These Chicken Pineapple Kabobs are a show stopping dinner that’s perfect for everyday meals or parties! Tender, marinated chicken skewered with sweet gilled pineapple and vegetables. Serve these kabobs over rice or just enjoy them as is!
Scale
Ingredients
- 2 pounds boneless, skinless chicken breast cut into 2” cubes
- Asian Chicken Marinade
- 1 large red onion, cut into large 2″ dice
- 2 green peppers, cut into large 2″ dice
- 1 fresh pineapple, skin removed and cored and cut into 2” wedges
- 8 Metal or wooden skewers (if using wooden skewers, they need to be soaked in water for at least 1 hour before putting on the grill)
- 3/4 cup store bought Hawaiian BBQ Sauce or homemade Huli Huli Sauce
Instructions
- Place the chicken into a resealable storage bag or a dish. Make the marinade and then pour over the chicken, tossing to coat. Marinate the chicken in the refrigerator for at least 6 hours or up to overnight.
- Preheat the grill to 400 degrees.
- Thread the chicken and vegetables onto the skewers, starting with a piece of pineapple, then a pepper, then a piece of onion and then 2 pieces of chicken. Repeat that pattern twice for each skewer, ending with a piece of pineapple.
- Brush the grill grates with oil and then add the kabobs to the grill. Cook for 3-4 minutes and then carefully turn using a tongs and/or spatula to help. Cook for another 3-4 minutes on the second side and then baste the kabobs with the barbecue sauce or the Huli Huli sauce. Cook for another 2 minutes to set the sauce and then remove the kabobs from the grill. NOTE: Make sure that the chicken is cooked through by cutting into a piece and making sure that it’s white and the juices run clear. If the chicken needs more time, turn the grill down to 300 degrees, cover and cook for another 3-4 minutes until the chicken reaches 165 degrees.
- Serve the chicken kabobs on or off the skewers with more sauce on the side.
- Category: Dinner
- Method: Grill
- Cuisine: American
