Ingredients
- 1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch cubes
- 2 cups fresh pineapple chunks
- 1 red bell pepper, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 1/2 teaspoon black pepper
- Wooden or metal skewers
If you don’t have fresh pineapple on hand, canned pineapple chunks work just as well. For a spicy kick, add a pinch of red pepper flakes to the marinade. These kabobs are forgiving, so feel free to tailor them to your taste preferences!
Instructions
- In a large bowl, whisk together the soy sauce, honey, olive oil, garlic powder, ground ginger, and black pepper to create the marinade.
- Add the chicken cubes to the marinade, tossing to coat well. Cover and refrigerate for at least 30 minutes, or up to overnight for deeper flavor.
- If using wooden skewers, soak them in water for at least 30 minutes to prevent burning on the grill.
- Preheat your grill to medium-high heat. Thread the marinated chicken, pineapple chunks, and bell pepper pieces onto skewers, alternating the ingredients.
- Place the skewers on the grill and cook for about 12-15 minutes, turning occasionally, until the chicken is cooked through and the vegetables are slightly charred.
- Remove from the grill and let rest for a few minutes before serving.
Grilling brings out the sweetness in the pineapple and the peppers, creating a caramelized exterior that pairs beautifully with the tender chicken. Remember, cooking is about using your senses, as my abuela taught me, so embrace the aromas and adjust the cooking times as needed based on your grill’s heat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International