Summer grilling is a cherished tradition, and what better way to embrace the season than with delightful Pineapple Chicken Kabobs? This dish beautifully combines succulent pieces of grilled chicken with juicy, sweet pineapple, creating a tropical escape right on your grill.
Ingredients
Scale:
For the Marinade:
1/2 cup pineapple juice
1/4 cup soy sauce
2 tablespoons brown sugar
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon ground ginger
1 tablespoon lime juice
Salt and pepper to taste
For the Kabobs:
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 medium red bell pepper, cut into squares
1 medium green bell pepper, cut into squares
1 medium onion, cut into squares
1 cup fresh pineapple, cut into chunks
Skewers (wooden or metal)
Instructions
Prepare the Marinade: In a mixing bowl, combine the pineapple juice, soy sauce, brown sugar, olive oil, minced garlic, ground ginger, lime juice, salt, and pepper. Whisk until well-blended.
Marinate the Chicken: Place the chicken pieces in a resealable plastic bag or a shallow dish. Pour half of the marinade over the chicken, ensuring all pieces are well-coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, or up to overnight.
Prepare the Vegetables: While the chicken is marinating, cut the bell peppers, onion, and fresh pineapple into similar-sized chunks (about 1-inch pieces).
Skewer the Ingredients: Preheat your grill to medium-high heat (approximately 400°F). Thread the marinated chicken, bell peppers, onion, and pineapple onto the skewers, alternating between each ingredient.
Grill the Kabobs: Place the skewers on the grill and cook for 12–15 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks.
Glaze the Kabobs: Brush the remaining marinade over the kabobs during the last few minutes of grilling.
Serve: Remove the kabobs from the grill and let them rest for a few minutes before serving.
