Chicken Pineapple Kabobs
These colorful chicken pineapple kabobs are quick to prepare and grill, balancing sweet and savory flavors for a family-friendly meal.
Ingredients
For the kabobs
- 2 pounds boneless skinless chicken thighs, cubed (Thighs stay juicy under high heat. Cut evenly, about 1 to 1.5 inch pieces.)
- 2 cups fresh pineapple chunks (Fresh pineapple gives the best texture and flavor. If using canned, drain well and pat dry.)
- 1 red bell pepper, chopped (Adds sweetness and bright color. Cut into pieces similar in size to the chicken.)
- 1 green bell pepper, chopped (Adds a little bite and contrast. Use firm peppers.)
- 1 small red onion, cut into wedges (Mellows when grilled. Keep wedges intact to avoid falling off the skewer.)
For the marinade
- 0.25 cup soy sauce (Use low-sodium if watching salt. Adds umami and deep color to the marinade.)
- 2 tablespoons olive oil (Helps the marinade coat the chicken and promotes even searing.)
- 2 tablespoons honey (Helps with caramelization. Reduce to 1 tablespoon for less sweetness.)
- 2 tablespoons fresh lime juice (Brightens flavors; squeeze right before mixing.)
- 3 cloves garlic, minced (Fresh gives the best flavor; can substitute with garlic powder.)
- 1 teaspoon fresh ginger, grated (Brings a clean warmth; ginger paste works in a pinch.)
- 0.5 teaspoon black pepper (Freshly ground gives the best aroma.)
Instructions
Marinating
- Whisk soy sauce, olive oil, honey, lime juice, garlic, ginger, and black pepper. Add chicken and marinate for at least 30 minutes.
Grilling
- Preheat grill to 400 to 425 degrees Fahrenheit and oil grates.
- Thread chicken, pineapple, peppers, and onion onto skewers.
- Grill for 10 to 14 minutes, turning every few minutes, until chicken reaches 165 degrees Fahrenheit.
- Rest kabobs for 3 to 5 minutes before serving.
Notes
Leftovers store well in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze cooked chicken pieces for up to 2 months.