Pineapple Chicken Kabobs
A tropical-inspired grilled dish with marinated chicken, pineapple, and vegetables on skewers. Sweet, smoky, and perfect for summer dining.
Ingredients
- 1 ½ lbs boneless chicken breast, cut into 1-inch cubes
- 2 cups fresh pineapple chunks
- 1 red bell pepper, cut into squares
- 1 green bell pepper, cut into squares
- 1 red onion, cut into wedges
- 3 tbsp soy sauce
- 2 tbsp honey
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- Salt and black pepper, to taste
- Wooden or metal skewers
Instructions
- In a bowl, whisk soy sauce, honey, olive oil, garlic, ginger, salt, and pepper.
- Add chicken cubes and marinate for at least 20–30 minutes in the refrigerator.
- Thread chicken, pineapple, peppers, and onions alternately onto skewers.
- Preheat grill to medium-high heat. Oil grates lightly.
- Grill kabobs for 10–12 minutes, turning occasionally until chicken is cooked through and slightly charred.
- Serve hot with rice, salad, or grilled sides.
Notes
- Use metal skewers to avoid burning, or soak wooden skewers for 30 minutes before grilling.
- Fresh pineapple works best, but canned chunks can be used.
- Cut ingredients evenly for even cooking.
- Reserve some marinade for basting while grilling.
- Leftovers can be stored in the fridge for up to 2 days.