Description
Tender chicken skewers grilled with juicy pineapple and red onion, coated in a sweet-tangy glaze for a restaurant-quality summer dish. The balance of smoky, sweet, and savory flavors makes these kabobs a crowd-pleaser for barbecues, picnics, or casual weeknight meals.
Ingredients
1.5 lbs chicken breast, cubed
1 fresh pineapple, peeled and cubed (about 8-10 pieces for 4-6 skewers)
2 red onions, quartered and cut into chunks
1 bell pepper (any color), cut into large pieces
1/3 cup soy sauce (halal-certified or tamari)
1/4 cup brown sugar
1 tbsp fresh lime juice
1 tsp ground ginger
1 tbsp olive oil
1-2 tbsp maple syrup for glaze (optional)
1 tbsp cornstarch (for thickening glaze, optional)
1 tbsp chili powder (for spice, optional)
Instructions
Preheat grill to medium-high heat (around 400°F)
In a bowl, mix soy sauce (or tamari), brown sugar, lime juice, ginger, and chili powder to create a marinade
Marinate chicken cubes for 15-20 minutes
Thread marinated chicken, pineapple cubes, red onion chunks, and bell pepper pieces alternately onto skewers
In a separate bowl, combine maple syrup (optional) and cornstarch with 2 tbsp soy sauce glaze base
Brush half the glaze onto skewers during grilling
Grill for 6-7 minutes per side until chicken is fully cooked and pineapple has grill marks
Brush remaining glaze over skewers during last 2 minutes of grilling
Let cool slightly before serving
Notes
Use halal-certified soy sauce if avoiding alcohol entirely
Replace bell pepper with zucchini or mushrooms for a different vegetable base
Marinate chicken overnight for deeper flavor
Avoid overcrowding the grill for even cooking
Store leftovers in airtight containers for up to 3 days
- Prep Time: 20
- Cook Time: 12
- Category: Dinner
- Method: Grilling
- Cuisine: American Summer Grilling