Description
Delight in these Juicy Pineapple Chicken Kabobs that combine tender marinated chicken with sweet pineapple and vibrant bell peppers, perfect for a flavorful and easy summer BBQ. The marinade’s blend of soy sauce, honey, garlic, and ginger adds a savory-sweet zing that infuses the meat, creating a balanced and mouthwatering treat grilled to perfection.
Ingredients
Scale
Chicken and Marinade
- 1.5 lbs boneless skinless chicken breasts or thighs (for added moisture, opt for chicken thighs)
- 0.33 cup soy sauce (try tamari for a gluten-free version)
- 3 tbsp honey (maple syrup is a great vegan alternative)
- 2 tbsp olive oil (canola oil works well as a neutral substitute)
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 0.5 tsp salt
- 0.25 tsp black pepper
Vegetables and Fruit
- 2 cups fresh pineapple chunks (fresh is ideal, canned can be used)
- 1 large red bell pepper (can substitute with any color bell pepper or zucchini)
Instructions
- Prepare the Marinade: In a mixing bowl, whisk together soy sauce, honey, olive oil, minced garlic, grated ginger, salt, and black pepper until well combined to create a flavorful marinade.
- Marinate the Chicken: Cut the chicken into 1-inch cubes and toss them thoroughly in the marinade. Refrigerate for at least 30 minutes to allow the flavors to penetrate the meat.
- Prepare the Grill: Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking and ensure even cooking.
- Assemble the Kabobs: Thread the marinated chicken cubes alternately with pineapple chunks and pieces of red bell pepper onto skewers, distributing ingredients evenly.
- Grill the Kabobs: Place the skewers on the preheated grill and cook for 10-12 minutes, turning occasionally to achieve even grill marks and to ensure the chicken is cooked through.
- Rest and Serve: Remove the kabobs from the grill and let them rest for a few minutes before serving hot. Pair with your favorite sides to complete your summer BBQ bliss.
Notes
- For added moisture and flavor, chicken thighs are preferred over breasts.
- Fresh pineapple delivers better texture and sweetness compared to canned, but canned works in a pinch.
- Swap bell peppers with zucchini or other vegetables for variety.
- Use tamari instead of soy sauce to make the recipe gluten-free.
- Maple syrup is a great vegan replacement for honey in the marinade.
- Skewers can be soaked in water before threading to prevent burning on the grill.
