Description
These Pineapple Chicken Kabobs are a vibrant and flavorful dish featuring juicy chicken breast marinated in a sweet and savory sauce, skewered with fresh pineapple chunks, bell peppers, and red onion. Grilled to perfection and basted with a thickened marinade glaze, they make a perfect summer meal bursting with tropical flavors and char-grilled goodness.
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
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon water (for slurry)
- 1 teaspoon cornstarch (for slurry)
Vegetables and Skewers
- 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 (assorted colors recommended)
- 1 large red onion, cut into 1 ½-inch pieces
- 2 tablespoons olive oil (plus extra for brushing grill)
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 12 wooden or metal skewers (10 to 12 inches long; soak wooden skewers in water during marinating)
Instructions
- Prepare the Chicken and Marinade: In a gallon-size plastic bag, place the chopped chicken pieces. In a small bowl, whisk together soy sauce, pineapple juice, ketchup, dark brown sugar, olive oil, sesame oil, garlic, ginger, salt, and pepper. Reserve ⅔ cup of this marinade in the refrigerator for the basting sauce. Pour the remaining marinade over the chicken in the bag, remove air, seal, and refrigerate for 1 to 3 hours.
- Soak Skewers: If using wooden skewers, place them in a container filled with water during the marinating period to prevent burning on the grill.
- Prepare Vegetables: When ready to cook, preheat the grill to medium heat. In a large bowl, toss pineapple, bell peppers, and red onion with 2 tablespoons olive oil, ¼ teaspoon salt, and ¼ teaspoon pepper.
- Assemble the Skewers: Thread each skewer evenly with chicken pieces, vegetables, and pineapple chunks. Discard any leftover chicken marinade.
- Make the Basting Sauce: Mix cornstarch with water to create a slurry. Pour the reserved marinade into a small saucepan over medium-low heat. Add the slurry and stir, cooking until the sauce thickens. Remove from heat and set aside.
- Grill the Kabobs: Lightly brush the grill grates with olive oil. Place the skewers on the grill and cook for 5 to 6 minutes until browned. Flip the kabobs, brush the cooked side with basting sauce, and cook an additional 4 to 5 minutes or until the internal temperature of the chicken reaches 165°F (74°C). Flip once more, brush with remaining basting sauce. Remove from grill and transfer to a serving platter.
Notes
- Do not marinate chicken for more than 3 hours to avoid tough texture due to acid in marinade.
- Use metal skewers if you want reusable options and avoid soaking.
- Check chicken internal temperature with a meat thermometer to ensure it’s fully cooked.
- Feel free to use different colored bell peppers for a vibrant presentation.
- Soaking wooden skewers prevents them from burning on the grill.
- Serve with rice or a fresh green salad for a complete meal.
