Print

Protein-Packed 4th of July Chicken Kabobs Easy Recipe with Peppers and Pineapple

4th of July chicken kabobs - featured image
Print Recipe

These chicken kabobs combine juicy chicken, smoky peppers, and sweet pineapple with a flavorful marinade, perfect for summer cookouts and 4th of July celebrations.

Ingredients

Scale
  • 1½ pounds boneless, skinless chicken breasts, cut into 1½-inch cubes
  • 1 large red bell pepper, cut into 1½-inch pieces
  • 1 large yellow bell pepper, cut into 1½-inch pieces
  • 1 cup fresh pineapple chunks (about 1 small pineapple), cut into 1½-inch pieces
  • Wooden or metal skewers (if using wooden skewers, soak them in water for 30 minutes to prevent burning)
  • 3 tablespoons olive oil
  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cumin (optional)
  • Salt and black pepper to taste
  • Juice of 1 lime

Instructions

  1. Prepare the marinade by whisking together olive oil, soy sauce, honey, minced garlic, smoked paprika, cumin, lime juice, salt, and pepper in a medium bowl.
  2. Add the chicken cubes to the marinade, toss gently to coat, cover, and refrigerate for at least 30 minutes or up to 2 hours.
  3. Soak wooden skewers in water for 30 minutes to prevent burning (skip if using metal skewers). Cut bell peppers and pineapple into chunks similar in size to the chicken.
  4. Thread chicken, red pepper, yellow pepper, and pineapple alternately onto each skewer, leaving space between pieces for heat circulation.
  5. Preheat grill to medium-high heat (375–400°F). Clean and lightly oil the grates.
  6. Grill kabobs for 10-12 minutes, turning every 3-4 minutes until chicken is cooked through with grill marks and peppers and pineapple are slightly charred.
  7. Check doneness with a meat thermometer (165°F internal temperature) or cut into the largest piece to ensure no pink remains.
  8. Let kabobs rest for 3-5 minutes before serving.

Notes

Soak wooden skewers in water for 30 minutes before grilling to prevent burning. Marinate chicken for 30 minutes to 2 hours for best flavor without mushiness. Turn kabobs frequently to avoid burning pineapple. Let kabobs rest after grilling to keep chicken juicy. For gluten-free, use tamari instead of soy sauce. Can bake kabobs at 425°F for 15-20 minutes if no grill is available.

Nutrition

Keywords: chicken kabobs, 4th of July, grilled chicken, pineapple kabobs, summer cookout, protein-packed, easy recipe, peppers, marinade

Find it online: https://sweetstirring.com/protein-packed-4th-of-july-chicken-kabobs-easy-recipe-with-peppers-and-pineapple/