Description
Delight in these savory pineapple chicken kabobs, a perfect combination of juicy marinated chicken, sweet pineapple, and vibrant bell peppers cooked to perfection on the grill. Ideal for a summer BBQ, these kabobs offer a delicious balance of savory and sweet flavors enhanced with ginger and garlic for an aromatic punch.
Ingredients
Scale
Protein
- 1.5 pounds Boneless Skinless Chicken Breasts or Thighs (Choose thighs for extra moisture and tenderness!)
Fruits & Vegetables
- 1 cup Fresh Pineapple Chunks (Can substitute with mango for a different flavor)
- 1 medium Red Bell Pepper (Feel free to use yellow or green for variety)
Marinade
- 0.25 cup Soy Sauce (Opt for gluten-free soy sauce if needed)
- 2 tablespoons Honey (Maple syrup can be used as a vegan alternative)
- 2 tablespoons Olive Oil (Sesame oil can lend a beautiful Asian twist)
- 3 cloves Garlic, minced (for an aromatic kick)
- 1 tablespoon Fresh Ginger, grated (adds fresh flavor)
- Salt & Black Pepper, to taste (Essential for flavor enhancement)
Instructions
- Prepare the Marinade: In a mixing bowl, whisk together ¼ cup soy sauce, 2 tablespoons honey, 2 tablespoons olive oil, 3 cloves minced garlic, and 1 tablespoon freshly grated ginger until well combined. Season with salt and black pepper to taste.
- Marinate the Chicken: Cut 1.5 pounds of chicken into 1-inch cubes and place in the marinade bowl. Toss to coat thoroughly. Cover with plastic wrap and refrigerate for at least 30 minutes and up to 4 hours to allow the flavors to infuse.
- Preheat the Grill: Preheat your grill to medium-high heat, approximately 400°F. Lightly oil the grill grates to prevent sticking and ensure even cooking.
- Assemble the Kabobs: Thread the marinated chicken cubes, pineapple chunks, and bell pepper pieces onto soaked skewers, alternating ingredients to create a colorful and flavorful balance.
- Grill the Kabobs: Place the assembled kabobs on the grill and cook for 10-12 minutes, turning occasionally. Grill until the chicken reaches an internal temperature of 165°F and the pineapple pieces are nicely caramelized.
- Rest and Serve: Remove the kabobs from the heat and let them rest for a few minutes. Serve warm alongside your favorite summer sides for a perfect BBQ meal.
Notes
- Soaking wooden skewers in water for at least 30 minutes before threading helps prevent them from burning on the grill.
- Use chicken thighs instead of breasts for juicier and more tender kabobs.
- Substitute pineapple with mango chunks for a different but equally tasty tropical twist.
- For a vegan version, omit chicken and marinate firm tofu or vegetables instead, using maple syrup in place of honey.
- Check the internal temperature of chicken with a meat thermometer to ensure safety and optimal doneness.
