Spicy Pineapple Chicken Kabobs

This is an easy grilling recipe for Spicy Pineapple Chicken Kabobs. The chicken is marinated in a sweet pineapple marinade and the kabobs are brushed with a spicy pineapple sauce during grilling.

Spicy Pineapple Chicken Kabobs

Summer and grilling go hand in hand. I love it when I am driving in the car with the windows down or taking a walk and I can smell someone cooking dinner on the grill. We aren’t one of those families that use our grill all year long. It is just too cold in the winter here to want to stand outside grilling. So, I just pulled the grill out recently and Vanessa helped me clean it up. One of the first things we made were Spicy Pineapple Chicken Kabobs using Gold’n Plump Boneless Skinless Chicken Breast Portions. The kabobs were filled with tender pieces of chicken between juicy pineapple chunks, sweet peppers and flavorful onions. The chicken was marinated before grilling and the kabobs were brushed with a spicy pineapple sauce while they were being grilled. What a great combination of flavors!

Gold'n Plump Chicken Breast Portions

Gold’n Plump just introduced a new product called Gold’n Plump Boneless Skinless Chicken Breast Portions. It is the same great chicken, but it is already cut into portions! Gold’n Plump is the brand of chicken I always use for so many reasons, but the main one is that it is always delicious and it is what my family wants.

To make the pineapple marinade, start by draining the juice from a 20 ounce can of pineapple chunks into a glass bowl. The pineapple juice will be used for both the marinade and the grilling sauce.

Mix together 1/4 cup of the pineapple juice, soy sauce, honey, vinegar, sesame oil, ginger, garlic powder and olive oil.

AttributeChart

How does Gold’n Plump do it? Check out The Chicken Difference to see what they are doing differently versus other brands. Gold’n Plump Boneless Skinless Chicken Breast Portions are 100% breast meat, with no added hormones and no artificial ingredients. They are minimally processed and gluten free.

Cut Chicken

Cut each piece of chicken into 6 equal pieces. Place all of the pieces in the marinade, cover and refrigerate for 4-8 hours.

Spicy Pineapple Sauce

Once the chicken is done marinating, make the pineapple grilling sauce. In a small saucepan, mix together 1/2 cup of pineapple juice, honey, sriracha sauce, olive oil and soy sauce. Bring the mixture to a boil over medium high heat. Once it starts to boil, turn the heat down and simmer for 4-6 minutes. Remove from heat and set aside.

Chicken Kabobs

Cut red, orange and yellow peppers into large chunks. Slice an onion into large chunks. Grab the drained pineapple chunks and the marinated chicken. Thread the ingredients onto 6 kabobs, alternating items, putting 6 pieces of chicken on each kabob. Don’t forget that wooden skewers need to be soaked for 30 minutes before using.

Chicken Kabobs Recipe

Heat the grill to medium-high heat. Brush the pineapple grilling sauce over the kabobs. Lightly oil the grill grates and then place the kabobs on the grill. Cook over medium-high heat, turning and brushing with pineapple grilling sauce often, for about 12-15 minutes, until chicken is fully cooked.

Grilling Recipes

Remove from the grill and serve immediately. The combination of the sweet pineapple and honey with the spicy sriracha sauce is fantastic! We loved how these Spicy Pineapple Chicken Kabobs turned out and are looking forward to finding more great ways to use Gold’n Plump Boneless Skinless Chicken Breast Portions this summer.

