Pineapple Chicken Kebabs Grilled (Printable Version)
# What You’ll Need:
→ Main Ingredients
01 -
3.5 to 4 lbs boneless skinless chicken thighs
02 -
1 pineapple
→ Marinade
03 -
1 cup canned or jarred pineapple juice
04 -
1/2 cup low sodium soy sauce
05 -
6 garlic cloves, pressed
06 -
1 small onion, sliced
07 -
2 tbsp white wine vinegar
08 -
2 tbsp brown sugar
# Steps to Follow:
01 -
Place the pineapple on a cutting board, on its side. Cut off the top and bottom caps about 1/2 inch thick. Stand up the pineapple on the cutting board, and trim off the thick skin with a sharp knife. Cut the pineapple flesh in half through the center and then cut each half in two. Slice off the inner hard rind off the flesh and finally, cut each quarter into about 1-inch chunks. Store cut pineapple in a container with a lid, in the refrigerator, until ready to use.
02 -
Combine pineapple juice, soy sauce, white wine vinegar, pressed garlic, sliced onion, and brown sugar in a bowl and whisk well. Cut boneless, skinless chicken thighs in half and add them to a large zip-lock bag. Pour the marinade into the bag, close it well, and lay the bag on a large plate. Place chicken into the refrigerator to marinate overnight (or for at least 2 hours).
03 -
Prepare the coals and preheat the grill.
04 -
Take chicken out of the marinade but save the marinade to cook and use as sauce/glaze. Skewer chicken pieces and pineapple chunks, alternating 1 piece of pineapple to 2 pieces of chicken. Fold or roll each piece of chicken thigh meat.
05 -
Spray each skewer with some cooking oil spray all around and place skewers onto the grill grate. Cook the skewers, turning them a quarter of the way every 4-5 minutes. Use a meat thermometer to check that the thickest part of the chicken has reached an internal temperature of 165°F.
06 -
Simmer leftover marinade in a metal sauce pot on the grill or on the stovetop until reduced by about half. Brush cooked chicken kebabs with some of the sauce.
# Additional Notes:
01 -
Marinate chicken for at least 2 hours or overnight but no longer than 12 hours to prevent the acids from breaking down the meat excessively.
02 -
Store leftover chicken in an airtight container in the refrigerator for up to 3-4 days.
03 -
Reheat chicken in a skillet over medium-low heat for best results.