Description
Juicy grilled pineapple chicken kabobs with a sweet and savory marinade, delivering tropical flavor and perfectly caramelized edges.
Ingredients
- 1 1/2 lb boneless skinless chicken breast, cut into 1 1/2-inch cubes
- 3 cups pineapple chunks
- 1/4 cup low-sodium soy sauce
- 3 tablespoons honey
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon fresh grated ginger
- 1 tablespoon lime juice
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped chives or green onion
- 8 to 10 skewers, soaked if wooden
Instructions
1. In a bowl, whisk together soy sauce, honey, olive oil, garlic, ginger, lime juice, salt, and pepper to make the marinade.
2. Add chicken cubes, toss to coat, cover, and refrigerate for at least 30 minutes or up to 4 hours.
3. Preheat grill to medium-high heat and lightly oil the grates.
4. Thread chicken and pineapple alternately onto skewers without packing too tightly.
5. Grill for 10–12 minutes, turning every 2–3 minutes, until lightly charred and chicken reaches 165°F (74°C).
6. Let rest for 3 minutes, garnish with chives, and serve.
Notes
Cut chicken into even 1 1/2-inch pieces for even cooking.
Boil leftover marinade for 2–3 minutes before using as a sauce.
For indoor cooking, roast at 400°F (200°C) for 15–20 minutes and broil briefly for char.
Pairs well with rice, salads, or grilled vegetables.
Nutrition
- Serving Size: 2 skewers
- Calories: 340
- Sugar: 16 g
- Sodium: 780 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 95 mg