If you’re a fan of the chicken-pineapple combo, this delicious summertime recipe has your name all over it. Simple to prepare and fun to eat, give it a try at your next barbecue.
- 3-4 skinless, boneless chicken breasts, cut into 1-inch cubes
- 1 green bell pepper, cut into chunks
- 1 cup red and yellow grape tomatoes
- 1 cup red pearl onions
- Marinade ingredients
- 1/4 cup coconut aminos
- 2 tablespoon honey
- 2 tablespoon lemon juice
- 1 tablespoon olive oil
- 1/4 teaspoon freshly grated ginger
- 1 crushed garlic clove
- 1 8-oz can pineapple chunks (in 100% pineapple juice)
How to make it
Combine marinade ingredients including pineapple juice (but set aside pineapple chunks) in medium bowl. Reserve 1/4 cup of the marinade for glazing the kabobs after grilling. Add chicken pieces. Toss to coat and let refrigerate for 1 hour. (If using wooden skewers, make sure to soak them in water for at least 30 minutes to prevent burning on the grill.)
Preheat BBQ grill to 350°F. (Be sure to clean and oil your grill thoroughly before using.) Skewer alternating pieces of tomato, chicken, pepper, onion, and pineapple chunks on metal or bamboo skewers.
Grill skewers for 12-15 minutes until chicken is cooked through, turning every 4-5 minutes. Brush the kabobs with the reserved pineapple marinade right before they come off the grill.