Savor The Flavor Pineapple Chicken (Print Version)

Juicy marinated chicken and sweet pineapple grilled on skewers, finished with cilantro and lime.

# What You Need:

→ Meat

01 - 1.5 pounds boneless, skinless chicken breast, cut into 1.5-inch cubes

→ Fruit and Vegetables

02 - 1 whole fresh pineapple, peeled, cored, and cut into chunks
03 - 1 large red bell pepper, cut into 1.5-inch pieces
04 - 1 large red onion, cut into wedges

→ Marinade

05 - 1/4 cup soy sauce (use gluten-free if required)
06 - 2 tablespoons honey
07 - 2 tablespoons olive oil
08 - 2 tablespoons fresh lime juice
09 - 2 garlic cloves, minced
10 - 1 teaspoon ground ginger
11 - 1/2 teaspoon black pepper

→ Garnish (optional)

12 - 2 tablespoons chopped fresh cilantro
13 - Lime wedges, for serving

# Directions:

01 - Whisk together soy sauce, honey, olive oil, lime juice, minced garlic, ground ginger, and black pepper in a mixing bowl until well combined.
02 - Place chicken breast cubes in a large resealable bag or non-metallic bowl. Pour prepared marinade over chicken, toss thoroughly to coat, and refrigerate for at least 30 minutes or up to 2 hours for enhanced flavor.
03 - Preheat grill to medium-high heat. If using wooden skewers, soak skewers in water for at least 30 minutes to prevent burning.
04 - Thread marinated chicken pieces, pineapple chunks, red bell pepper pieces, and onion wedges alternately onto each skewer, distributing ingredients evenly.
05 - Place assembled skewers on preheated grill. Cook for 12 to 15 minutes, turning every few minutes, until chicken is fully cooked and lightly charred at the edges.
06 - Transfer kabobs onto a platter. Scatter with chopped cilantro and accompany with lime wedges for squeezing over just before eating.

# Expert Tips:

01 -
  • The tropical sweetness of pineapple mingles with juicy, marinated chicken in every bite and nobody will guess how easy it actually was.
  • Grilled kabobs look so festive, they turn an ordinary meal into an occasion (bonus: hardly any cleanup).
02 -
  • If you crowd your chunks too tightly, the chicken won’t cook evenly and you’ll lose those tasty caramelized bits.
  • Reserving a little marinade (before it touches raw chicken) to drizzle over cooked kabobs adds an amazing punch—just boil it for a minute to be safe.
03 -
  • Let cooked kabobs rest for a few minutes before serving to keep the juices in the chicken where they belong.
  • Rotate skewers often so the sugars in the marinade don’t burn—watch carefully for that deep golden edge, not blackening.

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