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Pineapple Chicken Kabobs on the Grill

Pineapple Chicken Kabobs on the Grill
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Juicy Pineapple Chicken Kabobs grilled to perfection with a sweet and tangy glaze that combines tender chicken, vibrant pineapple chunks, and a balanced marinade of citrus and spices. Perfect for summer BBQs, easy weeknight dinners, and adaptable for various diets and tastes.

Ingredients

Scale

Protein

  • 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized chunks

Fruit

  • 2 cups fresh pineapple chunks

Marinade

  • 1/4 cup soy sauce (or tamari for gluten-free)
  • 2 tablespoons honey
  • 2 tablespoons fresh lime juice
  • 3 garlic cloves, minced
  • 1 teaspoon ground ginger
  • 2 tablespoons olive oil
  • Salt and pepper, to taste

Additional

  • Wooden or metal skewers (if wooden, soak in water for 30 minutes prior to use)

Instructions

  1. Prepare the Marinade: In a bowl, whisk together soy sauce, honey, fresh lime juice, minced garlic, ground ginger, olive oil, salt, and pepper until well combined to create a sweet and tangy glaze.
  2. Marinate the Chicken: Cut chicken breasts into even, bite-sized chunks. Add them to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes, ideally 1-2 hours for deeper flavor.
  3. Prepare the Skewers: If using wooden skewers, soak them in water for 30 minutes to prevent burning. Alternate threading chunks of marinated chicken and fresh pineapple onto each skewer, leaving space between pieces for even cooking.
  4. Preheat the Grill: Warm the grill to medium-high heat to achieve a nice sear and caramelization on the kabobs.
  5. Grill the Kabobs: Place skewers on the grill and cook for 4-5 minutes per side, turning carefully to cook evenly on all sides. Baste occasionally with leftover marinade to keep moist and flavorful.
  6. Rest and Serve: Remove kabobs from the grill once chicken is fully cooked and pineapple is slightly charred. Let rest for a few minutes to redistribute juices, ensuring tenderness in every bite.

Notes

  • Chop chicken and pineapple into uniform pieces for consistent cooking.
  • Marinate chicken for 2-4 hours for more flavor, but avoid overnight.
  • Leave space between chunks on skewers to allow heat circulation and prevent steaming.
  • Use a meat thermometer to check for 165°F internal temperature for safety.
  • Let kabobs rest 5 minutes before serving to keep them juicy.

Nutrition

Keywords: Pineapple Chicken Kabobs, Grilled Kabobs, Summer BBQ, Sweet and Tangy Chicken, Gluten-Free Kabobs

Find it online: https://eazyummy.com/pineapple-chicken-kabobs-on-the-grill/