We love to grill and one of my favorite things is grilled pineapple. I am also a huge fan of chicken kabobs, so it just makes sense to put the two together! One thing that I love about making kabobs is that you can really make as few or as many as you want. My husband prefers steak shish kabobs, but I always much prefer chicken kabobs so when we make these, we just halve both recipes and he has his steak and I have my chicken. It's the best of both worlds!
Since this recipe doesn't require much planning (no need to marinate the chicken for a few hours), this can be an easy last-minute meal. Chances are you have all of the ingredients for the sauce in your refrigerator or pantry already!
To make it, you will need:
For the basting sauce:
- 1 cup Ketchup
- 1/4 cup Soy Sauce
- 1/4 cup Honey
- 1 tbsp Mustard
- 1/2 cup Brown Sugar
- 1 tsp Minced Garlic
- 1 tbsp Lemon Juice
The rest of the ingredients:
- 2 lb boneless, skinless chicken breasts, cut in to 1 1/2″ cubes
- 1 Pineapple
- 1 Red Onion, cut in to 1 1/2″ cubes
- 1 Green Bell Pepper, cut in to 1 1/2″ cubes
- 3 tbs olive oil (or olive oil spray)
- Salt and Pepper (to taste)
- To make the basting sauce, put ketchup, soy sauce, honey, mustard, lemon juice, brown sugar and garlic in a small pan. Cook and stir until mixture comes to a boil. Remove from heat and allow to cool.
- Put half of the sauce in a separate dish for dipping/serving cooked kabobs
- If using wooden skewers, soak skewers in water for at least 30 minutes.
- Alternating pieces, place pineapple, chicken and vegetables onto skewers.
- Preheat grill to medium heat
- Brush skewers with oil (or spray with olive oil spray) and sauce and place skewers on heated grill.
- Cook for about 15 minutes or until chicken is fully cooked, basting with the sauce every few minutes.
- Serve with reserved sauce for dipping
Do you have a favorite recipe for chicken kabobs? Sound off in the comments!