Grilled chicken and pineapple kebabs with Caribbean marinade

Grilled Caribbean Chicken Kebab Pineapple Table

Our Caribbean marinated chicken kebabs with pineapple are a delicious way to change up your summer grilling. Best served poolside!


  • 1/2 cup olive oil
  • 2 Tbs minced garlic
  • 1/4 cup minced fresh parsley (or 1/8 cup dried parsley)
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp ground allspice
  • 1/2 tsp black pepper
  • 1/4 tsp ground cinnamon
  • 1 tsp sea salt
  • 1 1/2 pounds boneless, skinless chicken breasts, trimmed and cut into 1-inch cubes
  • 1 large or two medium red bell pepper(s), stemmed, seeded, and cut into 1-inch pieces
  • 1/2 of a ripe pineapple, cored and cut into 1-inch pieces
  • The first 3 layers of a large red onion,  cut into 1-inch pieces


  1. Whisk olive oil, garlic, parsley, spices and salt in small bowl.
  2. Mix marinade and chicken in 1-gallon zipper-lock plastic bag; seal bag and refrigerate, turning once or twice, at least 3 hours or up to 24 hours.  
  3. Remove chicken from marinade.  Thread each of the four 12-inch skewers with chicken, pineapple, pepper and onion.  It works best if you end with onion or chicken, since the peppers and pineapple fall off more easily.  
  4. For a gas grill:  Turn all burners to high, cover, and heat until hot, about 15 minutes.  Leave all burners on high. 
  5. For a charcoal grill: Set up grill for direct heat by lighting a full chimney starter. Allow top coals to get slightly ashy then pour charcoal evenly in grill.
  6. Clean and oil cooking grate.  Place kebabs on grill.  For a gas grill, close hood while grilling. Cook for a total of 12 minutes, turning as needed every 3-4 minutes so that all vegetables and chicken are charred around edges and chicken is cooked through.


*The chicken should be marinated for at least 3 hours or up to 24 hours.

Keywords: grilling, kebabs, chicken, marinade