Pineapple Chicken Kabobs Recipe

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These Pineapple Chicken Kabobs are tender, sweet, and delicious. They’re easy to make and only require a few ingredients.

Everyone loves these quick and easy chicken & pineapple kabobs! The longer you marinate the chicken the better.

This is an easy recipe that you can fix ahead. Then, slide on the skewers for a quick meal after work or a great entree for your next dinner party. Love the mix of flavors in these kabobs.

PINEAPPLE CHICKEN KABOBS INGREDIENTS:

2 pounds chicken breasts chopped into bite size pieces (4-6 chicken breasts)1 fresh pineapple, chopped into 1” pieces1 red bell pepper, cut into 1 1/2 inch pieces1 green pepper, cut into 1 1/2 inch pieces1 onion, cut into chunks3 tablespoons olive oil1 1/2 teaspoons cornstarch

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Sweet and Tangy Marinade/Glaze

  • 1/4 cup canned pineapple juice*
  • 1/2 cup red wine vinegar
  • 3/4 cups sugar
  • 3 tablespoons ketchup
  • 1 tablespoon reduced sodium soy sauce
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ginger powder
  • 1/4 teaspoon red pepper flakes

HOW TO MAKE PINEAPPLE CHICKEN KABOBS RECIPE:

  1. In a medium bowl, whisk Sweet and Tangy Marinade/Glaze ingredients together. Add 1/4 cup of this Marinade to a large freezer bag along with chicken and 3 tablespoons olive oil. Toss to evenly coat. Marinate in the refrigerator 1-4 hours. Refrigerate remaining Glaze separately (“Reserved Glaze”).
  2. When ready to cook, drain marinade from chicken and thread chicken, peppers and onions onto skewers.
  3. Add reserved Sweet and Tangy Glaze to a small saucepan and whisk in 1 1/2 teaspoons cornstarch. Bring to a boil (either on grill or stovetop) and simmer until slightly thickened (will continue to thicken upon standing). Set aside.
  4. TO GRILL: Generously grease grill and heat to medium-high heat. Grill chicken kabobs for approximately 8-10 minutes, rotating every couple minutes until nicely browned and slightly charred on each side and chicken is cooked through. Brush kabobs with Sweet and Tangy Glaze.
  5. TO OVEN BROIL: Line a baking sheet with aluminum foil and lightly spray with nonstick cooking spray. Add the chicken kabobs in a single layer and broil, turning every 5 minutes until cooked through, about 10- 15 minutes depending on thickness of chicken. Brush cooked chicken with Sweet and Tangy Glaze.7. Serve with rice.
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Ingredients

  • 2 pounds chicken breasts chopped into bite size pieces (4-6 chicken breasts)
  • 1 fresh pineapple, chopped into 1” pieces
  • 1 red bell pepper, cut into 1 1/2 inch pieces
  • 1 green pepper, cut into 1 1/2 inch pieces
  • 1 onion, cut into chunks
  • 3 tablespoons olive oil
  • 1 1/2 teaspoons cornstarch

Sweet and Tangy Marinade/Glaze:

  • 1/4 cup canned pineapple juice*
  • 1/2 cup red wine
  • vinegar
  • 3/4 cups sugar
  • 3 tablespoons ketchup
  • 1 tablespoon reduced sodium soy sauce
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ginger powder
  • 1/4 teaspoon red pepper flakes

Instructions

  • In a medium bowl, whisk Sweet and Tangy Marinade/Glaze ingredients together. Add 1/4 cup of this Marinade to a large freezer bag along with chicken and 3 tablespoons olive oil. Toss to evenly coat. Marinate in the refrigerator 1-4 hours. Refrigerate remaining Glaze separately (“Reserved Glaze”).
  • When ready to cook, drain marinade from chicken and thread chicken, peppers and onions onto skewers.
  • Add reserved Sweet and Tangy Glaze to a small saucepan and whisk in 1 1/2 teaspoons cornstarch. Bring to a boil (either on grill or stovetop) and simmer until slightly thickened (will continue to thicken upon standing). Set aside.
  • TO GRILL: Generously grease grill and heat to medium-high heat. Grill chicken kabobs for approximately 8-10 minutes, rotating every couple minutes until nicely browned and slightly charred on each side and chicken is cooked through. Brush kabobs with Sweet and Tangy Glaze.
  • TO OVEN BROIL: Line a baking sheet with aluminum foil and lightly spray with nonstick cooking spray. Add the chicken kabobs in a single layer and broil, turning every 5 minutes until cooked through, about 10- 15 minutes depending on thickness of chicken. Brush cooked chicken with Sweet and Tangy Glaze.
  • Serve with rice.
  • Source:  allrecipes.com

Notes

If using wooden skewers, soak for at least 30 minutes in water before grilling or broiling.