Asian Chicken Kabobs
Serves: 4
Prep Time: inutes
Cook Time: inutes
Total Time: inutes
Perfectly-sized pieces of white-meat chicken marinate in minutes, while pineapple adds bright, tangy flavor. Fresh pineapple holds together better on the grill than canned fruit. For convenience, look for a whole cored pineapple in its own juice in your supermarket’s packaged produce section.
Ingredients
- Bell & Evans Boneless Skinless Chicken Breast Cubes
- 1/4 cup Dark brown sugar
- 1/4 cup Pineapple juice
- 2 T Olive oil
- 2 T Rice vinegar
- 2 T Soy sauce
- 1 T Minced garlic
- 1 T Grated fresh ginger
- 1/4 tsp Red pepper flakes
- Freshly ground black pepper to taste
- 1 Fresh pineapple, cut into 1-inch chunks
- 2 Red, orange, or yellow bell peppers, cut into 1-inch pieces
- 1 Small zucchini, cut into 1-inch pieces
- 1 Red onion, cut into 1-inch chunks
- Sliced green onions and toasted sesame seeds, for garnish
- Cooked white rice, for serving
Preparation
- Whisk together brown sugar, pineapple juice, olive oil, rice vinegar, soy sauce, garlic, ginger, red pepper flakes, and ground black pepper in a medium bowl. Add chicken and toss to coat. Cover and marinate 15 minutes.
- Add pineapple and vegetables to chicken, and toss to coat. Thread chicken and vegetables onto skewers and set aside.
- Pour remaining marinade into a small saucepan and boil over medium heat until reduced by half, about 10 minutes.
- Grill kabobs 10 to 16 minutes, turning a few times and basting frequently with the reduced marinade, until the internal temperature reaches 165° with an accurate meat thermometer.
- Remove kabobs to a platter, garnish with green onions and sesame seeds, and serve with rice.
Pro Tip
- Covering the skewer completely is the best way to prevent them from burning.
