Description
These Juicy Pineapple Chicken Kabobs are perfect for your next BBQ adventure, combining tender marinated chicken with sweet pineapple and vibrant red bell peppers. Grilled to perfection, the kabobs feature a delicious blend of soy sauce, honey, garlic, and fresh ginger, creating a flavorful and juicy meal that’s easy to prepare and sure to impress.
Ingredients
Scale
Marinade
- 1/4 cup soy sauce (low-sodium recommended)
- 2 tablespoons honey (or maple syrup as a substitute)
- 2 tablespoons olive oil (can substitute with avocado oil)
- 2 cloves garlic, minced (or garlic powder)
- 1 tablespoon fresh ginger, grated (or ground ginger)
- Salt, to taste
- Black pepper, to taste
Main Ingredients
- 1 pound boneless skinless chicken breasts or thighs, cut into 1-inch cubes
- 2 cups fresh pineapple chunks
- 1 medium red bell pepper, cut into pieces
Instructions
- Prepare the marinade: In a mixing bowl, whisk together the soy sauce, honey, olive oil, minced garlic, grated fresh ginger, salt, and black pepper until well combined.
- Marinate the chicken: Add the cubed chicken pieces to the marinade, ensuring they are fully coated. Allow the chicken to marinate for at least 30 minutes to absorb the flavors.
- Preheat the grill: Heat your grill to medium-high heat, about 400°F (200°C), and lightly oil the grates to prevent sticking.
- Assemble the kabobs: Thread the marinated chicken cubes onto skewers, alternating with pineapple chunks and red bell pepper pieces to ensure a balance of flavors and colors.
- Grill the kabobs: Place the skewers on the preheated grill and cook for 10-12 minutes, turning occasionally to cook all sides evenly and achieve a nice caramelization.
- Rest and serve: Remove the kabobs from the grill and let them rest for about 5 minutes to allow juices to redistribute before serving.
Notes
- Choose chicken thighs for juicier kabobs or breasts for a leaner option.
- Use low-sodium soy sauce to reduce sodium intake.
- If fresh garlic or ginger are unavailable, garlic powder and ground ginger can be used as substitutes.
- Soak wooden skewers in water for 30 minutes before grilling to prevent burning.
- Ensure the grill is well-oiled to avoid food sticking to the grates.
- Letting the kabobs rest after grilling enhances juiciness and flavor.
