Tropical Kabobs

Cubed chicken breast and canned pineapple chunks threaded onto skewers, brushed with soy sauce, and grilled until charred and juicy. The real star is the dipping sauce: orange marmalade, yogurt, Dijon mustard, curry powder, and pineapple juice blended into a sweet, tangy, spiced condiment.

Brushing the skewers with soy sauce while grilling gives the chicken a salty, caramelized glaze that pairs with the natural sweetness of the pineapple. The sugars in both the soy and the pineapple char slightly on the grill, creating those smoky, sticky edges.

The dip comes together while the kabobs cook. No heating required. The marmalade provides sweetness and texture from the orange peel, the yogurt adds creaminess, and the curry powder gives it a warm, spiced backbone that bridges the tropical and savory elements.

This whole dinner takes about 30 minutes from cutting board to table.

Kitchen Tips

• Cut chicken into even cubes so every piece cooks at the same rate. Uneven chunks mean some are dry while others are still pink.
• Don’t push pineapple and chicken too tight on the skewer. Leave a small gap so heat circulates and everything cooks evenly.
• Soak wooden skewers for 20 minutes before threading if you’re using them. Dry wood catches fire on the grill.

Variations

• Shrimp kabobs: Replace the chicken with large peeled shrimp for a faster-cooking seafood version.
• Teriyaki glaze: Swap the soy sauce for teriyaki sauce for a sweeter, thicker coating.
• Add bell pepper: Thread chunks of red or green bell pepper between the chicken and pineapple for extra color and crunch.