Looking for a fuss-free dinner that’s bursting with flavor? These Pineapple Chicken Kebabs are your answer. Perfect for busy weeknights or weekend cookouts, they’re easy to prep, cook in minutes, and deliver that tropical tang we all love. Plus, they’re a hit on the Blackstone grill—talk about outdoor cooking made simple. Who doesn’t love a meal that feels like a mini vacation? So grab your skewers, and let’s get grilling!
Top Reasons To Make It
These kebabs are a crowd-pleaser for so many reasons. First, they’re incredibly quick to whip up—perfect for those nights when you’re short on time. Second, the combination of juicy chicken and sweet pineapple is a match made in heaven. And third, cooking them on a Blackstone grill adds that irresistible smoky flavor while keeping cleanup minimal. Seriously, what’s not to love?
Ingredients
- 1 lb boneless, skinless chicken breasts (cut into 1-inch cubes)
- 2 cups fresh pineapple chunks (hello, sweetness!)
- 1 red bell pepper (cut into chunks, adds color and crunch)
- 1 red onion (cut into chunks, for a hint of sharpness)
- 3 tbsp soy sauce (the salty base)
- 2 tbsp olive oil (for moisture and flavor)
- 2 tbsp honey (balances the soy sauce)
- 1 garlic clove, minced (because garlic makes everything better)
- 1 tsp smoked paprika (adds depth)
- Salt and pepper (to taste)
- Wooden or metal skewers (for easy assembly)
Instructions
- Soak wooden skewers in water for 30 minutes to prevent burning. Skip this step if using metal skewers.
- In a bowl, whisk together soy sauce, olive oil, honey, garlic, smoked paprika, salt, and pepper. This is your marinade.
- Add chicken cubes to the marinade, tossing to coat. Let it sit for 15–20 minutes while you prep the veggies and pineapple.
- Thread chicken, pineapple, bell pepper, and onion onto skewers, alternating for a colorful look.
- Preheat your Blackstone grill to medium-high heat. Lightly oil the surface.
- Place skewers on the grill, cooking for 4–5 minutes per side until the chicken is cooked through and slightly charred.
- Remove from grill, let rest for a few minutes, and serve warm.
Cooking Tips For Blackstone Grill
- Keep a spray bottle of water nearby to tame any flare-ups.
- Don’t overcrowd the grill—give the skewers space to cook evenly.
- Use tongs to flip the skewers gently—no one likes a pineapple casualty!
- If you’re feeling fancy, brush a little extra marinade on the kebabs while they cook.
- Preheat your Blackstone for at least 5 minutes—it’s worth the wait.
Variations & Substitutions
Want to mix it up? Try using shrimp instead of chicken for a seafood twist. Swap pineapple for mango if you’re in the mood for something different. Vegetarian? Use tofu or portobello mushrooms. And if you’re not a fan of soy sauce, coconut aminos make a great alternative.
Serving Suggestions
These Pineapple Chicken Kebabs pair beautifully with cilantro-lime rice or a simple green salad. Add a side of grilled veggies or corn on the cob for a full meal. For a fun presentation, serve them straight off the skewers or slide the pieces onto a platter for easy sharing.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop them on the Blackstone grill or a skillet for a few minutes until warmed through. You can also freeze uncooked skewers (without marinade) for up to 2 months—just thaw and cook as directed.
Frequently Asked Questions
- Can I use canned pineapple? Absolutely! Just drain it well before using.
- What’s the best way to prevent the chicken from drying out? Don’t overcook it—just until the internal temperature reaches 165°F.
- Can I cook these indoors? Yes, a stovetop grill pan works great!
- What other Blackstone dinner ideas pair well with this? Try it alongside Blackstone steak recipes or hibachi-style veggies.
So, next time you’re wondering what to cook on your Blackstone, give these Pineapple Chicken Kebabs a go. They’re quick, flavorful, and oh-so-satisfying.