Name: Grilled Chicken Kabobs with Vegetables 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; 3 tablespoons honey; 1 tablespoon extra virgin olive oil; Sea salt to taste; Ground black pepper to taste; 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 sizzling sound and vibrant colors of kabobs on the grill that instantly makes any meal feel like a celebration. This Grilled Chicken Kabobs with Vegetables Recipe is a quick and delightful way to bring juicy chicken and charred veggies together in perfect harmony, making dinner feel fresh and exciting.

The image shows six skewers of grilled kebabs arranged diagonally on a black grill pan. Each skewer has five main layers repeated in this order: charred golden-brown chicken pieces with slightly burnt edges, bright red tomato slices, white onion chunks with a bit of brown from grilling, green bell pepper slices with soft edges, and yellow pineapple cubes with grill marks. The layers alternate evenly on each skewer, with each piece looking juicy and cooked. The background is a white marbled surface that contrasts with the dark grill and colorful food. 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 Kabobs with Vegetables Recipe
Top Tip
How to Serve Grilled Chicken Kabobs with Vegetables Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Grilled Chicken Kabobs with Vegetables Recipe

Why You'll Love This Recipe

I honestly keep coming back to this grilled chicken kabobs recipe because it’s just so easy to throw together, but tastes like you spent hours prepping. It’s the kind of meal that’s juicy, smoky, slightly sweet from the pineapple, and loaded with fresh veggies in every bite.

Simple and fast: You can have these kabobs ready in under 30 minutes, perfect for busy weeknights or last-minute guests.
Balanced flavors: The mix of honey, garlic, and fresh veggies brings out a sweet-savory combo that makes each bite so satisfying.
Customizable: Whether you toss in your favorite veggies or swap the chicken for tofu, this recipe easily adapts to your cravings or dietary needs.
Fun and shareable: It’s a social dish — great for grilling parties and family dinners where everyone can grab their own skewers.

The image shows many grilled skewers with layers of cooked chicken pieces that are brown with some black grill marks. Between the chicken pieces are slices of red bell pepper, white onion chunks, green zucchini rounds, and yellow pineapple cubes, creating a colorful mix. Each skewer has repeated layers of these vegetables and meat, with the chicken being the largest pieces. The grilled surface beneath the skewers is dark and charred. The whole scene is close-up, focusing on the texture and colors of the grilled food. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The ingredients come together to create a perfect balance of textures and tastes. Tender chicken cubes soak up the marinade, while the veggies add crunch and juiciness. Here’s what you need and why I like each item in this Grilled Chicken Kabobs with Vegetables Recipe.

Flat lay of a pile of fresh boneless, skinless chicken breast pieces cut into cubes, vibrant red bell pepper chunks, crisp white onion wedges, bright green zucchini slices, golden pineapple chunks, six whole peeled garlic cloves, small white ceramic bowls holding golden honey and extra virgin olive oil, and small piles of coarse sea salt and ground black pepper, all arranged symmetrically in a balanced composition on a simple white ceramic plate and bowls, placed 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: Boneless and skinless works best for even cooking and easy skewering. Cutting into 1-inch pieces ensures juicy bites.
Red bell pepper: Adds sweetness and a bright pop of color. Choosing a large, firm bell pepper helps it hold its shape on the grill.
Onion: Whether white or red, onions caramelize beautifully over heat and add a savory depth.
Zucchini: Its mild flavor and firm texture hold up well, adding a lovely fresh note without overpowering the kabobs.
Fresh pineapple: This gives a natural sweetness and slight tang that complements the grilled chicken perfectly.
Garlic cloves: Crushed garlic infuses the marinade with aromatic complexity that’s just irresistible.
Sea salt and black pepper: Essential seasonings that bring all the flavors together.
Honey: Balances savory with a touch of sweetness and helps the kabobs get that gorgeous caramelized finish.
Extra virgin olive oil: Helps keep everything moist and prevents sticking while grilling.

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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

This recipe is like a blank canvas – I love swapping in whatever veggies I have on hand or adding different spices to the marinade. Feel free to make it your own!

Variation: One time, I added mushrooms and cherry tomatoes to the kabobs, and it was a total hit with my family. The extra veggies made it even more colorful and flavorful.
Swap the protein: Tofu or shrimp also work great if you’re looking for something different or catering to vegetarians.
Spice it up: Sprinkle some smoked paprika or chili flakes into the marinade for a little heat.
Vegetarian version: Replace chicken with firm halloumi cheese or extra pineapple chunks for a fun twist.

