Description
Tender chicken marinated in a tropical blend of pineapple, soy sauce, and brown sugar, threaded onto skewers with colorful bell peppers and red onion. Grilled to perfection, these kabobs offer a delightful balance of sweet, savory, and tangy flavors, bringing a taste of the islands to your table with minimal fuss. A perfect summer dish that’s both visually appealing and incredibly delicious.
Ingredients
1.5 lbs boneless, skinless chicken breasts or thighs (cut into 1-inch cubes)
1 cup fresh pineapple chunks (or canned, drained)
1 large red bell pepper (cut into 1-inch pieces)
1 medium green bell pepper (cut into 1-inch pieces)
1 medium red onion (cut into 1-inch pieces)
1/2 cup soy sauce (or tamari for gluten-free)
1/2 cup pineapple juice
1/4 cup brown sugar
3 cloves garlic (minced)
1 tablespoon fresh ginger (grated or minced)
Instructions
In a bowl, whisk together soy sauce, pineapple juice, brown sugar, minced garlic, and grated ginger. This is your marinade.
Place the cubed chicken in a resealable bag or bowl. Pour about two-thirds of the marinade over the chicken, ensuring it’s well coated. Reserve the remaining one-third of the marinade for basting later.
Marinate the chicken in the refrigerator for at least 30 minutes, or up to 2 hours. Do not marinate for too long, as the pineapple juice can make the chicken mushy.
While the chicken marinates, prepare your vegetables. Cut the bell peppers and red onion into roughly 1-inch pieces, similar in size to the chicken cubes.
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning on the grill.
Thread the marinated chicken pieces and vegetable chunks alternately onto the prepared skewers. Aim for 3-4 pieces of chicken per skewer.
Preheat your grill to medium-high heat.
Grill the kabobs for 15-20 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks, and the vegetables are tender-crisp.
During the last few minutes of grilling, brush the reserved marinade onto the kabobs. Be sure to discard any marinade that had raw chicken in it.
Remove from grill and let rest for a few minutes before serving.
Notes
For a gluten-free option, use tamari instead of soy sauce.
If you don’t have fresh ginger, a teaspoon of ground ginger can be substituted.
Other vegetables like zucchini, cherry tomatoes, or chunks of sweet potato can also be added to the skewers.
Serve with rice, a fresh salad, or your favorite side dish.
- Prep Time: 25
- Cook Time: 20
- Category: Baking
- Method: Grilling
- Cuisine: Hawaiian-Inspired
Nutrition
- Serving Size: 2-3 kabobs
- Calories: 350
- Sugar: 20g
- Sodium: 1200mg
- Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg