Pineapple Chicken Kabobs (Printable)
Marinated chicken and pineapple skewered with peppers and onions, grilled until charred and caramelized.
# What You’ll Need:
→ Protein and Marinade
01 - 1.1 lb boneless, skinless chicken breast, cut into 1-inch cubes
02 - 2 tbsp soy sauce (or tamari for gluten-free)
03 - 2 tbsp honey
04 - 1 tbsp olive oil
05 - 1 tbsp fresh lime juice
06 - 2 garlic cloves, minced
07 - 1/2 tsp ground black pepper
→ Fruit and Vegetables
08 - 1 medium pineapple, peeled, cored, cut into 1-inch cubes
09 - 1 red bell pepper, cut into 1-inch pieces
10 - 1 red onion, peeled and cut into wedges
→ Grilling and Garnish
11 - Wooden or metal skewers
12 - Fresh cilantro or parsley, chopped (optional)
# Directions:
01 - In a large bowl, whisk together soy sauce, honey, olive oil, lime juice, minced garlic, and black pepper until well combined.
02 - Add the chicken cubes to the marinade, tossing to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor penetration.
03 - If using wooden skewers, submerge them in water for 30 minutes prior to grilling to prevent burning.
04 - Thread marinated chicken cubes, pineapple chunks, bell pepper pieces, and onion wedges alternately onto the skewers, distributing ingredients evenly.
05 - Preheat an outdoor grill or grill pan to medium-high heat, ensuring the grates are clean and lightly oiled.
06 - Place the kabobs on the grill and cook for 12 to 15 minutes, turning occasionally with tongs, until the chicken is cooked through with light charring and the pineapple is caramelized.
07 - Remove the kabobs from the grill and garnish with freshly chopped cilantro or parsley if desired. Serve immediately while hot.
# Expert Suggestions:
01 -
- The honey and lime marinade caramelizes on the grill creating edges that taste like candy.
- Pineapple does double duty by flavoring the chicken and adding its own sweet char.
02 -
- Crowding the skewers too tightly means the chicken steams instead of getting those charred edges everyone fights over.
- Do not skip the soak on wooden skewers because burnt splinters in your food ruin the whole evening.
03 -
- Marinate the chicken closer to two hours if you have the time because the flavor penetrates deeper and the texture gets more tender.
- Let the grill get fully hot before laying down the skewers so you get a sear instead of sticking.