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Grilled Chicken Kabobs With Pineapple And Zucchini

These grilled chicken kabobs with pineapple and zucchini are easy to make and incredibly flavorful, perfect for any cookout.
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Prep Time 1 hour 30 minutes
Cook Time 15 minutes
Total Time 1 hour 45 minutes
Servings: 4 servings
Course: Dinner, Grilling, Main Course
Cuisine: American, BBQ
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Kabobs
  • 1.5 lbs boneless, skinless chicken breast, cut into 1.5-inch cubes
  • 2 cups fresh pineapple chunks (about half a medium pineapple) Fresh pineapple is recommended for better texture.
  • 2 medium zucchinis, sliced into 1/2-inch thick rounds
  • 1 large red bell pepper, cut into chunky 1.5-inch pieces
  • 1 medium red onion, sliced into thick wedges
For the Marinade
  • 1/4 cup olive oil
  • 3 tablespoons soy sauce
  • 2 tablespoons lemon juice (fresh is best)
  • 1 tablespoon honey
  • 3 cloves garlic, minced Minced finely or use a garlic press.
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup fresh parsley (for marinade and garnish) Half for marinade, half for garnish.

Method
 

Building the Marinade
  1. In a medium bowl, combine olive oil and soy sauce.
  2. Whisk together before adding lemon juice and honey to emulsify.
  3. Stir in minced garlic, smoked paprika, oregano, salt, and pepper.
  4. Add half of the chopped parsley for flavor and set aside the other half for garnish.
Marinating the Chicken
  1. Add cubed chicken to the marinade and coat thoroughly.
  2. Cover and refrigerate for at least 1 hour, preferably overnight.
Soaking Skewers
  1. If using wooden skewers, soak them in cold water for at least 30 minutes before grilling.
Preparing the Vegetables
  1. Slice zucchinis, bell pepper, and onion into desired sizes.
  2. Prepare fresh pineapple in chunky 1.5-inch pieces.
Assembling the Kabobs
  1. Thread chicken, pineapple, zucchini, bell pepper, and onion onto skewers in an alternating pattern.
  2. Leave a bit of space between each piece for even cooking.
Grilling
  1. Preheat your grill to medium-high heat (400°F to 450°F).
  2. Oil the grill grates.
  3. Place the skewers on the grill and cook for 12-15 minutes, turning every 3-4 minutes.
  4. Ensure chicken reaches an internal temperature of 165°F.
Resting and Serving
  1. Let the kabobs rest for 3-5 minutes before serving.
  2. Serve with a sprinkle of reserved parsley.

Notes

For juicier kabobs, consider using boneless chicken thighs instead of breasts. If using canned pineapple, ensure it's packed in juice and pat dry prior to grilling.