), pineapple, green pepper, bacon and chicken onto skewers, wrapping the bacon around the chicken as pictured above. Repeat until all of the chicken has been used. Coat skewers evenly with HALF of the marinade (reserve other HALF for basting).
4. Brush grill pan or grates over with olive oil. Grill the skewers for 5 minutes; brush over 1/4 cup of reserved marinade. Turn skewers over and coat with remaining 1/4 cup of marinade. Grill for a further 4 minutes, or until the chicken is cooked through and to your liking. Serve immediately.