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Delicious Chicken Pineapple Kabobs with tender chicken and sweet pineapple on skewers

Chicken Pineapple Kabobs

These colorful chicken pineapple kabobs are quick to prepare and grill, balancing sweet and savory flavors for a family-friendly meal.
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Prep Time 30 minutes
Cook Time 14 minutes
Total Time 44 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Grilled
Calories: 300
Ingredients Method Notes

Ingredients
  

For the kabobs
  • 2 pounds boneless skinless chicken thighs, cubed Thighs stay juicy under high heat. Cut evenly, about 1 to 1.5 inch pieces.
  • 2 cups fresh pineapple chunks Fresh pineapple gives the best texture and flavor. If using canned, drain well and pat dry.
  • 1 red bell pepper, chopped Adds sweetness and bright color. Cut into pieces similar in size to the chicken.
  • 1 green bell pepper, chopped Adds a little bite and contrast. Use firm peppers.
  • 1 small red onion, cut into wedges Mellows when grilled. Keep wedges intact to avoid falling off the skewer.
For the marinade
  • 0.25 cup soy sauce Use low-sodium if watching salt. Adds umami and deep color to the marinade.
  • 2 tablespoons olive oil Helps the marinade coat the chicken and promotes even searing.
  • 2 tablespoons honey Helps with caramelization. Reduce to 1 tablespoon for less sweetness.
  • 2 tablespoons fresh lime juice Brightens flavors; squeeze right before mixing.
  • 3 cloves garlic, minced Fresh gives the best flavor; can substitute with garlic powder.
  • 1 teaspoon fresh ginger, grated Brings a clean warmth; ginger paste works in a pinch.
  • 0.5 teaspoon black pepper Freshly ground gives the best aroma.

Method
 

Marinating
  1. Whisk soy sauce, olive oil, honey, lime juice, garlic, ginger, and black pepper. Add chicken and marinate for at least 30 minutes.
Grilling
  1. Preheat grill to 400 to 425 degrees Fahrenheit and oil grates.
  2. Thread chicken, pineapple, peppers, and onion onto skewers.
  3. Grill for 10 to 14 minutes, turning every few minutes, until chicken reaches 165 degrees Fahrenheit.
  4. Rest kabobs for 3 to 5 minutes before serving.

Notes

Leftovers store well in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze cooked chicken pieces for up to 2 months.