Tropical Chicken Kebabs

Tropical Chicken Kebabs
Raise your hand if you love food on a stick
  • 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
  1. 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.
  2. Build kebabs by alternating chicken, pineapple mango, peppers, and red onion. Season with salt and pepper.
  3. 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.
  4. Serve garnished with cilantro.




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