Go Back
Grilled {{ $('Fetch Recipe Data').first().json["Main Keyword"] }} loaded with pineapple, red peppers, and onions next to dipping sauces.

Zesty Grilled Pineapple Chicken Kebabs

These vibrant and flavorful kebabs feature tender chunks of chicken, sweet pineapple, and colorful bell peppers, all marinated in a zesty soy-ginger-lime sauce and grilled to perfection. A perfect dish for summer grilling!
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian-inspired, Fusion
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Marinade
  • 1/4 cup low-sodium soy sauce
  • 2 tbsp honey
  • 2 tbsp fresh lime juice
  • 1 tbsp olive oil
  • 1 tsp fresh ginger grated
  • 2 cloves garlic minced
  • 1/2 tsp red pepper flakes optional, for heat
For the Kebabs
  • 1.5 lbs boneless, skinless chicken breasts cut into 1-inch cubes
  • 1 fresh pineapple pineapple cored and cut into 1-inch chunks
  • 1 large red bell pepper cut into 1-inch squares
  • 1 large yellow bell pepper cut into 1-inch squares
  • 1/2 large red onion cut into 1-inch pieces
  • 8-10 skewers skewers wooden (soaked for at least 30 minutes in water) or metal
For Garnish (Optional)
  • 2 tbsp fresh cilantro chopped

Equipment

  • Grill
  • Large mixing bowl
  • Whisk
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Grilling tongs
  • Grilling brush
  • Skewers

Method
 

Prepare the Marinade
  1. In a large bowl, whisk together the soy sauce, honey, lime juice, olive oil, grated ginger, minced garlic, and red pepper flakes (if using).
Marinate the Chicken
  1. Add the cubed chicken breast to the marinade, tossing to ensure all pieces are well coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours. (Do not marinate pineapple, as its enzymes can break down chicken texture).
Prepare Vegetables and Pineapple
  1. While the chicken marinates, prepare the pineapple, red bell pepper, yellow bell pepper, and red onion, cutting them into roughly 1-inch pieces suitable for threading onto skewers. If using wooden skewers, soak them in water now to prevent burning.
Assemble the Kebabs
  1. Thread the marinated chicken, pineapple chunks, bell pepper pieces, and red onion pieces alternately onto the soaked skewers. Aim for 4-5 pieces of chicken per skewer, distributing the other ingredients evenly.
Preheat Grill
  1. Preheat your grill to medium-high heat (about 400-450°F or 200-230°C). Lightly oil the grill grates to prevent sticking.
Grill the Kebabs
  1. Place the assembled kebabs on the preheated grill. Grill for 12-15 minutes, turning every 3-4 minutes, until the chicken is cooked through (internal temperature of 165°F or 74°C) and the vegetables and pineapple are tender with nice char marks. You can baste occasionally with any remaining marinade from the chicken, but discard any marinade that came into contact with raw chicken if not boiled separately.
Serve
  1. Remove the kebabs from the grill and let them rest for a few minutes. Garnish with fresh chopped cilantro, if desired. Serve hot with rice or a fresh salad.

Notes

• **Soaking Wooden Skewers**: Don't skip soaking wooden skewers! It prevents them from burning on the grill.
• **Don't Over-Marinate**: Marinating the chicken for more than 2 hours can make it slightly mushy due to the lime juice.
• **Batch Cooking/Storage**: Leftover kebabs can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or oven.
• **Air Fryer/Oven Method**: If you don't have a grill, you can cook these in an air fryer at 375°F (190°C) for 12-18 minutes, flipping halfway, or bake in an oven at 400°F (200°C) for 20-25 minutes, flipping halfway, until cooked through.