A white platter filled with grilled chicken kabobs on a bed of fresh spinach and a bowl of jalapeno salsa

Maple Glazed Chicken Kabobs with Sweet Jalapeno Salsa

This is a an awesome recipe for grilled chicken kabobs that are basted with a maple, soy sauce glaze. The chicken skewers are served with a refreshing pineapple jalapeno salsa that brings excitement to this Summer meal. Perfect for your next BBQ this is a quick and easy grilled chicken recipe.

Course Main Course Casserole
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8
Author Cooking On The Ranch


  • 6 whole 6-7 Ounce Chicken Breasts
  • For the basting sauce:
  • 1/2 cup Maple Syrup
  • 1/4 cup Soy Sauce
  • 1/4 cup Pineapple Juice
  • For the Sala
  • 1-20 ounce can crushed pineapple drained and juice reserved
  • 1 fresh Jalapeno deseeded, deveined and minced
  • 1 fresh poblano minced
  • 1/2 cup rough chopped Cilantro
  • 1 whole Small Red Onion Diced
  • 1 tablespoon Rice Wine Vinegar or White Vinegar
  • 1 Tablespoon Sugar
  • 1/2 teaspoon Salt
  • Black Pepper To Taste


  1. If you're using wooden skewers, be sure to soak the skewers in water for several hours first.
  2. Slice the chicken breasts into six even pieces, then thread each piece onto a separate skewer.
  3. Combine maple syrup, soy sauce, and pineapple juice in a small saucepan. Bring it to a boil, then reduce the heat to medium and let it bubble up and reduce by about one-fourth. Set aside to cool.
  4. In a small bowl, combine chopped pineapple, jalapeno, cilantro, red onion, vinegar, sugar, salt, and pepper. Set this aside, and try not to eat it all with a bag of blue corn chips! I speak from experience here.
  5. Grill the chicken kabobs until they're done, then baste the maple reduction over the kabobs toward the end of the grilling time. Remove them from heat and place them on a platter.

Recipe Notes

You can also use fresh pineapple instead of canned.  Buy good quality pineapple juice for the salsa.