Description
Sizzling Pineapple Chicken Kebabs bring tropical flavors right to your backyard grill, turning simple ingredients into a seriously delicious meal that connects family and friends around the table. Marinated chunks of chicken and sweet pineapple caramelize beautifully, creating a quick and mouthwatering dinner your whole crew will devour.
Ingredients
Scale
Proteins:
- 3.5 lbs boneless, skinless chicken thighs
Fruits:
- 1 pineapple
Marinade:
- 1 cup pineapple juice
- ½ cup low sodium soy sauce
- 2 tablespoons white wine vinegar
- 2 tablespoons brown sugar
- 6 garlic cloves
- 1 small onion
Instructions
- Slice the pineapple horizontally, removing the top and bottom. Cut away the outer skin, halve it, remove the core, and chop into 1-inch chunks for your kebabs.
- Combine 1 cup pineapple juice, ½ cup low sodium soy sauce, 2 tbsp white wine vinegar, 6 pressed garlic cloves, sliced onion, and 2 tbsp brown sugar in a mixing bowl.
- Cut 3.5-4 lbs of chicken thighs into halves and place them in a large zip-lock bag. Pour the marinade over the chicken, seal tightly, and refrigerate for 2-8 hours.
- Heat the grill to medium-high, preparing hot coals for direct grilling at around 400°F.
- Remove chicken from the marinade, keeping the liquid for later. Thread alternating pieces of chicken and pineapple chunks onto metal or soaked wooden skewers.
- Lightly spray the assembled skewers with cooking oil to prevent sticking and promote beautiful grill marks.
- Grill the kebabs for 4-5 minutes per side, rotating to ensure even cooking. Cook until the chicken reaches an internal temperature of 165°F.
- Pour the reserved marinade into a small saucepan. Simmer over medium heat for 8-10 minutes, reducing the liquid by half to create a thick glaze.
- Brush the reduced marinade over the finished kebabs just before serving. Plate and enjoy immediately while hot.
Notes
- Check pineapple freshness by smelling the bottom of the fruit for a sweet, fragrant aroma.
- Let chicken marinate closer to overnight for deeper flavor penetration into the meat.
- Soak wooden skewers in water for 30 minutes before threading to prevent burning during grilling.
- When reducing marinade, watch carefully to avoid burning and stir frequently for smooth consistency.
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
- Category: Chicken
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 285 kcal
- Sugar: 10 g
- Sodium: 350 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 36 g
- Cholesterol: 95 mg