Chicken Pineapple Kabobs
Delicious grilled chicken and pineapple kabobs, perfect for a summer barbecue or a quick dinner.
Ingredients
- 2 boneless, skinless chicken breasts cut into 1-inch cubes
- 1 cup fresh pineapple chunks
- 1 red bell pepper cut into 1-inch pieces
- 1 green bell pepper cut into 1-inch pieces
- 1 small red onion cut into 1-inch pieces
- 3 tbsp olive oil
- 2 tbsp honey
- 2 tbsp soy sauce ensure halal certification
- 1 tsp ground garlic powder
- 1 tsp ground ginger
- 1/2 tsp smoked paprika
- salt to taste
- black pepper to taste
- wooden or metal skewers if wooden, soak in water for 30 minutes
Instructions
- In a small mixing bowl, whisk together olive oil, honey, soy sauce, garlic powder, ginger, smoked paprika, salt, and black pepper to create the marinade.
- Place the chicken cubes in a large zip-top bag or bowl and pour the marinade over the chicken. Mix well to coat evenly. Cover and refrigerate for at least 30 minutes or up to 2 hours for enhanced flavor.
- Preheat your grill or stovetop grill pan to medium-high heat. If using wooden skewers, ensure they have been soaked in water to prevent burning.
- Thread the marinated chicken cubes, pineapple chunks, red bell pepper pieces, green bell pepper pieces, and red onion pieces onto the skewers, alternating ingredients for a colorful presentation.
- Lightly oil the grill grates or grill pan to prevent sticking. Place the kabobs on the grill and cook for 10-12 minutes, turning occasionally, until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
- Remove the kabobs from the grill and let them rest for 2-3 minutes. Serve warm with your favorite side dishes or over rice.
Notes
For extra flavor, you can add a squeeze of lime juice over the kabobs before serving. Pair with a side of grilled vegetables or a fresh salad.