Description
Deliciously juicy chicken and sweet pineapple grilled to perfection on skewers, marinated in a tropical glaze that’s perfect for summer barbecues.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 fresh pineapple, peeled, cored, and cut into 1-inch cubes
- 1/4 cup soy sauce
- 1/4 cup pineapple juice (from the pineapple if possible)
- 2 tablespoons HoneyTeriyaki sauce or homemade teriyaki
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 1/4 teaspoon black pepper
- Wooden skewers, soaked in water for 30 minutes
Instructions
- In a medium bowl, whisk together soy sauce, pineapple juice, teriyaki sauce, olive oil, garlic, ginger, and black pepper.
- Add the cubed chicken to the marinade, stir to coat, and cover. Refrigerate for at least 30 minutes (up to 2 hours).
- Preheat grill to medium-high heat (about 375-400°F).
- Thread chicken and pineapple alternately onto the soaked skewers.
- Place skewers on the grill and cook for 10-12 minutes, turning occasionally, until chicken is cooked through and has grill marks.
- Remove from grill and let rest for a few minutes before serving.
Nutrition
- Calories: 350 kcal
- Sugar: 18g
- Fat: 12g
- Carbohydrates: 25g
- Protein: 35g