Savor The Flavor Grilled Pineapple (Printable View)
Juicy marinated chicken and caramelized pineapple threaded on skewers, grilled to a sweet-tangy finish.
# What You Need:
→ Meats
01 - 1.5 lbs boneless, skinless chicken breast, cut into 1.5-inch cubes
→ Fruit & Vegetables
02 - 1 fresh pineapple, peeled, cored, and cut into chunks
03 - 1 large red bell pepper, cut into 1.5-inch pieces
04 - 1 large red onion, cut into wedges
→ Marinade
05 - 1/4 cup soy sauce (use gluten-free tamari if needed)
06 - 2 tbsp honey
07 - 2 tbsp olive oil
08 - 2 tbsp fresh lime juice
09 - 2 garlic cloves, minced
10 - 1 tsp ground ginger
11 - 1/2 tsp black pepper
→ Garnish
12 - 2 tbsp chopped fresh cilantro
13 - Lime wedges, for serving
# How-To Steps:
01 - In a mixing bowl, whisk together the soy sauce, honey, olive oil, lime juice, minced garlic, ground ginger, and black pepper until well combined.
02 - Place the chicken cubes in a large resealable bag or shallow bowl. Pour the marinade over the chicken and toss to coat evenly. Refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor penetration.
03 - Preheat the grill to medium-high heat. If using wooden skewers, submerge them in water for at least 30 minutes to prevent burning.
04 - Thread the marinated chicken, pineapple chunks, bell pepper pieces, and onion wedges alternately onto the skewers, distributing ingredients evenly.
05 - Place the skewers on the grill and cook for 12 to 15 minutes, turning every few minutes, until the chicken is cooked through and slightly charred on the edges.
06 - Transfer the kabobs to a serving platter, garnish with chopped fresh cilantro, and serve with lime wedges alongside.
# Expert Advice:
01 -
- The marinade doubles as a glaze, so every bite carries this sweet, salty, gingery punch that tastes like you worked far harder than twenty minutes of prep.
- Pineapple caramelizes on the grill and creates a sticky, almost candy like crust that makes these kabobs disappear faster than anything else at a cookout.
02 -
- Reserve a few tablespoons of marinade before it touches raw chicken so you can drizzle it over the finished kabobs for extra punch, and bring it to a quick boil first if you want to be safe.
- Do not skip the soaking step for wooden skewers because a burning stick is the fastest way to ruin an otherwise perfect evening of grilling.
03 -
- Pat the chicken dry with paper towels before adding it to the marinade so the flavors adhere better and you get a nicer sear on the grill.
- Cut all your ingredients to a uniform size so everything finishes cooking at the same time and nothing ends up charred on the outside and raw in the middle.