Why You’ll Love This this Sweet & Sizzling Hawaiian Pineapple Chicken
This recipe brings together juicy chicken, sweet pineapple, and colorful bell peppers in one ridiculously simple dish that’ll make your taste buds do a happy dance. The 30-minute pineapple juice marinade does all the heavy lifting, turning ordinary chicken into something that tastes like it came straight from a Hawaiian luau, minus the flight time and jet lag. Plus, you get to play with skewers like you’re some kind of culinary artist, which honestly makes any Tuesday feel a little more exciting.
Ingredients List
You’ll need just a handful of simple ingredients to create these tropical beauties that’ll transport your kitchen straight to the islands.
- 1/2 cup pineapple juice
- 6 ounces chicken breasts (boneless, skinless, cut into 12 chunks)
- 4 mushrooms (white, medium)
- 1/2 onion (medium, cut into 8 slices)
- 1/2 yellow bell pepper (medium, cut into 4 slices)
- 1/2 red bell pepper (medium, cut into 4 slices)
- 1/2 green bell pepper (medium, cut into 4 slices)
- 1/2 cup pineapple (4 chunks)
- 2 tablespoons teriyaki sauce
Healthy Ingredient Notes:
- This recipe packs in plenty of colorful veggies, which means you’re getting a rainbow of vitamins and antioxidants without even trying
- The pineapple juice marinade keeps things naturally sweet without added sugars, plus it helps tenderize the chicken like magic
- Lean chicken breast provides solid protein while keeping calories in check
- Watch the sodium content in your teriyaki sauce choice, since some brands can be sneaky salt bombs
Step by Step Directions
Getting these tropical skewers ready is straightforward and takes about 45 minutes from start to finish.
- Marinate the chicken: Place chicken chunks in a bowl with pineapple juice and refrigerate for 30 minutes, then drain the juice completely.
- Prep your skewers: Thread all ingredients evenly onto 4 skewers, alternating between chicken, pineapple chunks, bell pepper slices, onion slices, and mushrooms.
- Cook the kabobs: Heat a pan with nonstick spray over medium-high heat and cook skewers for about 10 minutes, flipping halfway through, or grill them instead – just make sure chicken reaches safe internal temperature.
- Finish and serve: Drizzle teriyaki sauce over the cooked skewers immediately before serving.
For entertaining larger groups, consider keeping the finished skewers warm using a slow cooker warmer to maintain optimal serving temperature throughout your gathering.
Substitutions and Variations
- Go bigger: Double or triple this recipe for parties, just make sure you have enough skewers because nothing’s more awkward than running out halfway through assembly
- Prep-ahead version: Assemble the skewers in the morning and keep them covered in the fridge until dinner time, which is perfect for those days when you want to look organized
Additional Things to Serve With This Dish
These skewers basically beg for some tropical sidekicks to complete the island atmosphere.
- Coconut rice – because regular rice is fine, but coconut rice makes you feel like you’re dining beachside instead of at your kitchen table on a Tuesday.
- Grilled corn on the cob – brush it with butter and sprinkle some lime juice for that perfect sweet-and-tangy contrast that’ll have you wondering why you ever settled for plain corn.
- Simple green salad with citrus dressing – something light to balance out all those delicious teriyaki-glazed bites, plus it makes you feel virtuous about eating vegetables.
- Sweet potato fries – they’re basically dessert disguised as a side dish, and the slight sweetness plays beautifully with the pineapple flavors.
- Steamed broccoli or snap peas – for when you want to add some green without overthinking it, and honestly, anything tastes better when there are chicken skewers involved.
- Hawaiian rolls – because if you’re going full tropical theme, might as well commit to the bit with some pillowy soft bread that soaks up any leftover teriyaki sauce.
Cooking Tips & Tricks (Chef’s Notes)
A few insider secrets can transform these skewers from good to absolutely spectacular, and trust me, they’re easier than you think.
- Soak your skewers first – if you’re using wooden ones, give them at least 30 minutes in water so they don’t turn into tiny torches on your grill, because nobody wants to explain that particular kitchen disaster.
- Cut everything the same size – chunks that cook at the same rate mean no raw chicken next to charred peppers, which is basically the golden rule of successful kabob life.
- Don’t overcrowd the skewers – leave little breathing spaces between ingredients so everything gets properly kissed by the heat, rather than steaming against each other like passengers on a crowded subway.
- Save some marinade magic – set aside a little extra pineapple juice before the chicken takes its bath, then mix it with teriyaki sauce for an extra glaze that’ll make people think you went to culinary school.
- Let the chicken rest – after marinating, pat those chunks dry with paper towels because wet chicken just steams instead of getting those beautiful golden edges we’re all after.
- Test with a thermometer – chicken needs to hit 165°F internally, and guessing games with poultry are never worth the risk, especially when you’ve put this much effort into making something delicious.
- Flip gently – use tongs instead of a fork to avoid stabbing holes that let all the juicy goodness escape, because we’re building flavor here, not draining it away.
Nutritional Facts
These Hawaiian Pineapple Chicken Skewers pack impressive nutrition into every colorful bite, delivering lean protein alongside vitamin-rich vegetables and fruit.
- Calories: Approximately 180-200 per serving (4 skewers total)
- Protein: 22-25 grams from the chicken breast, making this an excellent choice for muscle building and satiety
- Carbohydrates: 15-18 grams, primarily from the pineapple and bell peppers, providing natural energy
- Fat: 2-4 grams total, with most coming naturally from the chicken (very low saturated fat)
- Fiber: 3-4 grams from the vegetables and pineapple, supporting digestive health
- Vitamin C: Over 100% daily value thanks to the bell peppers and pineapple combination
- Vitamin A: Significant amounts from the colorful bell peppers, especially the red ones
- Potassium: Good source from pineapple and chicken, supporting heart and muscle function
- Sodium: Moderate levels primarily from the teriyaki sauce (about 400-500mg per serving)
- Sugar: 8-10 grams, naturally occurring from pineapple and vegetables
- Iron: Decent amounts from chicken breast and mushrooms
- Antioxidants: High levels from the variety of colorful vegetables and pineapple
- Low glycemic impact: The protein and fiber help slow sugar absorption
Fun “Did You Know?”
While you’re enjoying these vibrant skewers, you might be surprised to learn that pineapples don’t actually grow on trees—they sprout from the center of a leafy plant close to the ground, and each plant produces just one pineapple per year!
Hawaii wasn’t even the pineapple’s original home; it traveled there from South America.
Here’s something I find fascinating: pineapples contain bromelain, an enzyme that breaks down proteins, which is why your mouth might tingle after eating fresh pineapple.
This same enzyme also makes pineapple an excellent meat tenderizer—perfect for our chicken marinade!
