Tropical Chicken Kebabs
A little bit sweet and a little bit spicy, these kebabs stacked with tender chicken, juicy pineapple, and sharp red onion are sure to conjure up coastal vibes.
Kebabs:
- 1 lb. chicken breasts
- 1 whole pineapple
- 1 red onion
Marinade:
- 1 tsp. garlic powder
- 1 tbsp. brown sugar
- 1 tsp. cayenne pepper
- 1 tbsp. cooking oil
- ¼ c. teriyaki sauce
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Instructions:
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Cut the chicken into 2-inch pieces.
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In a medium bowl, combine the marinade ingredients and 2 tablespoons of water. Add the chicken pieces to the mixture, making sure they’re thoroughly coated. Cover the bowl with plastic wrap, and refrigerate for 3–4 hours.
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Preheat the grill to medium-high heat, greasing the grates to prevent sticking.
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Cut the pineapple into 2-inch chunks, then slice the red onion into 1-inch squares. Alternate adding the chicken, pineapple, and onion pieces onto skewers.
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Carefully place the kebabs on the grill. Cook for about 10 minutes, rotating halfway through, until the chicken is thoroughly cooked. Serve warm.
