Description
Juicy grilled chicken and sweet pineapple combine in these delicious, tropical-inspired kabobs. With colorful bell peppers and a savory-sweet marinade, these skewers make a perfect summer meal that’s both healthy and bursting with flavor.
Ingredients
Units
Scale
- 1 1/2 – 2 pounds boneless, skinless chicken breasts
- 1 fresh pineapple
- 2 bell peppers (one red and one orange recommended)
Marinade
- 1/2 cup soy sauce or coconut aminos
- 2 tablespoons honey
- 1 tablespoon extra virgin olive oil
- 3/4 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon black pepper
Instructions
- Prepare the chicken: Cut chicken breasts into large chunks, about 1.5-inch pieces. Keep them substantial in size to prevent the chicken from drying out while grilling.
- Marinate the chicken: Place chicken pieces in a large ziplock bag with all marinade ingredients. Squeeze out excess air and seal the bag. Massage the marinade around the chicken to ensure even coating. Let marinate for at least 1 hour in the refrigerator, turning the bag occasionally to distribute marinade.
- Prepare the vegetables and fruit: Cut the tops off your bell peppers, remove seeds and membranes, and slice into even chunks about 1.5 inches in size. Remove the top, outside, and core of the pineapple, then cut the flesh into similarly sized chunks.
- Assemble the kabobs: Thread marinated chicken pieces, bell pepper chunks, and pineapple pieces onto skewers, alternating ingredients for both visual appeal and flavor distribution.
- Grill the kabobs: Place assembled kabobs on a preheated grill at medium-high heat. Grill for 5-7 minutes on one side, then flip and grill for another 5-7 minutes on the other side, or until chicken is cooked through (internal temperature of 165°F). Adjust heat or cooking time if your grill runs hot to prevent excessive charring.
- Serve: Remove kabobs from grill and allow to rest for a few minutes before serving.
Notes
- If using wooden skewers, soak them in water for at least 30 minutes before threading to prevent burning on the grill.
- For a spicier version, add ¼ teaspoon of red pepper flakes to the marinade.
- You can substitute fresh pineapple with canned chunks in a pinch; just drain and pat dry before skewering.
- These kabobs can also be cooked in the oven under the broiler for 5-6 minutes per side.
- For best results, ensure all ingredients are cut to similar sizes for even cooking.
Nutrition
- Serving Size: 2 skewers
- Calories: 220kcal
- Sugar: 10g
- Sodium: 650mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg
