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–+ servings

Chicken Pineapple Kabobs

Tangy-sweet grilled chicken and pineapple skewers brushed with a savory glaze — quick to prepare and great for weeknights or backyard cookouts.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4

Ingredients
  

Main Ingredients

  • 1.5 lb boneless skinless chicken breasts cut into 1-inch cubes
  • 2 cup fresh pineapple chunks
  • 1 each red bell pepper cut into 1-inch pieces
  • 0.5 each red onion cut into wedges
  • 2 tbsp olive oil
  • 3 tbsp soy sauce use low-sodium if preferred
  • 2 tbsp brown sugar packed
  • 2 clove garlic minced
  • 1 tsp kosher salt
  • 0.5 tsp black pepper freshly ground
  • 8 each wooden skewers soaked in water 30 minutes

Instructions
 

Preparation Steps

  • In a medium bowl whisk together olive oil, soy sauce, brown sugar, and minced garlic until the sugar dissolves.
  • Add the cubed chicken to the marinade, toss to coat, cover and refrigerate for at least 30 minutes or up to 4 hours.
  • Preheat grill to medium-high heat (about 400°F). Thread chicken, pineapple chunks, bell pepper pieces, and onion wedges onto soaked wooden skewers, alternating ingredients.
  • Brush the skewers with any remaining marinade and place on the grill. Cook for 4 to 5 minutes per side, turning once, until chicken reaches an internal temperature of 165°F and vegetables are charred at edges.
  • Remove skewers from the grill and let rest 3 minutes. Serve warm with rice or a simple green salad.

Notes

For best flavor, marinate the chicken for at least 1 hour. If using metal skewers, no soaking is required. Leftovers keep 2 days in the fridge.
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