Grilled Chicken Pineapple Kebabs

Grilled Chicken Pineapple Kebabs
PREP TIME 15 mins
COOK TIME 10 mins
TOTAL TIME 25 mins
COURSE Main Course


    These Grilled Chicken & Pineapple kabobs are bursting with bold flavours. The sweet and savoury teriyaki sauce mixed with fresh peppers, pineapple, red onions and tender chicken totally hit the spot! I love making my own teriyaki sauce as most contain gluten. Tamari is gluten free and always my go to. I am obsessed with grilled pineapple. It is one of my favourite things to eat in the summer months. These kebabs taste like dinner and a sweet dessert!



    • 4 chicken breasts Boneless, cut into cubes
    • 1 medium red onion cut into cubes
    • 3 cups pineapple cut into cubes
    • 2 bell peppers red, yellow, orange or green cut into cubes 


    For the marinade:

    • 1/2 cup tamari or soy sauce
    • 1/4 cup date sugar or other brown sugar, coconut sugar
    • 2 Tbsp pineapple juice
    • 3 cloves garlic minced
    • 1/2 tsp pepper
    • 1/2 tsp salt
    • 1 Tbsp water
    • 1 Tbsp cornstarch



    • fresh parsley finely chopped
    • green onions finely chopped



    1. In a small pot over medium heat, whisk together tamari, date sugar, pineapple juice, garlic, salt & pepper.
    2. In a small bowl, mix together water and cornstarch. Add to pot and bring the heat up to high. Whisk together until the mixture starts to thicken about 2-3 minutes. Remove from heat and set aside. Save 2 tbsp. of marinade to drizzle at the end. 
    3. Cut up all red onions, bell peppers, pineapple and chicken. Pour the marinade over the chicken and leave in the fridge for 20-30 minutes. Add all of your chicken, vegetables and pineapple on to a skewer. 
    4. Place kabobs on medium/ high heat on a BBQ. Grill for 10-12 minutes or until the meat is cooked. Remove from the grill and drizzle remaining sauce on top of the kebabs. Top with fresh parsley, green onions. Eat and Enjoy!