Chicken Pineapple Kabobs

  in Gluten-Free, Main Dishes, Recipes

If you don’t have a grill or it’s too cold outside to grill, you can bake the kabobs on a rimmed baking pan at 450°F for about 15 minutes or until the chicken is cooked through.

1/3 cup ketchup
1/3 cup packed dark brown sugar
1/3 cup tamari
1/4 cup pineapple juice
5 tablespoons olive oil
1 1/2 tablespoons rice vinegar
4 garlic cloves, minced
1 tablespoon ginger, minced
1/2 teaspoon sesame oil
Salt and freshly ground black pepper
1 3/4 lb boneless, skinless chicken breast, cut into 1 1/4-inch cubes
3 cups fresh pineapple, cut into 1- inch cubes
2 large green peppers, cut into 1-inch pieces
1 large red onion, cut into 1-inch pieces
16 oz cherry tomatoes, rinsed

12 metal or wood skewers*

  1. In a mixing bowl, whisk together ketchup, brown sugar, soy sauce, pineapple juice, 2 tablespoons olive oil, vinegar, garlic, ginger and sesame oil. Stir in 3/4 teaspoon pepper and season with salt. Remove 1/2 cup marinade and refrigerate for later use. 
  2. Place chicken in a container with a tight lid or a resealable bag. Pour all remaining marinade over chicken. Seal bag and refrigerate two hours or overnight.
  3. After chicken has marinated: In a bowl, pour 3 tablespoons olive oil over red onion, bell pepper, pineapple, and cherry tomatoes and toss. Season with salt and pepper and toss again.
  4. Thread red onion, bell pepper, cherry tomato, pineapple and chicken onto skewers until all of the chicken has been used.
  5. Preheat grill to about medium-high. Clean and oil the grill rack using metal tongs and a paper towel soaked in oil. Place skewers on preheated grill and cover. In 5 minutes, brush tops with 1/4 cup of reserved marinade. Flip skewers over and brush with remaining reserved marinade, close grill and allow to cook about 4-5 minutes longer. Serve immediately. Makes about 12 skewers.

*NOTE: If using wooden skewers, soak in water about an hour before constructing kababs.