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Flavorful Grilled Honey Sriracha Chicken Kabobs with Pineapple

grilled honey sriracha chicken kabobs - featured image
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These grilled honey sriracha chicken kabobs with pineapple offer a perfect balance of sweet, spicy, and smoky flavors, ideal for summer dinners and casual cookouts.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 fresh pineapple, peeled and cut into 1-inch chunks
  • Wooden or metal skewers (soaked wooden skewers prevent burning)
  • ¼ cup honey
  • 3 tablespoons sriracha sauce
  • 2 tablespoons soy sauce (low sodium if preferred)
  • 1 tablespoon rice vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger (optional)
  • 1 teaspoon sesame oil
  • Salt and freshly ground black pepper to taste
  • Optional garnishes: chopped fresh cilantro or green onions, sesame seeds

Instructions

  1. Cut the chicken breasts into 1-inch cubes. Peel the pineapple and chop into 1-inch chunks.
  2. In a medium bowl, whisk together honey, sriracha, soy sauce, rice vinegar, minced garlic, grated ginger (if using), sesame oil, salt, and pepper until well combined.
  3. Add the chicken cubes to the marinade, toss to coat, cover, and refrigerate for at least 30 minutes, preferably up to 2 hours.
  4. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
  5. Thread chicken and pineapple chunks alternately onto the skewers, leaving space between pieces for even cooking.
  6. Preheat grill to medium-high heat (around 400°F). Clean and oil grates.
  7. Grill kabobs for 10-12 minutes, turning every 3-4 minutes. Brush with extra marinade once or twice during grilling for a stickier glaze. Cook until chicken reaches 165°F internal temperature and has caramelized edges.
  8. Remove kabobs from grill and let rest for 5 minutes before serving.
  9. Garnish with chopped cilantro, green onions, or sesame seeds if desired.

Notes

Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning. Marinate chicken for at least 30 minutes for best flavor but no longer than 4 hours to avoid meat breakdown. Watch pineapple closely on the grill to prevent burning. Use tongs to turn kabobs gently to keep chicken juicy. If flare-ups occur, move kabobs to a cooler part of the grill temporarily.

Nutrition

Keywords: grilled chicken kabobs, honey sriracha chicken, pineapple chicken kabobs, summer recipes, easy grilled chicken, barbecue chicken kabobs

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