Grilled Tropical Kebabs Shish Kebabs or Shish Kabobs
Transform your next barbecue into a vibrant tropical feast with these Grilled Tropical Kebabs! Juicy chicken breast, sweet pineapple chunks, and colorful veggies like red bell peppers, zucchini, and red onion come together on skewers to create a stunning dish that's as flavorful as it is eye-catching. Marinated in a zesty blend of soy sauce, honey, lime juice, garlic, and ginger, the chicken absorbs a delightful mix of savory and tangy flavors before being grilled to perfection. These shish kebabs are quick to prep, ready in under an hour, and ideal for summer cookouts or weeknight dinners. Serve them with fluffy coconut rice or a crisp green salad for a tropical-inspired meal that will transport your taste buds to paradise!
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Recipe Information
Ingredients
- 1.5 lbs chicken breast
- 2 cups pineapple chunks
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 large red onion
- 2 medium zucchini
- 0.25 cup soy sauce
- 3 tbsp honey
- 2 tbsp lime juice
- 2 tbsp olive oil
- 2 cloves garlic
- 1 tsp fresh ginger
- 0.5 tsp salt
- 0.25 tsp black pepper
Instructions
Cut the chicken breast into 1-inch cubes and set aside in a large bowl.
In a small mixing bowl, whisk together soy sauce, honey, lime juice, olive oil, minced garlic, grated fresh ginger, salt, and black pepper to create a marinade.
Pour the marinade over the chicken cubes, ensuring they're evenly coated. Cover and refrigerate for at least 20 minutes or up to 2 hours for deeper flavor.
While the chicken marinates, prepare the vegetables and fruit. Cut the red bell pepper, yellow bell pepper, and red onion into 1-inch pieces. Slice the zucchini into thick rounds. If using a whole pineapple, core and cut into 1-inch chunks.
Soak wooden skewers in water for 20 minutes to prevent burning during grilling, or use metal skewers if available.
Assemble the kebabs by threading marinated chicken, pineapple chunks, and vegetables onto the skewers, alternating ingredients for a visually appealing and evenly cooked result.
Preheat the grill to medium-high heat and lightly oil the grates to prevent sticking.
Place the kebabs on the grill and cook for 12-15 minutes, turning every 3-4 minutes, until the chicken is cooked through and the vegetables are lightly charred.
Remove the kebabs from the grill and serve immediately. Pair with steamed rice, coconut rice, or a fresh green salad for a complete meal.
Nutrition Facts
Calories |
1963 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.3 g | 71% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 585 mg | 195% | |
| Sodium | 9469 mg | 412% | |
| Total Carbohydrate | 174.2 g | 63% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 124.4 g | ||
| Protein | 208.8 g | 418% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 293 mg | 23% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 4575 mg | 97% | |
*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.
