Savor The Flavor Grilled Kabobs (Print Version)
Marinated chicken and pineapple skewered and grilled with a honey-lime soy glaze for a smoky, tropical summer dish.
# What You'll Need:
→ Meats
01 - 1 1/2 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
→ Fruits and Vegetables
02 - 1 fresh pineapple, peeled, cored, and cut into 1-inch chunks
03 - 1 red bell pepper, cut into 1-inch pieces
04 - 1 red onion, cut into wedges
→ Marinade
05 - 1/4 cup soy sauce (gluten-free if needed)
06 - 2 tbsp olive oil
07 - 2 tbsp honey
08 - 2 tbsp fresh lime juice
09 - 2 cloves garlic, minced
10 - 1 tsp ground ginger
11 - 1/2 tsp smoked paprika
12 - 1/2 tsp salt
13 - 1/4 tsp black pepper
→ Garnish
14 - 2 tbsp fresh cilantro, chopped
15 - Lime wedges
# How to Make It:
01 - In a mixing bowl, whisk together the soy sauce, olive oil, honey, lime juice, minced garlic, ground ginger, smoked paprika, salt, and black pepper until well combined.
02 - Measure out 2 tablespoons of the prepared marinade and set aside in a small bowl for brushing the kabobs during grilling.
03 - Place the chicken pieces into a large zip-top bag or shallow dish. Pour the remaining marinade over the chicken, seal or cover, and toss to coat evenly. Refrigerate for at least 1 hour or up to 4 hours for deeper flavor.
04 - Preheat the grill to medium-high heat. If using wooden skewers, submerge them in water for 20 to 30 minutes to prevent burning.
05 - Thread the marinated chicken pieces, pineapple chunks, red bell pepper pieces, and red onion wedges alternately onto the skewers, distributing the ingredients evenly.
06 - Place the assembled kabobs on the preheated grill. Cook for 12 to 15 minutes, turning every few minutes and brushing with the reserved marinade, until the chicken is cooked through and lightly charred on the edges.
07 - Remove the kabobs from the grill and serve hot, garnished with fresh chopped cilantro and lime wedges alongside.
# Expert Advice:
01 -
- The pineapple does this magical thing where it tenderizes the chicken while getting golden and jammy on the grill.
- Everything cooks on one skewer so cleanup is almost nonexistent, which is rare for something that tastes this impressive.
02 -
- Do not skip the marinating time because thirty minutes is barely enough for the soy sauce and honey to do their work, and anything less leaves the chicken tasting flat.
- If your pineapple is not quite ripe enough, it will not caramelize properly on the grill, so look for one that smells sweet at the base and yields slightly when pressed.
03 -
- Pat the pineapple chunks dry with a paper towel before threading them onto the skewers because excess moisture prevents that gorgeous caramelization you are after.
- Rotate the skewers a quarter turn every three minutes rather than constantly flipping, which gives each side a proper char without moving the food around too much.