Grilled Chicken Pineapple Kabobs (Printable Version)

Tender grilled chicken skewers combined with pineapple and bell peppers for a vibrant summer dish.

# What You'll Need:

→ Meat & Protein

01 - 1.5 lbs boneless, skinless chicken breast, cut into 1.5-inch cubes

→ Produce

02 - 1 medium pineapple, peeled, cored, and cut into 1.5-inch chunks
03 - 1 red bell pepper, cut into 1.5-inch pieces
04 - 1 yellow bell pepper, cut into 1.5-inch pieces
05 - 1 green bell pepper, cut into 1.5-inch pieces
06 - 1 medium red onion, cut into 1.5-inch pieces

→ Marinade

07 - 3 tablespoons olive oil
08 - 2 tablespoons low-sodium gluten-free soy sauce
09 - 2 tablespoons honey
10 - 2 tablespoons fresh lime juice
11 - 2 garlic cloves, minced
12 - 1 teaspoon smoked paprika
13 - 1/2 teaspoon ground black pepper
14 - 1/2 teaspoon salt

# How To Make It:

01 - In a large bowl, whisk together olive oil, soy sauce, honey, lime juice, garlic, paprika, pepper, and salt until well combined.
02 - Add chicken cubes to the marinade, toss to coat thoroughly, cover, and refrigerate for at least 30 minutes or up to 2 hours for deeper flavor development.
03 - If using wooden skewers, soak them in water for at least 30 minutes to prevent burning during grilling.
04 - Thread marinated chicken, pineapple chunks, bell pepper pieces, and onion alternately onto skewers, distributing ingredients evenly.
05 - Preheat grill to medium-high heat, targeting approximately 400°F.
06 - Lightly oil the grill grates to prevent sticking and ensure even cooking.
07 - Place assembled kabobs on the grill and cook for 12 to 15 minutes, rotating every 3 to 4 minutes until chicken reaches an internal temperature of 165°F and vegetables are lightly charred.
08 - Remove kabobs from grill and allow to rest for 2 minutes before serving.

# Expert Advice:

01 -
  • The pineapple gets jammy and slightly charred while the chicken stays impossibly tender, creating this sweet and savory contrast that just works.
  • You're basically grilling a complete meal on a stick, which means less cleanup and more time enjoying the company around the grill.
02 -
  • Don't skip the marinating step thinking it won't make much difference—that time in the fridge is when the chicken actually gets tender and absorbs all those flavors.
  • Reserve a small amount of marinade in a separate bowl before adding raw chicken, then brush it on the kabobs while they grill for extra flavor and a glossier finish.
03 -
  • Cut all your chicken and vegetables into uniform 1.5-inch pieces so nothing finishes cooking before something else does, which is the key to perfectly done kabobs every single time.
  • If you notice the marinade pooling on the grill instead of clinging to the food, you might be brushing it on too early—wait until the last couple of minutes so it caramelizes rather than burns.
Return