Description
These Pineapple Chicken Kabobs are a perfect balance of sweet and savory with juicy marinated chicken, caramelized pineapple, vibrant bell peppers, and red onions grilled to perfection. Marinated in a flavorful blend of olive oil, soy sauce, honey, garlic, and ginger, these kabobs are quick to prepare and ideal for a summer cookout or casual dinner. The combination of fresh cilantro and lime wedges adds a refreshing finish that complements the smoky, tender chicken and charred fruit.
Ingredients
Scale
Chicken Marinade
- 2 pounds boneless, skinless chicken thighs or breasts, cut into 1½-inch cubes
- ¼ cup olive oil
- 3 tablespoons soy sauce (use tamari for gluten-free)
- 2 tablespoons honey or maple syrup
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon paprika
- ½ teaspoon black pepper
- ½ teaspoon salt
Vegetables and Fruit
- 1 fresh pineapple, cored and cut into 1-inch chunks (or 3 cups pre-cut)
- 2 large bell peppers (red, yellow, or orange), cut into 1-inch pieces
- 1 large red onion, cut into 1-inch pieces
Other
- 8-10 metal or wooden skewers (if using wooden, soak for at least 30 minutes)
- 2 tablespoons fresh cilantro, chopped
- Lime wedges for serving
- Optional: sesame seeds for garnish
Instructions
- Prepare the Marinade: In a large bowl, whisk together olive oil, soy sauce, honey, minced garlic, grated ginger, paprika, black pepper, and salt until well combined. Add the cubed chicken to the marinade, ensuring every piece is coated. Cover and refrigerate for at least 30 minutes to allow the flavors to develop.
- Prep Your Vegetables and Fruit: While the chicken marinates, cut the pineapple into uniform 1-inch chunks and slice the bell peppers and red onion into similarly sized pieces to ensure even cooking and presentation.
- Preheat and Prepare the Grill: Heat your grill to medium-high heat (around 400-425°F). Clean and lightly oil the grates to prevent sticking. If using a gas grill, preheat with the lid closed for 10-15 minutes. For charcoal grills, wait until coals are covered with white ash and the heat is sufficient.
- Thread the Skewers: Remove the chicken from the marinade and save any remaining marinade for basting. Thread the ingredients onto the skewers, alternating between chicken, pineapple, bell pepper, and red onion. Leave small gaps between pieces for even heat circulation and a visually appealing skewer.
- Grill to Perfection: Place the kabobs on the preheated grill. Cook for 12-15 minutes, turning every 3-4 minutes to ensure even cooking. The chicken should reach an internal temperature of 165°F. During the first half of cooking, brush the kabobs with reserved marinade for extra flavor and glaze. Watch for caramelized edges on the pineapple.
- Rest and Garnish: Remove kabobs from the grill and let them rest for 2-3 minutes to redistribute the juices. Sprinkle with fresh cilantro and optional sesame seeds. Serve immediately with lime wedges for a bright, citrusy finish.
Notes
- Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning.
- For gluten-free options, use tamari instead of soy sauce.
- Marinate the chicken longer (up to 4 hours) for more intense flavor.
- Use a meat thermometer to ensure chicken is cooked safely to 165°F internal temperature.
- Can be cooked on a grill pan or under a broiler if a grill is not available, adjusting cooking times accordingly.
- Serve with rice, quinoa, or a fresh green salad for a complete meal.
