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.
Servings: 8 kabobs
Equipment
- wooden or metal skewers
Ingredients
Marinade
- ¾ cup soy sauce
- ⅓ cup water
- ⅓ cup brown sugar
- 3 garlic cloves finely minced
- 2 teaspoons grated fresh ginger
For the Skewers
- 4 boneless skinless chicken breasts
- 1 fresh pineapple cut into bite-size cubes or frozen pineapple chunks
For the Glaze
- ⅓ cup reserved marinade
- ½ cup orange juice
- 1 teaspoon Worcestershire sauce
- ¼ 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
Check the Temperature: If your grill has a thermometer, it should register 350–375°F. Without a thermometer, hold your hand about 5 inches above the grate. If you can keep it there comfortably for 6 to 7 seconds, the grill is at the right temperature.
Marinate for Tenderness: The marinade helps keep your chicken pieces tender and flavorful. You can marinate them overnight, but 30 minutes is usually enough.
Watch for Over-Browning: If the chicken browns too quickly while the center is still undercooked, move the skewers to a cooler zone of the grill and continue cooking until done.
Rest Before Serving: Let the kabobs rest for about 3 minutes before serving. This helps retain moisture and keeps the chicken tender.
Nutrition
Serving: 1serving | Calories: 238kcal | Carbohydrates: 18g | Protein: 22g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Cholesterol: 51mg | Sodium: 1990mg | Fiber: 1g | Sugar: 13g
