Monday, February 9, 2015

Spicy Chicken Pineapple Kabobs

These Spicy Chicken Pineapple Kabobs start out with chicken marinated in a sweet and little spicy sauce made with soy sauce, sesame oil, honey, garlic, ginger and pineapple juice. Then skewered with the chicken fresh zucchini, red onion, also you add red pepper. Every bite you take has sweet and spicy chicken and tender yet grilled for a little crunch, so good. After being grilled these chicken skewers are so tender loaded with flavor, the chicken and the veggies soak up from the marinade. This is such an easy recipe everyone will love.

For The Chicken Skewers:

2 lb. boneless, skinless chicken breasts, cut into about 1 1/2-inch pieces
1 medium red onion, cut into 1 inch pieces
2 zucchini, cut into 1/2-inch thick slices
Olive oil, for drizzling on the veggies
salt & crushed 
1/8/-1/2 teaspoon red pepper flakes
2-3 c. ( 20 ounce can)  pineapple chunks or fresh pineapple 


3 Olive Oil 
2 Tablespoons soy sauce
1 teaspoon sesame oil
2 teaspoons honey 
1/2 teaspoon grated fresh ginger
3 cloves of garlic, minced
1/4 cup Pineapple chunks (Juice from the can if using a can ) or Fresh Pineapple Recommended then  squeeze some juice from the pineapple or take a few pieces and puree until completely smooth in food processor to make 1/4 cup juice
1 1/2 t. sugar
1/8- 1/4 teaspoon crushed red pepper flakes if desired 

Serve With:
sliced scallion
cooked brown or white rice
sweet chili sauce

1. Add the marinade ingredients to a large bowl and whisk until combined. Then add the marinate and the chicken to the resealable storage bag.  Seal the bag then marinate the chicken in the refrigerator 30-60 minutes, turning the bag over a couple of times so everything is marinating evenly. 

2. Remove the chicken from the refrigerator, drizzle a bit of olive or vegetable oil over the vegetables and sprinkle with salt & crushed red pepper flakes if desired to taste. Skewer the chicken, veggies and pineapple evenly onto metal skewers. (If you are using wooden skewers, be sure to soak them in water for at least 30 minutes prior so the skewers will not burn on the grill.)

3. Heat the grill on high heat. (You can use a grill pan or grill outside) Grill the skewers, turning occasionally to brown on all sides, until the chicken and veggies are cooked through, about 15 minutes. Serve the skewers with rice, and sprinkled with scallion and the sweet chili sauce if desired.

recipe adapted from and photo source:

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