Pineapple Chicken Kebabs

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We like having people over — especially if everyone is coming to share a meal and play some games. Making pineapple chicken kebabs for the entrée is extra fun when a few friends or family come early and help put together the skewers. We like to create an assembly line, with one person doing the chicken, the next adding the pineapple, and so on. It’s a great opportunity to catch up while working together on the kebabs.

Pineapple Chicken Kebabs

For some extra delicious chicken, plan ahead and take the time to marinate the chicken. We did our own experiment, so we can confidently tell you that it makes a huge difference in the final taste. The sweet sauce makes every bite delicious, and the pineapples add a burst of flavor, too!

 

Print Recipe
Pineapple Chicken Kebabs
The sweet sauce and marinated chicken make every bite of these gluten-free, dairy-free pineapple chicken kebabs delicious. And the pineapples add a burst of flavor, too. Please note: All the ingredients below are easy to find gluten- and dairy-free, but not all brands are safe. So be sure to always check the ingredients.
Honey Pineapple Kebabs
Prep Time 30 minutes
Cook Time 13 minutes
Passive Time 4–6 hours
Servings
Ingredients
Sauce
Prep Time 30 minutes
Cook Time 13 minutes
Passive Time 4–6 hours
Servings
Ingredients
Sauce
Honey Pineapple Kebabs
Instructions
  1. Mix sauce ingredients together.
  2. Cut chicken into equal-sized cubes.
  3. Pour the sauce and chicken into a bag and marinate in the fridge for 4 to 6 hours.
  4. Soak the sticks for the kebabs in water for 30 minutes to an hour.
  5. Cut the onion and bell pepper into bite-sized pieces.
  6. Build kebabs, alternating chicken, pineapple, onion, and bell pepper as desired.
  7. Arrange the kebabs on a baking sheet and brush some sauce over them.
  8. Broil on high for 13 minutes, with the kebabs on the top rack. Every 5 minutes, remove the kebabs from the oven to rotate and brush them with more sauce.
  9. Serve warm. The kebabs are great over a bed of rice or quinoa, too.

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