Grilled Chicken Kabobs Pineapple Zucchini (Print version)
Marinated chicken, pineapple, zucchini and peppers threaded on skewers and grilled until charred and juicy.
# What goes in:
→ Meat & Marinade
01 - 1½ lbs boneless, skinless chicken breast, cut into 1.5-inch cubes
02 - 2 tbsp olive oil
03 - 2 tbsp soy sauce (gluten-free if needed)
04 - 2 tbsp honey
05 - 2 cloves garlic, minced
06 - Juice of 1 lime
07 - 1 tsp smoked paprika
08 - ½ tsp black pepper
09 - ½ tsp salt
→ Vegetables & Fruit
10 - 1 medium zucchini, sliced into ½-inch thick rounds
11 - 1½ cups fresh pineapple chunks (about ½ medium pineapple)
12 - 1 medium red bell pepper, cut into 1-inch pieces
13 - 1 small red onion, cut into 1-inch wedges
→ Garnish
14 - 2 tbsp fresh cilantro or parsley, chopped (optional)
# Cooking steps:
01 - In a large bowl, whisk together the olive oil, soy sauce, honey, minced garlic, lime juice, smoked paprika, black pepper, and salt until well combined.
02 - Add the chicken cubes to the marinade and toss to coat evenly. Cover and refrigerate for at least 15 minutes, or up to 2 hours for deeper flavor penetration.
03 - Preheat your grill to medium-high heat (approximately 400°F). Brush the grates with oil to prevent sticking.
04 - Thread the marinated chicken, zucchini slices, pineapple chunks, bell pepper pieces, and red onion wedges onto skewers, alternating ingredients for even color distribution and balanced flavor.
05 - Place skewers on the grill and cook for 10 to 12 minutes, turning every few minutes, until the chicken is cooked through and the vegetables are tender with lightly charred edges.
06 - Transfer the grilled kabobs to a serving platter and garnish with fresh chopped cilantro or parsley if desired. Serve immediately.
# Tips from flavorandfeast:
01 -
- The honey and lime marinade caramelizes on the grill creating a sticky golden crust that tastes like summer concentrated into every bite.
- Pineapple pieces get those beautiful char marks while staying explosively juicy inside, balancing the smoky chicken perfectly.
02 -
- Always reserve a portion of marinade before the raw chicken touches it if you want to use it for basting, otherwise you risk contamination.
- Soak wooden skewers for a full 30 minutes, I once lost an entire batch because I rushed and they caught fire halfway through cooking.
03 -
- Pat the chicken completely dry before adding it to the marinade, excess moisture prevents that sticky caramelized crust from forming.
- The natural sugars in pineapple caramelize faster than you expect, so position those pieces slightly away from the hottest part of the grill.