Grilled Chicken Pineapple Kabobs

There's something magical about the combination of smoky grilled chicken, sweet caramelized pineapple, and vibrant bell peppers all threaded onto skewers and kissed by flame. These Grilled Chicken Pineapple Kabobs bring together savory and sweet in perfect harmony, with a marinade that infuses every bite with tangy lime, rich honey, and a hint of smoky paprika. Whether you're firing up the grill for a weekend cookout or looking for a colorful weeknight dinner that feels like a celebration, these kabobs deliver bold flavor and visual appeal in every skewer.

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The beauty of these kabobs lies in their simplicity and versatility. The marinade does most of the work, transforming ordinary chicken breast into something extraordinary with just a handful of pantry staples. As the kabobs hit the hot grill, the pineapple caramelizes, the peppers develop a light char, and the chicken cooks to juicy perfection. The result is a restaurant-quality dish that's surprisingly easy to make at home, with minimal cleanup and maximum flavor impact.

Ingredients

• 1.5 lbs (680 g) boneless, skinless chicken breast, cut into 1.5-inch cubes
• 1 medium pineapple, peeled, cored, and cut into 1.5-inch chunks
• 1 red bell pepper, cut into 1.5-inch pieces
• 1 yellow bell pepper, cut into 1.5-inch pieces
• 1 green bell pepper, cut into 1.5-inch pieces
• 1 medium red onion, cut into 1.5-inch pieces (optional)
• 3 tbsp olive oil
• 2 tbsp low-sodium soy sauce (use gluten-free if needed)
• 2 tbsp honey
• 2 tbsp fresh lime juice
• 2 garlic cloves, minced
• 1 tsp smoked paprika
• 1/2 tsp ground black pepper
• 1/2 tsp salt

Instructions

Step 1: Prepare the Marinade

In a large bowl, whisk together olive oil, soy sauce, honey, lime juice, garlic, paprika, pepper, and salt to make the marinade.

Step 2: Marinate the Chicken

Add chicken cubes to the marinade, toss to coat, cover, and refrigerate for at least 30 minutes (up to 2 hours for deeper flavor).

Step 3: Prepare the Skewers

If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.

Step 4: Thread the Kabobs

Thread marinated chicken, pineapple, bell peppers, and onion alternately onto skewers.

Step 5: Preheat the Grill

Preheat grill to medium-high heat (about 400°F/200°C).

Step 6: Grill the Kabobs

Lightly oil the grill grates. Place kabobs on the grill.

Step 7: Cook to Perfection

Grill for 12–15 minutes, turning every 3–4 minutes until chicken is cooked through (internal temperature of 165°F/74°C) and vegetables are lightly charred.

Step 8: Rest and Serve

Remove from grill and let rest 2 minutes before serving.

Zusatztipps für die Zubereitung

For maximum flavor, reserve a small amount of marinade before adding the raw chicken, then brush it onto the kabobs during the final minutes of grilling for an extra glaze. Make sure all your ingredients are cut to uniform 1.5-inch pieces so everything cooks evenly. If you're using wooden skewers, the 30-minute soak in water is essential to prevent them from burning on the grill. For food safety, always use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F. Don't overcrowd the skewers—leave a little space between pieces to allow heat circulation and even cooking.

Varianten und Anpassungen

These kabobs are wonderfully adaptable to your preferences and what you have on hand. Substitute chicken with large shrimp for seafood lovers (reduce cooking time to 6-8 minutes), or use firm tofu for a vegetarian version. If pineapple isn't your favorite, mango chunks make an excellent tropical alternative. You can also experiment with different colored bell peppers or add cherry tomatoes and zucchini chunks for more vegetable variety. For a spicier kick, add a pinch of cayenne pepper or red pepper flakes to the marinade. The honey can be replaced with maple syrup or agave nectar, and coconut aminos work well as a soy-free alternative to soy sauce.

Serviervorschläge

These vibrant kabobs pair beautifully with fluffy white or brown rice, which soaks up any remaining marinade juices. Couscous or quinoa make excellent lighter grain options that complement the tropical flavors. For a low-carb option, serve alongside a fresh garden salad with a citrus vinaigrette or grilled vegetables. A side of coconut rice enhances the tropical theme, while garlic bread or pita can round out the meal. Consider serving with a cooling cucumber yogurt sauce or a simple avocado salsa to balance the charred, smoky notes from the grill.

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These Grilled Chicken Pineapple Kabobs with Bell Peppers are more than just a meal—they're an experience that brings the flavors of summer to your table any time of year. With their stunning colors, irresistible combination of sweet and savory, and impressive presentation, they're perfect for everything from casual family dinners to backyard gatherings with friends. The best part? They come together in just 35 minutes of total time, making them an achievable weeknight option that feels special. Fire up your grill, thread those skewers, and get ready to enjoy one of the most satisfying and delicious meals you can make outdoors.

Recipe Q&A

→ How long should the chicken marinate?

Marinate the chicken for at least 30 minutes to allow flavors to develop, though up to 2 hours enhances the taste even more.

→ What is the best way to prevent skewers from burning?

Soak wooden skewers in water for at least 30 minutes before grilling to avoid burning on the grill.

→ Can the pineapple be substituted with other fruits?

Yes, mango works well as a substitute for pineapple to provide a different fruity twist.

→ What internal temperature should the chicken reach when grilled?

Cook chicken until it reaches an internal temperature of 165°F (74°C) to ensure it is fully cooked and safe to eat.

→ Are there alternatives to chicken for this dish?

Shrimp or tofu can be used as alternatives for variation while keeping the marinade and grilling method.