Chicken and Pineapple Kabobs are a colorful, juicy, and flavorful dish that brings together tender chicken chunks, sweet pineapple, and vibrant vegetables. The tropical flavor of pineapple pairs perfectly with the savory grilled chicken, while a tangy marinade ties it all together. These kabobs are perfect for outdoor grilling, quick dinners, or family gatherings — simple to make, fun to eat, and full of bright flavor.
1. Cooking Time: 30 minutes (plus 30 minutes marinating time)
2. Serving: 4 servings
3. Ingredients:
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1½ pounds boneless, skinless chicken breasts, cut into 1½-inch cubes
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2 cups pineapple chunks (fresh or canned, drained)
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1 red bell pepper, cut into pieces
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1 green bell pepper, cut into pieces
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1 small red onion, cut into chunks
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Wooden or metal skewers
For the Marinade:
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⅓ cup soy sauce
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3 tablespoons olive oil
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2 tablespoons honey
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2 tablespoons pineapple juice
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2 garlic cloves, minced
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1 teaspoon grated fresh ginger
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½ teaspoon black pepper
4. Instructions:
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Make the marinade: In a bowl, whisk together soy sauce, olive oil, honey, pineapple juice, garlic, ginger, and black pepper until smooth.
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Marinate the chicken: Place the chicken pieces in a bowl or zip-top bag. Pour the marinade over them, mix well, and refrigerate for at least 30 minutes (or up to 4 hours for deeper flavor).
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Assemble the kabobs: Thread the chicken, pineapple, bell peppers, and onion onto skewers, alternating for color and balance. Discard used marinade.
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Cook:
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Grill method: Preheat the grill to medium-high heat. Lightly oil the grates, then grill the kabobs for 10–12 minutes, turning occasionally, until the chicken is cooked through and slightly charred.
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Oven method: Preheat the oven to 425°F (220°C). Place the skewers on a baking sheet and roast for 18–20 minutes, turning once halfway through.
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Serve: Transfer to a platter and drizzle lightly with fresh lime juice or a touch of honey if desired. Serve with rice or salad.
5. Nutrition (per serving):
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Calories: 310
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Protein: 34g
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Fat: 10g
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Carbohydrates: 22g
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Fiber: 2g
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Sugar: 17g
6. Tips:
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If using wooden skewers, soak them in water for 20 minutes before grilling to prevent burning.
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For extra caramelization, brush the kabobs with a bit of the leftover marinade (kept separate before marinating chicken) during grilling.
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Try adding zucchini or cherry tomatoes for more color and texture.
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These kabobs pair perfectly with coconut rice or a light coleslaw.
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Leftovers can be removed from the skewers and stored in the fridge for up to 2 days.
