Juicy Pineapple Chicken Kabobs!
Chicken kabobs: craft these tender, sweet, and savory pineapple chicken kabobs. Perfect for a quick, healthy weeknight dinner or summer grilling.
Ingredients
- 1/4 cup aminos (or soy sauce if you aren't gluten free)
- 1/4 cup 100% pineapple juice (use the juice from the canned pineapple below)
- 1 tablespoon honey
- 1 teaspoon ground ginger
- 2 cloves garlic minced
- 2 teaspoons sesame oil
- 1/2 teaspoon kosher salt
- 1 1/2 lbs boneless skinless chicken breast (cut into 1 inch chunks)
- 2 teaspoons cornstarch (or tapioca flour)
- 2 red bell peppers (cut into 1 inch chunks)
Instructions
- Marinate the chicken (30 min): Whisk together the coconut aminos, pineapple juice, honey, ginger, garlic, sesame oil and salt in a medium bowl. Place the diced chicken in another medium bowl and pour half of the marinade over the chicken. Cover and marinate for 30 minutes or overnight. Cover the remaining marinade and store it in the fridge to use later as a sauce.
- Soak skewers (30 min): Place the skewers in warm water and soak for 30 minutes. You can chop all of the veggies while they're soaking to make the best use of time.
- Make the skewers (5 min): Preheat the oven to 425°F. Remove the chicken from the fridge then alternate adding the diced chicken, onion, pineapple and red pepper to the skewers, leaving an inch on either end. Discard remaining marinade.
- Bake the skewers (15-18 min): Place them on a baking sheet. Bake for 12-15 minutes, flipping halfway through, until the internal temperature reaches 165°F. Optionally, broil the last 2-3 minutes to caramelize the edges.
- Make the glaze (3 min): While they're cooking, bring the reserved marinade to a gentle simmer in a sauce pan over medium-high heat. Whisk the cornstarch with 1 Tbsp of water and stir into the sauce. Stir frequently until it thickens and coats the back of a spoon, about 1 minute.
- Finish and serve: Brush the kabobs with the thickened sauce. We love to eat them with coconut rice.
Notes
- Ensure chicken reaches 165°F (74°C) internal temperature for food safety. Use a meat thermometer inserted into the thickest part of the chicken.
- For best results, marinate the chicken overnight. This allows the flavors to deeply penetrate the meat and ensures a tender outcome.
- If using wooden skewers, soak them in water for at least 30 minutes before threading to prevent burning during cooking. I once forgot this step and ended up with charred skewers, learning my lesson the hard way!
- freezer-friendly: Cooked kabobs can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months. Reheat gently in the oven at 350°F (175°C) for 10-15 minutes. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- For best results, marinate the chicken overnight. This allows the flavors to deeply penetrate the meat and ensures a tender outcome.
- If using wooden skewers, soak them in water for at least 30 minutes before threading to prevent burning during cooking. I once forgot this step and ended up with charred skewers, learning my lesson the hard way!
- freezer-friendly: Cooked kabobs can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months. Reheat gently in the oven at 350°F (175°C) for 10-15 minutes. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.