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A close-up of Pineapple Chicken Kabobs with visible herb garnish and black pepper on a white ceramic plate.

Pineapple Chicken Kabobs with a Glistening Brown Sugar Glaze

Succulent chicken breast and fresh pineapple chunks are grilled to charred perfection and finished with a glistening translucent brown sugar glaze. A perfect balance of sweet, savory, and smoky flavors for any summer gathering.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: American, Hawaiian-Inspired
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Recipe Ingredients
  • 2 lbs (907g) Chicken Breast Cut into 1.5-inch cubes
  • 1 whole Fresh Pineapple Cut into chunks matching chicken size
  • 1/2 cup (100g) Light Brown Sugar
  • 1/3 cup (80ml) Soy Sauce Low sodium preferred
  • 2 tbsp (30ml) Avocado Oil Or other high-smoke point oil
  • 1 tsp (1g) Dried Parsley For garnish
  • 1/2 tsp (1g) Black Pepper Fine ground

Equipment

  • 12 Wooden Skewers Soak in water for 30 minutes before use.
  • 1 Cast Iron Grill Pan Or an outdoor grill.
  • 1 Basting Brush For applying the glaze.

Method
 

Preparation
  1. Submerge wooden skewers in water for at least 30 minutes to prevent burning.
  2. Cut chicken breast into 1.5-inch (3.8cm) cubes. Peel and core pineapple, cutting it into similar sized chunks.
Cooking
  1. Combine brown sugar and soy sauce in a small pan. Simmer over medium heat for 5-7 minutes until slightly thickened and translucent.
  2. Thread chicken and pineapple onto skewers. Sear on a preheated oiled grill for 4 minutes per side until dark char marks appear.
  3. During the last 2 minutes of cooking, brush the glaze over the chicken and pineapple until glistening and bubbly.
Finishing
  1. Remove from heat and sprinkle immediately with dried herbs and black pepper.

Notes

Ensure the grill is very hot before adding skewers to get those distinct char marks.
Use fresh pineapple only, as canned pineapple is too soft for the grill.