Name: Weight Watchers Chicken Pineapple Kabobs
Prep time: 10 min
Cook time: 12 min
Total time: 52 min
Ingredients: 1 pound Chicken breast, cut into 1-inch cubes; 1 cup Pineapple chunks, fresh or canned (If using canned, drain well.); 1 each Red bell pepper, cut into 1-inch pieces; 1 each Green bell pepper, cut into 1-inch pieces; 1/4 cup Soy sauce; 2 tablespoons Honey; 1 tablespoon Olive oil; 1 teaspoon Garlic powder; 1 teaspoon Ginger, grated; Salt and pepper to taste

Jump to Recipe

Juicy, tangy, and impossibly simple — these Weight Watchers Chicken Pineapple Kabobs are a summer weeknight dream. With tender marinated chicken, sweet caramelized pineapple, and colorful bell peppers, every bite is a perfect balance of sweet and savory that feels a little like a backyard luau. Fun fact: grilling pineapple brings out its natural sugars so much that it almost tastes like dessert on the same skewer as dinner. If you enjoy fuss-free recipes that impress, this one fits the bill.

This recipe is quick to prepare, family-friendly, and lighter than many takeout skewers. If you like recipe variations, check out our original version for more ideas at Weight Watchers Chicken Pineapple Kabobs to see how small swaps change the outcome. Get ready to fire up the grill and make something delicious in under an hour.

What is Weight Watchers Chicken Pineapple Kabobs?

What’s in a name? These kabobs borrow the Weight Watchers badge to promise a lighter, smarter version of a tropical favorite. Curious where it came from — was it a dieting guru who loved tiki flavors or a grillmaster who counted points between turning skewers? Who knows, but the result is clear: bright, satisfying skewers that won’t derail your goals. And remember, they say “the way to a man’s heart is through his stomach.” Whether that’s true or not, these kabobs are an easy way to win meal-time hearts. Give them a try and see who they charm at your table.

Why You’ll Love This

Flavor-packed balance: Sweet, salty, and slightly smoky from the grill — the pineapple caramelizes while the soy-honey marinade keeps chicken tender and juicy.
Budget-friendly and versatile: Chicken breasts and canned or fresh pineapple are economical staples. Making kabobs at home saves money over restaurant skewers and stretches easily for larger crowds.
Simple, family-approved ingredients: Kids love the sweet pineapple; adults appreciate the savory-sweet glaze. Top with fresh cilantro or a squeeze of lime for a bright finishing touch.

If you liked our foil packet chicken with pineapple, you’ll find similar tropical flavors in our Hawaiian BBQ Chicken and Pineapple Foil Packets — try both to compare grilling vs. steaming techniques. Go ahead and make a batch tonight.

How to Make

Quick Overview

This recipe is straightforward: a quick marinade, thread onto skewers, and grill until charred edges appear. Prep is minimal and most of the time is hands-off while marinating. Expect about 10 minutes active prep and 10–12 minutes cooking time, plus at least 30 minutes to marinate (overnight if you prefer deeper flavor). The standout element is the sticky soy-honey glaze that caramelizes on the grill for sweet-salty contrast.

Ingredients

1 pound chicken breast, cut into 1-inch cubes
1 cup pineapple chunks, fresh or drained if canned
1 each red and green bell pepper, cut into 1-inch pieces
1/4 cup soy sauce
2 tablespoons honey
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon ginger, grated
Salt and pepper to taste

Directions

In a large bowl, whisk together the soy sauce, honey, olive oil, garlic powder, and grated ginger until well combined. Add the chicken pieces and toss to coat thoroughly. Cover and marinate for at least 30 minutes, or up to overnight in the refrigerator for more flavor. Use a zip-top bag for easy cleanup and even coating.
Preheat the grill to medium-high heat (about 375–450°F). If using wooden skewers, soak them in water for 20–30 minutes to prevent burning. Thread the marinated chicken, pineapple chunks, and bell pepper pieces alternately onto skewers, leaving a little space between each piece for even cooking.
Place the kabobs on the grill and cook for about 10–12 minutes, turning occasionally so all sides get a nice char. Look for an internal chicken temperature of 165°F and juices that run clear. Pineapple should be slightly caramelized and peppers tender-crisp.
Remove from the grill, season with salt and pepper to taste, and let rest for 2 minutes before serving. Serve immediately for best texture and flavor.

Weight Watchers Chicken Pineapple Kabobs

What to Serve With

Coconut rice or jasmine rice to soak up the glaze.
A crisp green salad with lime vinaigrette for acidity and crunch.
Grilled corn on the cob or a cold cucumber salad for refreshing contrast.
Light dipping sauces: low-fat Greek yogurt mixed with lime and cilantro, or a chili-lime sauce for heat.
Refreshing drinks: iced green tea, sparkling water with lime, or a pineapple-mint mocktail.

Top Tips for Perfecting

Use even-sized pieces: Cut chicken and pineapple into consistent 1-inch cubes to ensure uniform cooking.
Marinate longer for more flavor: At least 30 minutes is fine, but overnight makes the chicken deeply flavored and juicier.
Don’t overcrowd skewers: Leave small gaps so heat circulates and edges get a nice char.
Avoid burning the honey: Medium-high heat is ideal; too hot and the sugar in the glaze will char too quickly. Brush extra marinade sparingly near the end of cooking.
Substitute soy sauce with low-sodium soy or tamari to control salt. Swap chicken for firm tofu or shrimp for variety.

Storing and Reheating Tips

Refrigeration: Store leftover kabobs in an airtight container for up to 3 days. Remove vegetables if you want to keep textures separately.
Freezing: Cooked kabobs can be frozen for up to 2 months. Wrap tightly in foil then in a freezer bag. Thaw overnight in the refrigerator before reheating. Note: fresh pineapple may change texture after freezing.
Reheating: Reheat gently in a 350°F oven for 8–10 minutes or on a preheated grill for 4–6 minutes to regain some char. Avoid microwaving for long periods, which can make chicken rubbery and pineapple soggy.

FAQs

Can I use chicken thighs instead of breasts?
Yes. Boneless skinless chicken thighs are great — they stay juicier and have more forgiving cook time. Cut into 1-inch pieces and adjust cooking time if needed.

Is fresh pineapple better than canned?
Fresh pineapple caramelizes better and has a firmer texture. Canned works fine and is convenient; drain it well to avoid excess liquid in the marinade.

Can I make these in the oven or on a stovetop grill pan?
Absolutely. Broil on high for 8–10 minutes, turning once, or cook on a hot grill pan for similar results. Watch closely to prevent burning.

How can I make this lower in points or calories?
Use low-sodium soy sauce, reduce honey to 1 tablespoon, and serve with a large salad instead of rice to cut down calories and points.

Are these kabobs kid-friendly regarding spice?
Yes — this recipe is mild and slightly sweet. If kids prefer milder flavors, omit extra pepper or hot sauces and serve with a favorite dipping sauce.

Can I prepare them ahead for a party?
You can marinate the chicken a day ahead and thread skewers right before grilling. This saves time and keeps skewers from becoming wet from extended sitting.

Conclusion

These Weight Watchers Chicken Pineapple Kabobs are an easy, flavorful way to enjoy a lighter grilled meal that still feels special. Quick to prep, budget-friendly, and endlessly adaptable, they’re a go-to for weeknights, cookouts, and meal prep. For inspiration from a trusted source and to compare flavor profiles, check out the official WeightWatchers Hawaiian Chicken Kebabs recipe at WeightWatchers Hawaiian Chicken Kebabs recipe. Give these kabobs a try, share them with family, and enjoy the juicy, tropical flavors together.