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Pineapple Chicken Kebabs Recipe

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3.9 from 31 reviews

Delicious and flavorful Pineapple Chicken Kebabs featuring tender marinated chicken thighs and sweet pineapple chunks grilled to perfection and glazed with a tangy pineapple-soy sauce.

  • Total Time: 8 hours 40 minutes
  • Yield: 6 servings

Ingredients

Chicken and Marinade

  • 3.5 – 4 lbs boneless skinless chicken thighs
  • 1 cup pineapple juice (canned or jarred)
  • 1/2 cup low sodium soy sauce
  • 6 garlic cloves, pressed
  • 1 small onion, sliced
  • 2 tbsp brown sugar
  • 1 tbsp white wine vinegar

Pineapple

  • 1 whole pineapple

Additional

  • Cooking oil spray (as needed for grilling)

Instructions

  1. Cutting the Pineapple: Place the pineapple on its side on a cutting board and slice off the top and bottom caps about half an inch thick. Stand the pineapple upright and carefully trim off the thick skin with a sharp knife. Cut the pineapple flesh in half through the center, then each half into two quarters. Slice off the hard inner rind from each quarter and cut pineapple flesh into approximately 1-inch chunks. Store cut pineapple in a covered container in the refrigerator until ready to use.
  2. Marinating the Chicken: In a bowl, whisk together pineapple juice, low sodium soy sauce, white wine vinegar, pressed garlic cloves, sliced onion, and brown sugar until integrated. Cut the chicken thighs in half and place them inside a large zip-lock bag. Pour the marinade over the chicken, seal the bag tightly, and place it on a plate in the refrigerator. Allow the chicken to marinate overnight or at least 2 hours for optimal flavor.
  3. Preheat the Grill: Prepare your charcoal or gas grill and preheat it to medium-high heat to achieve a good sear and even cooking.
  4. Assemble the Kebabs: Remove the chicken pieces from the marinade, reserving the marinade for later. Thread the chicken and pineapple chunks alternately onto skewers in a pattern of one pineapple piece followed by two rolled or folded chicken pieces to ensure even cooking and flavor balance. Lightly spray each skewer with cooking oil spray to prevent sticking on the grill.
  5. Grill the Kebabs: Place the skewers on the preheated grill grate. Cook for about 4-5 minutes per side, turning the skewers a quarter turn each time to promote even grilling and nice grill marks. Use a meat thermometer to check the internal temperature of the chicken pieces, which should reach 165°F (74°C) to ensure safety.
  6. Prepare the Glaze: While the chicken is grilling, simmer the reserved marinade either directly on the grill in a metal pot or on the stovetop until it reduces by half and thickens into a flavorful glaze.
  7. Glaze the Kebabs: Brush the grilled chicken kebabs with the reduced marinade glaze to add a glossy finish and an extra layer of flavor. Serve immediately while hot and juicy.

Notes

  • Marinating chicken overnight enhances flavor and tenderness significantly.
  • Ensure the pineapple is ripe but firm to hold on the skewers during grilling.
  • If using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning.
  • Use a meat thermometer to avoid undercooking or overcooking chicken for safety and juiciness.
  • The reserved marinade must be boiled thoroughly before using as a sauce to kill any bacteria from raw chicken.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Grilling
  • Method: Grilling
  • Cuisine: American

Find it online: https://ellarecipe.com/pineapple-chicken-kebabs-recipe/