Chicken Pineapple Kabobs

Minimal ingredients make for simple, great tasting meals.

Grab some boneless chicken breasts, and cut them into 1-2″ chunks. Cut up some peppers, I like using orange peppers, cut half a red onion into pieces, and you’ll need a can of pineapple chunks in pineapple juice.

Drain the pineapple and use the pineapple juice for the sauce.

Making the sauce using a few pantry staples. Marinate the chicken in the sauce for a few minutes to a couple of hours.

You can skewer the items or choose to saute them, or place them on a a sheet pan and bake them, or cook the items on a Blackstone.

I love kabobs, but if I’m short on time, it’s nice to have options.

What’s in the sauce?

The sauce is full of flavor. It’s sweet and tangy and has a great tropical taste.

• The base of the sauce starts with pineapple juice
• soy sauce gives it some umami flavor
• ketchup helps balance the sauce

Change up the flavor of the sauce, make it spicy, sweet, or more tangy by just adding some simple pantry staples.

• Adding crushed red pepper flakes will make it spicy
• Adding additional brown sugar will sweeten it up
• Adding white vinegar will make it more tangy
• Add smoked paprika for that smokey flavor
• Add BBQ instead of ketchup if you love BBQ

Let’s talk about the sauce, it’s made with the juice from a can of pineapple, some brown sugar, soy sauce, and a few spices.

There are a few ways to prep this dish:

• 1) marinade the chicken in some of the sauce
• 2) cook the chicken and then brush with the sauce
• 3) do both!

If you like lots of sauce, go right ahead and make a double batch.

If you run out of pineapple juice and still want more sauce, use orange juice.

This super tasty pineapple sauce for chicken will have you making this meal anyway you can.

Don’t want to skewer the chicken and pineapple kabobs?

No problem, just stir fry it or place all the pieces of chicken and vegetables on a sheet pan and bake it.

Cooking options:

These kabobs can be cooked on skewers or not, they can be cooked on the stove in a pan, in the oven, on the grill, or Blackstone griddle.

This recipe can be made in an instant pot, or cook the chicken pieces in an air fryer.

As you’re cooking the chicken add a tablespoon of water if needed at the tend to add steam adn cover it for 2 mintues to ensure the chicken is the proper 165° and the veggies have softened enough and that it retains moisture and doesn’t get dry. Use a aluminum foil chafing style dish to cover kabobs on the Blackstone or oven to trap in that moisture.

Add a cornstarch slurry to the sauce. 1 cup water 1/4 cup cornstarch whisk until smooth. Bring the sauce to a simmer (small bubbles) and cook for 2 minutes, add the slurry solution, pouring it slowly into the sauce while it’s simmering over medium heat, turn to high if needed to keep it boiling with small bubbles. Stir until thicked to a glaze consistency.

[If you are using the sauce your marinated in be sure to cook it completey to 165°]

Brush the cooked sauce over the kabobs or chicken and vegetables you cook to wrap it all in that delicious flavor.