Pineapple Chicken Kebabs are the culinary equivalent to summer on a plate. Fire up the BBQ and grill these beauties to release the aromas of tropical fruit and sear in the taste of a savoury marinade. Your crew will be salivating in minutes.
On hot summer days this meal is so simple and satisfying it is loved by all. Especially the cook behind the prep. Easy to prepare, minimal clean up…Pineapple Chicken Kebabs are the perfect camping must have or backyard BBQ win.
Give them a go. And serve them with some coconut rice and a nice Watermelon Margarita because it is not a Backyard BBQ without a few sociables no?
4 Boneless skinless chicken breasts cut into 1.5 inch chunks
2 cups of fresh chopped pineapple in 1 inch chunks
1 green pepper cut into large 1 inch chunks
1 red pepper cut into large 1 inch chunks
1 red onion cut into large 1 inch chunks
1 cup of mushrooms left whole or cut in half
Marinade:
1/4 cup of soya sauce
1 tbsp of lemon juice
1 tbsp of champagne (or white wine) vinegar
2 cloves of minced garlic
1 tsp fresh ginger
Instructions
Combine the marinade ingredients and then add the chicken to it. Place it in the fridge for at least 2 hours.
Meanwhile, soak your wooden skewers (if using) in some cold water for 2 hours while the chicken marinades.
Be sure to coat your grill in some non-stick spray and put it on medium high heat.
Once the chicken is ready, remove the chicken and reserve the marinade for basting later.
Build your skewers using your favourite ingredients from the choices above alternating chicken, pineapple, peppers, onions and mushrooms.
Baste the skewers with reserved marinade and bring to the grill. Cook for roughly 8 minutes turning over halfway through until the juices run clear and the chicken in no longer pink.
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