Savor Grilled Pineapple Chicken Kabobs (Print Page)

Marinated chicken and caramelized pineapple skewered and grilled, finished with honey-lime glaze and cilantro.

# What You Need:

→ 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

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

# Directions:

01 - In a mixing bowl, whisk together soy sauce, honey, olive oil, lime juice, minced garlic, ground ginger, and black pepper until well combined.
02 - Place chicken cubes in a large resealable bag or shallow bowl. Pour the marinade over the chicken and toss to coat evenly. Refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor penetration.
03 - Preheat the 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 slightly charred on the edges.
06 - Transfer kabobs to a serving platter, sprinkle with chopped fresh cilantro, and serve with lime wedges on the side.

# Expert Tips:

01 -
  • The marinade doubles as a glaze, so nothing goes to waste and every bite carries that deep, sticky flavor.
  • Pineapple on the grill caramelizes into something that tastes like candy, which makes even picky eaters forget they are eating something healthy.
02 -
  • Always reserve a few tablespoons of marinade before it touches raw chicken so you can drizzle it over the finished kabobs for extra punch.
  • If you want that reserved marinade warm, bring it to a full boil first to make it safe, then brush it on while the skewers rest.
03 -
  • Pat the pineapple chunks dry with a paper towel before threading them so the grill can caramelize instead of steam.
  • Let the cooked kabobs rest for three minutes before serving so the juices redistribute and the chicken stays tender.

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