Pineapple Chicken Kabobs (Printable Version)
Marinated chicken and pineapple skewers grilled until caramelized and bright, perfect for summer gatherings.
# What You’ll Need:
→ Protein & Marinade
01 - 1.1 pounds boneless, skinless chicken breast, cut into 1-inch cubes
02 - 2 tablespoons soy sauce or gluten-free tamari
03 - 2 tablespoons honey
04 - 1 tablespoon olive oil
05 - 1 tablespoon freshly squeezed lime juice
06 - 2 garlic cloves, minced
07 - 1/2 teaspoon ground black pepper
→ Fruit & Vegetables
08 - 1 medium pineapple, peeled, cored, and cut into 1-inch cubes
09 - 1 red bell pepper, cut into 1-inch pieces
10 - 1 red onion, peeled and cut into wedges
→ For Grilling & Garnish
11 - Wooden or metal skewers
12 - Fresh cilantro or parsley, chopped (optional)
# Directions:
01 - In a large mixing bowl, whisk together soy sauce, honey, olive oil, lime juice, minced garlic, and ground black pepper until thoroughly combined.
02 - Add chicken breast cubes to the marinade, tossing until each piece is well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more pronounced flavor.
03 - If utilizing wooden skewers, submerge them in water for 30 minutes to prevent charring on the grill.
04 - Alternate threading marinated chicken, pineapple cubes, bell pepper pieces, and onion wedges onto skewers, ensuring even distribution for each skewer.
05 - Bring grill or grill pan to medium-high heat.
06 - Place kabobs on the grill. Cook for 12 to 15 minutes, turning occasionally, until chicken is fully cooked and lightly charred, and pineapple shows caramelization.
07 - Remove skewers from grill and garnish with fresh chopped cilantro or parsley as desired. Serve immediately.
# Quick Tips:
01 -
- The sweet pineapple caramelizes into tangy bites that stick in your memory long after summer ends.
- Chicken turns impossibly tender in a marinade that always draws compliments, even from picky eaters.
02 -
- Once, I rushed the chicken off the grill and learned the hard way that a few more minutes gives you that perfect juicy-but-done bite.
- Letting the kabobs rest for a minute before serving keeps the juices where you want them—in the meat, not on the platter.
03 -
- Brushing the kabobs with a little marinade halfway through grilling intensifies both flavor and color.
- Squeeze a bit more lime on as soon as they come off the grill for an extra burst of freshness.