In a large bowl or zip-top bag, mix all marinade ingredients. Add chicken pieces, toss to coat, and marinate in the fridge for 30 minutes to 2 hours.
đ Pro Tip: Add a few pineapple chunks to the marinade for extra natural tenderizing!
2. Prep the skewers:
Thread the chicken, pineapple, and veggies onto skewers in alternating patterns. Leave a little space between pieces to cook evenly.
3. Grill time:
Grill: Preheat to medium-high heat. Grill skewers for 10â15 minutes, turning every few minutes until chicken is cooked through (165°F/74°C internal temp).
Oven: Bake at 425°F (220°C) on a lined baking sheet for 20â25 minutes, flipping halfway.
Stovetop: Use a grill pan or heavy skillet with a bit of oil over medium-high heat.
4. Glaze (optional but delicious):
While grilling, brush extra marinade (boiled for safety) or a little reserved sauce onto the kabobs for added flavor and shine.
đ§ Serve with:
Steamed rice or coconut rice
Grilled corn or veggies
A squeeze of lime and fresh cilantro on top
đ Variations:
Spicy version: Add sriracha or chipotle to the marinade.
Hawaiian style: Add a teriyaki glaze in the last few minutes of grilling.
Low-carb: Serve with cauliflower rice or lettuce wraps.
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