Pineapple Chicken Skewers (Printable Version)
# What You'll Need:
→ Marinade
01 -
Freshly ground black pepper, to taste
02 -
Salt, to taste
03 -
1/2 teaspoon sesame oil
04 -
1 tablespoon minced fresh ginger
05 -
4 garlic cloves, minced
06 -
1 1/2 tablespoons rice vinegar
07 -
4 tablespoons olive oil, divided, and some extra for brushing the grill
08 -
1/4 cup canned pineapple juice
09 -
1/3 cup low-sodium soy sauce
10 -
1/3 cup packed dark brown sugar
11 -
1/3 cup ketchup
→ Kebabs
12 -
1 large red onion, chopped into 1 1/4-inch pieces
13 -
1 1/2 large green bell peppers, chopped into 1 1/4-inch pieces
14 -
3 cups fresh pineapple, cubed (that’s roughly 3/4 of a 3-pound pineapple)
15 -
1 3/4 pounds boneless, skinless chicken breast, cut into 1 1/4-inch cubes
# Steps to Follow:
01 -
Keep grilling for about 4 more minutes, until that chicken is cooked through and hits 165°F (75°C) in the center. Pull them off the grill and dig in while they're nice and hot.
02 -
Turn on the grill so it warms to medium, about 400°F (200°C). Oil the grates to stop anything from sticking. Set your skewers down and cook them for 5 minutes. Dab on half your saved marinade, flip the kebabs, and brush on the rest.
03 -
Stick the marinated chicken, pineapple, bell pepper, and onion onto the soaked skewers, swapping between each one as you go, until you’ve used all the chicken.
04 -
Pour the last 2 tablespoons of oil over your pineapple, bell pepper, and red onion. Toss them real well so they're coated. Sprinkle over some salt and pepper on the onion and bell pepper.
05 -
Toss the chicken pieces into a big resealable bag. Scoop out half a cup of marinade and chill it—don’t mix this with the raw chicken. Dump the rest over the chicken in the bag, close it up, and shake it around so everything's covered. Let it sit in the fridge for an hour so those flavors soak in. While you wait, stick 10 wooden skewers in cold water for the hour to stop them burning.
06 -
Grab a bowl and whisk up ketchup, brown sugar, soy sauce, pineapple juice, 2 tablespoons olive oil, rice vinegar, garlic, ginger, and sesame oil. If you want, sprinkle in some salt and about 3/4 teaspoon fresh black pepper to taste.
# Additional Tips:
01 -
Soak those wooden skewers in cool water (give them at least an hour) before grilling to help stop them from burning.
02 -
Go for fresh pineapple—not canned—if you want the best taste and a nice firm bite.