Grilled Pineapple chunks, juicy bite-size chicken, peppers and onions, dipped in a sweet and spicy pineapple chili sauce. This recipe transports your taste buds out of the Midwest and to a far off flavorful tropical paradise.
I can’t believe September is almost here… This summer really flew by. But before it’s officially over. Here’s one more recipe worth firing up the grill for.
Time You’ll Need
- ~45 minutes of prep
- ~25 minutes cooking
What You’ll Need
Skewers:
- 1 lb boneless, skinless chicken breast
- 2 bell (or poblano) peppers chopped into bite size pieces
- 1 red onion chopped into bite size pieces
- 1 large can of pineapple chunks
- ~ 6 Skewers
Marinade:
- ½ cup of pineapple juice
- 3 tbsp of honey
- 2 tbsp apple cider vinegar
- ¼ tsp garlic powder
- ¼ tsp chile powder
- ¼ tsp cumin
- 2 tbsp olive oil
- 1 tbsp soy sauce
Dipping Sauce:
- 1 cup of pineapple juice
- ~5 finely diced pineapple chunks
- 1 cup of Garlic sriracha chili sauce
- 2 tbsp soy sauce
- 2 tbsp brown sugar
- 1 small can of diced green chilies (3.3 oz)
- 1 tbsp of honey
- 1 tbsp vinegar
- ½ tsp garlic powder
What You’ll Do
- Chop up the chicken breasts into small bite-size pieces for the skewers.
- Mix together all the marinade ingredients in a large plastic bag, then add the chicken. Seal the bag and let the chicken sit in the fridge for at least 30 minutes.
- In the meantime, chop the veggies into small bite size pieces and place off to the side. Heat a saucepan to medium heat, add all the ingredients for the dipping sauce. Cook for about 25 minutes, making sure to stir often. After about 25 minutes, remove from heat.
- Take the chicken out of the marinade. Take the skewers, and place chicken, pineapple chunks, and veggies on an alternating order. Repeat until all skewers are done. Heat up a grill to a medium high heat, place the kebabs over the grill and cook for about 15 minutes till chicken is done. Make sure to turn skewers frequently. Serve with the spicy pineapple dipping sauce.