Name: Pineapple Chicken Kabobs Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
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; 1/4 cup soy sauce; 1/4 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)

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!