Pineapple Chicken Kabobs
These pineapple chicken kabobs are a simple grilled dinner made with marinated chicken, sweet pineapple, bell peppers, and red onion.
Ingredients
- 1 pound chicken breast, cubed
- ⅓ cup soy sauce
- 3 tablespoons honey
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 large green bell peppers, cubed
- 1 can pineapple chunks, with juice
- 1 red onion, cubed
Instructions
- In a medium bowl, whisk together the soy sauce, honey, olive oil, minced garlic, grated ginger, and the pineapple juice from the can.
- Place the cubed chicken in a resealable bag or shallow dish and pour the marinade over the chicken. Toss to coat evenly, cover, and refrigerate for at least 30 minutes or up to 2 hours.
- If using wooden skewers, soak them in water for 20–30 minutes to prevent burning.
- Thread the marinated chicken, pineapple chunks, green bell pepper, and red onion onto skewers, alternating ingredients for even cooking.
- Preheat the grill to medium-high heat and lightly oil the grates.
- Grill the kabobs for 12–15 minutes, turning every few minutes, until the chicken is cooked through and lightly charred.
- Remove from the grill and let rest for 2–3 minutes before serving. Serve warm.
Nutrition
Notes
- Cut everything evenly: Keep the chicken and vegetables similar in size so they cook at the same rate on the grill.
- Don’t over-marinate: Because the marinade contains pineapple juice, marinating longer than 2 hours can make the chicken too soft.
- Oil the grill well: Lightly greasing the grates helps prevent sticking and keeps the kabobs intact when turning.
- Turn gently: Use tongs to rotate the skewers every few minutes for even charring without tearing the chicken.
- Serving suggestions: Serve with Watermelon Cucumber Feta Salad or pair with BBQ Mushrooms for a complete summer meal.
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