Description
A delicious grilled chicken recipe with a tropical twist from pineapple and bell peppers.
Ingredients
Scale
- 1/4 cup soy sauce
- 1/4 cup pineapple juice
- 1/3 cup ketchup
- 1/3 cup brown sugar
- 2 tablespoons olive oil
- 2 tablespoons rice vinegar
- 1 tablespoon minced ginger
- 4 teaspoons minced garlic
- 1/2 teaspoon sesame oil
- 2 pounds boneless skinless chicken breast (chopped into 1-1/2-inch cubes)
- 3 cups cubed pineapple
- 2 large green peppers (diced into 1-1/2-inch pieces)
- 1 red onion (diced into 1-1/2-inch pieces)
Instructions
- Mix soy sauce, pineapple juice, ketchup, brown sugar, olive oil, rice vinegar, ginger, garlic, and sesame oil in a medium bowl.
- Place chicken in a one-gallon zip-top resealable bag and pour the marinade over the chicken. Seal and refrigerate for 1 hour or overnight.
- Meanwhile, soak 12 skewers in water for at least 30 minutes to prevent burning.
- Thread bell pepper, red onion, pineapple, and chicken alternately 4-5 times per skewer.
- Grill over medium heat for 5 minutes, turn and cook for another 5 minutes or until an internal temperature of 165°F has been reached.
- Serve hot or cold and enjoy!
Notes
- Soaking the skewers helps prevent them from burning on the grill.
- For extra flavor, consider marinating the chicken overnight.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 skewer
- Calories: 350
- Sugar: 10g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 90mg