Description
Nothing captures the essence of summer quite like the sizzle of pineapple chicken kabobs on a hot grill. Picture this: tender chunks of marinated chicken paired with sweet, caramelized pineapple, colorful bell peppers, and red onion, all skewered together and kissed by smoky flames. This recipe brings together the perfect balance of sweet and savory flavors that make your taste buds dance with every bite.
Ingredients
For the Chicken Marinade:
- 2 pounds boneless, skinless chicken thighs or breasts, cut into 1½-inch cubes
- ¼ cup olive oil
- 3 tablespoons soy sauce (use tamari for gluten-free)
- 2 tablespoons honey or maple syrup
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon paprika
- ½ teaspoon black pepper
- ½ teaspoon salt
For the Kabobs:
- 1 fresh pineapple, cored and cut into 1-inch chunks (or 3 cups pre-cut)
- 2 large bell peppers (red, yellow, or orange work beautifully), cut into 1-inch pieces
- 1 large red onion, cut into 1-inch pieces
- 8–10 metal or wooden skewers (if using wooden, soak for at least 30 minutes)
For Finishing:
- 2 tablespoons fresh cilantro, chopped
- Lime wedges for serving
- Optional: sesame seeds for garnish
Smart Substitutions: Swap chicken thighs for breasts if you prefer leaner meat, though thighs stay more tender. For a dairy-free option, use coconut aminos instead of soy sauce. Vegetarians can substitute firm tofu or halloumi cheese for the chicken. If fresh pineapple isn’t available, canned pineapple chunks work perfectly – just drain them well and pat dry.
Instructions
In a large bowl, whisk together olive oil, soy sauce, honey, minced garlic, grated ginger, paprika, black pepper, and salt until well combined. The mixture should smell aromatic and inviting – that’s your first sign you’re on the right track. Add the cubed chicken to the marinade, ensuring every piece gets coated. Cover and refrigerate for at least 30 minutes, though longer marinating time develops richer flavors.
While the chicken marinates, tackle your prep work. Cut the pineapple into uniform chunks – consistency helps with even cooking. The natural sugars in pineapple will caramelize beautifully on the grill, creating those coveted golden edges. Cut bell peppers and red onion into similar-sized pieces as your chicken. This ensures everything cooks at the same rate and creates an aesthetically pleasing presentation.
Fire up your grill to medium-high heat (around 400-425°F). Clean the grates thoroughly and oil them lightly to prevent sticking – nobody wants to lose perfectly marinated chicken to stubborn grill grates. If using a gas grill, preheat with the lid closed for about 10-15 minutes. For charcoal grills, let the coals burn until they’re covered with white ash and you can hold your hand 5 inches above the grate for only 3-4 seconds.
Remove chicken from the marinade (save any remaining marinade for basting). Thread ingredients onto skewers, alternating between chicken, pineapple, bell pepper, and red onion. Don’t pack ingredients too tightly – leave small gaps for even heat circulation. A good pattern might be: chicken, pineapple, pepper, onion, then repeat. This creates both visual appeal and ensures every bite has a perfect flavor combination.
Place kabobs on the preheated grill and cook for 12-15 minutes total, turning every 3-4 minutes to ensure even cooking on all sides. The chicken should reach an internal temperature of 165°F, and you’ll notice the pineapple developing beautiful caramelized edges. Brush with any reserved marinade during the first half of cooking for extra flavor and a gorgeous glaze.
Remove kabobs from the grill and let them rest for 2-3 minutes – this helps redistribute the juices for maximum tenderness. Sprinkle with fresh cilantro and sesame seeds if using. Serve immediately with lime wedges on the side for that final burst of citrusy brightness that ties all the flavors together.
Nutrition
- Calories: 280-320
- Fat: 12-15 grams
- Carbohydrates: 18-22 grams
- Fiber: 2-3 grams
- Protein: 28-32 grams