Mini Pineapple Chicken Kabobs
These mini pineapple chicken kabobs are perfect for summer parties, offering a delightful blend of sweet and savory flavors.
Equipment
- 1 grill preheated to medium-high
- 1 mixing bowl large
- 1 wooden skewers soaked in water
Ingredients
Marinade
- 1/4 cup soy sauce
- 2 tbsp honey
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp black pepper
Kabobs
- 1 lb boneless skinless chicken breast, cut into 1-inch pieces
- 2 cups fresh pineapple chunks
Optional Add-ons
- Red bell pepper chunks
- Red onion slices
- Fresh cilantro for garnish
Instructions
Preparation
- Combine soy sauce, honey, olive oil, garlic powder, and black pepper in a large bowl. Add chicken pieces, ensuring they are evenly coated. Marinate for at least 30 minutes.
- While chicken is marinating, cut pineapple into chunks and prepare any additional vegetables you'd like to add.
Assembly
- Alternate threading chicken, pineapple, and any vegetables onto the soaked skewers. Each skewer should have a balanced mix of ingredients.
Cooking
- Preheat your grill to medium-high heat, ensuring it's ready for cooking.
- Place the kabobs on the grill and cook for 10-12 minutes, turning occasionally, until chicken is cooked through and has grill marks.
Serving
- Allow kabobs to rest for a few minutes before serving. Garnish with cilantro or a squeeze of lime juice for added flavor.
Storage
- Place any leftovers in an airtight container and store in the fridge for up to 3 days. Reheat gently before serving.
Notes
Pro Tips: Ensure even cooking by cutting ingredients to the same size. Ingredient Substitutions: Use tofu for a vegetarian version. How to Serve: Best served warm with a side salad. Storage & Freshness: Keep in an airtight container in the fridge. Make-Ahead Tips: Marinate chicken overnight for intense flavor.