Description
Juicy Pineapple Chicken Kebabs: Tender chicken, sweet pineapple, and savory BBQ flavors grilled to perfection. Easy, flavorful, and crowd-pleasing!
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 cups (320g) fresh pineapple chunks (about 1 small pineapple)
- 1 large red bell pepper, cut into 1-inch pieces
- 1 large green bell pepper, cut into 1-inch pieces
- 1 medium red onion, cut into 1-inch chunks
- 8–10 wooden or metal skewers
- ¼ cup (60ml) pineapple juice (fresh or 100% juice)
- 3 tablespoons (45ml) soy sauce (low-sodium preferred)
- 2 tablespoons (30ml) honey
- 2 tablespoons (30ml) olive oil
- 3 cloves garlic, minced (about 1 tablespoon)
- 1 tablespoon (6g) fresh ginger, grated
- 1 teaspoon (5g) sriracha sauce (optional for heat)
- ½ teaspoon black pepper
- ¼ teaspoon salt
Instructions
- Step 1: Prepare the marinade by combining pineapple juice, soy sauce, honey, olive oil, minced garlic, grated ginger, sriracha (if using), black pepper, and salt in a medium bowl. Whisk thoroughly until the honey is completely incorporated.
- Step 2: Place the chicken cubes in a large resealable plastic bag or shallow dish. Pour approximately ¾ of the marinade over the chicken, reserving the remaining marinade for basting during grilling. Seal the bag or cover the dish and refrigerate for 2-4 hours to allow the flavors to penetrate the meat.
- Step 3: If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning. This simple step makes a huge difference in preventing your skewers from becoming charred while cooking your Pineapple Chicken Kebabs.
- Step 4: Preheat your grill to medium-high heat (375-400°F). While the grill is heating, remove the chicken from the marinade and discard the used marinade. Thread the chicken pieces onto the skewers, alternating with pineapple chunks, bell pepper pieces, and onion chunks. Leave small spaces between each piece to ensure even cooking.
- Step 5: Oil the grill grates well to prevent sticking. Place the kebabs on the preheated grill and cook for 12-15 minutes total, turning every 3-4 minutes to cook evenly on all sides. Brush occasionally with the reserved marinade during the first 8 minutes of cooking (stop basting after this point to ensure food safety).
- Step 6: Check for doneness by cutting into a larger piece of chicken – it should be completely opaque with no pink remaining, and the internal temperature should reach 165°F (74°C). The pineapple should have beautiful caramelized grill marks.
- Step 7: Remove the Pineapple Chicken Kebabs from the grill and let them rest for 3-5 minutes before serving. This resting period allows the juices to redistribute throughout the meat, ensuring maximum juiciness in every bite.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 kebab
- Calories: 300 calories per serving
- Sugar: 15 grams
- Sodium: 550 mg
- Fat: 10 grams
- Saturated Fat: 2 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 25 grams
- Fiber: 3 grams
- Protein: 25 grams
- Cholesterol: 70 mg