Description
Tropical-style grilled chicken kabobs with colorful bell peppers, juicy pineapple, and a sweet-savory marinade—perfect for summer cookouts, easy weeknight dinners, or festive gatherings.
Ingredients
- 2 lb chicken breast or thighs, cut into bite-sized cubes
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 cup fresh pineapple chunks
- 1 medium red onion, chopped
- ¼ cup soy sauce (or tamari for gluten-free)
- ½ cup pineapple juice
- 2 Tbsp honey
- 2 cloves garlic, minced
- 2 Tbsp olive oil
- Freshly ground black pepper, to taste
- Wooden or metal skewers
Instructions
- In a large bowl, whisk together soy sauce, pineapple juice, honey, garlic, olive oil, and black pepper.
- Add chicken cubes to the marinade, toss to coat, then cover and refrigerate for 1–8 hours.
- Soak wooden skewers in water for 30 minutes if using.
- Preheat grill to medium-high heat and lightly oil the grates.
- Thread chicken, pineapple, red, green, and yellow bell peppers, and onion onto skewers in a colorful pattern.
- Grill kabobs 10–15 minutes, turning every few minutes, until chicken is cooked through and vegetables are charred. Brush on extra marinade during the first half of cooking.
- Remove kabobs from heat, let rest a few minutes, and garnish with chopped cilantro or parsley and an optional lime squeeze.
Notes
- Substitute chicken thighs for richer flavor—trim excess fat first.
- Use canned pineapple chunks (drained and patted dry) if fresh isn’t available.
- Grill on a grill pan or under the broiler if you don’t have an outdoor grill.
- Marinate chicken up to 8 hours ahead and prep veggies a day ahead for easy assembly.
- For gluten-free, replace soy sauce with tamari or coconut aminos.
- Store leftovers in an airtight container in the fridge for up to 3 days. Remove from skewers to freeze, then reheat gently at 350°F for 10 minutes with a splash of pineapple juice.
