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Close-up of Pineapple Chicken Kabobs showing distinct dark grill marks on chicken breast and caramelized bright yellow pineapple chunks.

Pineapple Chicken Kabobs with a Glossy Amber Glaze

Succulent seared chicken breast cubes and caramelized pineapple chunks threaded onto wooden skewers and finished with a glossy amber glaze and dried herb flakes. A perfect 20-minute tropical dinner.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: American, Hawaiian-inspired
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Kabob Components
  • 1.5 lbs (680g) chicken breast boneless, skinless, cut into 1-inch cubes
  • 1 medium fresh pineapple peeled, cored, and cut into chunks
  • 2 tbsp (30ml) avocado oil or other high smoke point oil
  • 1/2 tsp (3g) kosher salt
Amber Glaze
  • 1/2 cup (120ml) honey provides the glossy amber finish
  • 1/4 cup (60ml) soy sauce low sodium preferred
  • 1 tbsp (15ml) rice vinegar
  • 1 tsp (5g) fresh ginger grated
  • 2 cloves garlic minced
  • 1 tsp (2g) dried herb flakes parsley or cilantro for garnish

Equipment

  • 8 Wooden Skewers Soaked in water for 30 mins
  • 1 Small saucepan For the glaze reduction
  • 1 Grill or Griddle Pan

Method
 

Prep and Glaze Reduction
  1. Soak wooden skewers in water for at least 30 minutes to prevent burning.
  2. Combine honey, soy sauce, rice vinegar, ginger, and garlic in a small saucepan. Simmer over medium heat for 5-7 minutes until reduced and glossy.
Grilling the Kabobs
  1. Thread alternating cubes of chicken and pineapple onto the skewers. Lightly oil and salt the chicken.
  2. Place kabobs on a preheated grill (400°F/200°C). Sear for 3-4 minutes per side until chicken has dark grill marks and pineapple edges are charred.
  3. During the final 2 minutes, brush the glossy amber glaze onto all sides of the kabobs. Remove from heat when chicken reaches 165°F (74°C).
  4. Rest the kabobs on a plate and sprinkle with dried herb flakes while the glaze is still tacky.

Notes

Always soak wooden skewers to prevent them from snapping or burning.
Use fresh pineapple rather than canned for the best caramelization and structural integrity.