Pineapple Chicken Kabobs
These Pineapple Chicken Kabobs are easy to prepare and offer a delicious blend of marinated chicken, juicy pineapple, and colorful bell peppers, perfect for any gathering.
Ingredients
For the kabobs
- 2 pounds boneless, skinless chicken breast, chopped into 1 ½-inch cubes
- 3 cups cubed fresh pineapple
- 2 large or 3 small bell peppers, cut into 1 ½-inch pieces
- 1 large red onion, cut into 1 ½-inch pieces
- 12 wooden or metal skewers Soak wooden skewers in water if using.
For the marinade
- ⅓ cup reduced sodium soy sauce
- ⅓ cup canned pineapple juice
- ⅓ cup ketchup
- ¼ cup packed dark brown sugar
- 1 tablespoon extra virgin olive oil
- 2 teaspoons sesame oil
- 2 teaspoons minced garlic
- 2 teaspoons grated or minced fresh ginger root
- 1 tablespoon water
- 1 teaspoon cornstarch
For seasoning vegetables
- 2 tablespoons olive oil
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Instructions
Preparation
- Place the chopped chicken breasts into a zippered plastic storage bag.
- In a mixing bowl, whisk together the marinade ingredients.
- Reserve a portion of the marinade for basting later, then pour the remaining marinade over the chicken in the bag. Seal and refrigerate for 1 to 3 hours.
- If using wooden skewers, soak them in water.
- Prepare the vegetables in a bowl with olive oil, salt, and pepper.
Assembling and Grilling
- Assemble the skewers by alternating chicken, pineapple, bell peppers, and onion.
- Prepare the basting sauce using the reserved marinade.
- Preheat the grill to medium-high heat and grill the kabobs until the chicken is cooked through.
- Brush the kabobs with the basting sauce while grilling.
- Remove from grill and allow to cool slightly before serving.
Notes
Let the chicken marinate for the full time for maximum flavor. Soak skewers to prevent burning. Grill over medium heat to cook through without drying.
Nutrition
Serving: 1g
Tried this recipe?Let us know how it was!