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To make spicy pineapple chicken kabobs, you'll need some fresh and vibrant ingredients. Here’s the list: - 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes - 1 cup fresh pineapple, cut into 1-inch chunks - 1 red bell pepper, cut into 1-inch pieces - 1 yellow bell pepper, cut into 1-inch pieces - 1 small red onion, cut into wedges - 3 tablespoons olive oil - 2 tablespoons soy sauce - 2 tablespoons honey - 1 tablespoon sriracha (adjust according to your spice preference) - 2 cloves garlic, minced - 1 teaspoon ground ginger - 1 teaspoon black pepper - Wooden or metal skewers These ingredients create a tasty mix of sweet and spicy flavors. The chicken gives a nice protein base, while the pineapple adds sweetness and juice. The bell peppers and onion add color and crunch. For the marinade, you combine olive oil, soy sauce, honey, sriracha, garlic, ginger, and black pepper. This mix brings a burst of flavor that soaks into the chicken. It’s simple but effective and makes the kabobs truly shine. You can find the full recipe above to guide you through the steps. Enjoy grilling! To start, we need to make the marinade. Grab a large bowl and mix together the following: - 3 tablespoons olive oil - 2 tablespoons soy sauce - 2 tablespoons honey - 1 tablespoon sriracha - 2 cloves garlic, minced - 1 teaspoon ground ginger - 1 teaspoon black pepper Whisk these ingredients until smooth. Next, add 1 pound of cubed chicken to the bowl. Make sure each piece gets a good coating. Cover the bowl with plastic wrap and put it in the fridge. Let it marinate for at least 30 minutes, or up to 2 hours for a deeper flavor. If you use wooden skewers, soak them in water for at least 30 minutes. This helps prevent them from burning on the grill. While they soak, turn on your grill and heat it to a medium-high setting. Once the chicken has marinated, it’s time to assemble the kabobs. Take the soaked skewers and thread the chicken, fresh pineapple, red bell pepper, yellow bell pepper, and red onion onto them. For a great look, alternate the ingredients. This not only looks nice but adds flavor with every bite. Now, place the kabobs on the hot grill. Grill them for about 12-15 minutes. Turn them regularly to cook all sides evenly. You can check if the chicken is done by using a meat thermometer. The chicken should reach an internal temperature of 165°F. Once cooked, take the kabobs off the grill and let them rest on a plate for a few minutes. This helps keep them juicy before serving. For the Full Recipe, check the detailed instructions above. Enjoy your grilling adventure! To make the best marinade, you can adjust the spice level. Add more sriracha for heat or less for a milder taste. If you want a sweeter flavor, increase the honey. You can also add lime juice for extra tang. A dash of sesame oil can deepen the flavor too. To get nice grill marks, preheat your grill well. Place the kabobs at a 45-degree angle on the grill. After a few minutes, rotate them to create those perfect marks. To avoid dry chicken, do not overcook it. Grill until the chicken reaches 165°F, which ensures it's juicy and safe to eat. Pair your kabobs with fresh sides. A simple salad or rice works great. You can also serve them with a cool yogurt dip. For a fun presentation, arrange kabobs on a colorful platter. Garnish with fresh cilantro and lime wedges for a pop of color and flavor. For more details, check the Full Recipe. {{image_4}} You can use shrimp or even tofu for a tasty twist. Shrimp cooks fast and gives a nice texture. If you choose tofu, press it first to remove extra water. Then cut it into cubes, just like chicken. For shrimp, marinate for only 15-20 minutes. Skewering is easy; just thread them onto the sticks. Grill shrimp for about 5-7 minutes until they turn pink. For tofu, grill for 10-12 minutes, turning to get a nice char. Adding more veggies can boost flavor and color. Try zucchini, mushrooms, or cherry tomatoes. They grill well and complement the chicken and pineapple. You can also use seasonal veggies. In summer, bell peppers and corn are great. In fall, butternut squash or brussels sprouts work nicely. This keeps your dish fresh and interesting all year round. Want to mix things up? Try different sauces or spices. Instead of sriracha, use BBQ sauce or teriyaki. You can also add a splash of lime juice for zest. Experiment with fruit too. Mango or peaches can replace pineapple. These fruits add a sweet taste and pair well with the savory chicken. Get creative and have fun with flavors! For the full recipe, check the section above. To keep your spicy pineapple chicken kabobs fresh, follow these steps: - Refrigeration: Place leftover kabobs in an airtight container. Store them in the fridge for up to three days. This helps maintain flavor and texture. - Freezing: If you want to save them longer, freeze the kabobs. Wrap them tightly in plastic wrap, then place them in a freezer bag. They can last up to three months in the freezer. To enjoy your kabobs later, reheating correctly is key. Here’s how you can do it: - Grill: If you have a grill, this is the best method. Preheat the grill and cook the kabobs for about 5 minutes. Turn them occasionally until heated through. - Oven: Preheat the oven to 350°F. Place the kabobs on a baking sheet and cover with foil. Heat for about 10-15 minutes, checking to avoid drying them out. - Microwave: This is the quickest method. Place the kabobs on a microwave-safe plate. Cover with a damp paper towel and heat in 30-second intervals until warm. To keep the kabobs moist, add a splash of water before reheating. This helps retain flavor and juiciness. Marinate the chicken for at least 30 minutes. If you want more flavor, aim for 2 hours. This time lets the chicken soak up the spicy, sweet marinade. Yes, you can easily make these kabobs in the oven. Preheat your oven to 400°F. Place the skewers on a baking sheet lined with foil. Cook for about 15-20 minutes. Turning the kabobs halfway through helps them cook evenly. These kabobs pair well with rice, quinoa, or a fresh salad. You can also serve them with grilled corn on the cob or a tangy coleslaw. Add some lime wedges for an extra zing. Yes! You can use tamari instead of soy sauce. This swap keeps the flavor while making it gluten-free. You can also use coconut aminos for a different twist. Spicy Pineapple Chicken Kabobs are easy to make and taste great. We covered the key ingredients, from chicken to marinade. I shared steps for preparing, grilling, and serving your kabobs. Variety is possible; try shrimp, tofu, or different veggies. Storing and reheating leftovers can keep your meal fresh. Remember to experiment with flavors and enjoy your creations. These kabobs are perfect for gatherings or family dinners. Enjoy your cooking journey and impress others with these tasty treats!

