- In a bowl, combine the olive oil, soy sauce, honey, apple cider vinegar, minced garlic, grated ginger, cumin, salt, and pepper.
- Add the cubed chicken to the marinade, ensuring all pieces are well coated.
- Cover the bowl and refrigerate for at least 30 minutes (or up to 2 hours for more flavor).
- While the chicken marinates, prepare your vegetables and pineapple. Cut the pineapple into chunks, making sure they are large enough to skewer.
- Slice the bell peppers and onion into large, uniform chunks to match the size of the chicken.
- Preheat your grill or grill pan to medium-high heat.
- Begin threading the chicken, pineapple chunks, bell peppers, and onions onto skewers, alternating between the chicken and vegetables.
- If you’re using wooden skewers, make sure to soak them in water for 30 minutes before grilling to prevent burning.
- Place the skewers on the grill and cook for about 10-12 minutes, turning occasionally, until the chicken is cooked through (reaching an internal temperature of 165°F / 74°C) and the vegetables are tender and slightly charred.
- For added flavor, brush the kabobs with the glaze (honey, soy sauce, lime juice, and optional chili flakes) during the last few minutes of grilling.
- Once cooked, remove the kabobs from the grill and let them rest for a couple of minutes.
- Garnish with fresh chopped herbs like cilantro or parsley for a fresh, colorful finish.
- Serve the Pineapple Chicken Kabobs hot with your favorite side dishes, such as rice, quinoa, or a fresh salad. They’re perfect for summer gatherings or a simple dinner on the grill.
Serving and Storage Tips:
- Serving: These kabobs are best served immediately after grilling. Pair them with a cool dip like tzatziki or a tangy yogurt-based sauce to balance out the sweetness of the pineapple.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat on the grill or in a hot skillet for the best results.
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