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Close-up of several delicious Grilled Pineapple Chicken Kebabs with bell peppers and red onion, garnished with fresh herbs, on a white plate.
Linda

Zesty Grilled Pineapple Chicken Kebabs

These vibrant kebabs feature tender chicken and juicy pineapple marinated in a tangy-sweet sauce, grilled to perfection for a delicious and easy weeknight meal or BBQ showstopper.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, BBQ
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Marinade
  • 1/4 cup Olive Oil
  • 1/4 cup Low-Sodium Soy Sauce
  • 2 tbsp Honey
  • 1 tbsp Rice Vinegar
  • 2 cloves Garlic minced
  • 1 tsp Fresh Ginger grated
  • 1/2 tsp Red Pepper Flakes optional
  • 1/2 lime Lime juice of
For the Kebabs
  • 1.5 lbs Boneless, Skinless Chicken Breasts cut into 1-inch cubes
  • 1 Fresh Pineapple cored and cut into 1-inch chunks
  • 1 large Red Bell Pepper cut into 1-inch squares
  • 1 large Red Onion cut into 1-inch squares

Equipment

  • Large Mixing Bowl
  • Whisk
  • Grill (gas or charcoal)
  • Tongs
  • Basting Brush
  • Wooden or Metal Skewers

Method
 

Prepare the Marinade
  1. In a large mixing bowl, whisk together olive oil, low-sodium soy sauce, honey, rice vinegar, minced garlic, grated ginger, red pepper flakes (if using), and lime juice until well combined.
Marinate the Chicken
  1. Add the cubed chicken to the marinade, ensuring all pieces are thoroughly coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours, to allow the flavors to meld. If using wooden skewers, now is a good time to soak them in water for at least 30 minutes to prevent burning.
Assemble the Kebabs
  1. Preheat your grill to medium-high heat (about 400-450°F or 200-230°C). Lightly oil the grill grates to prevent sticking.
  2. Thread the marinated chicken, pineapple chunks, red bell pepper squares, and red onion squares onto the skewers, alternating the ingredients for an attractive presentation. Do not pack the ingredients too tightly, as this can prevent even cooking.
Grill the Kebabs
  1. Place the assembled kebabs on the preheated grill. Grill for 12-15 minutes, turning every 3-4 minutes, until the chicken is cooked through (an internal temperature of 165°F or 74°C) and the vegetables are tender-crisp with nice char marks.
  2. If desired, during the last few minutes of grilling, you can brush any remaining marinade onto the kebabs for extra flavor, ensuring the marinade has not touched raw chicken or has been boiled to kill any bacteria.
  3. Remove the kebabs from the grill and let them rest for 5 minutes before serving. This allows the juices to redistribute, keeping the chicken tender and moist.

Notes

For an extra kick, add a pinch more red pepper flakes to the marinade. These kebabs are fantastic served over jasmine rice, with a side of refreshing cucumber salad, or alongside grilled corn on the cob. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.