Step-by-Step: How I Make Grilled Chicken Kabobs with Vegetables Recipe

Step 1: Prep and marinate

Start by washing and drying the chicken breasts, then cut them into nice 1-inch cubes so they cook evenly. Toss the chicken with your cut veggies — bell peppers, onions, zucchini, and pineapple — along with garlic cloves, sea salt, pepper, honey, and olive oil. Let it all sit for around 15 minutes to soak up those flavors. Don’t skip this step — it really makes a difference in taste and juiciness!

Step 2: Assemble the skewers

Thread the chicken and vegetables onto the skewers, alternating pieces to get a colorful mix. I usually make about 7 to 8 skewers, which is just right for serving a crowd or leftovers. Be sure not to overcrowd the skewers — you want enough space so heat circulates and everything grills evenly.

Step 3: Grill to perfection

Heat your grill pan or skillet on high-medium heat and lightly brush it with oil so nothing sticks. Place the kabobs on and cook for about 1 minute per side. Since the pieces are small, they cook quickly, so keep a close eye to avoid overcooking. I find flipping gently with tongs helps keep the skewers intact.

Step 4: Rest and serve

Once grilled, transfer the kabobs to a plate lined with paper towel to absorb any excess oil. Serve immediately while juicy and hot. Trust me, you’ll want to eat these right away for the best flavor and texture.

Top Tip

From my experience perfecting this Grilled Chicken Kabobs with Vegetables Recipe, a few small tricks make a huge difference. These tips come from the times I had kabobs stick to the grill or veggies undercooked, and now they help keep cooking smooth.

Soak wooden skewers: If you’re using bamboo or wooden skewers, soak them in cold water for at least an hour before using to prevent burning on the grill.
Uniform pieces: Cut chicken and veggies into similar-sized chunks to ensure everything cooks at the same rate.
Oil your grill pan: Brush both the grill and the kabobs lightly with oil to prevent sticking and promote a nice sear.
Don’t overcrowd: Give space between kabob pieces on the skewers and on the grill for even cooking and better browning.

How to Serve Grilled Chicken Kabobs with Vegetables Recipe

grilled chicken kabobs - Serving Suggestion

Garnishes

I usually sprinkle some fresh chopped parsley or cilantro on top right before serving — it adds a lovely fresh aroma and vibrant green color. A little squeeze of lemon juice also brightens the whole dish, which I personally love.

Side Dishes

These kabobs go wonderfully with fluffy couscous, a simple green salad, or even some warm pita bread with tzatziki on the side. One summer, I served them alongside grilled corn, and it was a total crowd-pleaser.

Creative Ways to Present

For a party, I like placing the kabob skewers upright in a vase or decorative jar, so guests can easily grab one. Another fun idea is to serve them on a wooden board with small bowls of dips and sauces for a casual, shareable vibe.

Make Ahead and Storage

Storing Leftovers

I store any leftover kabobs in an airtight container in the fridge, where they stay good for up to 3 days. Sometimes I separate the chicken from the veggies just to keep them fresher longer.

Freezing

When I have extra, I let the kabobs cool fully then freeze them individually wrapped in foil or sealed in ziplock bags. They freeze well for about a month and are perfect for quick meals later.

Reheating

To reheat, I thaw the kabobs fully in the fridge overnight and pop them in the microwave or reheat in a skillet over medium heat until warmed through. This keeps them juicy rather than drying out.

Frequently Asked Questions:

Can I use different vegetables in this Grilled Chicken Kabobs with Vegetables Recipe?

Absolutely! Feel free to swap in veggies like cherry tomatoes, mushrooms, or even eggplant. Just be sure they’re cut into similar sizes to the chicken for even cooking.

Do I need to marinate the chicken for a long time?

You don’t need to marinate for hours. About 15 minutes, as noted in the recipe, is enough to infuse flavor and keep the chicken juicy — especially with the honey and garlic in the mix.

Can I make these kabobs on an outdoor grill?

Absolutely! If grilling outdoors, just soak wooden skewers beforehand, and consider basting the kabobs with a little marinade as they cook to keep them moist and flavorful.

How do I prevent the kabobs from sticking to the pan?

Brushing your grill pan or skillet with a bit of oil before cooking is key. Also, avoid moving the kabobs too soon — letting them sear nicely first creates a natural release.

Final Thoughts

I love how this Grilled Chicken Kabobs with Vegetables Recipe transforms simple ingredients into a vibrant, flavorful meal that feels like sunshine on a plate. It’s become my go-to when I want dinner that’s fast, healthy, and impressive without fuss. Trust me, once you try it, these kabobs will become a kitchen favorite — and I genuinely hope you enjoy making (and devouring!) them as much as I do.