Ingredients
Equipment
Method
- In a medium bowl, whisk together the pineapple juice, soy sauce, honey, sesame oil, grated ginger, and minced garlic. If you desire a thicker marinade/glaze, whisk in the cornstarch now. Add the cubed chicken to the marinade, ensuring each piece is coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours. Don't marinate for too long, as the pineapple enzymes can break down the chicken too much.1/2 cup pineapple juice, 1/4 cup soy sauce, 2 tablespoons honey, 1 tablespoon sesame oil, 1 tablespoon grated fresh ginger, 2 cloves garlic, 1 teaspoon cornstarch, 1.5 lbs boneless, skinless chicken breasts
- While the chicken is marinating, prepare your vegetables and pineapple. Cut the red bell pepper, green bell pepper, and red onion into roughly 1-inch pieces, similar in size to your chicken cubes. Ensure your fresh pineapple chunks are also about 1/2 inch, so they cook evenly with the other ingredients. Set them aside.1 large red bell pepper, 1 large green bell pepper, 1 medium red onion, 1 cup fresh pineapple chunks
- If using wooden skewers, ensure they have been soaked in water for at least 30 minutes to prevent burning on the grill. Thread the marinated chicken and the prepared vegetables (bell peppers and red onion) and pineapple chunks onto the skewers, alternating the ingredients. Aim for a balanced distribution of each component on every skewer. You can pre-cook the vegetables slightly if you prefer them softer, but for this recipe, they will cook alongside the chicken for a tender-crisp texture.1.5 lbs boneless, skinless chicken breasts, 1 large red bell pepper, 1 large green bell pepper, 1 medium red onion, 1 cup fresh pineapple chunks
- Preheat your outdoor grill to medium-high heat (around 400-450°F or 200-230°C). If you don’t have a grill, you can use a grill pan on the stovetop or bake these in a preheated oven at 400°F (200°C). For oven baking, place the assembled kabobs on a baking sheet lined with parchment paper or foil.
- Place the assembled pineapple chicken kabobs on the preheated grill. Grill for about 10-15 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks, and the vegetables are tender-crisp and slightly charred. If baking, bake for 20-25 minutes, flipping halfway through, until the chicken is cooked through and the vegetables are tender.1.5 lbs boneless, skinless chicken breasts
- During the last few minutes of grilling or baking, you can baste the kabobs with any remaining marinade that has not touched the raw chicken. This adds an extra layer of flavor and a beautiful glaze. Be sure to discard any marinade that came into contact with raw chicken.
- Once cooked, remove the pineapple chicken kabobs from the grill or oven. Let them rest for a couple of minutes before serving. This allows the juices in the chicken to redistribute, resulting in a more tender and flavorful bite. Garnish with chopped cilantro or green onions, if desired. Serve hot, with rice, salad, or your favorite side dish.chopped cilantro or green onions
Notes
Wooden skewers should be soaked in water for at least 30 minutes to prevent burning. Discard any marinade that has come into contact with raw chicken. Let kabobs rest for a couple of minutes before serving.