Tropical Chicken Kebabs
Raise your hand if you love food on a stick
Author: Delish/Photo credits to goya.com
Ingredients
- 1¼ c. pineapple juice
- ¼ c. light brown sugar
- 2 tsp. sriracha
- 2 tbsp. low sodium soy sauce
- 2 tbsp. rice vinegar
- ½ tsp. garlic power
- ¼ tsp. ground ginger
- 2 tsp. cornstarch
- 2 chicken breasts, cut into 1" pieces
- 1½ c. cubed pineapple
- 1½ c. cubed mango
- 10 mini sweet bell peppers, halved, quartered if large, and seeds removed
- 1 large red onion, diced into 1” pieces
- Kosher salt
- Freshly ground black pepper
- Chopped fresh cilantro, for garnish
Instructions
- In a small saucepan, whisk together pineapple juice, brown sugar, sriracha, soy sauce, vinegar, garlic powder, ground ginger, and cornstarch until combined. Bring to a boil over medium-high. Continue to boil over medium heat, until reduced to a saucy consistency, about 5 minutes. Set aside half the marinade for grilling and half for serving.
- Build kebabs by alternating chicken, pineapple mango, peppers, and red onion. Season with salt and pepper.
- Preheat a grill or grill pan over medium heat. Grill the kebabs, flipping a few times to cook evenly, about 8 minutes. Brush with marinade and continue to grill, flipping and brushing until chicken is cooked through and kebabs are coated, about 2 minutes more.
- Serve garnished with cilantro.
