Why Make This Recipe
Pineapple Chicken Kabobs are a delicious and fun meal that is perfect for any occasion. The sweetness of the pineapple pairs wonderfully with the savory chicken, making each bite a burst of flavor. These kabobs are easy to make, great for grilling, and loved by both kids and adults. Plus, you can serve them with a variety of sides, making them a versatile choice for family dinners or summer barbecues.
How to Make Pineapple Chicken Kabobs
Ingredients:
- 1 1/2 lb boneless skinless chicken breast, cut into 1 1/2-inch cubes
- 3 cups pineapple chunks
- 1/4 cup low-sodium soy sauce
- 3 tbsp honey
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp fresh grated ginger
- 1 tbsp lime juice
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp chopped chives or green onion, for garnish
- 8 to 10 skewers, soaked if wooden
Directions:
- Make the marinade: In a bowl, whisk together soy sauce, honey, olive oil, garlic, ginger, lime juice, salt, and pepper.
- Marinate: Add chicken cubes to the marinade, toss to coat, cover the bowl, and chill for 30 minutes (or up to 4 hours for more flavor).
- Preheat grill: Heat the grill to medium-high and oil the grates (or preheat a grill pan).
- Skewer: Thread the marinated chicken and pineapple chunks alternately on the soaked skewers. Avoid packing them too tightly.
- Grill: Cook the skewers for 10–12 minutes, turning every 2–3 minutes until they are lightly charred and the chicken reaches 165°F (74°C).
- Rest & serve: Let the kabobs rest for 3 minutes. Garnish with chives and serve with rice, salad, or grilled veggies.
How to Serve Pineapple Chicken Kabobs
Pineapple Chicken Kabobs are best served hot off the grill. You can pair them with steamed rice, fresh salad, or grilled vegetables for a complete meal. They are also great for casual gatherings; simply place them on a serving platter for everyone to enjoy.
How to Store Pineapple Chicken Kabobs
Leftover Pineapple Chicken Kabobs can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in a microwave or on the grill until heated through.
Tips to Make Pineapple Chicken Kabobs
- If you want to add more flavor, try adding some red onion or bell peppers to the skewers.
- For a spicier kick, you can include jalapeño slices alongside the chicken and pineapple.
- Remember to soak wooden skewers in water for at least 30 minutes before using to prevent them from burning on the grill.
Variation
Feel free to substitute the chicken with shrimp or tofu for a different protein option. You can also use different fruits like bell peppers or zucchini to change the flavor profile.
FAQs
Can I use fresh pineapple instead of canned?
Yes, fresh pineapple is a great option and adds a wonderful flavor to your kabobs.
How long can I marinate the chicken?
You can marinate the chicken for as little as 30 minutes or up to 4 hours for more flavor.
Can I bake these kabobs instead of grilling?
Yes, you can bake the kabobs in the oven at 400°F (200°C) for about 15-20 minutes, turning halfway through, until the chicken is cooked through.
Pineapple Chicken Kabobs
Ingredients
For the Marinade
- 1/4 cup low-sodium soy sauce
- 3 tbsp honey
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp fresh grated ginger
- 1 tbsp lime juice
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
For the Kabobs
- 1.5 lb boneless skinless chicken breast, cut into 1 1/2-inch cubes
- 3 cups pineapple chunks
- 2 tbsp chopped chives or green onion, for garnish
- 8-10 pieces skewers, soaked if wooden Soak wooden skewers in water for at least 30 minutes before using.
Instructions
Preparation
- In a bowl, whisk together soy sauce, honey, olive oil, garlic, ginger, lime juice, salt, and pepper to make the marinade.
- Add the chicken cubes to the marinade, toss to coat, cover the bowl, and chill for 30 minutes (up to 4 hours for more flavor).
Grilling
- Preheat the grill to medium-high and oil the grates.
- Thread the marinated chicken and pineapple chunks alternately on the soaked skewers, avoiding packing them too tightly.
- Grill the skewers for 10–12 minutes, turning every 2–3 minutes until they are lightly charred and the chicken reaches 165°F (74°C).
- Let the kabobs rest for 3 minutes. Garnish with chives and serve.
