Description
These Juicy Pineapple Chicken Kabobs are perfect for your best BBQ nights, combining tender chicken marinated in a sweet and savory sauce with fresh pineapple and red bell peppers. Grilled to perfection, these kabobs offer a delightful balance of flavors and a beautiful caramelized finish, making them a crowd-pleaser for any outdoor gathering.
Ingredients
Scale
Chicken and Marinade
- 1 lb Boneless Skinless Chicken Breasts or Thighs (use thighs for juicier kabobs or breasts for a leaner option)
- 1/3 cup Soy Sauce (preferably low-sodium)
- 3 tbsp Honey (or agave syrup)
- 2 tbsp Olive Oil (or avocado oil)
- 2 cloves Garlic, minced (or garlic powder)
- 1 tsp Fresh Ginger, grated (use less if substituting ground ginger)
- 1/2 tsp Salt (adjust to taste)
- 1/4 tsp Black Pepper (adjust to taste)
Vegetables and Fruit
- 2 cups Fresh Pineapple Chunks (peaches can be used as a substitute)
- 1 large Red Bell Pepper, cut into slices (zucchini or onions can be alternates)
Instructions
- Marinate Chicken: In a mixing bowl, whisk together the soy sauce, honey, olive oil, minced garlic, grated ginger, salt, and black pepper until well combined. Add the boneless chicken chunks to the marinade, making sure they are fully coated. Cover the bowl and refrigerate for at least 30 minutes to allow flavors to infuse.
- Prepare Grill: Preheat your grill to medium-high heat, approximately 375°F to 400°F (190°C to 204°C). Lightly oil the grill grates to prevent the kabobs from sticking during cooking.
- Assemble Skewers: Thread the marinated chicken pieces onto skewers, alternating with fresh pineapple chunks and red bell pepper slices. If using wooden skewers, soak them in water beforehand to prevent burning.
- Grill Kabobs: Place the assembled skewers on the preheated grill. Cook for 10 to 12 minutes, turning the kabobs every few minutes to ensure even cooking and a nice char. Make sure the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Serve: Remove the kabobs from the grill and let them rest for a few minutes. Serve warm and enjoy your juicy pineapple chicken kabobs hot off the grill.
Notes
- Use chicken thighs for a juicier kabob or breasts if you prefer a leaner option.
- Soaking wooden skewers for at least 30 minutes before grilling prevents them from burning.
- Feel free to substitute pineapple with peaches and red bell pepper with zucchini or onions for variation.
- Adjust salt and pepper according to your taste preference.
- Check the internal temperature of chicken to ensure it is safely cooked.
