A delightful combination of juicy chicken, sweet pineapple, and spicy jalapeños, creating a tropical flavor explosion that will have your guests coming back for more.
Ingredients
Scale:
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
1 cup fresh pineapple, cut into 1-inch cubes
2 medium jalapeños, sliced (remove seeds for less heat)
1 red bell pepper, cut into 1-inch pieces
1 red onion, cut into 1-inch pieces
8-10 skewers (if using wooden skewers, soak in water for 30 minutes)
1/4 cup soy sauce
2 tablespoons honey
2 tablespoons olive oil
2 tablespoons lime juice
1 teaspoon garlic powder
1 teaspoon chili powder
1/2 teaspoon black pepper
Instructions
In a medium bowl, whisk together the soy sauce, honey, olive oil, lime juice, garlic powder, chili powder, and black pepper until well combined.
Place the cubed chicken in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring all pieces are well-coated. Seal the bag or cover the dish, and refrigerate for at least 30 minutes (up to 2 hours).
Preheat your grill to medium-high heat (about 375°F to 400°F).
Thread the marinated chicken, pineapple, jalapeños, red bell pepper, and red onion onto skewers, alternating the ingredients.
Place the skewers on the preheated grill. Cook for 12-15 minutes, turning occasionally, until the chicken is cooked through.
Once cooked, remove the kabobs from the grill and let them rest for a few minutes before serving.
