Pineapple Chicken Kabobs (Printable)
Tender chicken and sweet pineapple grilled in a savory honey-ginger marinade for a delicious tropical barbecue main dish.
# What You’ll Need:
→ Chicken & Marinade
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→ Skewers
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→ Garnish
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# How To Make It:
01 - Whisk together soy sauce, pineapple juice, honey, olive oil, garlic, ginger, and black pepper in a large bowl until well combined.
02 - Add chicken cubes to the marinade, toss thoroughly to coat, cover, and refrigerate for at least 30 minutes, up to 2 hours for enhanced flavor.
03 - If using wooden skewers, soak in water for at least 30 minutes prior to grilling to prevent burning.
04 - Preheat grill to medium-high heat, approximately 400°F.
05 - Thread marinated chicken, pineapple chunks, bell pepper pieces, and onion wedges alternately onto skewers.
06 - Grill kabobs for 12-15 minutes, turning every few minutes, until chicken is fully cooked and lightly charred.
07 - Remove from grill and let rest for 2-3 minutes before serving.
08 - Sprinkle with chopped fresh cilantro and serve with lime wedges if desired.
# Expert Tips:
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- The marinade does double duty, tenderizing the chicken while creating that perfect sweet salty balance
- Everything cooks on one skewer, making cleanup almost nonexistent
- These reheat beautifully for lunch the next day, if they last that long
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- Never reuse marinade thats touched raw chicken unless you boil it for 5 minutes first
- Metal skewers cook food faster than wooden ones since they conduct heat
- Over marinating in pineapple juice can make chicken mushy, stick to the 2 hour maximum
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- Cut your ingredients slightly larger than you think you need, they shrink as they cook
- Leave the smallest pieces of chicken and pineapple for the ends of skewers where heat is most intense
- Rotate kabobs a quarter turn every few minutes for even char on all four sides