Description
Juicy chicken breast marinated in a sweet and savory mixture, grilled with fresh pineapple and colorful bell peppers for a vibrant summer dish.
Ingredients
- 1.5 pounds boneless, skinless chicken breast, cut into 1-inch cubes
- 1 cup pineapple chunks, fresh or canned
- 1 red bell pepper, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- 1 red onion, cut into 1-inch pieces
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon lime juice
- 1/2 teaspoon black pepper
- Wooden or metal skewers
Instructions
- Whisk together soy sauce, honey, olive oil, minced garlic, grated ginger, lime juice, and black pepper in a medium-sized bowl.
- Add the chicken cubes to the marinade and stir to coat them evenly. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 4 hours.
- If using wooden skewers, soak them in water for at least 30 minutes.
- Preheat your grill to medium-high heat.
- Thread the marinated chicken, pineapple chunks, red, yellow, and green bell peppers, and red onion onto the skewers, alternating between different ingredients.
- Place the kabobs on the preheated grill and cook for 10-12 minutes, turning occasionally, until the chicken reaches an internal temperature of 165°F.
- Remove the kabobs from the grill and let them rest for a few minutes before serving.
Notes
Feel free to experiment with different vegetables. For added flavor, mix in fresh herbs in the marinade.
