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Pineapple Chicken Kabobs
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4.67 from 3 votes

Chicken Pineapple Kabobs

Servings: 6 servings
Author: Yummy Addiction


  • 2 lb (900g) boneless skinless chicken breasts , cut into 1 1/2 inch chunks
  • 4 cloves garlic , passed through a garlic press
  • 3 tablespoons honey
  • 2 tablespoons Dijon mustard
  • 2 tablespoons soy sauce
  • 1 teaspoon lemon juice
  • salt and pepper , to taste
  • 1 8 oz. (225g) can pineapple chunks , drained
  • 20 cherry tomatoes
  • 1 pepper , cut into chunks


  • Soak wooden skewers in water for 30 minutes.
  • Combine the garlic, honey, mustard, soy sauce, lemon juice, salt, pepper and chicken in a Ziploc bag and let marinate in the fridge for at least 1 hour to overnight, turning the bag occasionally.
  • Preheat the oven to 425 degrees.
  • Prepare the kabobs by threading the chicken, pineapple, tomatoes and pepper onto the wooden skewers. Discard the remaining marinade.
  • Line a baking sheet with tin foil. Place a cooling rack on top. Line up the skewers on cooling rack with about an inch between each one. Bake for 10 minutes. Turn over once and bake for 10-15 minutes longer, or until chicken is no longer pink in the middle. Serve with hot rice. Enjoy!


If you're using a grill, heat it to medium heat. Grill kabobs 12-15 min, or until chicken is done.