Grilled Pineapple Chicken Kabobs (Printable Version)

Juicy chicken and sweet pineapple grilled to perfection with vibrant vegetables for an easy tropical dinner.

# Ingredient List:

→ Meats

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 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 (optional)

12 - 2 tbsp chopped fresh cilantro
13 - Lime wedges, for serving

# Step-by-Step Instructions:

01 - In a bowl, whisk together soy sauce, honey, olive oil, lime juice, garlic, ginger, and black pepper until fully combined.
02 - Place chicken pieces in a large resealable bag or bowl. Pour the marinade over and toss to coat thoroughly. Refrigerate for at least 30 minutes, up to 2 hours for enhanced flavor.
03 - Preheat grill to medium-high heat. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
04 - Thread marinated chicken, pineapple chunks, bell pepper pieces, and onion wedges alternately onto skewers, distributing ingredients evenly.
05 - Place kabobs on the preheated grill and cook for 12–15 minutes, turning every few minutes, until chicken is cooked through and vegetables are slightly charred.
06 - Remove from grill and garnish with chopped fresh cilantro. Serve immediately with lime wedges on the side.

# Tips from hearthlykitchen:

01 -
  • The marinade does double duty, tenderizing the chicken while infusing it with bright, tangy flavor
  • Everything cooks on one skewer, making prep and cleanup ridiculously simple
  • That hit of sweet pineapple against salty chicken is the kind of contrast that makes people pause and say wow
02 -
  • Don't skip the thirty minute minimum marinating time—I've tried shortcutting this and the difference in flavor is honestly night and day
  • Metal skewers cook faster than wooden ones because they conduct heat, so adjust your grilling time accordingly
  • If your pineapple chunks are too small, they'll burn before the chicken is done, so aim for generous one-inch pieces
03 -
  • Reserve a tiny bit of marinade before adding raw chicken, boil it for three minutes, and brush it on during the last minute of grilling for extra flavor
  • Thread everything with the same ingredients on each skewer so you don't end up with one skewer that's all onion and another that's all pineapple

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