Chicken Shish Kabob with Pineapple Sauce
Fire up the grill and bring bold, tropical flavors to your table with this irresistible Chicken Shish Kabob with Pineapple Sauce recipe! Tender, juicy chunks of marinated chicken breast are perfectly paired with vibrant red and green bell peppers, sweet red onion, and fresh pineapple, all threaded onto skewers and grilled to smoky perfection. The real star is the luscious homemade pineapple sauce—a sweet and tangy glaze made with fresh pineapple, soy sauce, and brown sugar, thickened to just the right consistency for drizzling or dipping. This recipe is not only easy to prepare but also ideal for summer cookouts, weeknight dinners, or any occasion that calls for a fresh, grilled meal. Ready in under an hour and bursting with flavor in every bite, these chicken kabobs are sure to become a family favorite!
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Recipe Information
Ingredients
- 1.5 pounds Boneless, skinless chicken breast
- 1 large Red bell pepper
- 1 large Green bell pepper
- 1 large Red onion
- 3 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 cups Fresh pineapple chunks
- 2 tablespoons Soy sauce
- 2 tablespoons Brown sugar
- 2 teaspoons Cornstarch
- 0.25 cup Water
- 12 pieces Wooden skewers
Instructions
Soak wooden skewers in water for at least 30 minutes to prevent them from burning on the grill.
Cut the chicken breasts into 1.5-inch cubes and set aside.
Chop red bell pepper, green bell pepper, and red onion into similar 1.5-inch pieces.
In a bowl, combine olive oil, lemon juice, garlic powder, paprika, salt, and black pepper to make the marinade.
Add the chicken pieces to the marinade, tossing to coat evenly. Cover and refrigerate for at least 20 minutes, or up to 2 hours for more flavor.
Thread the marinated chicken, bell peppers, red onion, and pineapple chunks onto the soaked wooden skewers, alternating between ingredients for variety.
Preheat your grill to medium-high heat. Lightly brush the grill grates with oil to prevent sticking.
Place the skewers on the grill and cook for 8-10 minutes per side, turning once, until the chicken is fully cooked and has grill marks.
While the skewers cook, prepare the pineapple sauce. In a saucepan over medium heat, combine the remaining pineapple chunks, soy sauce, brown sugar, and 2 tablespoons of water.
Simmer the pineapple mixture for 5 minutes. Dissolve cornstarch in the remaining 2 tablespoons of water, then stir into the saucepan to thicken the sauce. Remove from heat once it reaches desired consistency.
Serve the chicken shish kabobs drizzled with pineapple sauce or with the sauce on the side for dipping. Enjoy!
Nutrition Facts
Calories |
1940 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.4 g | 88% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 578 mg | 193% | |
| Sodium | 4048 mg | 176% | |
| Total Carbohydrate | 105.0 g | 38% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 67.1 g | ||
| Protein | 221.4 g | 443% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 224 mg | 17% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 3206 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
