Introduction:
If you want a dinner that feels like a vacation on a plate, these
Grilled Pineapple Chicken Kebabs are the move. They’re everything a great skewer should be: juicy chicken,
caramelized pineapple, and colorful vegetables kissed by the grill. The heat creates those golden char marks and brings out
the pineapple’s natural sweetness, while a simple marinade gives the chicken big flavor without making the recipe
complicated.
This is the kind of meal that works for both weeknights and weekends. You can prep the marinade in minutes, let the chicken
soak up flavor while you chop the veggies, and grill everything fast. It’s also a crowd-pleaser—sweet and savory flavors
are almost universally loved, and you can easily adjust the spice level.
Even better, kebabs are naturally portion-friendly. Each skewer has a little of everything: protein, fruit, and vegetables.
Serve them with rice, salad, or warm flatbread and you’ve got a balanced meal that looks impressive with minimal effort.
Ingredients:
For the kebabs
- 1.5 lb (700g) boneless, skinless chicken breast or thighs, cut into 1 to 1.5-inch chunks
- 2 cups fresh pineapple chunks (or thick slices cut into cubes)
- 1 red bell pepper, cut into 1.5-inch pieces
- 1 green bell pepper (or orange/yellow), cut into pieces
- 1 red onion, cut into wedges and separated into chunks
- Optional: zucchini rounds or mushrooms
- Skewers (metal or wooden)
For the marinade
- 1/3 cup soy sauce (or tamari for gluten-free)
- 2 tbsp olive oil
- 2 tbsp honey or brown sugar
- 2 tbsp pineapple juice (optional, boosts pineapple flavor)
- 2 tbsp lime juice (or lemon)
- 3 cloves garlic, minced
- 1 tsp grated fresh ginger (or 1/2 tsp ground ginger)
- 1 tsp smoked paprika (adds grill-style depth)
- 1/2 tsp black pepper
- Optional heat: 1/4–1/2 tsp chili flakes or a splash of hot sauce
Optional glaze (for extra shine and flavor)
- 1/4 cup reserved marinade (boiled for safety) or extra teriyaki-style sauce
- 1 tsp cornstarch + 1 tbsp water (optional, to thicken)
