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- 1 lb chicken breast, cubed - 1 cup fresh pineapple, cubed - 1 bell pepper (red or yellow), chopped into large pieces - 1 small red onion, cut into wedges - 1/4 cup soy sauce - 2 tablespoons honey - 1 tablespoon sesame oil - 2 cloves garlic, minced - 1 teaspoon fresh ginger, grated - 1 teaspoon cornstarch mixed with 1 tablespoon cold water - Salt and pepper to taste - Skewers (wooden or metal) Gather these items before you start cooking. You want everything ready to go for a smooth process. The chicken is the star here, tender and juicy. Pineapple adds sweetness, while bell pepper and red onion give crunch and color. The marinade combines savory and sweet, making each bite delicious. Don’t forget the cornstarch; it thickens the sauce for a great glaze. Using skewers helps you grill evenly. Enjoy preparing these tasty kabobs! To make the marinade, start with a medium bowl. Combine 1/4 cup soy sauce, 2 tablespoons honey, and 1 tablespoon sesame oil. Next, add 2 cloves minced garlic and 1 teaspoon grated ginger. Season with salt and pepper to taste. Whisk all these ingredients together until well blended. This mixture will add a rich flavor to your chicken. Add 1 pound of cubed chicken breast to the marinade. Make sure the chicken is well coated. Cover the bowl and place it in the refrigerator. Let it marinate for at least 30 minutes. If you have time, letting it sit for up to 2 hours will enhance the flavor even more. Before grilling, prepare your skewers. If you use wooden skewers, soak them in water for at least 30 minutes. This helps prevent burning. Preheat your grill to medium-high heat. Assemble your kabobs by threading the marinated chicken, 1 cup cubed fresh pineapple, 1 chopped bell pepper, and 1 small red onion cut into wedges onto each skewer. Once assembled, place the skewers on the grill. Cook them for about 10-12 minutes, turning them occasionally. This will help your chicken cook evenly and get those nice grill marks. During the last 2-3 minutes, brush on the thickened marinade for extra flavor and shine. - Marinate chicken for at least 30 minutes. For more flavor, 2 hours is best. - Use a resealable bag. It helps the marinade coat the chicken evenly. - Try to poke the chicken with a fork. This allows the marinade to soak in better. - Preheat your grill to medium-high heat, about 400°F. - Cook kabobs for 10-12 minutes. Turn them every few minutes for even cooking. - For great grill marks, avoid moving the kabobs too much. Let them sit for a minute. - Serve kabobs on a colorful platter. Add sesame seeds and green onions for a pop. - Pair kabobs with rice or a fresh salad. This adds balance to your meal. - Consider serving with a dipping sauce, like extra teriyaki, for more flavor. {{image_2}} You can swap chicken for other proteins. Shrimp works well, offering a quick cook time. Tofu is a great option for a plant-based twist. If using shrimp, marinate for only 15 minutes. Tofu needs about an hour for flavor absorption. Adjust the marinade by reducing the soy sauce for a lighter taste. Feel free to use other veggies for your kabobs. Zucchini, cherry tomatoes, or mushrooms add color and taste. Seasonal swaps keep things fresh. In summer, you could use sweet corn or eggplant. In fall, try butternut squash or Brussels sprouts. This way, your dish stays exciting and vibrant. Get creative with the marinade! You can add citrus like lime or orange for a zesty twist. A pinch of red pepper flakes can make it spicy. For a sweeter touch, increase the honey or add brown sugar. Experiment with herbs, like cilantro or basil, to add depth. Making these changes helps personalize your kabobs. To keep leftover kabobs fresh, use airtight containers. Place them in the fridge right away. This helps prevent spoilage. For best results, eat the leftovers within three days. You can also wrap them tightly in plastic wrap if you prefer. This keeps the flavors locked in. When reheating kabobs, use the oven or a skillet. Preheat your oven to 350°F (175°C). Place the kabobs on a baking sheet. Heat for about 10 minutes. If using a skillet, add a little oil. Cook on low heat, turning gently until warm. This keeps the chicken juicy and the veggies crisp. You can freeze uncooked kabobs for later. Arrange them on a baking sheet and freeze until solid. Then, transfer to a freezer bag. For cooked kabobs, let them cool first. Store them in airtight containers or bags. When ready to use, thaw in the fridge overnight. This helps maintain texture and taste. I recommend marinating the chicken for at least 30 minutes. This gives the chicken time to soak up the flavors. For a deeper taste, you can marinate it for up to 2 hours. Just remember to keep it in the fridge while it marinates. Yes, you can use many fruits! Some great options are mango, peaches, or even strawberries. Each fruit adds its unique flavor and sweetness. Just make sure the fruit is firm enough to stay on the skewer without falling apart. You can tell the chicken is done when it reaches an internal temperature of 165°F. You can also check if the juices run clear when you cut into it. The meat should not be pink inside. Cooking times may vary, so keep an eye on it while grilling. In this article, we explored how to make delicious chicken kabobs with fresh ingredients and a tasty marinade. We discussed the key components, from the chicken and pineapple to the marinade’s flavors. You learned step-by-step instructions, helpful tips, and variations to keep your kabob recipes exciting. Now, you can confidently grill kabobs that impress. Enjoy experimenting with different flavors and ingredients. With practice, you'll become a kabob master, bringing joy to your meals.

Teriyaki Pineapple Chicken Kabobs

Savor the flavors of summer with these delicious Teriyaki Pineapple Chicken Kabobs! Juicy chicken is marinated in a zesty sauce, paired with fresh pineapple, bell peppers, and onions for a colorful grill feast. Perfect for gatherings or a family dinner, these kabobs are easy to make and sure to impress.
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Ingredients
  

1 lb chicken breast, cubed

1 cup fresh pineapple, cubed

1 bell pepper (red or yellow), chopped into large pieces

1 small red onion, cut into wedges

1/4 cup soy sauce

2 tablespoons honey

1 tablespoon sesame oil

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

1 teaspoon cornstarch mixed with 1 tablespoon cold water (to thicken marinade)

Salt and pepper to taste

Skewers (wooden or metal)

Instructions
 

Prepare the Marinade: In a medium bowl, combine soy sauce, honey, sesame oil, minced garlic, grated ginger, salt, and pepper. Whisk until well blended.

    Marinate the Chicken: Add the cubed chicken breast to the marinade, cover, and refrigerate for at least 30 minutes (or up to 2 hours for more flavor).

      Thicken the Marinade: After marinating, transfer about half of the marinade to a small saucepan. Bring it to a simmer over medium heat. Add the cornstarch mixture and whisk until the sauce thickens. Set aside to cool.

        Prepare the Skewers: If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Preheat your grill to medium-high heat.

          Assemble the Kabobs: On each skewer, alternate threading the marinated chicken, pineapple, bell pepper, and onion. Repeat until all ingredients are used.

            Grill the Kabobs: Place the skewers on the grill, cooking for about 10-12 minutes, turning occasionally until the chicken is cooked through and has nice grill marks.

              Glaze with Sauce: During the last 2-3 minutes of grilling, brush the thickened marinade onto the kabobs for added flavor and shine.

                Serve: Once cooked, remove the kabobs from the grill and let them rest for a few minutes before serving.

                  Prep Time: 30 mins | Total Time: 1 hour | Servings: 4

                    - Presentation Tips: Serve the kabobs on a platter, garnished with sesame seeds and chopped green onions for a colorful and appetizing look. Enjoy your meal!