Description
These kabobs are a flavor explosion, featuring tender chicken and colorful vegetables glazed with a sticky, sweet, tangy, and slightly spicy sauce. Perfect for your next BBQ!
Ingredients
Scale
For the Crust:
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 red bell pepper, cut into chunks
- 1 yellow bell pepper, cut into chunks
- 1 red onion, cut into chunks
- 1/2 cup pineapple juice
- 1/3 cup soy sauce
- 1/4 cup honey
- 2 tablespoons sriracha
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- Wooden or metal skewers
Instructions
1. Prepare the Crust:
- If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
- In a medium bowl, whisk together pineapple juice, soy sauce, honey, sriracha, olive oil, garlic, and ginger to create the marinade.
- Place the cubed chicken in a large resealable bag or bowl. Pour half of the marinade over the chicken, reserving the other half. Seal the bag and marinate in the refrigerator for at least 1 hour.
- Preheat your grill to medium-high heat.
- Thread the marinated chicken, bell peppers, and onion onto the skewers, alternating the ingredients.
- Grill the kabobs for 12-15 minutes, turning occasionally, until the chicken is cooked through and the vegetables are tender with a slight char.
- In the last few minutes of grilling, brush the reserved marinade onto the kabobs to create a sticky glaze. Serve immediately.
Notes
You can customize the seasonings to taste.