Do you have to soak skewers for fruit kabobs?

yes— soak wooden skewers in water for about 30 minutes before assembling to prevent burning, especially if you’re grilling them. If you're serving them raw, soaking helps keep them from splintering. How do you keep bananas from turning brown on fruit kabobs? To keep bananas fresh on skewers, dip them in lemon juice or pineapple juice before assembling. This slows oxidation and helps them stay firm and colorful for serving.

What fruit to use for fruit kebabs?

Use firm, colorful fruits that hold well on skewers: strawberries, pineapple, melon, grapes, kiwi, and mango are top picks. They pair wonderfully with savory kabobs for a balanced meal.

Can fruit kabobs be made the day before?

Yes! You can prep fruit kabobs a day ahead . Just keep them in an airtight container in the fridge. Avoid adding fruits like bananas until right before serving to maintain freshness.

Are chicken thighs or breasts better for kabobs?

Chicken thighs are often preferred for pineapple chicken kabobs because they’re more forgiving on the grill and stay tender. Breasts are leaner and cook quicker but can dry out if overcooked.

How long to grill chicken kabobs at 350?

Grill your pineapple chicken kabobs at 350°F for 12–15 minutes , turning every few minutes. Check that the internal temperature of the chicken hits 165°F before removing them from the grill.

How long to marinate chicken with pineapple?

Marinate the chicken for at least 30 minutes , but for best flavor, aim for 2–4 hours . Be careful not to exceed 24 hours, especially with pineapple juice—it contains enzymes that can overly tenderize the chicken and make it mushy.

What is the best cut of chicken for kabobs?

For juicy, flavorful pineapple chicken kabobs , boneless, skinless chicken thighs are the top choice. They stay moist during grilling and absorb marinade well. Chicken breasts work too but need careful cooking to avoid drying out.

Pineapple Chicken Kabobs – The Best Juicy Grilled Skewers

Description

Pineapple Chicken Kabobs – Juicy, sweet, and smoky grilled skewers you’ll crave all summer. Perfect marinade and easy grilling tips!

Ingredients

Scale

For the Marinade:

½ cup pineapple juice (fresh or canned)

¼ cup soy sauce (low sodium preferred)

2 tablespoons olive oil

2 tablespoons brown sugar

2 cloves garlic, minced

1 tablespoon lime juice (optional for brightness)

1 teaspoon ground ginger (optional)

For the Kabobs:

1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1.5-inch cubes

1.5 cups fresh pineapple chunks

1 red bell pepper, cut into 1.5-inch pieces

1 red onion, cut into wedges

Wooden or metal skewers

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Instructions

Make the Marinade
In a mixing bowl, whisk together pineapple juice, soy sauce, olive oil, brown sugar, and garlic. Add lime juice and ginger if using.
Marinate the Chicken
Place cubed chicken in a zip-top bag or shallow dish. Pour in the marinade and coat well. Refrigerate and marinate for at least 30 minutes, preferably 2–4 hours.
Prep Skewers
Soak wooden skewers in water for 30 minutes (skip if using metal). Alternate chicken, pineapple, pepper, and onion on each skewer.
Grill
Preheat grill to 350°F. Place skewers on grill, turning every 3–4 minutes, for 12–15 minutes, or until chicken reaches an internal temp of 165°F.

Serve
Remove from grill and let rest for 3 minutes. Serve over rice, quinoa, or salad with lime wedges

Notes

Don’t over-marinate—pineapple contains enzymes that can make chicken mushy if left too long. Max 24 hours.

Prep Time: 2–4 hours
Cook Time: 12–15 minutes
Cuisine: American, Tropical-Inspired

Nutrition

Serving Size: 4 skewers (2 per person)
Calories: 310 kcal