Grilled Pineapple Chicken Kabobs

Pineapple Chicken Kabobs layered with tender marinated chicken, juicy pineapple, and red onion, grilled to caramelized perfection. Gluten-free, paleo-friendly, and ready in about 50 minutes.

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Prep Time 35

Cook Time 15

Total Time 50

Servings: 6 kabobs

Course: Dinner, Main Course

Cuisine: American, Asian-Inspired

Calories: 186

Ingredients Equipment Method Notes

Ingredients

1.5 lbs boneless skinless chicken breast cut into 1-inch cubes
6 oz pineapple juice
0.25 cup tamari sauce or coconut aminos
1 garlic clove minced
0.5 tsp smoked paprika
3 cups cubed pineapple fresh or frozen, cut into 1 to 2 inch cubes
1 red onion cut into 1-inch cubes
2 tbsp fresh cilantro chopped, for garnish

Equipment

grill
Skewers (metal or wooden)
Small bowl
medium bowl

Method

Whisk together pineapple juice, tamari sauce, minced garlic, and smoked paprika in a small bowl.
Remove 1/4 cup of the marinade and set aside in a separate bowl for finishing.
Add chicken cubes to a medium bowl, pour remaining marinade over them, toss to coat, and marinate for 30 minutes.
Preheat grill to medium-high heat, approximately 375 to 400 degrees F.
Thread pineapple chunks, marinated chicken, and red onion cubes alternately onto skewers, leaving a small gap between pieces.
Oil grill grates well and place kabobs on the grill. Cook 4 to 5 minutes per side until chicken reaches 165 degrees F internal temperature.
Remove from grill and immediately brush the reserved marinade over the hot kabobs.
Garnish with chopped cilantro and serve immediately.

Notes

Soak wooden skewers in water for 30 minutes before use. Kabobs can be assembled up to 24 hours ahead and refrigerated. Add a pinch of cayenne to the marinade for extra heat. For meal prep, freeze raw chicken in marinade for up to 6 months.