Pineapple Chicken Kabobs (Print Version)
Marinated chicken and pineapple skewers grilled until caramelized for a bright, summery main.
# What You 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, 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
→ Garnish
11 - Fresh cilantro or parsley, chopped (optional)
# How to Make It:
01 - In a large mixing bowl, whisk together the soy sauce, honey, olive oil, lime juice, minced garlic, and black pepper until well combined.
02 - Add the chicken cubes to the marinade and toss to coat evenly. Cover the bowl 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 at least 30 minutes to prevent burning on the grill.
04 - Thread the marinated chicken, pineapple chunks, bell pepper pieces, and onion wedges alternately onto the skewers, distributing the ingredients evenly.
05 - Preheat an outdoor grill or grill pan to medium-high heat, approximately 375°F to 400°F.
06 - Place the kabobs on the grill and cook for 12 to 15 minutes, turning occasionally with tongs, until the chicken is cooked through to an internal temperature of 165°F and lightly charred, and the pineapple is caramelized.
07 - Remove the kabobs from the grill and garnish with freshly chopped cilantro or parsley if desired. Serve immediately.
# Expert Hints:
01 -
- The marinade pulls double duty, seasoning the chicken so deeply that you barely need to think about extra sauces or dips.
- Pineapple caramelizes on the grill and creates this jammy, smoky sweetness that makes everyone ask what your secret is.
- Clean up is almost nothing since everything cooks on skewers and the prep takes barely twenty minutes.
02 -
- Do not rush the marinating time because those thirty minutes in the fridge are what separate bland chicken from something people actually remember eating.
- Watch the pineapple closely on the grill because the sugars go from beautifully caramelized to burnt in what feels like seconds once the heat is right.
03 -
- Cut all your ingredients the same size so nothing burns while waiting for thicker pieces to cook through.
- Brush a little extra marinade onto the pineapple pieces right before grilling for an even deeper glaze.