Grilled Pineapple Chicken Kabobs

Fresh pineapple and juicy, tender chicken get cut into bite sized pieces and placed on kabobs then cooked on the grill It is a sweet and savory combination.

4.75 from 4 votes

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Prep Time: 10

Cook Time: 6

Additional Time: 30

Total Time: 46

Servings: to 10 kabobs

Calories: 238kcal

Author: Dahn Boquist

Ingredients

SUPPLIES

wooden or metal skewers

MARINADE

3/4 cup soy sauce
1/3 cup water
1/3 cup brown sugar
3 garlic cloves finely minced
2 teaspoons freshly grated ginger

FOR THE SKEWERS

4 skinless boneless chicken breasts
1 small pineapple cut into bite-size cubes or frozen pineapple chunks thawed

FOR THE GLAZING SAUCE

1/3 cup of the reserved marinade
1/2 cup orange juice
1 teaspoon Worcestershire sauce
1/4 cup water
1 tablespoon cornstarch

Instructions

If you are using wooden skewers, soak them in water for at least 60 minutes.
Combine the soy sauce, water, brown sugar, garlic, and ginger.
Reserve 1/3 cup of the marinade to make a glazing sauce. Place the rest of the marinade in a shallow bowl or re-sealable plastic bag.
Slice the chicken breasts into bite-size chunks and place them in the soy marinade and let it sit for at least 30 minutes.

Make the glazing sauce:

Place the reserved marinade, orange juice, and Worcestershire sauce in a small saucepan or skillet.
Mix the water and cornstarch in a cup then pour into the saucepan. Bring to a boil and cook for 2 to 3 minutes until thick.

Cook the kabobs:

Prep your grill. The grill should be moderately hot at 350°F to 375°F (see below). If you are using a pellet grill, we recommend Apple, Cherry, Maple or a blend for the pellets.
Remove the chicken from the marinade and thread the chicken and pineapple pieces onto the skewers.
Cook on the hot grill for 3 to 4 minutes then flip them and cook the other side for 2 to 3 minutes. Baste with the glazing sauce when you flip them over.
Transfer to a serving platter and cover with foil for 3 minutes before serving.

Notes

If your grill has a thermometer, it should read 350-375°F. If you don’t have a thermometer, place your hand about 5 inches above the grate. If you can keep it there comfortably for about 6 to 7 seconds, your grill is hot enough.

The marinade is a crucial step for keeping your chicken pieces tender. You can marinate it overnight but you really only need 30 minutes. Just enough time to prep your grill and get some side dishes ready.

If the chicken pieces get browned too fast and the center is not cooked completely, move the skewers to a cooler zone on the grill until they are completely cooked.

Let the kabobs rest for 3 minutes before serving them. That will keep the chicken moist and tender.

Recommended Products

Norpro 1934 Stainless Steel 14-Inch Skewers, Set of 6, Silver

Nutrition