Spicy Pineapple Chicken Kabobs

Fire up your grill with these Spicy Pineapple Chicken Kabobs that are sure to impress! Juicy chicken, fresh pineapple, and vibrant veggies soak in a flavorful marinade, making every bite a delicious treat. Perfect for summer barbecues or weeknight dinners, this recipe is easy to follow and packed with vibrant flavors. Click through to explore this tasty recipe and take your grilling game to the next level!
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Ingredients
  

1 pound boneless, skinless chicken breasts, cut into 1-inch cubes

1 cup fresh pineapple, cut into 1-inch chunks

1 red bell pepper, cut into 1-inch pieces

1 yellow bell pepper, cut into 1-inch pieces

1 small red onion, cut into wedges

3 tablespoons olive oil

2 tablespoons soy sauce

2 tablespoons honey

1 tablespoon sriracha (adjust according to your spice preference)

2 cloves garlic, minced

1 teaspoon ground ginger

1 teaspoon black pepper

Wooden or metal skewers

Instructions
 

In a spacious bowl, mix together the olive oil, soy sauce, honey, sriracha, minced garlic, ground ginger, and black pepper. Use a whisk to thoroughly combine all the ingredients until you achieve a smooth marinade.

    Carefully add the cubed chicken into the marinade, making sure each piece is evenly coated. Cover the bowl with plastic wrap or a lid and refrigerate the chicken for at least 30 minutes. For a richer flavor, marinate for up to 2 hours.

      If you're using wooden skewers, soak them in water for a minimum of 30 minutes. This step is crucial to prevent them from burning while grilling.

        Preheat your grill to a medium-high heat setting, readying it for the kabobs.

          Once marinated, thread the chicken, pineapple, red bell pepper, yellow bell pepper, and red onion pieces onto the skewers. Alternate each ingredient for a colorful and appetizing presentation.

            When the grill is adequately heated, place the assembled kabobs on the grates. Grill the kabobs for approximately 12-15 minutes, turning them periodically to ensure even cooking and a beautiful char on all sides. The chicken should reach an internal temperature of 165°F.

              After grilling, transfer the kabobs to a serving dish. Allow them to rest for a few minutes to let the juices settle before serving.

                Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 4

                  - Presentation Tips: Arrange the kabobs on a large, vibrant platter. Top with fresh cilantro for a pop of green and serve with lime wedges for an exciting burst of citrus flavor that complements the spices beautifully.