Everyone loved this recipe. It was extremely easy. It also is very low fat. Next time I would eliminate the powder and use fresh chopped garlic and ginger. I did not marinate the pineapples with the raw chicken (that didn’t seem safe to me). I put the onions, chicken and pineapple on separate skewers.
Chicken goes on the bbq first, then add the onion skewers, a few minutes later, and for the last 2-3 minutes add the pineapple to the bbq.
I served this dish with white rice and it was a perfect meal.
- 3 Tbspsoy sauce
- 3 Tbspbrown sugar
- 1 Tbspsesame oil
- 1/4 tspground ginger
- 1 tspgarlic powder
- 8 boneless chicken breast, cut into 2″ pieces
- 1 20 oz can(s)pineapple chunks, drained
- 1/2 cyour favorite bbq sauce (I love Sunset Gourmet’s sweet & spicy brown sugar bourbon sauce)
How to Make Chicken Pineapple Kabobs:
1In a shallow glass dish, mix the soy sauce, brown sugar, sesame oil, ginger, and garlic powder. Stir the chicken pieces and pineapple into the marinade until well coated. Cover, and marinate in the refrigerator at least 2 hours.
2Preheat grill to medium-high heat.
3Lightly oil the grill grate. Thread chicken and pineapple alternately onto skewers. Grill 15 to 20 minutes, turning occasionally, basting with bbq sauce or until chicken juices run clear.