Grilled Jerk Chicken and Pineapple Skewers

Get ready to fall in love with these Grilled Pineapple and Jerk Chicken Kebabs. Tender chicken pieces rubbed with a fragrant jerk spice blend are threaded onto skewers with red peppers, red onion, and sweet pineapple, then grilled until slightly charred and juicy. This simple, vibrant dish is perfect for summer cookouts, weeknight dinners, or meal prep for the week—full of bold flavor and bright color.

I Love Summer

There’s something about summer that brings life back outdoors. I was recently sitting in a coffee shop when a group of children on bikes rode past—so many of them, all laughing and energetic—and it was a joyful reminder of how much more active and connected our neighborhoods feel in warm weather. I didn’t grow up with screens attached to every moment; our days were filled with time outside, and I still appreciate those simple pleasures.

For me, summer also means grilling. It’s a chance to cook outside, enjoy smoky flavors, and gather friends and family around the grill. Grilling feels empowering and fun—plus it’s a great way to make quick, healthy meals that taste indulgent without a lot of fuss.

Grilled Pineapple and Jerk Chicken Kebabs

These kebabs balance heat, sweetness, and bright aromatics. The jerk seasoning provides warm, spicy notes while the grilled pineapple caramelizes and adds a juicy sweetness that tames the heat. Red bell peppers and red onion add texture and color, creating a kebab that looks as good as it tastes. Serve with rice, a simple green salad, or wrapped in warm tortillas for a lively meal.

What does jerk seasoning contain?

Authentic jerk seasoning combines warm, earthy spices with a spicy pepper note. The two stars in most jerk blends are allspice and some form of hot pepper (traditionally scotch bonnet or habanero). This recipe uses cayenne for heat, but you can adjust based on your tolerance. Here’s a basic list of the spices used in this jerk mix:

• Dried thyme
• Allspice
• Nutmeg
• Cinnamon
• Cayenne (or your preferred hot pepper)
• Garlic powder or minced garlic
• Black pepper
• Salt

This blend creates warm, aromatic, slightly sweet heat that pairs beautifully with grilled pineapple. If you prefer milder flavors, reduce the cayenne; for more heat, add a pinch more or stir in some fresh minced hot pepper.

It’s All About the Grill

A grill gives these kebabs those attractive char marks and a smoky flavor that’s hard to replicate indoors. If you’re using a gas or charcoal grill, aim for a medium-high heat—around 400ºF—so the chicken cooks through and the pineapple caramelizes without burning. If you don’t have a grill, the oven broiler or a hot grill pan will work in a pinch. You’ll miss the smoky outdoor aroma, but you’ll still get great flavor and color.

Practical tips: if you use wooden skewers, soak them in water for at least 30 minutes to prevent burning. Cut ingredients into uniform pieces so they cook evenly. Rotate kebabs every few minutes for consistent charring.

Kebab Recipes

• Lemon Salmon Kebabs
• Sweet and Sour Meatball Skewers
• Lemon Lime Asian Shrimp Kebabs
• Red, White, and Blue Potato Kebabs
• Pesto Chicken Skewers

Grilled Pineapple and Jerk Chicken Kebabs

Ingredients

For the Jerk Chicken

• 1 lb boneless, skinless chicken breast
• 2 teaspoons dried thyme
• 1/2 teaspoon allspice
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cinnamon
• 1/4 teaspoon cayenne (adjust to taste)
• 1 teaspoon garlic (powder or minced)
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt

For the Skewers

• 1 large pineapple, peeled and cubed
• 1 teaspoon paprika
• Jerk-seasoned chicken (prepared above)
• 2 large red bell peppers, cut into chunks
• 1 large red onion, cut into chunks

Instructions

1. Preheat the grill to about 400ºF (medium-high).
2. In a small bowl, combine the dried thyme, allspice, nutmeg, cinnamon, cayenne, garlic, pepper, and salt. Rub the spice mixture evenly over the chicken breasts, then cut the chicken into bite-sized cubes.
3. Toss the pineapple cubes with paprika to add color and a hint of smoky flavor.
4. Thread the skewers by alternating pieces of chicken, bell pepper, red onion, and pineapple. Continue until all ingredients are used.
5. Place the kebabs on the preheated grill. Grill for approximately 20–30 minutes, turning every 4–5 minutes so each side gets even char and the chicken cooks through. Aim for an internal chicken temperature of 165ºF.
6. Remove the kebabs from the grill and let them rest a few minutes before serving.

Tips & Notes

• Wooden skewers should be soaked in water for at least 30 minutes before grilling to prevent burning.
• Cut ingredients to similar sizes so everything cooks at the same rate.
• Use a meat thermometer to ensure the chicken reaches 165ºF in the center for safe eating.
• If you prefer, you can bake or broil the assembled kebabs in the oven; broil on high and watch closely for char without overcooking.

Watch It

A video demonstration is often helpful for assembly and grilling techniques—search for a step-by-step tutorial if you’d like a visual guide.