Pineapple Chicken Kabobs
Nothing says summer quite like the smell of food cooking on the grill. These pineapple chicken kabobs are a fun and easy go-to meal. This recipe combines the sweetness of pineapple with homemade marinade for a delicious dish full of summer flavor.
One of my favorite things about kabobs is how simple they make dinner for the whole family. Everyone can build their own with their favorite combination of chicken, pineapple and vegetables, making mealtime a little more fun and interactive.
Whether you are hosting a backyard cookout, enjoying a weeknight dinner on the patio, or looking for an easy meal packed with flavor and color, these kabobs are a simple recipe that feels like summer on a plate.
Ingredients
For Marinade
- ⅓ cup reduced sodium soy sauce
- ⅓ cup pineapple juice
- ⅓ cup ketchup
- ¼ cup packed dark brown sugar
- 1 Tbsp. olive oil
- 2 tsp. sesame oil
- 2 tsp. minced garlic
- 2 tsp. grated ginger root
- ¼ tsp. salt
- ¼ tsp. black pepper
- 1 Tbsp. water
- 1 tsp. cornstarch
For Kabobs
- 2 lb. boneless skinless chicken breast, chopped into 1 ½ inch cubes
- 3 cups fresh pineapple chunks
- 2 bell pepper, cut into 1 ½ inch pieces
- 1 onion, cut into 1 ½ inch pieces
- 2 Tbsp. olive oil
- ¼ tsp. salt
- ¼ tsp. black pepper
- Metal or wooden skewers
Instructions
- Add chicken to a resealable container.
- In a mixing bowl, whisk together soy sauce, pineapple juice, ketchup, brown sugar, olive oil, sesame oil, garlic, ginger, salt and pepper.
- Measure ⅔ cup of the marinade into a small container and refrigerate for later. Pour remaining marinade over chicken. Seal tightly, gently shake the container and refrigerate for 1-3 hours.
- Prepare grill for medium heat. Toss pineapple, peppers, and onions with olive oil, salt and pepper.
- Thread chicken, pineapple, bell pepper and onion onto skewers until full.
- Mix cornstarch and water in a small bowl. Pour reserved marinade into a saucepan and place over medium-low heat. Stir in the cornstarch mixture and cook until sauce has thickened. Remove from heat and set basting sauce aside.
- Grill kabobs for 5-6 minutes or until browned. Flip and grill for another 4-5 minutes, or until the chicken is fully cooked.
- Remove kabobs from the grill and brush with basting sauce. Let cool for a few minutes before serving.
Tips
- If using wooden skewers, soak in warm water for 20-30 minutes before grilling. This helps prevent them from splintering or catching fire.
- For extra vegetables, add mushrooms, zucchini or squash to skewers.
- Top with fresh lime juice and zest before serving for extra flavor.
Recipe adopted from valerieskitchen.com