Ingredients
Main Ingredients
- 1 pound Chicken Thighs Juicy and flavorful; substitute with breast for a leaner option
- 2 cups Fresh Pineapple Chunks Sweet and caramelizes beautifully when grilled
- 1 medium Red Bell Pepper Adds a pop of color and sweetness
- 1 medium Green Bell Pepper Brings an earthy flavor
- 1 medium Red Onion Grills to a mild sweetness
- 1/4 cup Soy Sauce Offers umami depth and saltiness; tamari as alternative
- 2 tablespoons Olive Oil Helps the marinade cling to ingredients
- 2 tablespoons Honey Provides sweetness for caramelization
- 2 tablespoons Fresh Lime Juice Brightens the flavors
- 2 cloves Garlic (minced) Enhances the overall flavor
- 1 teaspoon Fresh Ginger (grated) Adds warmth and a hint of spice
- 1/2 teaspoon Black Pepper Adds a touch of heat
- 10 pieces Wooden Skewers Soak them in water for 30 minutes before grilling
Method
Preparation
- Begin by cutting the chicken thighs into bite-sized pieces.
- In a large bowl, mix together the soy sauce, olive oil, honey, lime juice, minced garlic, grated ginger, and black pepper.
- Add the chicken pieces to the marinade and toss to coat well. Let it marinate for at least 30 minutes, or up to 4 hours in the fridge for deeper flavor.
- While the chicken is marinating, chop the bell peppers and red onion into chunks.
Cooking
- After marinating, thread the chicken, pineapple, bell peppers, and onion onto the soaked skewers in any order you like.
- Preheat your grill to medium-high heat.
- Place the skewers on the grill for about 10–12 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 15gProtein: 20gFat: 12gSaturated Fat: 2gSodium: 700mgFiber: 1gSugar: 8g
Notes
Serve these colorful kabobs hot off the grill on a platter. They pair beautifully with a light salad or some fluffy rice. Feel free to mix up the vegetables; zucchini and cherry tomatoes work well too.
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