Grilled Chicken Kabobs with Pineapple (Printable Version)

Marinated chicken, pineapple, zucchini, and peppers skewered and grilled to char, brightened with lime and cilantro.

# Ingredient List:

→ Meat & Marinade

01 - 1½ pounds boneless, skinless chicken breast, cut into 1.5-inch cubes
02 - 2 tablespoons olive oil
03 - 2 tablespoons soy sauce (use gluten-free tamari if needed)
04 - 2 tablespoons honey
05 - 2 cloves garlic, minced
06 - Juice of 1 lime
07 - 1 teaspoon smoked paprika
08 - ½ teaspoon black pepper
09 - ½ teaspoon salt

→ Vegetables & Fruit

10 - 1 medium zucchini, sliced into ½-inch thick rounds
11 - 1½ cups fresh pineapple chunks (about ½ medium pineapple)
12 - 1 medium red bell pepper, cut into 1-inch pieces
13 - 1 small red onion, cut into 1-inch wedges

→ Garnish

14 - 2 tablespoons fresh cilantro or parsley, chopped (optional)

# How to Make:

01 - In a large bowl, whisk together olive oil, soy sauce, honey, minced garlic, lime juice, smoked paprika, black pepper, and salt until well combined.
02 - Add the chicken cubes to the marinade and toss to coat evenly. Cover the bowl and refrigerate for at least 15 minutes, or up to 2 hours for deeper flavor penetration.
03 - Preheat your grill to medium-high heat (approximately 400°F). Brush the grates with oil to prevent sticking.
04 - Thread the marinated chicken, zucchini slices, pineapple chunks, bell pepper pieces, and red onion wedges onto skewers, alternating ingredients for even cooking and visual appeal.
05 - Place the skewers on the grill and cook for 10 to 12 minutes, turning every few minutes, until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender with lightly charred edges.
06 - Transfer the grilled kabobs to a serving platter and garnish with fresh cilantro or parsley if desired. Serve immediately.

# Expert Tips:

01 -
  • The honey and lime marinade does double duty, making the chicken ridiculously tender while glazing the pineapple into something close to dessert.
  • Everything cooks on one grill, which means almost zero cleanup and maximum flavor.
02 -
  • If you are using wooden skewers, soak them in water for a full 30 minutes beforehand or they will ignite before your chicken is done, and yes I learned this the dramatic way.
  • Save a few tablespoons of marinade before adding raw chicken so you can baste the skewers while grilling for an extra layer of glaze.
03 -
  • Pat the pineapple chunks dry with a paper towel before threading so they char instead of steaming.
  • Let the finished skewers rest for two minutes before serving so the juices redistribute instead of running onto the plate.

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