Grilled Chicken Kabobs with Pineapple

Something about the smell of pineapple hitting a hot grill makes the entire neighborhood curious.

My neighbor Dave wandered over the fence last July when I was making these, holding a beer and asking what smelled like Hawaii.

Ingredients

• 1 lb boneless skinless chicken breast cut into 1 inch cubes: Cut them uniform so every piece finishes cooking at the same time.
• 2 tbsp olive oil: Helps the marinade cling and gives those beautiful grill marks.
• 2 tbsp soy sauce: Use gluten free tamari if needed, it adds the salty depth that makes everything savory.
• 1 tbsp honey: This is what creates that gorgeous sticky glaze when the flames kiss it.
• 2 cloves garlic minced: Fresh garlic only, the jarred stuff lacks the punch you want here.
• 1 tsp smoked paprika: Gives a smoky backbone even before the chicken touches the grill.
• 1/2 tsp black pepper and 1/2 tsp salt: Simple seasoning lets the marinade shine.
• 1 medium zucchini sliced into 1/2 inch rounds: Thick enough to hold shape but thin enough to get tender.
• 1 and 1/2 cups fresh pineapple cut into 1 inch chunks: Canned works but fresh pineapple gets those beautiful caramelized edges.
• 1 medium red bell pepper cut into 1 inch pieces: Optional but the color makes the skewers look stunning.
• Fresh parsley or cilantro: A bright finish that cuts through the smokiness.

Instructions

Build the marinade:

Whisk olive oil, soy sauce, honey, garlic, smoked paprika, pepper, and salt in a large bowl until the honey dissolves into everything else. Toss the chicken cubes in and stir with your hands so every piece gets coated, then let it sit for at least 15 minutes or cover and refrigerate up to 2 hours if you have the time.

Prepare the grill:

Heat your grill to medium high and if you are using bamboo skewers, soak them in water for 20 minutes so they do not turn into torches on you.

Thread the skewers:

Alternate chicken, zucchini, pineapple, and bell pepper onto each skewer, packing them snugly but not crushed together so the heat can reach every side.

Grill until charred and juicy:

Lay the skewers on the grill and cook for 12 to 15 minutes, turning every few minutes until the chicken is cooked through and you see those lovely dark marks on the pineapple and zucchini.

Rest and garnish:

Pull them off the grill and let them sit for just 2 minutes so the juices settle back into the meat instead of running out onto your plate.

Save

Dave ended up staying for dinner that night, and now these kabobs are requested at every block cookout we have.

What to Serve Alongside

A pile of steamed rice or grilled corn on the cob makes this a complete meal without any fuss, and a chilled glass of Sauvignon Blanc or a tall fruity iced tea fits the mood perfectly.

Keeping Things Safe for Everyone

The soy sauce is the only allergen to watch, so swap it for coconut aminos if someone at your table needs to avoid soy entirely.

Making It Your Own

Once you have the basic technique down, this recipe bends easily to whatever you have in the fridge.

• Red onion wedges thread beautifully and add a sweet sharp bite.
• Whole cremini mushrooms soak up the marinade like little sponges.
• Try a squeeze of lime juice over everything right before serving for an extra punch of brightness.

Save

Fire up the grill, invite someone over, and watch these disappear faster than you can say seconds.

Questions & Answers

→ How long should the chicken marinate?

Marinate at least 15 minutes to let flavors adhere; up to 2 hours in the fridge deepens the flavor. Avoid much longer if the mix contains strong acids to prevent texture changes.

→ What grill temperature is best?

Medium-high heat gives a good char while cooking the chicken through in about 12–15 minutes. Preheat the grill and oil the grates to prevent sticking.

→ Can I use chicken thighs instead of breast?

Yes—thighs stay juicier and tolerate slightly longer cooking. Monitor doneness and aim for no pink in the center while keeping the exterior nicely charred.

→ How do I prevent skewers from burning?

Soak wooden skewers in water for 20 minutes before grilling or use metal skewers. Keep pieces centered on the skewer and avoid prolonged exposure to open flames.

→ How can I keep the pineapple from becoming too soft?

Choose ripe but firm pineapple and cut uniform 1-inch chunks. Grill briefly and turn often so chunks caramelize without collapsing.

→ What are good side dishes or pairings?

Serve with rice, grilled corn, or a simple salad and garnish with fresh herbs. A chilled white wine or fruity iced tea complements the smoky-sweet flavors.