Spicy Pineapple Chicken Kabobs
 
Ingredients
  • 1 pound package of Gold'n Plump All Natural Boneless Skinless Chicken Breast Portions
  • 1 bag of mini orange, red and yellow peppers
  • 1 onion
  • 20 oz can pineapple chunks, pineapple juice reserved
Pineapple Marinade:
  • ¼ cup pineapple juice
  • 2 tablespoons soy sauce
  • 3 tablespoons honey
  • 2 tablespoons vinegar
  • 1 teaspoon sesame oil
  • ¼ teaspoon ginger
  • ¼ teaspoon garlic powder
  • 2 tablespoons olive oil
Pineapple Grilling Sauce:
  • ½ cup pineapple juice
  • 2 tablespoons honey
  • 1 tablespoon sriracha sauce
  • 1 tablespoon olive oil
  • 1 teaspoon soy sauce
Instructions
Pineapple Marinade:
  1. Start by draining the juice from a 20 ounce can of pineapple chunks into a glass bowl. The pineapple juice will be used for both the marinade and the grilling sauce.
  2. Mix together ¼ cup of the pineapple juice, soy sauce, honey, vinegar, sesame oil, ginger, garlic powder and olive oil.
  3. Cut each piece of chicken into 6 pieces. Place all of the pieces in the marinade, cover and refrigerate for 4-8 hours.
Pineapple Grilling Sauce:
  1. In a small saucepan, mix together ½ cup of pineapple juice, honey, sriracha sauce, olive oil and soy sauce. Bring the mixture to a boil over medium high heat. Once it starts to boil, turn the heat down and simmer for 4-6 minutes. Remove from heat and set aside.
Spicy Pineapple Chicken Kabobs:
  1. Cut red, orange and yellow peppers into chunks. Slice an onion into chunks. Grab the drained pineapple chunks and the marinated chicken. Thread the ingredients onto 6 kabobs, alternating items, putting 6 pieces of chicken on each kabob. Don’t forget that wooden skewers need to be soaked for 30 minutes before using.
  2. Heat the grill to medium-high heat. Brush the pineapple grilling sauce over the kabobs. Lightly oil the grill grates and then place the kabobs on the grill. Cook over medium-high heat, turning and brushing with pineapple grilling sauce often, for 12-15 minutes, until chicken is fully cooked.
Nutrition Information
Serving size: 6

Here are a few more recipes I’ve made using Gold’n Plump chicken:

Sweet and Spicy Sriracha Bacon Chicken Bites

Sweet and Spicy Sriracha Bacon Chicken Bites

Chicken Pesto Cavatappi Recipe

Chicken Pesto Cavatappi

Apple Mango Chicken Recipe

Apple Mango Chicken

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Comments

  1. Nicole says

    I marinated the chicken for about 4 hours, and it broke down the fiber of the chicken and basically turned it to mush. Apparently chicken breast is delicate, so maybe can’t hold up to swimming so long. Flavor was good though.

      • Kari says

        Thanks I did use dry because after thinking that measurement had to be dry but I wanted to make sure. My husband and I loved this recipe. Thanks for sharing be the way I found it on Pinterest!

  2. Anne says

    I made this last night and it was a big hit. Although, I forgot to add the ginger to the marinade and only had an hour to marinate it but it wasn’t missed. I also used thigh meat, which can be a little more work but pays off in that it doesn’t dry out as quickly. I also wouldn’t call this “spicy” but it had a great flavor. I too doubled the grilling sauce so we’d have some to add on our plates later.

    For a side, I made this lime and cilantro rice and it was perfect with the kabobs: http://allrecipes.com/Recipe/Lime-Cilantro-Rice/Detail.aspx

  3. Jaimee says

    I made these last night, and added mushrooms. Really good!

    I only found small cans of pineapple chunks at the store, and bought 2, but I was 1/4C short on pineapple juice for the basting sauce. I subbed 1/4C margarita mix and a little brown sugar (maybe 1.5tsp). It turned out good! My only regret is not having the extra pineapple juice to then continue and double the sauce recipe, as I felt it would have benefited from some extra sauce when serving.

    I served these with a side of jasmine rice, with a little soy sauce on my own serving of rice, and it hit the spot!

  4. Amber says

    Oh my gosh. I made these tonight for dinner and everyone devoured them. I am just a teenager, so I have more time to cook in the summer, and this is a time I will remember. The grilling sauce was phenomenal!! I will have to double the recipe next time I make this. Thank you for sharing!

  5. says

    I made these last night and they were SO good! They didn’t even require a side, they were so satisfying on their own! Will definitely be making again! Though I made the marinade, then went to pour it into a freezer bag only to realize it wasn’t a freezer bag, but a produce bag, full of tiny holes to aerate, so ended up with a counter and floor full of the marinade on my first go! 😉 Haha, quite a mess. But still worth it!

  6. Jerry says

    Looks great ! I’m making it for dinner tonight. ..but using the oven and doubled the sauce .We are a family of sauces and love lots of it ..should be great over rice. .

    • Tonia says

      I don’t remember tasting the honey, but since I like honey, I probably wouldn’t have noticed. I would suggest sweetening it with brown sugar or granulated sugar instead.

  7. Gael says

    I made these for dinner last night and they were delish! I used two pounds of chicken, and there was enough marinade, and lots of colorful peppers and red onion. I also added in a jalapeño ring on each kabob since my family likes the spice. With that much chicken, I should of upped the basting sauce, but I had just enough to get by. Next time I’ll make a little more of that. I served them with a brown rice mix. Thanks for a great recipe!

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