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Grilled chicken kabobs with pineapple and zucchini on a serving plate

Grilled Chicken Kabobs with Pineapple and Zucchini

Grilled chicken kabobs featuring marinated chicken, caramelized pineapple, and crunchy zucchini, perfect for summer barbecues.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Barbecue
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Kabobs
  • 1 pound boneless, skinless chicken breasts
  • 1 cup pineapple chunks (fresh or canned)
  • 1 medium zucchini, sliced into thick rounds
  • 2 tablespoons olive oil Can substitute with a spray oil for lower calories.
  • 2 tablespoons soy sauce Use gluten-free soy sauce or coconut aminos for gluten-free option.
  • 1 tablespoon honey (or maple syrup for a vegan option) Can be substituted with lemon juice for a tangy flavor.
  • 2 cloves garlic, minced
  • 1 teaspoon ground black pepper
  • 1 teaspoon paprika
  • to taste Salt
  • optional Skewers (wooden or metal) If using wooden skewers, soak in water for 30 minutes.

Method
 

Marinate the Chicken
  1. In a bowl, combine olive oil, soy sauce, honey, garlic, black pepper, paprika, and salt.
  2. Cut chicken breasts into 1-inch cubes and coat them in the marinade. Let them marinate for at least 30 minutes.
Prepare the Skewers
  1. Alternate threading chicken, pineapple, and zucchini onto the skewers.
Preheat the Grill
  1. Preheat your grill to medium-high heat.
Grill the Kabobs
  1. Place the skewers on the grill and cook for about 10-15 minutes, turning occasionally. Ensure the chicken is thoroughly cooked (165°F internal temperature).
Serve
  1. Remove from the grill and let sit for a few minutes before serving. A sprinkle of fresh herbs can elevate the presentation.

Notes

Consider marinating chicken overnight for deeper flavor, and use pre-cut vegetables for quicker prep. To avoid dryness, use a meat thermometer to ensure proper cooking.