Pineapple-Basil Chicken Skewers

This post contains affiliate links and may earn commissions on recommended products. As an Amazon Associate, I earn from qualifying purchases.

Fire up the grill for these pineapple basil chicken skewers. The flavorful marinade infuses summer flavor into each juicy bite of chicken.

As soon as the weather warms up just slightly, my husband is looking for excuses to fire up the grill.

I can’t complain, because I love a good grilled meal, from juicy bison burgers to grilled shishito peppers.

Another family favorite is making kebabs or skewers. They’re always a fun addition to a cookout, and can be easily customized depending on the meat or veggies you want to use.

When summer hits, one flavor combination I adore is pineapple and basil. I first had the combo years ago in a popsicle and knew it would be a wonderful marinade for chicken.

Marinades are an incredibly easy way to bump up the flavor on everyday dishes, transforming everyday chicken to a summer star. With the prep work done in advance, there is plenty of time to get your side dishes ready, or relax on the patio with a margarita and congratulate yourself for how smart you are.

Ingredients for chicken skewers

Full list of ingredients including quantities is located in the recipe card.

You’ll need:

Basil – This recipe takes advantage of fresh summer basil. Loosely pack it into your measuring cup, then make sure the leaves are clean. The size of the basil leaves doesn’t matter as much, because we’ll be chopping them up for the marinade.

Pineapple – You can use a fresh pineapple, but I recommend using canned pineapple because there’s no prep needed, and we’ll also use the juice.

Chicken – For skewers, I prefer to use white meat, as it cubes up evenly. However, dark meat has more flavor thanks to the extra fat, so use what you prefer. Keep in mind that dark meat will take a little longer to cook.

Onion – Red onion is wonderful here. For less bite, use a white onion.

Bell peppers – Use any combination of color bell pepper, or stick with all one color. Red bell peppers are sweeter than green bell peppers.

You’ll also need olive oil, salt, and pepper, as well as metal or bamboo skewers.

How to make this recipe

We want to marinate the chicken for at least an hour, so make sure to set aside enough time for prepping this recipe.

To make the marinade, drain the juice from the pineapple into the bowl of a food processor or blender. Reserve the pineapple chunks for later.

Add the basil leaves, olive oil, salt, and pepper to the pineapple juice. Purée until completely smooth and blended. 

Cut the chicken into even-size chunks, about 1 inch square. Add the chicken pieces to a shallow bowl or baking dish and pour over the marinade, turning with tongs to coat.

Cover the chicken with plastic wrap and refrigerate for about 1 hour. You can let it marinate longer, but try to not let it sit for too long, or the chicken will start to lose its texture.

If you are using wooden skewers, place them in a shallow dish of water to soak for 20-30 minutes before assembling. This will help prevent them from burning too much once they are on the grill.

Cut the onion and bell pepper into chunks. Divide the reserved pineapple chunks in half, saving half for another recipe.

Thread the chicken, pineapple chunks, and vegetables onto the skewers, alternating the pieces.

Place on a large plate or baking sheet as you work, and set aside a clean plate or baking sheet for the cooked kebabs.

Heat your grill to medium-high and grill the chicken skewers for 10-15 minutes, turning halfway through. The chicken should register 165°F when it is fully cooked.

Recipe tips

You can add other vegetables to these skewers, such as eggplant, zucchini, or mushrooms. Sometimes I also add grape or cherry tomatoes, but keep in mind that they can blister and fall off easily.

If you like, you can add a clove of garlic to the marinade, or crushed red pepper flakes for a bit of heat.

When choosing grilling skewers, look for ones that are easy to serve. I like using bamboo skewers because they are the perfect size for serving. If you have metal skewers with wooden handles, make sure the handles stay off the grill when cooking.

Want to make this recipe when the weather isn’t prime for grilling? You can also cook the chicken kebabs inside on a cast-iron grill pan. 

I like to use the same marinade recipe for grilling whole chicken breasts or thighs. Slice the chicken thinly for a flavorful taco. Top with the pineapple salsa from my baked mahi mahi for a tropical-inspired dinner!

Serving suggestions

These chicken skewers are perfect for any summer celebration or family dinner. I like to serve them with other grilled veggies, turn them into rice bowls, or make a big, flavorful salad. Add some strawberry pineapple mango salsa and chips for even more tropical flavor.

Serve the skewers right on the sticks, or remove and pile everything into a serving bowl.

I like to also serve these with a creamy basil aioli, tzatziki dip, or classic chicken dipping sauce, which my kids love!

This recipe has been retested and updated since first publishing in August 2011.