Grilled Pineapple Chicken Kabobs (Printable)
Juicy marinated chicken and sweet caramelized pineapple on skewers, grilled and finished with cilantro and lime.
# What's Needed:
→ Chicken
01 - 1.5 lbs boneless, skinless chicken breast, cut into 1.5-inch cubes
→ Fruit & Vegetables
02 - 1 fresh pineapple, peeled, cored, and cut into chunks
03 - 1 large red bell pepper, cut into 1.5-inch pieces
04 - 1 large red onion, cut into wedges
→ Marinade
05 - 1/4 cup soy sauce (use gluten-free tamari if needed)
06 - 2 tbsp honey
07 - 2 tbsp olive oil
08 - 2 tbsp fresh lime juice
09 - 2 garlic cloves, minced
10 - 1 tsp ground ginger
11 - 1/2 tsp black pepper
→ Garnish
12 - 2 tbsp chopped fresh cilantro
13 - Lime wedges, for serving
# How to Make It:
01 - In a mixing bowl, whisk together the soy sauce, honey, olive oil, fresh lime juice, minced garlic, ground ginger, and black pepper until well combined. Reserve 2 tablespoons of the marinade in a separate container for basting if desired.
02 - Place the cubed chicken into a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, seal or cover, and toss to ensure even coating. Refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor penetration.
03 - Preheat an outdoor grill to medium-high heat, approximately 400°F. If using wooden skewers, submerge them in water for at least 30 minutes prior to assembly to prevent burning.
04 - Thread the marinated chicken, pineapple chunks, bell pepper pieces, and onion wedges onto skewers in an alternating pattern, distributing ingredients evenly across each skewer.
05 - Place the assembled kabobs onto the preheated grill. Cook for 12 to 15 minutes, rotating every 3 to 4 minutes, until the chicken is cooked through to an internal temperature of 165°F and develops light charring on the edges.
06 - Transfer the grilled kabobs to a serving platter. Sprinkle with chopped fresh cilantro and serve accompanied by lime wedges for squeezing over the top.
# Tips for Success:
01 -
- The marinade does all the heavy lifting so you barely have to think once the skewers hit the grill.
- That caramelized pineapple transforms into something closer to candy than fruit and makes every bite feel like a small celebration.
02 -
- Always reserve a few tablespoons of marinade before it touches raw chicken so you can drizzle it over the finished kabobs.
- If you want to use that reserved marinade as a sauce, bring it to a rolling boil first to make it safe.
03 -
- Slightly underripe pineapple actually works better because it holds its shape and will not turn mushy on the grill.
- Press the ingredients tightly together on each skewer so everything rotates as a unit when you flip.