Air Fryer Pineapple Chicken Skewers made quick and easy for busy weeknights! With refreshing and delicious tropical flavors, these Hawaiian kabobs with a creamy curry dip are sure to be a dinner hit.
We love to fire up the grill and enjoy our meals al fresco, but with our Texas weather at a sweltering 100 F plus most days, cooking outside is more torture than fun. Thank goodness for the air fryer because we’re able to do our Summer grilling in the comforts of the kitchen.
Like our Instant Pot hamburgers and steaks, these Hawaiian chicken kabobs easily convert from cooking over hot coals to cooking in a gadget. They turn out tender, juicy, and bursting with bright tropical flavors in under an hour!
These Hawaiian chicken kabobs were seasoned with a simple mixture of garlic powder, onion powder, salt, and pepper to allow the natural tastes of the meat and veggies to shine. The curry dip also brings plenty of flavors and makes the chicken skewers all the more addictive.
If you prefer a bit saucier, you can use your favorite store-bought BBQ sauce, teriyaki glaze, or the homemade marinade recipe below. Just brush onto the chicken during the last couple of minutes.
Easy homemade marinade
- 1/2 cup pineapple juice
- 1/4 cup light soy sauce
- 2 tablespoons brown sugar or honey,
- 1 tablespoon sesame oil
- 4 cloves peeled and grated garlic,
- 1 thumb-size ginger, peeled, grated and juice extracted
- 1/2 teaspoon red pepper flakes
In a bowl, combine pineapple juice, soy sauce, brown sugar, sesame oil, grated garlic, ginger juice, and red pepper flakes. Whisk until well-combined and sugar is dissolved.
Add chicken and toss to coat thoroughly. Cover and marinate in the refrigerator for at least 20 minutes up to 4 hours. Drain chicken and discard liquid.
- Soak the bamboo sticks in water for at least 30 minutes to keep from burning while cooking.
- Fresh pineapple is best but canned will work in a pinch. Use chunks or rings and cut into size as tidbits are too small and tend to break when threading on the stick
- Cooking time may vary depending on the brand of air fryer or how big the cut of chicken. Check after 10 minutes to see if the meat is cooked yet and adjust accordingly.
- The marmalade gives a sweet fruity touch. If you don’t have the apricot, you can use other fruit such as pineapple and orange preserves, sugar, honey, or a few drizzles of pineapple juice.
- Feel free to add other veggies to the chicken skewers such as red onions, green onions (lower, white part cut into 2-inch lengths), mushrooms, cherry tomatoes, or zucchini.
- The recipe can be doubled or tripled, but you might need to cook in batches in the air fryer.
- To make ahead, prepare the pineapple chicken skewers and keep them tightly covered in your fridge for up to 1 to 2 days. Air fry or grill when ready to enjoy.
- I do not recommend storing in the freezer as the bell peppers do not freeze well and will become soggy after thawing.
- Store the curry dip in an airtight container and refrigerate for up to 3 days.
How to serve
- These chicken skewers make a great Summer meal as well as an appetizer for a cookout or luau party.
- Serve with the curry dip for a boost of flavor.
- Enjoy with air-fried carrots and parmesan rice for a hearty meal the whole family will love!
Air Fryer Pineapple Chicken Skewers with Curry Dip
- 1 pound chicken breast, cut into 2-inch cubes
- 2 small bell peppers (red, green, yellow), cored and cut into 2-inch cubes
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon pepper
For the Curry Dip
- 1/2 cup Greek yogurt
- 2 tablespoons mayonnaise
- 1 teaspoon white vinegar or pineapple juice
- 1 teaspoon Apricot preserves
- 1/2 teaspoon curry powder
- salt to taste
- In a bowl, season the chicken with salt, garlic powder, onion powder, and pepper. Cover and marinate in the refrigerator for at least 30 minutes or up to overnight.
- Thread chicken pieces in skewers, alternating between bell peppers and pineapple.
- Arrange the chicken skewers in a single layer in the air fryer basket. Lightly brush with olive or vegetable oil.
For the Curry Dip
- In a bowl, combine yogurt, mayonnaise, vinegar, Apricot preserves, curry powder, and salt and pepper to taste. Stir until smooth and well-blended.
- Air fry at 370 F for about 12 minutes or until thermometer inserted in the thickest part reads 165 F.
- Remove from the air fryer and serve with the curry dip.