Pineapple Chicken Kabobs (Print View)
Tender chicken and sweet pineapple grilled to perfection with a savory honey-ginger marinade.
# What You'll Need:
→ Chicken & Marinade
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→ Skewers
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→ Garnish (optional)
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# Method:
01 - In a large bowl, whisk together soy sauce, pineapple juice, honey, olive oil, garlic, ginger, and black pepper until well combined.
02 - Add chicken cubes to the marinade, toss well to coat, cover, and refrigerate for at least 30 minutes (up to 2 hours for deeper flavor).
03 - If using wooden skewers, soak them in water for at least 30 minutes to prevent burning on the grill.
04 - Preheat grill to medium-high heat, approximately 400°F.
05 - Thread chicken cubes, pineapple chunks, bell pepper pieces, and onion wedges alternately onto skewers in a repeating pattern.
06 - Place kabobs on the preheated grill and cook for 12-15 minutes, turning every few minutes, until chicken is cooked through and vegetables are lightly charred.
07 - Remove kabobs from grill and let rest for 2-3 minutes. Garnish with chopped fresh cilantro and serve with lime wedges if desired.
# Insider Tips:
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- The marinade creates this incredible caramelized coating that everyone asks about
- Everything cooks on one stick so your prep and cleanup are practically effortless
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- Keep a close eye on the pineapple because the natural sugars can burn quickly
- Do not skip the resting period or all those delicious juices will end up on your plate instead of in the chicken
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- Cut everything to the same size so nothing dries out before the rest is done
- Leave a tiny bit of space between pieces on the skewer so heat can circulate properly