Hawaiian Pineapple Chicken Kebabs (a must try!)
My husband and I & I just finished binge watching The White Lotus so I’ve got Hawaii on the mind. Not only is pineapple on brand for me, but these kebabs are so delicious they merit their own video.
Kebabs are an easy way to assemble your favorite healthy & fresh ingredients for a one stop meal. The pineapple contains an enzyme that acts as a meat tenderizer - THE CHICKEN IS OUTRAGEOUS!! A must try according to my little taste testers. 😇
KEBABS TO MAKE THE MOST OUT OF THE END OF SUMMER:
🍍Hawaiian Pineapple Chicken
🇮🇹Caprese (with figs!) because why not add a garden fresh kebab -no grilling required!
🍩 Banana Split kebab because YOLO
REMEMBER to soak your skewers in warm water for at least 30 min prior to grilling so they hold onto enough moisture & don’t burn.
HAWAIIAN PINEAPPLE CHICKEN RECIPE
Yields 10 kebabs (about 8 entree servings)
INGREDIENTS
1 3/4 lb organic skinless chicken breasts cut into 1 inch cubes
1/3 cup raw honey
1/3 cup liquid aminos (a gluten free, less sodium, healthier soy sauce alternative)
1/4 cup freshly pureed pineapple (when you cut the pineapple chunks to thread through the kebabs, set aside a few chunks to puree in your Vitamix or high speed blender) You can also use canned pineapple juice if you prefer.
2 minced garlic gloves
1 tbsp minced ginger
1 1/2 tbsp rice vinegar
1/2 tsp sesame oil
4 tbsp extra virgin olive oil (divided in two)
1 tsp sea salt
1/2 tsp freshly ground pepper to taste
1 green bell pepper cut into 1 inch cubes
1 red onion cut into 1 inch cubes
2 cups fresh pineapple cut into 1 inch cubes
Chopped green onion for garnish
PREPARATION
In a large tupperware whisk together honey, liquid aminos, pineapple puree/juice, garlic, ginger, rice vinegar, sesame oil, 2 tbsp of the olive oil and salt and pepper. sesame oil. Stir in 3/4 tsp pepper and season with salt if desired.
Place chicken cubes into tupperware and coat with marinade. Cover and marinade in the refrigerator for one hour.
In the meantime, soak the skewers in warm water, making sure they’re fully submerged. This way, they will soak up the moisture and keep them from burning on the grill.
Preheat a grill over medium heat to 400°F. Meanwhile, drizzle remaining 2 Tbsp olive oil over red onion, bell pepper and pineapple and toss. Season red onion and bell pepper with salt and pepper, then thread red onion, bell pepper, pineapple and chicken onto skewers until all of the chicken has been used.
Brush grill grates with olive oil then place skewers on grill. Grill 5 minutes then brush along tops with 1/4 cup of remaining marinade. Rotate to opposite side and brush remaining 1/4 cup of marinade on opposite side.
Allow to grill about 4 minutes longer, or until chicken registers 165°F in center on an instant read thermometer. Serve warm over greens or rice. I love making coconut sticky rice for this.
Buon appetito!