Ingredients: |
Ingredients: 4 Large or 6 medium boneless chicken breasts
1 bag of mini orange, red and yellow peppers
1 onion
20 oz can pineapple chunks, pineapple juice reserved
Pineapple Marinade:
¼ cup pineapple juice
2 tablespoons soy sauce
3 tablespoons honey
2 tablespoons vinegar
1 teaspoon sesame oil
¼ teaspoon ginger
¼ teaspoon garlic powder
2 tablespoons olive oil
Pineapple Grilling Sauce:
½ cup pineapple juice
2 tablespoons honey
1 tablespoon sriracha sauce
1 tablespoon olive oil
1 teaspoon soy sauce
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Directions: |
Directions:Instructions
Pineapple Marinade:
Start by draining the juice from a 20 ounce can of pineapple chunks into a glass bowl. The pineapple juice will be used for both the marinade and the grilling sauce.
Mix together ¼ cup of the pineapple juice, soy sauce, honey, vinegar, sesame oil, ginger, garlic powder and olive oil.
Cut each piece of chicken into 6 pieces. Place all of the pieces in the marinade, cover and refrigerate for 4-8 hours.
Pineapple Grilling Sauce:
In a small saucepan, mix together ½ cup of pineapple juice, honey, sriracha sauce, olive oil and soy sauce. Bring the mixture to a boil over medium high heat. Once it starts to boil, turn the heat down and simmer for 4-6 minutes. Remove from heat and set aside.
Spicy Pineapple Chicken Kabobs:
Cut red, orange and yellow peppers into chunks. Slice an onion into chunks. Grab the drained pineapple chunks and the marinated chicken. Thread the ingredients onto 6 kabobs, alternating items, putting 6 pieces of chicken on each kabob. Don’t forget that wooden skewers need to be soaked for 30 minutes before using.
Heat the grill to medium-high heat. Brush the pineapple grilling sauce over the kabobs. Lightly oil the grill grates and then place the kabobs on the grill.
Cook over medium-high heat, turning and brushing with pineapple grilling sauce often, for 12-15 minutes, until chicken is fully cooked. |
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