Grilled Pineapple Chicken Kabobs Recipe
The Grilled Pineapple Chicken Kabobs Recipe is a sweet, smoky and colorful meal that is perfect for summer cookouts or easy family dinners.
Ingredients
For the Kabobs
- 2 pounds boneless skinless chicken breasts, cut into 1½-inch cubes
- 2 cups fresh pineapple chunks
- 1 large red bell pepper cut into chunks
- 1 large green bell pepper cut into chunks
- 1 medium red onion cut into wedges
For the Marinade
- ¼ cup olive oil
- ¼ cup soy sauce
- 2 tablespoons honey
- 2 tablespoons pineapple juice
- 2 cloves garlic minced
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon salt
Optional Garnish
- Fresh chopped parsley
- Sesame seeds
- Lime wedges
Instructions
Prepare The Marinade
- Whisk together olive oil, soy sauce, honey, pineapple juice, garlic, paprika, onion powder, salt and pepper.
Marinate The Chicken
- Add the chicken cubes to the marinade and refrigerate for at least thirty minutes.
Prepare The Vegetables
- Cut the pineapple, peppers and onion into evenly sized pieces for even cooking.
Soak Wooden Skewers
- If using wooden skewers, soak them in water for thirty minutes to prevent burning.
Assemble The Kabobs
- Thread chicken, pineapple, peppers and onion onto the skewers, alternating the ingredients.
Preheat The Grill
- Heat the grill to medium-high heat and lightly oil the grates.
Place Kabobs On The Grill
- Arrange the kabobs evenly over the hot grill.
Grill One Side
- Cook for about five minutes until light grill marks appear.
Turn The Kabobs
- Rotate the skewers and continue grilling until all sides are lightly charred.
Baste With Marinade
- Brush the kabobs with reserved marinade during the last few minutes of cooking.
Check The Chicken
- Ensure the chicken reaches an internal temperature of 165°F before removing from the grill.
Garnish And Serve
- Sprinkle with parsley and sesame seeds. Serve with fresh lime wedges.
Notes
- Use fresh pineapple for the sweetest flavor.
- Cut all ingredients into similar sizes.
- Do not overcrowd the skewers.
- Reserve fresh marinade for basting.
- Add zucchini or mushrooms for extra vegetables.
- Marinate the chicken for up to eight hours.
- Let the kabobs rest for five minutes before serving.