Description
These Juicy Pineapple Chicken Kabobs bring together tender, marinated chicken pieces with sweet pineapple chunks and colorful bell peppers, grilled to perfection for a perfect summer BBQ delight. The combination of savory soy sauce and honey marinade with fresh ginger and garlic creates a flavorful and moist kabob experience that’s both simple and satisfying.
Ingredients
Scale
Chicken & Marinade
- 1.5 lbs boneless skinless chicken breasts or thighs (preferably thighs for extra moisture)
- 0.33 cup soy sauce (or tamari for gluten-free)
- 3 tbsp honey (or maple syrup as vegan alternative)
- 2 tbsp olive oil (or canola oil as neutral substitute)
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 0.5 tsp salt
- 0.25 tsp black pepper
Veggies & Fruit
- 2 cups fresh pineapple chunks (fresh preferred, canned acceptable)
- 1 large red bell pepper (can substitute different color bell pepper or zucchini)
Instructions
- Prepare the Marinade: In a mixing bowl, whisk together soy sauce, honey, olive oil, minced garlic, grated ginger, salt, and black pepper until well combined, ensuring a balanced sweet and savory flavor base for the chicken.
- Marinate the Chicken: Cut the chicken breasts or thighs into 1-inch cubes. Toss these pieces in the prepared marinade, making sure each piece is well coated. Cover and refrigerate for at least 30 minutes to allow the flavors to infuse and tenderize the meat.
- Prepare the Grill: Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking and to promote even cooking of the kabobs.
- Assemble the Kabobs: Thread the marinated chicken pieces alternately with pineapple chunks and bell pepper pieces onto skewers, creating colorful and flavorful kabobs that grill evenly.
- Grill the Kabobs: Place the skewers on the preheated grill. Cook for approximately 10 to 12 minutes, turning occasionally to ensure all sides are evenly cooked, and the chicken reaches a safe internal temperature.
- Rest and Serve: Remove the kabobs from the grill and let them rest for a few minutes to allow juices to redistribute. Serve hot alongside your favorite sides for a delightful summer meal.
Notes
- Use chicken thighs instead of breasts for more tender, juicy kabobs.
- Substitute tamari sauce for a gluten-free version of the marinade.
- Maple syrup can replace honey for a vegan option.
- If you don’t have fresh pineapple, canned pineapple chunks drained well can be used.
- Soak wooden skewers in water for 30 minutes before assembling to prevent burning on the grill.
- Cook chicken until it reaches an internal temperature of 165°F (74°C) for food safety.
- Feel free to customize with other vegetables like zucchini, mushrooms, or cherry tomatoes.
