Description
These Pineapple Chicken Kabobs offer a delightful combination of juicy grilled chicken, sweet pineapple, and vibrant bell peppers and onions, all marinated in a flavorful soy-ginger glaze. Perfect for summer barbecues or a tasty weeknight dinner, these kabobs are easy to prepare and packed with a delicious balance of sweet, savory, and smoky flavors.
Ingredients
Chicken and Marinade
- 2 pounds boneless skinless chicken breast, chopped into 1 ½-inch cubes
- 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
Vegetables and Fruit
- 3 cups cubed fresh pineapple (from 1 pineapple, slice 1-inch thick, then cube)
- 2 large or 3 small bell peppers, cut into 1 ½-inch pieces (use assorted colors for contrast)
- 1 large red onion, cut into 1 ½-inch pieces
Other
- 2 tablespoons olive oil (plus additional as needed for brushing the grill)
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 12 wooden or metal skewers (about 10 to 12 inches long)
Instructions
- Prepare the Chicken and Marinade: Place the chicken pieces in a gallon size zippered plastic bag. In a small 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 separate container for later use; pour the rest over the chicken. Seal the bag and marinate in the refrigerator for at least 1 hour, up to 3 hours.
- Soak the Skewers: If using wooden skewers, soak 12 skewers in water for the entire marinating time to prevent burning when grilling.
- Prepare the Grill and Vegetables: Preheat your grill to medium heat. Meanwhile, toss the pineapple cubes, bell peppers, and red onion with 2 tablespoons olive oil, ¼ teaspoon salt, and ¼ teaspoon black pepper in a large bowl.
- Assemble the Kabobs: Thread the skewers alternating chicken pieces with pineapple, peppers, and onion evenly. Discard remaining marinade used for chicken.
- Make the Basting Sauce: Combine water and cornstarch to create a slurry. Pour the reserved marinade into a small saucepan over medium-low heat, stir in the slurry, and cook until thickened. Remove from heat and set aside.
- Grill the Kabobs: Lightly brush grill grates with olive oil to prevent sticking. Place the kabobs on the grill and cook for 5 to 6 minutes until browned. Flip, brush the cooked side with basting sauce, and grill for another 4 to 5 minutes until chicken reaches 165°F internally. Flip once more, baste with remaining sauce, then remove from grill.
- Serve: Transfer kabobs to a platter and serve immediately while hot and juicy.
Notes
- Do not marinate chicken for more than 3 hours, as the pineapple juice can start to break down the meat excessively.
- Ensure wooden skewers are fully soaked to prevent burning on the grill.
- Adjust salt and pepper to taste, especially in the marinade and vegetable seasoning.
- For gluten-free option, use tamari instead of soy sauce.
- Use a food thermometer to confirm chicken is cooked to a safe internal temperature of 165°F.
