Description

These Zesty Grilled Pineapple Chicken Kebabs are a deliciously vibrant meal featuring juicy marinated chicken, sweet pineapple, and colorful bell peppers and onions. Perfectly grilled to create smoky char marks and tender textures, these kebabs bring together a tangy marinade with a hint of heat and fresh lime juice, making them an irresistible dish for summer barbecues or any grilled meal.

Ingredients

Scale

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 (juice of)

Main Ingredients

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)

Instructions

Prepare the Marinade: 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 fully combined to create a flavorful marinade.
Marinate the Chicken: Add the cubed chicken breasts into the marinade and toss to coat all pieces evenly. Cover and refrigerate for at least 30 minutes, up to 4 hours, to infuse the chicken with the marinade’s bright, zesty flavors. If using wooden skewers, soak them in water for at least 30 minutes now to prevent burning on the grill.
Preheat the Grill: Heat the grill to medium-high temperature, about 400-450°F (200-230°C). Lightly oil the grill grates to prevent the kebabs from sticking during cooking.
Assemble the Kebabs: Thread the marinated chicken cubes, pineapple chunks, red bell pepper squares, and red onion pieces alternately onto the skewers. Be careful not to pack them too tightly to ensure even cooking and airflow.
Grill the Kebabs: Place the assembled skewers on the preheated grill. Cook for 12-15 minutes total, turning every 3-4 minutes to get nice char marks all around and ensure the chicken cooks evenly through to an internal temperature of 165°F (74°C). The vegetables should be tender-crisp at the end.
Optional Basting: In the last few minutes of grilling, brush any reserved marinade onto the kebabs for extra glaze and flavor. Make sure the marinade has not been in contact with raw chicken or has been boiled to eliminate any bacteria risks.
Rest and Serve: Remove the kebabs from the grill and let them rest for about 5 minutes. This resting period allows the chicken juices to redistribute, keeping it moist and tender for serving.

Notes

Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning.
Ensure the chicken is cooked to a safe internal temperature of 165°F (74°C) for food safety.
You can substitute chicken breasts with boneless thighs if preferred for more juiciness.
For a spicier version, increase the red pepper flakes or add a dash of cayenne pepper to the marinade.
Serve with a side of rice or a fresh green salad for a complete meal.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Grilling
Cuisine: American

Keywords: chicken kebabs, grilled chicken, pineapple kebabs, summer grilling, healthy chicken recipe, barbecue skewers, zesty marinade