Name: Grilled Chicken Vegetable Skewers Recipe
Prep time: 5 min
Cook time: 5 min
Total time: 25 min
Cuisine: American
Ingredients: 1 pound chicken breast boneless, skinless, cut into 1 inch pieces; 6 garlic cloves peeled and crushed; Sea salt to taste; Ground black pepper to taste; 3 tablespoons honey; 1 tablespoon extra virgin olive oil; 1 large red bell pepper cut into 1 inch pieces (5.29 oz | 150 g); 1 large white onion cut into 1 inch pieces; 1 cup zucchini sliced (4.37 oz | 124 g); 1 small pineapple cut into 1 inch pieces (14.10 oz | 400 g)

There’s something about the sizzle and aroma of grilled kabobs that just pulls you in — especially my favorite Grilled Chicken Vegetable Skewers Recipe. The sweet scent of pineapple mingling with tender chicken and veggies on a skewer makes any meal feel like a celebration. Let me share how you can nail this simple, flavorful dish right at home.

Several cooked skewers lay on a black grill pan placed on a white marbled surface. Each skewer has four main layers repeating in order: a chunky grilled brown meat piece with some charred edges, a bright yellow grilled pineapple cube with a slightly shiny texture, a green grilled pepper slice with a crisp texture, a piece of white grilled onion with slight translucency, and a red grilled bell pepper segment with visible grill marks. The colors alternate evenly, making the skewers look vibrant and well-cooked, with some pieces having a light caramelized surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Grilled Chicken Vegetable Skewers Recipe
Top Tip
How to Serve Grilled Chicken Vegetable Skewers Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Grilled Chicken Vegetable Skewers Recipe

Why You'll Love This Recipe

This Grilled Chicken Vegetable Skewers Recipe is one I come back to time and again, especially when the weather’s warm and I crave something fresh yet satisfying. The balance between juicy chicken, caramelized veggies, and a hint of pineapple sweetness is just irresistible. And don’t worry — it’s straightforward enough whether you’re grilling outside or using a skillet.

Fast Marinating: A quick 15-minute marinade makes prep a breeze without sacrificing flavor.
Colorful & Healthy: Bell peppers, zucchini, and pineapple bring vibrant colors and loads of nutrients.
Versatile Cooking: Perfect for outdoor grills or stovetop grill pans — you choose what works for you.
Great for Sharing: These skewers make a fun, interactive meal for family dinners or casual gatherings.

The image shows close-up grilled kebabs with several layers on each skewer. Each skewer has chunks of browned, grilled meat with dark grill marks, slices of red bell pepper, green zucchini rounds, pieces of yellow pineapple, and white onion wedges. The skewers are arranged closely on a grill or cooking surface. The colors are warm and vibrant with a mix of golden browns, bright reds, deep greens, fresh yellow, and white, showing a fresh and cooked texture. The background is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this recipe brings its own mojo, and together, they create a flavor party on your plate. Plus, they’re easy to find at your local market, which I always appreciate when I’m short on time.

Flat lay of fresh, cubed boneless skinless chicken breast pieces, a large red bell pepper cut into chunks, a large white onion quartered into chunks, sliced green zucchini rounds, roughly cubed ripe pineapple chunks, six peeled whole garlic cloves, a small white ceramic bowl of golden honey, a small white ceramic bowl of extra virgin olive oil, a small white ceramic bowl of coarse sea salt crystals, a small white ceramic bowl of freshly ground black pepper, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997

Chicken breast: Lean and quick-cooking, chicken breast soaks up marinades well and grills beautifully.
Red bell pepper: Adds sweet crunch and vibrant color — plus, it grills into tender, smoky bites.
Onion (white or red): Builds savory depth and caramelizes nicely alongside the chicken.
Zucchini: Gives a tender, mild contrast that doesn’t overpower — slice it evenly for quick grilling.
Pineapple: My secret weapon! It brings juicy sweetness and caramelizes to enhance the chicken’s flavor.
Garlic cloves: Crushed garlic amps up the savory notes without being overpowering.
Sea salt & black pepper: Simple seasonings that bring everything together beautifully.
Honey: Provides just enough sweetness to balance smoky and savory flavors.
Extra virgin olive oil: Helps things cook evenly and adds a touch of richness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love mixing things up with this grilled chicken vegetable skewers recipe because it’s so flexible. You can easily swap veggies or experiment with different marinades to keep it fresh.

