Description
These Chicken & Pineapple Kebabs offer a delightful combination of sweet and smoky flavors, featuring marinated chicken breast chunks, fresh pineapple, colorful bell peppers, and red onions. Perfectly grilled or baked, these skewers are infused with a zesty chipotle-lime marinade that makes for a vibrant and satisfying meal.
Ingredients
Marinade
- ⅓ cup soy sauce
- ⅓ cup canned pineapple juice
- Juice from 1 lime (about 2 tablespoons)
- ¼ cup packed light brown sugar
- 1 tablespoon extra virgin olive oil
- 2 teaspoons sesame oil
- 2 teaspoons chipotle chili pepper powder
- 1 teaspoon garlic powder
- ½ teaspoon salt (or to taste)
- ¼ teaspoon freshly ground black pepper (or to taste)
Main Ingredients
- 1 pound boneless skinless chicken breast (cut into chunks)
- 1 pineapple (cut into large chunks)
- 3 bell peppers (red, orange, and yellow, cut into large pieces)
- 1 large red onion (cut into large pieces)
Garnish (Optional)
- Fresh chopped cilantro
- Lime wedges
Instructions
- Prepare the Marinade: In a medium bowl, whisk together the soy sauce, pineapple juice, lime juice, brown sugar, olive oil, sesame oil, chipotle chili powder, garlic powder, salt, and freshly ground black pepper until well combined.
- Marinate the Chicken: Add the chicken chunks to the marinade, ensuring they are fully coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to infuse, or up to overnight for deeper flavor.
- Preheat the Cooking Device: Set your grill or oven to 400°F (204°C) and allow it to preheat fully before cooking the kebabs.
- Assemble the Kebabs: Thread the marinated chicken pieces alternately with pineapple chunks, bell pepper pieces, and red onion onto skewers. Arrange the assembled skewers on a large plate or platter to prepare for cooking.
- Cook the Kebabs: Place the kebabs on the grill or a baking tray if using the oven. Cook for 15 to 20 minutes, turning every 5 minutes to ensure even cooking. Confirm that the chicken has reached an internal temperature of 165°F (74°C) before removing from heat.
- Serve and Garnish: Transfer the cooked kebabs to a serving platter, garnish with fresh chopped cilantro and lime wedges if desired, and serve hot.
Notes
- For best flavor, marinate the chicken overnight.
- If using wooden skewers, soak them in water for 30 minutes prior to threading to prevent burning.
- You can substitute chicken thighs for juicier kebabs, adjusting cooking time accordingly.
- Keep an eye on the kebabs while grilling to prevent burning, especially the pineapple and bell peppers.
- Leftover kebabs can be refrigerated for up to 3 days and reheated gently.
