Grilled Chicken Kabobs with Pineapple (Printable)
Juicy grilled chicken skewers with pineapple and zucchini, honey-soy marinade and smoked paprika—ready in 35 minutes.
# What You'll Need:
→ For the Chicken
01 - 1 pound boneless skinless chicken breast, cut into 1-inch cubes
02 - 2 tablespoons olive oil
03 - 2 tablespoons soy sauce (ensure gluten-free if needed)
04 - 1 tablespoon honey
05 - 2 cloves garlic, minced
06 - 1 teaspoon smoked paprika
07 - 1/2 teaspoon ground black pepper
08 - 1/2 teaspoon salt
→ For the Kabobs
09 - 1 medium zucchini, sliced into 1/2-inch rounds
10 - 1 1/2 cups fresh pineapple, cut into 1-inch chunks
11 - 1 medium red bell pepper, cut into 1-inch pieces
12 - Fresh parsley or cilantro, chopped, for garnish
# Directions:
01 - In a large mixing bowl, whisk together olive oil, soy sauce, honey, minced garlic, smoked paprika, black pepper, and salt. Add chicken cubes and turn to coat thoroughly. Cover and marinate for at least 15 minutes, or refrigerate up to 2 hours for enhanced flavor.
02 - Preheat grill to medium-high heat. If bamboo skewers are used, soak them in water for at least 20 minutes to prevent scorching.
03 - Thread marinated chicken, zucchini slices, pineapple chunks, and bell pepper pieces alternately onto skewers, leaving a small gap between each for even cooking.
04 - Place skewers on the preheated grill. Cook for 12 to 15 minutes, turning occasionally with tongs, until the chicken is fully cooked through and has visible grill marks.
05 - Remove kabobs from grill and let rest for 2 minutes. Garnish with fresh parsley or cilantro if desired. Serve hot.
# Cooking Tips:
01 -
- Chicken gets incredibly juicy from a quick marinade, and the pineapple caramelizes into sweet, sticky perfection.
- You can prep and assemble everything in under thirty minutes—perfect for busy weeknights or spontaneous backyard gatherings.
02 -
- Once, I tried rushing the skewering process and packed everything too tightly; the vegetables stayed raw while the chicken overcooked, so leave those little gaps.
- Soaking your wooden skewers isn't optional—it absolutely saves them from charring to bits over the flames.
03 -
- Cut ingredients to a uniform size or you’ll end up with burnt bits and undercooked chunks.
- The little bit of honey helps everything glaze beautifully, but if your grill runs hot, watch closely to avoid burning the sugars.