These Hawaiian-inspired Pineapple Chicken Kabobs are the perfect summertime meal, blending sweet and savory flavors for a delicious grilled treat. They're great for gatherings and provide a vibrant and healthy option that's sure to impress.
Ingredients
For the Kabobs
- 2 pounds boneless, skinless chicken breast, chopped into 1½-inch cubes
- 3 cups fresh pineapple, cubed (from 1 pineapple, sliced 1-inch thick, then cubed)
- 2 large or 3 small bell peppers, cut into 1½-inch pieces (use assorted colors for contrast)
- 1 large red onion, cut into 1½-inch pieces
- 2 tablespoons olive oil, plus additional for brushing the grill
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 12 wooden or metal skewers, about 10 to 12 inches long
For the Marinade and Basting Sauce
- ⅓ cup reduced sodium soy sauce or tamari for gluten-free
- ⅓ cup canned pineapple juice, 100% 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
- ¼ teaspoon salt, or to taste
- ¼ teaspoon freshly ground black pepper, or to taste
- 1 tablespoon water
- 1 teaspoon cornstarch
Instructions
Prepare the Chicken and Marinade
- Marinate Chicken:
- Place chicken pieces in a gallon-size zippered plastic storage bag.
- In a small mixing bowl, whisk together soy sauce, pineapple juice, ketchup, brown sugar, olive oil, sesame oil, garlic, ginger, salt, and pepper. Reserve ⅔ cup of this marinade in a small container in the refrigerator for basting later.
- Pour the remaining marinade over the chicken, seal the bag, removing as much air as possible, and refrigerate for 1 to 3 hours.
- If using wooden skewers, soak them in water during this time to prevent burning.
Assemble the Skewers
- Prep Vegetables:
- In a large bowl, toss pineapple, peppers, and onion with 2 tablespoons olive oil, salt, and pepper.
- Assemble Kabobs:
- Thread chicken, pineapple, peppers, and onion onto skewers. Discard the used chicken marinade.
Make the Basting Sauce
- Prepare Basting Sauce:
- Mix cornstarch with water to create a slurry.
- Pour the reserved marinade into a saucepan, add the cornstarch slurry, and heat over medium-low until thickened.
Grill the Kabobs
- Grill:
- Preheat grill over medium heat and brush grates with olive oil.
- Place kabobs on the grill, cooking for about 5-6 minutes on one side before flipping.
- Brush the grilled side with basting sauce, then grill for another 4-5 minutes or until chicken reaches an internal temperature of 165°F.
- Brush with remaining sauce before removing from the grill.
Make-Ahead Tips
- Assemble the kabobs and store them covered on a baking sheet in the refrigerator for up to two hours before grilling. Note: If marinated longer, the acid in the pineapple juice can affect the texture of the chicken.
Nutritional Information (per serving)
- Calories: 223 kcal
- Carbohydrates: 19g
- Protein: 21g
- Fat: 8g
- Saturated Fat: 1g
- Cholesterol: 58mg
- Sodium: 604mg
- Potassium: 531mg
- Fiber: 2g
- Sugar: 14g
- Vitamin A: 843 IU
- Vitamin C: 57 mg
- Calcium: 26 mg
- Iron: 1 mg
Conclusion
Pineapple Chicken Kabobs offer a tropical taste that's perfect for any grill-out. Enjoy the sweet and tangy flavors of this delightful dish that brings a piece of Hawaiian cuisine to your backyard!
Pineapple Chicken Kabobs Recipe
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Pineapple Chicken Kabobs are a fantastic blend of juicy chicken, fresh pineapple, and colorful vegetables, all grilled to perfection. This dish is ideal for any outdoor grilling event or a fun family dinner.
Ingredients
- 2 large chicken breasts, cut into 1-inch cubes
- 1 fresh pineapple, cut into chunks
- 1 red bell pepper, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- 1 large onion, cut into wedges
- 2 tablespoons olive oil
- Salt and pepper, to taste
- ¼ cup soy sauce
- ¼ cup honey
- 2 tablespoons vinegar (apple cider or white)
- 1 garlic clove, minced
- 1 teaspoon ginger, grated
- Skewers (if wooden, soaked in water for at least 30 minutes)
Instructions
- Preheat grill to medium-high heat.
- In a bowl, whisk together soy sauce, honey, vinegar, minced garlic, and grated ginger to create the marinade.
- Toss the chicken pieces in half of the marinade and let sit for at least 30 minutes in the refrigerator.
- Thread the marinated chicken, pineapple chunks, bell peppers, and onion wedges alternately onto the skewers.
- Brush the kabobs with olive oil and season with salt and pepper.
- Grill the kabobs, turning occasionally, until the chicken is cooked through and the vegetables are slightly charred, about 12-15 minutes.
- In the last few minutes of grilling, brush the remaining marinade over the kabobs for extra flavor.
- Serve hot.
Notes
- Customize the vegetables according to your preference or what’s in season.
- For a spicier version, add a pinch of chili flakes to the marinade.
- Prep Time: 20 minutes (plus marinating time)
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 2 kabobs
- Calories: 280
- Sugar: 15g
- Sodium: 850mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 65mg
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