Grilled Chicken Pineapple Kabobs (Printable)

Tender chicken skewers with pineapple and colorful bell peppers marinated for vibrant grilled flavor.

# What You'll Need:

→ Meat & Protein

01 - 1.5 lbs boneless, skinless chicken breast, cut into 1.5-inch cubes

→ Produce

02 - 1 medium pineapple, peeled, cored, and cut into 1.5-inch chunks
03 - 1 red bell pepper, cut into 1.5-inch pieces
04 - 1 yellow bell pepper, cut into 1.5-inch pieces
05 - 1 green bell pepper, cut into 1.5-inch pieces
06 - 1 medium red onion, cut into 1.5-inch pieces

→ Marinade

07 - 3 tablespoons olive oil
08 - 2 tablespoons low-sodium gluten-free soy sauce
09 - 2 tablespoons honey
10 - 2 tablespoons fresh lime juice
11 - 2 garlic cloves, minced
12 - 1 teaspoon smoked paprika
13 - 1/2 teaspoon ground black pepper
14 - 1/2 teaspoon salt

# How to Make It:

01 - In a large bowl, whisk together olive oil, soy sauce, honey, lime juice, minced garlic, smoked paprika, black pepper, and salt until well combined.
02 - Add chicken cubes to the marinade, toss to coat evenly, cover with plastic wrap, and refrigerate for at least 30 minutes, up to 2 hours for enhanced flavor development.
03 - If using wooden skewers, submerge them in water and soak for at least 30 minutes to prevent charring during grilling.
04 - Arrange marinated chicken, pineapple chunks, bell pepper pieces, and red onion alternately onto skewers, distributing ingredients evenly.
05 - Heat grill to medium-high temperature, approximately 400°F, allowing 10 minutes for proper heat distribution.
06 - Lightly coat grill grates with oil using a brush or oiled paper towel to prevent sticking and promote even browning.
07 - Place kabobs directly on grill grates and cook for 12 to 15 minutes, rotating every 3 to 4 minutes to ensure even cooking. Chicken is done when internal temperature reaches 165°F.
08 - Remove kabobs from grill and allow to rest for 2 minutes before plating to retain juices.

# Expert Tips:

01 -
  • The marinade does all the heavy lifting so your chicken stays impossibly juicy and flavorful without any fussing.
  • Those charred pineapple edges hit differently—sweet, smoky, and just a little caramelized in a way you can't replicate any other way.
02 -
  • Reserve some of your marinade before adding raw chicken, then brush it on the kabobs while they're grilling for an extra layer of flavor that makes all the difference.
  • Those wooden skewers really will catch fire if you skip soaking them—I learned that lesson the hard way one afternoon when the smoke alarm went off.
03 -
  • Cut everything into the same size pieces so nothing finishes before something else—consistency in your prep is what separates okay grilled food from great grilled food.
  • Keep a spray bottle of water nearby while grilling to manage any flare-ups from the honey in the marinade caramelizing, which happens faster than you'd expect.
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