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Grilled Pineapple Chicken Kebabs 17.png

Grilled Pineapple Chicken Kebabs

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🍍 This recipe combines juicy grilled chicken with sweet pineapple and colorful vegetables for a balanced, flavorful meal.
πŸ”₯ Quick marinating and grilling create a tasty dish perfect for summer cookouts or healthy weeknight dinners.

  • Total Time: 1 hour 30 minutes
  • Yield: 12 kabobs 1x

Ingredients

Scale

2 pounds boneless, skinless chicken breast for grilling

3 cups cubed fresh pineapple

2 large or 3 small bell peppers assorted colors

1 large red onion

2 tablespoons olive oil plus extra for brushing the grill

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/3 cup reduced sodium soy sauce or tamari for gluten-free

1/3 cup canned 100% pineapple juice

1/3 cup ketchup

1/4 cup packed dark brown sugar

1 tablespoon extra virgin olive oil

2 teaspoons sesame oil

2 teaspoons minced garlic

2 teaspoons grated or minced fresh ginger root

1/4 teaspoon salt or to taste

1/4 teaspoon freshly ground black pepper or to taste

1 tablespoon water

1 teaspoon cornstarch

Instructions

1-Getting started: Getting started with grilled pineapple chicken kebabs is all about fun and simplicity. Begin by whisking together all the marinade ingredients, setting aside about β…” cup for basting later. This step infuses the chicken with a sweet and savory mix that makes every bite unforgettable. Pour the rest of the marinade over the chicken in a resealable bag, seal it after removing the air, and let it chill in the fridge for 1 to 3 hours.

2-While the chicken marinates: soak your wooden skewers in water to prevent them from burning on the grill. This is a handy tip that keeps things safe and easy. Preheat your grill to medium heat, around 350Β°F, for even cooking. In a separate bowl, toss the cubed pineapple, bell peppers, and red onion with olive oil, salt, and pepper to give them a light coating that enhances grilling.

3-Now, thread the marinated chicken, vegetables, and pineapple alternately onto the skewers. Make sure to space them out for even heat circulation, and discard any leftover marinade to avoid cross-contamination. Explore similar grilling techniques with coconut-lime variations for more ideas. For the basting sauce, heat the reserved marinade with a cornstarch slurry until it thickens, creating a glossy finish.

4-Brush the grill grates with olive oil to prevent sticking. Place the kebabs on the grill and cook for 5-6 minutes until they’re nicely browned. Flip them, baste with the sauce, and grill for another 4-5 minutes until the chicken hits 165Β°F internally. Flip and baste one more time before pulling them off. Each kabob offers about 223 kcal, 19 g carbohydrates, 21 g protein, 8 g fat, and essential vitamins like A and C. For a twist, consider baking at 425Β°F for 8-10 minutes per side with basting and broiling for browning, as an oven option.

5-This method keeps the chicken juicy and full of flavor, perfect for busy nights. Always use a meat thermometer to check doneness, avoiding dry results. Grilling like this not only saves time but also boosts the nutritional value. For more on chicken benefits, check out calories in chicken breast.

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Notes

🍍 Use fresh pineapple for the best texture and natural sweetness.
⏳ Marinate chicken no longer than 3 hours to maintain optimal texture.
πŸ”₯ Soak wooden skewers in water to prevent them from burning on the grill.

  • Author: Brandi Oshea
  • Prep Time: 15 minutes
  • Marinating time: 1 to 3 hours
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Grilling
  • Cuisine: American
  • Diet: Gluten-Free

Nutrition

  • Serving Size: 1 kabob
  • Calories: 223 kcal
  • Sugar: 14 g
  • Sodium: 604 mg
  • Fat: 8 g
  • Saturated Fat: 1 g
  • Trans Fat: 0 g
  • Carbohydrates: 19 g
  • Fiber: 2 g
  • Protein: 21 g
  • Cholesterol: 58 mg