Description

Grilled chicken skewers paired with sweet pineapple, bell peppers, and red onion, marinated in a tropical soy-pineapple blend. A quick and colorful weeknight dinner with bold island flavors.

Ingredients

1.5 to 2 lbs boneless, skinless chicken breast or thighs, cut into chunks
2 cups fresh pineapple chunks (or canned, well-drained)
2 bell peppers (red, yellow, or green), cut into 1.5-inch pieces
1 large red onion, cut into chunks
1/4 cup soy sauce
1/2 cup pineapple juice
2 tbsp brown sugar
2 cloves garlic, minced
1 tbsp fresh grated ginger
2 tbsp olive oil
1/2 tsp black pepper or chili flakes (optional)

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Instructions

In a large bowl, combine soy sauce, pineapple juice, brown sugar, garlic, ginger, and olive oil. Add chicken and marinate for at least 30 minutes to 2 hours in the fridge.
If using wooden skewers, soak them in water for 30 minutes. Thread marinated chicken, pineapple chunks, bell peppers, and red onion onto skewers.
Preheat grill to medium-high or broiler to high. Grill or broil kebabs for 10-12 minutes, turning occasionally, until chicken is cooked through and lightly charred.
Let kebabs rest for a couple of minutes before serving. Optionally baste with reserved marinade or serve as a dip.

Notes

Cut all ingredients into similar-sized pieces for even cooking.
Leave space between pieces on the skewers for proper heat circulation.
Double the marinade and reserve half for basting or dipping.
Use a meat thermometer to ensure the chicken reaches 165°F.