Aloha Chicken Pineapple Kebabs
Aloha Chicken Pineapple Kebabs combine tender chicken and sweet pineapple, creating a deliciously vibrant dish perfect for summer barbecues and family gatherings.
Ingredients
Chicken and Marinade Ingredients
- 1 lb boneless, skinless chicken thighs, cut into 1-inch cubes Tender bites that soak up the marinade perfectly.
- 0.25 cup soy sauce Bringing depth and umami.
- 2 tablespoons honey Adds natural sweetness.
- 2 tablespoons fresh ginger, grated Provides a zesty kick.
- 2 tablespoons garlic, minced Infuses the kebabs with savory flavor.
- 1 tablespoon sesame oil Lends a nutty aroma.
- 1 teaspoon black pepper Enhances overall taste.
Vegetables and Fruit
- 1 whole fresh pineapple, cut into 1-inch cubes Offers a sweet, juicy burst.
- 1 whole red bell pepper, cut into 1-inch squares Adds crunch and vibrant color.
- 1 whole yellow bell pepper, cut into 1-inch squares Contributes sweetness.
- 1 whole red onion, cut into 1-inch squares Provides aromatic flavor.
Other Ingredients
- 1 set skewers (wooden soaked in water or metal) To hold all the ingredients together.
Instructions
Preparation
- In a bowl, whisk together the soy sauce, honey, freshly grated ginger, minced garlic, sesame oil, and black pepper to create the marinade.
- Add the cubed chicken thighs to the marinade, ensuring each piece is well-coated. Let marinate in the refrigerator for at least 30 minutes, ideally up to 2 hours.
- Preheat your grill or grill pan to medium-high heat.
Assembly and Cooking
- Assemble the skewers by alternating threading the marinated chicken, pineapple cubes, red bell pepper, yellow bell pepper, and red onion.
- Grill the assembled skewers for 10-15 minutes, turning every 3-4 minutes until the chicken is cooked through and has a caramelized exterior.
- Let the kebabs rest for a couple of minutes to allow juices to redistribute.
Serving
- Serve the skewers on a platter, optionally garnished with fresh cilantro or chopped green onions.
Notes
Avoid overcrowding the skewers to ensure even cooking. Wooden skewers should be soaked in water before use to prevent burning.