Grilled Chicken Kabobs with Pineapple (Printable)

Juicy grilled chicken skewers with pineapple and zucchini, marinated in honey, soy and smoked paprika.

# What You'll Need:

→ Chicken Marinade

01 - 1 lb boneless, skinless chicken breast, cut into 1-inch cubes
02 - 2 tbsp olive oil
03 - 2 tbsp soy sauce (use gluten-free if needed)
04 - 1 tbsp honey
05 - 2 cloves garlic, minced
06 - 1 tsp smoked paprika
07 - 1/2 tsp black pepper
08 - 1/2 tsp salt

→ Kabob Assembly

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, for garnish

# Directions:

01 - In a large mixing bowl, whisk together the olive oil, soy sauce, honey, minced garlic, smoked paprika, black pepper, and salt until well combined.
02 - Add the chicken cubes to the marinade and toss until evenly coated. Cover and refrigerate for at least 15 minutes, or up to 2 hours for deeper flavor penetration.
03 - Preheat grill to medium-high heat. If using bamboo skewers, soak them in water for at least 20 minutes beforehand to prevent burning during grilling.
04 - Thread the marinated chicken, zucchini rounds, pineapple chunks, and bell pepper pieces alternately onto the skewers, distributing ingredients evenly across each skewer.
05 - Place skewers on the preheated grill and cook for 12 to 15 minutes, turning occasionally with tongs, until the chicken is cooked through and lightly charred on all sides.
06 - Remove kabobs from the grill and let rest for 2 minutes. Garnish with fresh parsley or cilantro and serve immediately while hot.

# Expert Tips:

01 -
  • The pineapple does this magical thing where it chars on the outside and stays juicy inside, creating its own glaze that drips down onto the chicken.
  • You get protein and vegetables all on one stick, which means less cleanup and more time to actually enjoy your evening.
  • The marinade uses pantry staples you probably already have, so no last minute grocery runs required.
02 -
  • If you cut the chicken pieces unevenly, the small ones will dry out before the large ones cook through, so take an extra thirty seconds to measure.
  • Overripe pineapple will turn to mush on the grill, so choose fruit that yields slightly when pressed but still feels firm.
03 -
  • If your marinade time is short, poke the chicken cubes a few times with a fork before tossing them so the flavors penetrate faster.
  • A squeeze of fresh lime juice over the finished kabobs right before serving brightens everything and cuts through the smokiness perfectly.

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