Pineapple Chicken Kabobs (Printable)

Marinated chicken and pineapple skewered with bell pepper and onion, grilled until caramelized and bright.

# What You'll Need:

→ Protein & 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 & 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

→ Grilling & Garnish

11 - Wooden or metal skewers
12 - Fresh cilantro or parsley (optional garnish)

# How-To Steps:

01 - In a large 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 and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
03 - If using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning.
04 - Thread the marinated chicken, 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.
06 - Grill the kabobs 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 chopped fresh cilantro or parsley if desired. Serve immediately.

# Expert Advice:

01 -
  • The pineapple caramelizes on the grill and creates this sticky, golden crust that makes people close their eyes when they take a bite.
  • It looks impressive on a platter but honestly comes together with almost no effort, which is my favorite kind of cooking.
  • The marinade doubles as a glaze, so you get deep flavor without a long ingredient list.
02 -
  • Do not rush the marinade time because 30 minutes is the absolute minimum for the flavor to actually penetrate the chicken.
  • If your pineapple is very ripe, watch it closely on the grill because the natural sugars can go from caramelized to burnt faster than you think.
  • Let the skewers rest for a minute or two after grilling so the juices redistribute instead of running out onto the plate.
03 -
  • Pat the chicken dry with paper towels before marinating so the sauce clings to the meat instead of sliding off on a layer of moisture.
  • Reserve a spoonful of marinade before adding the raw chicken and brush it onto the kabobs during grilling for an extra layer of glaze.

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