Pineapple Chicken Kebabs
Pasolivo extra virgin olive oil bottle and jar on a cutting board with a grill and skewers in the background
Pineapple Chicken Kebabs
Pasolivo extra virgin olive oil bottle and jar on a cutting board with a grill and skewers in the background

Pineapple Chicken Kebabs

Level: Medium | Prep Time: 45 | Cook Time: 15-22 | Serves: 4

Ingredients

  • 2 lbs chicken breast, boneless and skinless
  • 2 bell peppers
  • 1 large red onion
  • 1 pineapple

Marinade:

Preparations

  1. In a medium bowl, whisk together all the marinade ingredients. Set aside 1 cup of the marinade for later.
  2. Cut the chicken into bite-sized pieces and add to the remaining marinade. Cover and refrigerate for at least 30 minutes.
  3. If using wooden skewers, soak them in water for at least 30 minutes before cooking to prevent burning.
  4. Cut the bell peppers, red onion, and pineapple into bite-sized pieces, similar in size to the chicken.
  5. Thread the skewers, alternating chicken, bell pepper, onion, and pineapple.
  6. Preheat grill to high heat and lightly oil the grates before cooking.
  7. Place the kebabs on the grill, leaving a little space between each.
  8. Grill for 10-15 minutes, turning occasionally, or until the chicken reaches an internal temperature of 165°F.
  9. While the kebabs cook, pour the reserved 1 cup marinade into a small saucepan. Bring to a boil over medium heat and cook for 5-7 minutes, stirring occasionally. Remove from heat.
  10. Once the chicken is fully cooked, brush the cooked marinade over the kebabs, then cook over low heat for 3-5 minutes until lightly caramelized. Watch closely to prevent burning.
  11. Remove from the grill and let rest for 5 minutes. Serve warm.
Download Recipe
Back to All Recipes

Leave a comment