Juicy, marinated chicken kabobs grilled to perfection with sweet pineapple and tender vegetables, ideal for BBQs or quick dinners.

1/2 cup vegetable oil

1/3 cup honey

2/3 cup soy sauce

1/2 tsp ground garlic pepper

2 tsp minced garlic

4 boneless skinless chicken breasts, cut into 1-inch cubes

5 small red onions, cut into 2-inch pieces

2 red bell peppers, cut into 2-inch pieces

2 zucchini, cut into 2-inch pieces

1 pineapple, cut and cubed

Skewers

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In a medium bowl, mix the vegetable oil, honey, soy sauce, garlic pepper, and minced garlic.
Place the cubed chicken into a Ziploc bag and the cut vegetables into a second Ziploc bag.
Reserve 1/4 cup of the marinade for later use. Divide the remaining marinade between the chicken and vegetable bags. Turn each bag to coat evenly.
Refrigerate both bags for 4–6 hours, occasionally flipping to ensure thorough marination.
Preheat the grill to medium heat.
Drain the marinade from both bags.
Assemble the kabobs by threading chicken, vegetables, and pineapple in an alternating pattern onto skewers.
Lightly oil the grill grates. Place the kabobs on the grill and cook for 6–8 minutes per side.
In the final few minutes of grilling, baste the kabobs with the reserved marinade.
Serve warm and enjoy!

Use low-sodium soy sauce to reduce salt content.

Soak wooden skewers for at least 30 minutes before grilling to prevent burning.

Chicken thighs can be used for juicier results.

Fresh pineapple is best for flavor and texture, but canned (in juice) is a backup option.

Lightly oil grill grates to prevent sticking.