Ingredients
- 1/4 cup soy sauce
- 1/4 cup pineapple juice
- 3 tablespoons honey
- 3 cloves garlic minced
- 1 teaspoon fresh ginger grated
- 1 pound boneless skinless chicken breasts cut into 1 1/2-inch cubes
- 1 large red onion cut into 1 1/2-inch pieces
- 1 large red bell pepper cut into 1 1/2-inch pieces
- 1 large green bell pepper cut into 1 1/2-inch pieces
- 2 1/4 cups fresh pineapple cut into 1 1/2-inch cubes
- 2 tablespoons olive oil
- Kosher salt to taste
- Black pepper to taste
- Metal or wooden skewers if wooden, soak in water for 30 minutes prior to grilling
- Fresh green onions chopped (for garnish)
Instructions
- In a bowl, make the marinade by whisking together soy sauce, pineapple juice, honey, garlic, and ginger. Place chicken cubes in a large zip-top bag and pour the marinade over the chicken. Seal and refrigerate for at least 1 hour.
- In a large bowl, toss the red onion, bell peppers, and pineapple with olive oil, salt, and pepper.
- Drain the marinated chicken, discarding the marinade. Thread the chicken, bell peppers, onion, and pineapple alternately onto the skewers.
- Preheat grill to medium-high heat. Grill kabobs, turning occasionally, until the chicken is thoroughly cooked and vegetables are tender, about 10-15 minutes.
- Sprinkle with chopped green onions for garnish.
