Grilled Chicken Pineapple Kabobs

There's something magical about grilling on a warm summer evening—the sizzle of the grill, the aroma of smoky char mingling with sweet and savory flavors, and the vibrant colors of fresh produce coming together on a skewer. These Grilled Chicken Pineapple Kabobs bring all of that magic to your table. Tender chicken breast marinated in a honey-lime blend meets juicy pineapple chunks and crisp bell peppers in a rainbow of red, yellow, and green. Each bite delivers a perfect balance of protein, natural sweetness, and a hint of smokiness that makes outdoor cooking so irresistible.

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The marinade is where the flavor foundation is built. A simple combination of olive oil, low-sodium soy sauce, honey, and fresh lime juice creates a sweet-savory base, while minced garlic, smoked paprika, black pepper, and salt add depth and a subtle smoky undertone. This marinade doesn't just season the chicken—it tenderizes it, ensuring every cube stays juicy and flavorful even under the high heat of the grill. The tropical sweetness of pineapple caramelizes beautifully, while the bell peppers char just enough to bring out their natural sugars without losing their satisfying crunch.

Ingredients

• Meat & Protein: 1.5 lbs (680 g) boneless, skinless chicken breast, cut into 1.5-inch cubes
• Produce: 1 medium pineapple, peeled, cored, and cut into 1.5-inch chunks
• 1 red bell pepper, cut into 1.5-inch pieces
• 1 yellow bell pepper, cut into 1.5-inch pieces
• 1 green bell pepper, cut into 1.5-inch pieces
• 1 medium red onion, cut into 1.5-inch pieces (optional)
• Marinade: 3 tbsp olive oil
• 2 tbsp low-sodium soy sauce (use gluten-free if needed)
• 2 tbsp honey
• 2 tbsp fresh lime juice
• 2 garlic cloves, minced
• 1 tsp smoked paprika
• 1/2 tsp ground black pepper
• 1/2 tsp salt

Instructions

Step 1: Prepare the Marinade

In a large bowl, whisk together olive oil, soy sauce, honey, lime juice, garlic, paprika, pepper, and salt to make the marinade.

Step 2: Marinate the Chicken

Add chicken cubes to the marinade, toss to coat, cover, and refrigerate for at least 30 minutes (up to 2 hours for deeper flavor).

Step 3: Prepare the Skewers

If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.

Step 4: Assemble the Kabobs

Thread marinated chicken, pineapple, bell peppers, and onion alternately onto skewers.

Step 5: Preheat the Grill

Preheat grill to medium-high heat (about 400°F/200°C).

Step 6: Oil and Place Kabobs

Lightly oil the grill grates. Place kabobs on the grill.

Step 7: Grill to Perfection

Grill for 12–15 minutes, turning every 3–4 minutes until chicken is cooked through (internal temperature of 165°F/74°C) and vegetables are lightly charred.

Step 8: Rest and Serve

Remove from grill and let rest 2 minutes before serving.

Zusatztipps für die Zubereitung

For extra flavor, reserve a small amount of marinade before adding raw chicken, then brush it onto kabobs during grilling for an added glaze. Make sure all chicken cubes and vegetable pieces are cut to a uniform 1.5-inch size to ensure even cooking. If using wooden skewers, don't skip the soaking step—this prevents them from catching fire on the grill. A meat thermometer is your best friend here; checking for an internal temperature of 165°F ensures the chicken is perfectly cooked without being overdone. Let the kabobs rest for a couple of minutes after grilling to allow the juices to redistribute throughout the meat.

Varianten und Anpassungen

This recipe is wonderfully flexible. Substitute chicken with shrimp for a quicker-cooking seafood version, or use firm tofu for a plant-based alternative. Pineapple can be replaced with mango chunks for a different tropical twist, or try peaches for a summer stone fruit variation. If you prefer a spicier kick, add a pinch of cayenne pepper or red pepper flakes to the marinade. For a sweeter glaze, increase the honey slightly or brush with a balsamic reduction during the final minutes of grilling. You can also swap the soy sauce with coconut aminos for a soy-free option that's equally delicious.

Serviervorschläge

These kabobs shine as the centerpiece of a summer meal. Serve them over fluffy jasmine rice, nutty couscous, or quinoa to soak up any extra marinade and juices. A fresh green salad with a citrus vinaigrette complements the smoky-sweet flavors beautifully. For a heartier spread, pair with grilled corn on the cob, a creamy coleslaw, or garlic bread. They're also fantastic tucked into warm pita bread with tzatziki or hummus for a fusion-style wrap. Garnish with fresh cilantro or a squeeze of lime for a bright finishing touch.

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Whether you're hosting a backyard barbecue, looking for a healthy weeknight dinner, or simply craving the flavors of summer, these Grilled Chicken Pineapple Kabobs deliver on every front. They're colorful, flavorful, and bring a touch of tropical sunshine to your plate. The combination of smoky grilled chicken, caramelized pineapple, and vibrant bell peppers is a feast for both the eyes and the palate. Best of all, they come together quickly and easily, leaving you more time to enjoy the company of family and friends around the grill. Fire up the barbecue and let these kabobs become your new warm-weather favorite.

Frequently Asked Questions

→ How long should the chicken marinate?

Marinate the chicken for at least 30 minutes to allow the flavors to develop; for a deeper taste, marinate up to 2 hours.

→ Can I use alternative proteins?

Yes, shrimp or tofu can replace chicken for different texture and flavors while maintaining the marinade profile.

→ What is the best way to prevent skewers from burning on the grill?

Soak wooden skewers in water for at least 30 minutes before threading to reduce the risk of burning.

→ How do I know when the chicken is cooked through?

Grill the kabobs until the chicken reaches an internal temperature of 165°F (74°C) and is no longer pink inside.

→ Can pineapple be substituted with other fruits?

Mango can be used as an alternative fruit to provide a sweet and tropical flavor variation.