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Piña Colada Kabobs

Level up your grilling game with these decadent pińa colada kabobs with sweet grilled pineapple, peppers, mouthwatering chicken and an amazing coconut cream sauce!
5 from 4 votes
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Main Course
Cuisine American
Servings 6 people
Calories 294 kcal


  • kabob skewers



  • 2 lb chicken breasts boneless, skinless and cubed
  • 1 pineapple peeled and cubed
  • 3 sweet bell peppers red, yellow and orange make the best kabobs
  • 1 small red onion onion, quartered
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp pepper

Coconut Cream Sauce

  • 1 5.3 oz vanilla coconut yogurt we like to use greek, too
  • 1/4 cup full fat coconut milk
  • 1 tbsp powdered sugar
  • 1 tsp honey
  • 1/8 tsp salt


  • Place all of the chopped pineapple, chicken, peppers and onion into a bowl. Mix in the olive oil, salt and pepper.
  • Preheat the grill to medium/high heat. Then, alternating between ingredients, begin to string all pieces onto the kabob skewers. I like to keep mine close together, but you should be aware that this can prevent them from cooking throughouly if you are not paying close attention.
  • Place the kabob skewers onto the grill and cover, letting cook for 3-4 minutes. At the 4 minute mark, flip the skewers over and reapeat at the 8 minute mark - the goal is to get a nice char on every side!
  • While the grill is working it's magic, mix all sauce ingredients into a bowl and whisk until it combines. If you have a small blender (lik a magic bullet), you could use that as well.
  • When the skewers are done (165° internal chicken temp), let them rest for 2-3 minutes on a plate and then drizzle the coconut sauce on top. Enjoy!


Calcium: 58mgSugar: 21.1gPotassium: 866mgCholesterol: 98mgCalories: 294kcalSaturated Fat: 0.5gFat: 4.6gProtein: 35.6gCarbohydrates: 27.8gIron: 1mg
Keyword chicken, grilling, kabob, pina colada, sweet potato
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