Grilled Chicken Kabobs with Pineapple (Printable)
Juicy grilled chicken skewers with pineapple and zucchini, charred for bright, smoky summer flavor—perfect for barbecues.
# What You'll Need:
→ Chicken Marinade
01 - 1 lb boneless, skinless chicken breast, cut into 1-inch cubes
02 - 2 tbsp olive oil
03 - 2 tbsp soy sauce (use gluten-free if needed)
04 - 1 tbsp honey
05 - 2 cloves garlic, minced
06 - 1 tsp smoked paprika
07 - ½ tsp black pepper
08 - ½ tsp salt
→ Kabob Assembly
09 - 1 medium zucchini, sliced into ½-inch rounds
10 - 1½ cups fresh pineapple, cut into 1-inch chunks
11 - 1 medium red bell pepper, cut into 1-inch pieces
12 - Fresh parsley or cilantro, for garnish (optional)
# How To Make:
01 - In a large mixing bowl, whisk together olive oil, soy sauce, honey, minced garlic, smoked paprika, black pepper, and salt. Add the chicken cubes and toss until evenly coated. Marinate for at least 15 minutes at room temperature, or refrigerate for up to 2 hours for deeper flavor penetration.
02 - Preheat grill to medium-high heat (approximately 400°F). If using bamboo skewers, submerge them in water for at least 20 minutes prior to grilling to prevent burning.
03 - Thread chicken, zucchini, pineapple, and bell pepper alternately onto skewers, distributing ingredients evenly across each skewer for consistent cooking.
04 - Place skewers on the preheated grill and cook for 12 to 15 minutes, turning occasionally with tongs, until the chicken is cooked through (internal temperature reaches 165°F) and lightly charred on all sides.
05 - Remove kabobs from the grill and let rest for 2 minutes. Garnish with fresh parsley or cilantro if desired and serve hot.
# Expert Tips:
01 -
- The soy sauce and honey combination creates a sticky caramelized crust that keeps the chicken incredibly moist inside.
- Pineapple chunks char just enough to release their juices down into the zucchini, so everything tastes like summer on a stick.
02 -
- Chicken thigh stays juicier than breast if you are worried about drying out, and it absorbs the marinade even better.
- Soaking bamboo skewers is not optional unless you enjoy the smell of burning wood mixed with your dinner.
03 -
- Pat the chicken dry before cubing it so the marinade actually penetrates instead of sliding off wet surfaces.
- Leave a tiny gap between the grill grates and the edges of the skewers so you can rotate them easily without everything spinning freely on the stick.