Description

Delicious and juicy Grilled Pineapple Chicken Kabobs featuring tender marinated chicken, sweet pineapple chunks, and vibrant red bell peppers and onions, all grilled to perfection. This easy-to-make recipe combines the tangy sweetness of pineapple with a savory soy and honey marinade, ideal for a summer barbecue or a flavorful weeknight dinner.

Ingredients

Scale

For the Marinade and Chicken:

1.5 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
1/4 cup soy sauce
1/4 cup honey
2 tablespoons olive oil
1 tablespoon apple cider vinegar
2 cloves garlic, minced
1 teaspoon grated fresh ginger
1/2 teaspoon black pepper
1/4 teaspoon salt

Vegetables and Fruit:

1 fresh pineapple, peeled, cored, and cut into 1-inch chunks
2 red bell peppers, cut into 1-inch squares
1 red onion, cut into 1-inch pieces

Additional:

Skewers (wooden or metal)
Cooking spray or oil for grill

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Instructions

Prepare the Marinade: In a medium bowl, combine soy sauce, honey, olive oil, apple cider vinegar, minced garlic, grated ginger, black pepper, and salt. Stir well to create a flavorful marinade.
Marinate the Chicken: Add the cubed chicken pieces to the marinade, ensuring each piece is fully coated. Cover and refrigerate for at least 1 hour to allow flavors to develop, or overnight for enhanced taste.
Prepare Skewers: If using wooden skewers, soak them in water for at least 30 minutes to prevent burning during grilling.
Preheat the Grill: Heat your grill to medium-high and lightly oil the grates with cooking spray or oil to avoid sticking.
Assemble Kabobs: Thread the marinated chicken, pineapple chunks, red bell pepper squares, and onion pieces onto skewers, alternating each ingredient for a balanced and colorful presentation.
Grill Kabobs: Place the skewers on the preheated grill. Cook for 12 to 15 minutes, turning occasionally to ensure even cooking. The chicken is done when cooked through and juices run clear.
Glaze with Marinade: During the last 5 minutes of grilling, brush any remaining marinade on the kabobs for extra flavor and a slight glaze.
Rest the Kabobs: Remove the cooked kabobs from the grill and let them rest for a few minutes to allow the juices to redistribute.
Serve: Serve your Grilled Pineapple Chicken Kabobs hot, paired with sides such as steamed rice, grilled vegetables, or a fresh salad.

Notes

Soaking wooden skewers prevents them from burning on the grill.
Marinate chicken overnight for a deeper flavor.
If not using a grill, kabobs can be cooked under a broiler or on a grill pan stovetop, but grilling gives the best smoky flavor.
Be careful not to overcook the chicken to keep it juicy and tender.
For a spicier version, add red pepper flakes to the marinade.
Make sure to turn kabobs frequently to ensure even cooking and prevent burning.