Made with tender jerk chicken, sweet pineapple, fresh bell peppers, and savory onions, these Jerk Chicken Kabobs are slightly spicy, perfectly sweet, and filled with tropical flavors.
Pineapple Chicken Kabobs with a Tropical Twist
During my travels, I have had the privilege of taking cooking classes local chefs in both Jamaica and St. Lucia. Both chefs stressed that the secret to flavorful meals came down to bold flavors and fresh produce. And to illustrate this purpose, both shared variations on jerk seasonings paired with ripe sweet fruit to strike just the right balance between sweet and spicy.
Those lessons have inspired many recipes–Jamaican jerk seasoning, Caribbean chicken salad, and these pineapple chicken kabobs.
The savory, spicy jerk chicken is complimented and tamed down by the natural sweetness of the pineapples, bell peppers, and onions. Add in a smoky undertone from being grilled, these jerk chicken kabobs hit all the right notes!
Happy Cooking! xo Kristen
Notes on Ingredients
You will find the full list of ingredients, along with quantities in the recipe card. Below is a quick glance at what you need and tips to help you make the right selection.
- Chicken: Boneless, skinless chicken breasts or thighs–whichever you prefer.
- Bell Peppers: Any color or combination of colors of bell peppers. Keep in mind red, yellow, and orange bell peppers are sweeter than green bell peppers. I like to use a combination.
- Onions: A yellow or sweet onions adds mellow, caramelized flavor that compliments the pineapple, peppers, and jerk marinade. I don’t recommend using a red onion.
- For the Jerk Marinade: Made with lime, ginger, garlic, maple syrup, oil, chili peppers, allspice, thyme, nutmeg, and salt, this wet jerk marinade is fresh, vibrant, and perfectly sweet and spicy–see below for which type of chili pepper is best for YOU to use.
Control the Heat
The spice level of the jerk marinade is determined by the type of chili pepper and whether or not you leave the seeds in the pepper.
- A Mild, Yet Gentle Kick: Opt for deseeded jalapeno peppers.
- Slightly Spicy: Use jalapeno peppers WITH the seeds.
- A Bit Intense: Opt for habanero peppers, seeds removed.
- Really Intense. Use habanero peppers, seeds and all!
How to Make Jerk Chicken Kabobs
The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.
- Soak Wooden Skewers. If you have metal skewers for kabobs, skip this step. Otherwise, it is really important to soak wooden skewers prior to grilling to prevent them from catching on fire.
- Prepare Jerk Marinade. Because the marinade is made with whole peppers, herbs, garlic gloves, and ginger root, it needs to be blended together rather than simply whisked. A small food processor or blender work equally well.
- Marinate Chicken. The chicken should be marinated in the prepared jerk marinade for least 30 minutes to become flavorful, but no longer than 4 hours, due the acidic nature or the marinade.
- Assemble Kabobs. After marinating the chicken, thread it onto the metal or soaked wooden skewers, along with chunks of bell peppers, onions, and pineapple.
- Grill Kabobs. Grill the prepared kabobs on a preheated, greased grill for 4-6 minutes per side, or until the chicken is slightly caramelized and cooked through.
Serving Suggestions
Take a trip to the tropics via dinner with these Jerk Pineapple Chicken Kabobs–just don’t forget to round out dinner with one or two of the following suggestions.
More Favorite Grilled Recipes
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- ¼ cup extra virgin olive oil, or avocado oil
- 1 large lime, zested and juiced
- 2 medium habaneros or jalapeno peppers, cut into large chunks, unseeded *see note on spice level
- 1 inch fresh ginger root, peeled and thinly sliced
- 3 cloves garlic , peeled
- 1 tablespoon maple syrup, or honey
- 1 teaspoon dried thyme
- ½ teaspoon ground nutmeg
- ½ teaspoon dried allspice
- 1 ½ teaspoon kosher salt
- 1 pound boneless, skinless chicken breasts, cut into 1″ chunks
- 1 large red bell pepper, seeded and cut into 1″ chunks
- 1 large green bell pepper, seeded and cut into 1″ chunks
- 1 large sweet onion, cut into 1” chunks
- 1 tablespoon extra virgin olive oil, or avocado oil
- ½ large fresh pineapple, peeled, cored and diced into 1″ wedges
- wooden or metal skewers
Prevent your screen from going dark
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Place ¼ cup extra virgin olive oil, the zest and juice of 1 large lime, 2 medium habaneros or jalapeno peppers1 inch fresh ginger root (peeled), 3 cloves garlic , 1 tablespoon maple syrup, 1 teaspoon dried thyme, ½ teaspoon ground nutmeg, ½ teaspoon dried allspice, and 1 ½ teaspoon kosher salt into a food processor or blender. Blend until smooth and everything is fully broken down.
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Place 1 pound boneless, skinless chicken breasts (that have been cubed) into a large storage bag or shallow container and pour the marinade over the chicken. Toss to coat and let the chicken marinate in the refrigerator for at least 30 minutes, but no longer than 4 hours.
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While the chicken is marinating, if you are using wooden skewers, place them in a shallow dish and cover with water. Let them soak for at least 30 minutes. There is no need to soak metal skewers.
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When ready to grill the chicken, preheat to medium heat.
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In a mixing bowl, toss 1 large red bell pepper (diced), 1 large green bell pepper (diced), 1 large sweet onion (diced), and ½ large fresh pineapple (diced) with 1 tablespoon extra virgin olive oil.
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Remove the chicken from the marinade and discard the marinade. Thread the chicken with the seasoned peppers and onions and fresh pineapple onto skewers in an alternating pattern.
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Brush the grill grates with olive oil and transfer the chicken skewers to the grill. Cook for 6 minutes, flip, and continue to cook for 4-6 minutes, or until the chicken has browned and reached 165℉ (74℃).
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Remove from the grill, let rest for 5-10 minutes and then enjoy!
- Mild: Use deseeded jalapeno peppers
- Medium: Use jalapeno peppers WITH the seeds
- Spicy: Use deseeded habanero peppers, seeds removed for a kick and use habanero peppers, seeds and all for really
Storage: Remove the meat and vegetables from the skewers and store in an airtight container up to 3 days. Reheat in the microwave on a heat-safe plate or enjoy cold.
Calories: 309kcalCarbohydrates: 32gProtein: 26gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.01gCholesterol: 73mgSodium: 144mgPotassium: 865mgFiber: 5gSugar: 22gVitamin A: 1630IUVitamin C: 159mgCalcium: 66mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally published in 2018 and updated in 2025.
