Pineapple Chicken Kabobs (Printable Version)
Tender chicken and sweet pineapple grilled in a savory honey-soy glaze for a perfect tropical barbecue meal.
# What You Need:
→ Chicken & Marinade
01 - 1.5 lbs boneless, skinless chicken breast, cut into 1.5-inch cubes
02 - 1/3 cup soy sauce (use gluten-free if needed)
03 - 1/4 cup pineapple juice
04 - 2 tbsp honey
05 - 2 tbsp olive oil
06 - 2 cloves garlic, minced
07 - 1 tsp fresh ginger, grated
08 - 1/2 tsp black pepper
→ Skewers
09 - 1 whole fresh pineapple, peeled, cored, and cut into 1.5-inch chunks
10 - 1 large red bell pepper, cut into 1.5-inch pieces
11 - 1 large green bell pepper, cut into 1.5-inch pieces
12 - 1 medium red onion, cut into wedges
→ Garnish (optional)
13 - 2 tbsp chopped fresh cilantro
14 - Lime wedges
# How-To Steps:
01 - Whisk together soy sauce, pineapple juice, honey, olive oil, garlic, ginger, and black pepper in a large bowl until well combined.
02 - Add chicken cubes to the marinade, toss to coat evenly, cover, and refrigerate for at least 30 minutes or up to 2 hours for enhanced flavor.
03 - If using wooden skewers, soak in water for at least 30 minutes before grilling to prevent burning.
04 - Preheat grill to medium-high heat, approximately 400°F.
05 - Thread marinated chicken, pineapple chunks, bell pepper pieces, and onion wedges alternately onto skewers, distributing ingredients evenly.
06 - Place skewers on grill and cook for 12-15 minutes, turning every few minutes, until chicken is cooked through and vegetables are lightly charred.
07 - Remove from grill and let kabobs rest for 2-3 minutes. Garnish with chopped cilantro and serve with lime wedges if desired.
# Helpful Tips:
01 -
- The marinade doubles as a flavor powerhouse that infuses every bite
- Grilling fruit transforms pineapple into something magical and caramelized
- Everything cooks on one stick making both prep and cleanup incredibly simple
02 -
- Reserve some marinade before adding the raw chicken if you want to brush more on during grilling
- Metal skewers cook faster than wood so adjust your timing accordingly
- Don't overcrowd the skewers or things will steam instead of getting that gorgeous grilled flavor
03 -
- Thread all your kabobs before turning on the grill so everything is ready to go
- Keep a spray bottle of water handy for any flare-ups from the sugary marinade