Grilled Chicken Pineapple Kabobs (Printable)

Tender chicken paired with pineapple and bell peppers, marinated and grilled for a flavorful delight.

# What You'll Need:

→ Meat & Protein

01 - 1.5 lbs boneless, skinless chicken breast, cut into 1.5-inch cubes

→ Produce

02 - 1 medium pineapple, peeled, cored, and cut into 1.5-inch chunks
03 - 1 red bell pepper, cut into 1.5-inch pieces
04 - 1 yellow bell pepper, cut into 1.5-inch pieces
05 - 1 green bell pepper, cut into 1.5-inch pieces
06 - 1 medium red onion, cut into 1.5-inch pieces

→ Marinade

07 - 3 tablespoons olive oil
08 - 2 tablespoons low-sodium soy sauce, gluten-free
09 - 2 tablespoons honey
10 - 2 tablespoons fresh lime juice
11 - 2 garlic cloves, minced
12 - 1 teaspoon smoked paprika
13 - 1/2 teaspoon ground black pepper
14 - 1/2 teaspoon salt

# Directions:

01 - In a large mixing bowl, whisk together olive oil, soy sauce, honey, lime juice, minced garlic, smoked paprika, black pepper, and salt until well combined.
02 - Add chicken cubes to the marinade, toss thoroughly to coat all pieces, cover the bowl with plastic wrap, and refrigerate for at least 30 minutes or up to 2 hours for deeper flavor development.
03 - If using wooden skewers, submerge them in water for at least 30 minutes to prevent burning during grilling.
04 - Thread marinated chicken, pineapple chunks, bell peppers, and red onion alternately onto skewers in an appealing pattern.
05 - Preheat grill to medium-high heat, reaching approximately 400°F.
06 - Lightly oil the grill grates to prevent sticking, then place prepared kabobs on the grill.
07 - Grill for 12 to 15 minutes, turning every 3 to 4 minutes until chicken reaches an internal temperature of 165°F and vegetables develop light char marks.
08 - Remove kabobs from grill and allow to rest for 2 minutes before serving.

# Expert Advice:

01 -
  • The marinade does all the heavy lifting—your chicken comes out juicy and flavorful without any fussy techniques.
  • Those caramelized pineapple chunks taste like candy, and everyone always asks what makes them so good.
  • It's genuinely hard to mess up, and cleanup is minimal since everything cooks in one simple motion on the grill.
02 -
  • Uneven piece sizes mean some parts finish cooking way before others—I've learned to be almost obsessive about cutting everything to match dimensions.
  • If you reserve some raw marinade before adding chicken and use it as a brush during the final minutes of grilling, the glaze that forms is what people will actually remember about this dish.
03 -
  • Reserve some raw marinade before you add the chicken, then brush it on the kabobs during the last two minutes of grilling—this creates a glossy, caramelized exterior that tastes infinitely better than plain grilled.
  • If your skewers tend to spin when you're trying to turn them, push them toward the cooler edge of the grill and let them set for 30 seconds before attempting to flip, and make sure you're using sturdy tongs with a good grip.
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