Savor Grilled Pineapple Chicken Kabobs (Print View)
Juicy marinated chicken and sweet pineapple skewered with bell pepper and onion, grilled and finished with lime.
# 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 tamari 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
# How-To Steps:
01 - In a mixing bowl, whisk together the soy sauce, honey, olive oil, lime juice, minced garlic, ground ginger, and black pepper until well combined.
02 - Place the chicken cubes in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, seal, and toss to coat evenly. Refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor penetration.
03 - Preheat your grill to medium-high heat. If using wooden skewers, submerge them in water for at least 30 minutes to prevent burning.
04 - Thread the marinated chicken cubes, pineapple chunks, bell pepper pieces, and onion wedges alternately onto the skewers, distributing ingredients evenly.
05 - Place the kabobs on the preheated grill and cook for 12 to 15 minutes, rotating every 3 to 4 minutes, until the chicken is cooked through and lightly charred on all sides.
06 - Transfer the kabobs to a serving platter, sprinkle with chopped fresh cilantro, and serve accompanied by lime wedges.
# Expert Hints:
01 -
- The marinade doubles as a glaze if you save a little before it touches raw chicken, which is a trick that makes you look like a genius at any cookout.
- Pineapple does all the heavy lifting for caramelization, so even beginner grillers get those beautiful char marks without any effort.
02 -
- If you save marinade for a finishing glaze, bring it to a full boil for at least one minute to make it safe since it touched raw chicken.
- Do not marinate longer than two hours or the lime juice will start to break down the chicken texture and you will get mushy spots instead of juicy bites.
03 -
- Thread a folded piece of onion at the very end of each skewer to act as a handle and keep everything from spinning when you try to flip them.
- The secret to those restaurant quality char marks is leaving the skewers alone for three full minutes before you even think about turning them.