Ingredients
For the Marinade
1/2 cup soy sauce
1/4 cup pineapple juice
1/4 cup brown sugar
2 tbsp honey (optional but delicious)
2 cloves garlic, minced
1 tbsp fresh ginger, grated (optional)
1 tbsp olive oil
1/2 tsp black pepper
For the Kebabs
2 large chicken breasts, cut into 1-inch cubes
1 fresh pineapple, cut into chunks
Bell peppers (optional), cut into chunks
Red onion (optional), cut into chunks
Skewers (metal or wooden — if wooden, soak in water 20 minutes)
Instructions
1. Make the Marinade
1. In a bowl, whisk together:
soy sauce, pineapple juice, brown sugar, honey, garlic, ginger, olive oil, and black pepper.
2. Reserve 1/4 cup of this marinade to use later for brushing.
2. Marinate the Chicken
1. Add the chicken cubes to the remaining marinade.
2. Cover and refrigerate for at least 1 hour, or up to overnight for richer flavor.
3. Assemble the Kebabs
1. Thread the marinated chicken and pineapple chunks onto skewers.
2. (Optional) Add bell peppers and red onions between pieces.
4. Cook
Grill method:
Preheat grill to medium-high heat.
Grill kebabs for 10–12 minutes, turning occasionally.
Brush with the reserved marinade during cooking for extra glaze.
Oven method:
Preheat oven to 425°F (220°C).
Place kebabs on a baking sheet lined with foil.
Bake for 15–18 minutes, turning once halfway and brushing with extra marinade.
5. Serve
Serve hot with rice, coconut rice, or a fresh salad. The caramelized pineapple + savory chicken is perfect!
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