Grilled Chicken Kabobs

Grilled Chicken Kabobs marinaded in a delicious sweet and tangy sauce served with beautiful grilled summer vegetables and pineapple chunks. Another easy family favorite chicken dinner that's perfect on a hot summer night.

Light up the grill and get ready, we're having barbecue for dinner tonight!

I love to marinade the chicken early in the morning and then put everything together just before heading out to the grill. My family loves this recipe for Grilled Chicken Kabobs and I think yours will too.

This recipe works great if you're having guests over for a backyard party or summer barbecue. Another recipe that's great for summer parties is my Grilled Chicken Sandwiches or Grilled BBQ Chicken Legs.

You're going to love the marinade recipe also. The pineapple juice adds a sweetness that tastes amazing. It's so good that I like to double the marinade recipe and set it aside to drizzle on top of the cooked chicken kabobs.

I served this recipe with rice pilaf, but a salad works great too. You can find more easy side dish recipes for chicken on my site as well as our family's favorite mac and cheese recipe.

Best Vegetables for Chicken Kabobs?

Sturdy veggies are usually the best vegetables for chicken kabobs. Some vegetables just don't like being on a skewer and will fall off right away making things a mess on the grill. 

• Cherry Tomatoes - grape tomatoes would be too small.
• Peppers - an assortment of colors make for a beautiful kabob. Remember, we eat with our eyes first. 
• Zucchini - as well as yellow squash.
• Eggplant - peeled and cut into chunks. 
• Onions - make sure you cut the onions into chunks. 
• Mushrooms - again, go for the bigger sized mushrooms and leave them whole. Larger button mushrooms would be delicious. 

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Main Ingredients Needed

Be sure to see the recipe card for exact quantities, detailed instructions and special notes.

• Pineapple Juice - you'll need a 6 ounce can or about ¾ cup.
• Cilantro - if you don't like cilantro, you can substitute parsley.
• Minced red onion
• Teriyaki sauce
• Honey
• Olive oil
• Brown sugar
• Chopped garlic
• Salt and pepper to taste
• 2 boneless skinless chicken breasts
• Chopped vegetables; green and red peppers red onions, pineapple chunks, etc.

Step-by-Step Instructions:

Step 1: Prepare and Marinade the Chicken

• Combine the first nine ingredients above together in a plastic container. This is the marinade.
• Cut the chicken into bite sized pieces and place inside the plastic container with the marinade.
• Refrigerate for a few hours or overnight.

Step 2: Prepare the Veggies

Choose your favorite assortment of vegetables and cut them into chunks.  I chose to use red peppers, green peppers and red onion. 

Step 3: Add the Pineapple Chunks

Now, this is something you don't always find on grilled chicken kabobs, but since the marinade has pineapple juice I decided to add canned pineapple chunks to the skewers.

Step 4: Assemble Chicken Kabobs

Soak the bamboo skewers for at least 30 minutes before assembling the kabobs. You could always use metal skewers and that would prevent any flare-ups from occurring while grilling. 

Start adding the chicken, pineapple chunks and vegetables in an alternating pattern. Place on a baking tray that's been lined with aluminum foil.

Step 5: Grilling Instructions

Place the kabobs on a preheated 375° grill and cook about 5 to 7 minutes each side or until the chicken reaches an internal temperature of 165 degree. Make sure you rotate the kabobs a few times while grilling so every piece of chicken and vegetable has grill marks.

Frequently Asked Recipe Question

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More Easy Chicken Dinner Recipes: 

• Hasselback Chicken Stuffed with Mozzarella, Tomatoes and Basil
• Grilled Chicken Sandwiches
• Chicken Cutlets Italian Style
• Crock Pot Salsa Chicken

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This recipe has been updated since it first appeared in 2017 with new photos, information and a new printable recipe card that includes nutritional information. I hope you enjoy the updates as much as I enjoyed working on them!