Grilled Pineapple Chicken Kebabs: Sweet, Smoky, Juicy Skewers That Taste Like Summer

1. Soak wooden skewers in water for 30 minutes to prevent burning.

2) Marinate the chicken

1. In a bowl, whisk together soy sauce, olive oil, honey, pineapple juice (optional), lime juice, garlic, ginger, smoked paprika, and pepper.
2. Add chicken pieces and toss to coat.
3. Cover and marinate for 20–60 minutes (or up to 8 hours in the fridge).

3) Prep the grill and assemble skewers

1. Preheat grill to medium-high heat. Oil grates lightly.
2. Thread chicken, pineapple, peppers, and onion onto skewers, alternating for even cooking and color.
3. Don’t pack pieces too tightly—leave tiny gaps so heat circulates.

4) Grill the kebabs

1. Place skewers on the grill and cook for 10–14 minutes, turning every 2–3 minutes.
2. Chicken is done when it reaches 165°F / 74°C in the thickest piece.
3. If using a glaze, brush during the last 2–3 minutes of grilling.

5) Rest and serve

1. Rest kebabs for 3–5 minutes.
2. Serve with rice, salad, grilled corn, or warm flatbread.

Serving and Storage:

These kebabs are best hot off the grill, but leftovers are great for meal prep. Slide leftovers off the skewers and use them
in bowls, wraps, salads, or tacos.

• Refrigerate: Store in an airtight container up to 3–4 days.
• Reheat: Warm gently in a skillet or microwave; avoid overheating to keep chicken juicy.
• Freeze: Freeze cooked chicken pieces (without pineapple if possible) up to 2 months.

Tips:

• Use thighs for extra juiciness: They stay tender on the grill.
• Cut evenly: Similar-size pieces cook at the same rate.
• Fresh pineapple grills best: It caramelizes beautifully and doesn’t get mushy as fast.
• Don’t over-marinate: If using lots of pineapple juice, keep marinating under 2 hours (enzymes can soften chicken too much).
• Check temp: A thermometer is the easiest way to avoid dry chicken.

Variations:

• Teriyaki style: Swap marinade for teriyaki sauce and add sesame seeds at the end.
• Spicy pineapple: Add sriracha or chili paste to the marinade.
• Hawaiian BBQ: Add a splash of BBQ sauce and serve with mac salad.
• Veggie-only skewers: Use pineapple, peppers, onions, mushrooms, and zucchini.
• Oven method: Bake at 425°F (220°C) for 18–22 minutes, broil 1–2 minutes for char.

Tips:

• Prevent sticking: Oil the grill grates and lightly oil kebabs before grilling.
• Metal skewers: They cook faster and don’t burn.
• Extra flavor: Finish with lime zest or chopped cilantro.
• Meal prep: Chop everything ahead; keep chicken in marinade and assemble right before grilling.

Conclusion:

Grilled Pineapple Chicken Kebabs are a simple way to make dinner feel special—sweet pineapple, smoky char, juicy chicken,
and colorful vegetables all on one skewer. They’re easy, flexible, and perfect for everything from weeknight meals to summer
cookouts. Once you try them, you’ll want to keep pineapple in your fridge just for grilling.

FAQ:

Can I use canned pineapple?

Yes. Drain very well and pat dry. Fresh pineapple caramelizes better, but canned works in a pinch.

How long should I marinate the chicken?

At least 20 minutes for flavor, ideally 1 hour. If using pineapple juice, avoid marinating longer than 2 hours.

What if I don’t have a grill?

Use a grill pan, broiler, or bake at 425°F (220°C) and broil briefly for char.

How do I stop the chicken from drying out?

Use thighs, avoid overcooking, and pull skewers as soon as chicken reaches 165°F / 74°C.

What should I serve with these kebabs?

Rice, coconut rice, salad, grilled veggies, flatbread, or even tacos/wraps all work great.