Description
These Juicy Pineapple Chicken Kabobs are perfect for your best BBQ nights, combining tender marinated chicken with sweet pineapple chunks and vibrant red bell peppers. Grilled to perfection, these kabobs boast a delicious balance of savory and sweet flavors that caramelize beautifully, making for a colorful, crowd-pleasing dish ideal for summer gatherings or easy weeknight dinners.
Ingredients
Scale
Chicken and Marinade
- 1 lb Boneless Skinless Chicken Breasts or Thighs (Use thighs for juicier kabobs, breasts for a leaner option)
- 1/3 cup Soy Sauce (low-sodium preferred)
- 3 tbsp Honey (or agave syrup as a substitute)
- 2 tbsp Olive Oil (or avocado oil for higher smoke points)
- 2 cloves Garlic, minced (or garlic powder)
- 1 tsp Fresh Ginger, grated (or reduced amount ground ginger)
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
Vegetables and Fruit
- 2 cups Fresh Pineapple Chunks (can substitute peaches)
- 1 large Red Bell Pepper, cut into chunks (or zucchini/onions)
Instructions
- Marinate Chicken: In a mixing bowl, whisk together soy sauce, honey, olive oil, minced garlic, grated ginger, salt, and black pepper until well combined. Add the boneless chicken chunks to the marinade. Cover and refrigerate for at least 30 minutes to allow flavors to penetrate and tenderize the meat.
- Prepare Grill: Preheat your grill to medium-high heat, approximately 375°F to 400°F. 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 slices of red bell pepper. If using wooden skewers, soak them in water for at least 30 minutes beforehand to prevent burning.
- Grill Kabobs: Place the assembled skewers on the preheated grill. Cook for 10-12 minutes, turning every few minutes to ensure even cooking and to achieve a nice caramelization on all sides. The chicken should be fully cooked through with an internal temperature of 165°F.
- Serve: Remove the kabobs from the grill and let them rest for a few minutes. Serve warm for a juicy, flavorful BBQ treat.
Notes
- Using chicken thighs yields juicier kabobs due to higher fat content compared to chicken breasts.
- Wooden skewers should be soaked in water for at least 30 minutes before grilling to prevent burning.
- You can substitute pineapple with peaches for a different fruity sweetness.
- Adjust salt and black pepper quantities according to taste.
- For a spicier twist, consider adding a pinch of cayenne pepper or red pepper flakes to the marinade.
- If you do not have a grill, these kabobs can be cooked under a broiler or on a grill pan stovetop.
