Flame Kissed Grilled Pineapple Chicken Kabobs
These grilled pineapple chicken kabobs feature tender, juicy chunks of chicken bursting with a savory-sweet marinade, grilled alongside vibrant bell peppers, sharp red onion, and sweet, smoky pineapple. Each bite is a perfect harmony of flavors and textures, making this the ultimate recipe for any summer BBQ or healthy weeknight dinner.
Equipment
- Grill
- Metal or Wooden Skewers
- Large Bowl or Zip-top Bag
- Medium mixing bowl
- Small bowl
- Small saucepan
- Whisk
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Basting brush
- Grill tongs
- instant-read thermometer
Ingredients
- ½ fresh pineapple, cored and cut into 1-inch chunks
- 2 bell peppers assorted colors, e.g., red, yellow
- 1 large red onion, cut into 1-inch chunks
- ½ cup low-sodium soy sauce or tamari for gluten-free
- ½ cup pineapple juice
- ¼ cup packed brown sugar
- 2 tablespoons rice vinegar
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 1 tablespoon vegetable oil, for greasing grill grates
- For Garnish: Toasted sesame seeds, sliced green onions, fresh lime wedges
Instructions
- Create the Marinade: In a medium bowl, whisk together the soy sauce, pineapple juice, brown sugar, rice vinegar, minced garlic, grated ginger, and sesame oil until the sugar dissolves. Reserve 1/2 cup of this marinade in a separate small bowl for the glaze; set aside.
- Marinate the Chicken: Place the chicken cubes in a large bowl or zip-top bag. Pour the remaining (larger portion) of the marinade over the chicken and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes, ideally 2-4 hours. Do not marinate for more than 8 hours.
- Prepare Components: While the chicken marinates, prep the pineapple, bell peppers, and red onion into uniform chunks. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
- Assemble the Kabobs: Thread the marinated chicken, pineapple, bell pepper, and red onion pieces onto the skewers, alternating ingredients. Leave a small space between each piece to ensure even cooking.
- Preheat and Grill: Preheat your grill to medium-high heat (400-450°F / 200-230°C). Lightly oil the grates. Place the kabobs on the grill and cook for 10-15 minutes, turning every 3-4 minutes, until the chicken is cooked through (internal temperature reaches 165°F / 74°C) and vegetables are tender-crisp.
- Make the Glaze: While the kabobs grill, pour the reserved 1/2 cup of marinade into a small saucepan. In a tiny bowl, whisk the cornstarch and cold water to make a slurry. Bring the marinade to a simmer, then whisk in the slurry. Cook for 1-2 minutes, stirring constantly, until thickened.
- Glaze and Finish: During the final 2-3 minutes of grilling, brush the thickened glaze generously over all sides of the kabobs to create a caramelized coating.
- Serve: Remove kabobs from the grill. Garnish with toasted sesame seeds, sliced green onions, and a squeeze of fresh lime juice before serving.
Notes
For best results, cut all ingredients into uniform 1 to 1.5-inch pieces to ensure even cooking. If using wooden skewers, soak them in water for 30 minutes to prevent them from burning. Avoid over-marinating the chicken; 2-4 hours is ideal, as the pineapple enzymes can make the meat mushy if left too long. For variations, you can use chicken breast (be careful not to overcook), substitute honey for brown sugar, or add a teaspoon of sriracha for heat. For a gluten-free option, use tamari or coconut aminos instead of soy sauce.