Variation: Once, I swapped pineapple for mango at a summer BBQ, and it delivered a unique tropical twist that guests couldn’t stop raving about.
Dietary modification: For a lower-carb option, I sometimes use mushrooms and cherry tomatoes instead of pineapple.
Spice it up: Adding a pinch of smoked paprika or chili powder to the marinade gives a subtle smoky heat that’s wonderful if you like a little kick.

Step-by-Step: How I Make Grilled Chicken Vegetable Skewers Recipe

Step 1: Prep and Marinate

Start by washing and patting the chicken dry—this helps it hold onto the marinade better. Cut the chicken and veggies into uniform 1-inch pieces to ensure even cooking. Toss everything in a large bowl with crushed garlic, salt, pepper, honey, and olive oil. Let this mingle for 15 minutes—a quick time frame that still infuses flavor without leaving you waiting.

Step 2: Skewer and Grill

Thread the chicken and veggies alternately onto skewers. I like to soak wooden or bamboo skewers in water for at least an hour beforehand to avoid burning. Heat your grill skillet to medium-high, brush it lightly with oil, then place the skewers on the pan. Grill each side for about 1 minute until you get yummy grill marks and the chicken is cooked through—a quick, high-heat method that keeps everything juicy.

Step 3: Rest and Serve

Once grilled, transfer skewers to a plate lined with kitchen paper to soak up excess oil. Serve them hot and fresh — trust me, timing is everything to enjoy that perfect juicy bite.

Top Tip

I’ve grilled these skewers countless times, and these tips have truly saved me from dry chicken or unevenly cooked veggies. They’ll help you achieve perfect skewers that wow every time.

Uniform Pieces: Make sure all chicken and vegetables are cut to the same size so they cook evenly and finish at the same time.
Oil the Grill: Brush your grill pan or grates with olive oil before placing the skewers to prevent sticking and tearing.
Don’t Overcrowd Skewers: Leave just a little space between pieces so heat circulates and everything cooks nicely.
Marinade Timing: Stick to about 15 minutes — longer can overpower and toughen chicken, shorter won’t impart enough flavor.

How to Serve Grilled Chicken Vegetable Skewers Recipe

grilled chicken skewers - Serving Suggestion

Garnishes

I love sprinkling fresh chopped parsley or cilantro on top for a burst of color and fresh flavor. A squeeze of lemon juice right before serving takes the skewers to the next level with bright citrus notes.

Side Dishes

My go-to sides are fluffy couscous or garlic buttered rice, paired with a crisp green salad or grilled corn on the cob. These balance the smoky-sweet flavors beautifully.

Creative Ways to Present

For a party, I like to serve the skewers on a long wooden board with small bowls of dipping sauces like tzatziki, spicy sriracha mayo, or tangy yogurt sauce alongside — it turns a simple dish into a fun interactive feast.

Make Ahead and Storage

Storing Leftovers

Leftover skewers keep really well in an airtight container in the fridge for up to 3 days. Just be sure to cool them completely before storing to avoid sogginess.

Freezing

I’ve frozen skewers after cooking by wrapping each individually and placing them in freezer bags. They stay good for about a month. Thaw overnight and reheat gently.

Reheating

To keep the chicken juicy, I usually reheat leftovers in a microwave on medium power or briefly in a hot skillet with a splash of water or oil to refresh the flavors and moisture.

Frequently Asked Questions:

Can I use wooden skewers instead of metal?

Absolutely! Just soak wooden or bamboo skewers in cold water for at least an hour before threading to prevent burning on the grill or skillet.

How do I know when the chicken is fully cooked?

Cut into the thickest piece to check that it’s white all the way through and juices run clear. It should be juicy but not pink in the middle. A meat thermometer reading of 165°F (75°C) is perfect.

Can I make this recipe vegetarian or vegan?

Definitely! You can swap the chicken for firm tofu cubes or even portobello mushrooms, and use maple syrup instead of honey in the marinade for a vegan-friendly version.

What sides pair best with grilled chicken vegetable skewers?

I recommend fresh salads like cucumber-tomato or leafy greens, fluffy couscous or rice, and grilled or roasted potatoes. These complement the sweet and smoky flavors perfectly.

Final Thoughts

This Grilled Chicken Vegetable Skewers Recipe has been a go-to for me when I want something tasty, colorful, and fuss-free. It brings a little sunshine to the table, whether you’re cooking for a quick weeknight meal or a backyard party. Give it a try — I bet it’ll become one of your favorites too!