Colorful Grilled Pineapple Chicken Skewers
Discover the vibrant flavors of grilled pineapple chicken skewers, perfect for a sweet and savory summer meal.
Equipment
- 1 Grill preheated to medium-high heat
- 1 Mixing bowl large
- 1 Skewers soaked in water if wooden
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken breasts, cut into 1-inch cubes
- 1 fresh pineapple peeled, cored, and cut into 1-inch chunks
Marinade
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- Salt and pepper to taste
Instructions
Preparation
- Cut the chicken breasts into 1-inch cubes and the pineapple into similar-sized chunks. In a large mixing bowl, combine soy sauce, honey, olive oil, garlic powder, and ground ginger. Add salt and pepper to taste.
- Add the chicken cubes to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes to allow the flavors to infuse.
- Thread the marinated chicken and pineapple chunks onto the skewers, alternating between the two. If using, add bell peppers and onions to the skewers.
Grilling
- Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking.
- Place the skewers on the grill and cook for 10-15 minutes, turning occasionally, until the chicken is cooked through and has grill marks.
Serving
- Remove skewers from the grill and let them rest for a few minutes. Serve warm, garnished with fresh cilantro if desired.
Storage
- Place any leftover skewers in an airtight container and refrigerate for up to 3 days. Reheat thoroughly before serving.
Notes
Pro Tips: Allow the chicken to marinate as long as possible for maximum flavor. Ingredient Substitutions: Use coconut aminos instead of soy sauce for a soy-free version. How to Serve: Pair with rice or a fresh salad for a complete meal. Storage & Freshness: Store in an airtight container for up to 3 days. Make-Ahead Tips: Prepare the chicken and marinade up to a day in advance and store in the fridge until ready to grill.