Description
These Hawaiian-inspired chicken kabobs with pineapple are sweet, savory, and perfect for summer grilling, delivering delicious flavors with every bite.
Ingredients
For the Kabobs
- 1 lb Chicken breast (or thighs) (Thighs provide extra juiciness.)
- 2 cups Pineapple chunks (Fresh is best; canned works in a pinch.)
- 1 cup Bell peppers (Red and yellow are preferred.)
- 1 large Red onion
- 1/4 cup Soy sauce
- 1/4 cup Pineapple juice
- 2 tbsp Honey
- 2 cloves Garlic, minced
- 1 tbsp Oil (For browning.)
- to taste Salt and pepper
Instructions
Preparation
- Cut chicken into 1 to 1.5-inch cubes, and pat dry.
- Prepare pineapple, ensuring any canned pineapple is well-drained and dried.
- Cut bell peppers into squares and red onion into thick chunks.
Marinade
- Whisk together pineapple juice, soy sauce, honey, minced garlic, and oil.
- Taste the marinade and ensure it is flavorful before adding chicken.
- Marinate chicken for 2 to 4 hours, avoiding over-marinating due to pineapple’s enzymes.
Assembly
- Soak bamboo skewers in water for 30 minutes if using; otherwise use metal skewers.
- Assemble skewers starting with chicken, then pineapple, followed by a vegetable piece, and repeat.
- Leave a little space between pieces for even cooking.
Grilling
- Preheat grill to medium-high heat (375-425°F).
- Clean and lightly oil grill grates.
- Place skewers on the grill and cook for 10 to 14 minutes, turning occasionally.
- Ensure chicken is cooked to 165°F by checking the thickest piece.
- Allow skewers to rest for a few minutes after grilling to retain juiciness.
Notes
These skewers can be stored in an airtight container for 3-4 days. Reheat using a microwave or skillet over medium heat. Serve with rice, macaroni salad, or grilled corn for a complete meal.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dinner, Grilling, Main Course
- Cuisine: BBQ, Hawaiian