Description
These Juicy Pineapple Chicken Kabobs are the ultimate summer BBQ treat, combining tender, marinated chicken with sweet pineapple and crisp bell peppers. The chicken is marinated in a savory soy sauce, honey, garlic, and ginger mix that enhances flavor and caramelizes beautifully on the grill, ensuring every bite bursts with juicy, smoky goodness.
Ingredients
Scale
Chicken and Vegetables
- 1.5 pounds Boneless Skinless Chicken Breasts or Thighs (Thighs are juicier and ideal for grilling)
- 2 cups Fresh Pineapple Chunks (Adds natural sweetness and caramelizes beautifully)
- 1 medium Red Bell Pepper (Introduces a pop of color and a gentle crunch)
Marinade
- 0.25 cups Soy Sauce (Provides a savory foundation)
- 2 tablespoons Honey (Balances saltiness and aids caramelization)
- 2 tablespoons Olive Oil (Helps coat the chicken)
- 2 cloves Garlic, minced (Infuses the dish with aromatic flavor)
- 1 tablespoon Fresh Ginger, grated (Adds a warm spice)
- 1 teaspoon Salt
- 1 teaspoon Pepper
Instructions
- Prepare the Marinade: In a medium bowl, whisk together soy sauce, honey, olive oil, minced garlic, grated ginger, salt, and pepper until well combined to create a flavorful marinade.
- Marinate the Chicken: Cut the chicken breasts or thighs into evenly sized chunks, about 1 to 1.5 inches. Add the chicken pieces to the marinade, tossing to coat thoroughly. Cover and refrigerate for at least 30 minutes to allow the flavors to penetrate and tenderize the meat.
- Prep the Vegetables and Pineapple: While the chicken marinates, chop the red bell pepper into chunks similar in size to the chicken. Ensure the pineapple chunks are ready and drained to avoid excess moisture on the grill.
- Assemble the Kabobs: Preheat your grill to medium-high heat. Thread the marinated chicken, pineapple chunks, and red bell pepper onto skewers, alternating ingredients for a balanced bite.
- Grill the Kabobs: Place the kabobs on the preheated grill. Cook for about 6 minutes per side, turning carefully to achieve even charring and caramelization, until the chicken is cooked through and juicy with an internal temperature of 165°F (75°C).
- Serve: Remove kabobs from the grill and let them rest for a few minutes before serving. This dish pairs wonderfully with rice, salad, or grilled veggies for a complete summer meal.
Notes
- Using chicken thighs instead of breasts will yield juicier kabobs, especially on high heat grilling.
- Soak wooden skewers in water for 30 minutes before grilling to prevent burning.
- The marinade can be made a day ahead to deepen the flavor.
- Always ensure the chicken is cooked to an internal temperature of 165°F (75°C) for safety.
- For a smoky flavor, consider adding a dash of smoked paprika to the marinade.
