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Flavorful Grilled Pineapple Chicken Kabobs

grilled pineapple chicken kabobs - featured image

Juicy chicken bites glazed with tangy pineapple and smoky char, balanced with crisp bell peppers for a perfect summer grilling meal.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts, cut into 1.5-inch cubes
  • 1 cup fresh pineapple chunks (about half a pineapple)
  • 1 cup mixed bell peppers (red, yellow, green), chopped into chunks
  • 1/4 cup pineapple juice
  • 3 tablespoons soy sauce (low-sodium recommended)
  • 2 tablespoons olive oil
  • 2 tablespoons honey
  • 3 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground black pepper
  • Optional garnish: fresh chopped cilantro or parsley

Instructions

  1. Cut chicken breasts into roughly 1.5-inch cubes. Chop bell peppers and pineapple into similar-sized chunks.
  2. In a mixing bowl, whisk together pineapple juice, soy sauce, olive oil, honey, minced garlic, smoked paprika, and black pepper.
  3. Add chicken cubes to the marinade, toss well to coat. Cover and refrigerate for at least 20 minutes, preferably 1-2 hours.
  4. Thread marinated chicken, bell peppers, and pineapple chunks alternately onto skewers, about 4-5 pieces of chicken and 3-4 pieces each of pineapple and peppers per skewer.
  5. Preheat grill to medium-high heat (around 400°F). If using charcoal, wait until coals are glowing and covered with gray ash.
  6. Grill kabobs, turning every 3-4 minutes for even char marks, for a total of 12-15 minutes. Use a meat thermometer to ensure chicken reaches 165°F internal temperature.
  7. Remove kabobs from grill and let rest for 5 minutes. Garnish with cilantro or parsley if desired. Serve warm.

Notes

Soak bamboo skewers in water for at least 30 minutes before grilling to prevent burning. Marinate chicken for at least 20 minutes for best flavor. Turn kabobs regularly to avoid burning sugars in honey and pineapple. Rest kabobs after grilling to lock in juices.

Nutrition

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