Grilled Chicken Kabobs Recipe
"If you’ve tried my grilled tuna kabobs, you know how delicious kabobs could be when some juicy pineapple chunks come to play. There’s no such thing of too many kabobs, right? So here goes a new recipe – chicken kabobs with pineapple! This time, we are going to make an easy marinade that’s wonderful for chicken and use it to brush the kabobs with chicken, bell peppers, mushrooms, cherry tomatoes and pineapple chunks when grilling. There’s absolutely no waste, only layers upon layers of deliciousness!"
Yields15 kabobs
Preparation Time1 hr
Cooking Time15 min
Ingredients
- 1/2 cup pineapple juice
- 1/2 cup coconut aminos
- 1/4 cup avocado oil
- 1 teaspoon garlic powder
- 2 teaspoons ground ginger
- 1 teaspoon dry mustard
- 1/4 teaspoon ground black pepper
- 1.5 pounds chicken breast, cut into 1-inch cubes
- 1 large green bell pepper, cut into 1-inch pieces
- 1 (20-oz) can pineapple chunks in 100% pineapple juice
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Place the chicken marinade ingredients in a medium saucepan and bring to a boil. Once the mixture starts boiling, turn down the heat and simmer for 5 minutes. Remove heat and let cool.
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Place prepared chicken cubes in the saucepan with the marinade. Mix well and refrigerate for 1-2 hours.
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Meanwhile, prepare vegetables and soak 15 wooden skewers in water for 30 minutes.
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When ready to cook, preheat grill to medium-high heat. Thread bell pepper, mushroom, pineapple, chicken and tomatoes on the skewers, leaving the chicken marinade in the saucepan.
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Bring the marinade to a boil.
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Grill the chicken kabobs for 12-15 minutes until the chicken is completely cooked through, turning and brushing with the remaining marinade occasionally.