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This hearty pineapple chicken kebab recipe delivers the perfect balance of sweet and savory flavors that'll transport you to a backyard summer feast regardless of the season. The juicy chicken thighs marinated in pineapple create tender, flavorful bites complemented by caramelized fresh pineapple chunks.
I first made these kebabs for a neighborhood cookout when we moved into our new home. The combination of flavors was such a hit that it became our signature dish for entertaining guests who always ask for the recipe before leaving.
Ingredients
- Boneless skinless chicken thighs approximately 4 pounds for maximum tenderness and flavor compared to breast meat
- Fresh pineapple one whole fruit provides the perfect sweet contrast and caramelizes beautifully on the grill
- Pineapple juice creates the foundation of the marinade with natural tenderizing enzymes
- Low sodium soy sauce adds depth and umami without overwhelming saltiness
- Garlic cloves fresh is essential here for aromatic punch that dried simply cannot match
- White onion provides subtle sweetness and depth to the marinade
- White wine vinegar balances the sweetness with necessary acidity
- Brown sugar helps create beautiful caramelization on both the chicken and pineapple
Step-by-Step Instructions
- Prepare the Pineapple
- Place your pineapple sideways on a cutting board and trim off both the top and bottom approximately half an inch thick. Stand the pineapple upright and carefully cut away the tough outer skin using downward strokes with a sharp knife. Cut the pineapple in half lengthwise then quarter each half. Remove the tough inner core from each quarter before cutting into one-inch chunks. Store your cut pineapple in a sealed container in the refrigerator until ready to use.
- Create the Marinade
- Combine your pineapple juice, low sodium soy sauce, pressed garlic cloves, sliced onion, white wine vinegar and brown sugar in a bowl. Whisk thoroughly until the sugar dissolves completely to ensure even flavor distribution throughout the chicken.
- Marinate the Chicken
- Cut your chicken thighs into halves and place them in a large ziplock bag. Pour the prepared marinade into the bag, ensuring all chicken pieces are fully submerged. Press out any excess air before sealing the bag tightly. Place the bag on a plate to catch any potential leaks and refrigerate overnight or for at least two hours if you are short on time.
- Prepare for Grilling
- Preheat your grill to medium high heat. Remove the marinated chicken from the bag but do not discard the marinade as it will become your glaze. Alternate threading pieces of chicken and pineapple onto skewers, using about two pieces of chicken for every piece of pineapple. For best results, fold or roll each piece of chicken thigh meat to create even thickness.
- Grill to Perfection
- Spray the assembled kebabs with cooking oil to prevent sticking. Place skewers on the preheated grill and cook for approximately 16-20 minutes total, turning a quarter rotation every 4-5 minutes to ensure even cooking. Use a meat thermometer to verify chicken has reached the safe internal temperature of 165°F at its thickest part.
- Create the Glaze
- While the kebabs are grilling, pour the reserved marinade into a small saucepan and bring to a boil. Reduce heat and simmer until the sauce reduces by approximately half, creating a thickened glaze. Brush this glaze over the cooked kebabs just before serving for an extra flavor boost.
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The first time I made these kebabs I accidentally left the chicken marinating for almost 24 hours and discovered the pineapple enzymes had made the meat almost too tender. That happy accident taught me the perfect 8-12 hour window for marination that I now swear by for the ideal texture.
Perfect Pairings
These vibrant kebabs pair wonderfully with coconut rice which complements the tropical pineapple notes. Simply replace half the cooking water with coconut milk when preparing your rice for a creamy side dish that enhances the kebab flavors without competing with them.
Marinade Magic
The combination of pineapple juice and brown sugar in the marinade creates the perfect environment for caramelization when grilled. This reaction, known as the Maillard effect, produces those beautiful grill marks and deep flavor compounds that make these kebabs irresistible. For even better results, let the kebabs sit at room temperature for 15-20 minutes before grilling to promote more even cooking.
Leftover Transformations
Transform leftover kebabs into entirely new meals by removing the meat and pineapple from skewers. Chop everything into smaller pieces and use as filling for quesadillas with pepper jack cheese, wrap fillings with avocado, or as a topping for Hawaiian-inspired pizzas. The sweet and savory flavor profile adapts beautifully to these secondary preparations.
Recipe FAQs
- → Can I use chicken breast instead of thighs for these kebabs?
Yes, you can substitute chicken breast for the thighs. Keep in mind that breast meat is leaner and can dry out more easily on the grill. Consider cutting the breast into slightly larger chunks and reducing the cooking time. You can also marinate chicken breast a bit longer than thighs, as the meat is more dense.
- → How long should I marinate the chicken?
For best results, marinate the chicken for at least 2 hours or overnight (up to 12 hours). Don't exceed 12 hours as the acids in the marinade will begin to break down the meat tissue, resulting in chicken that's too soft.
- → Can I make these kebabs in the oven instead of grilling?
Absolutely! Preheat your oven to 425°F (220°C) and place the skewers on a foil-lined baking sheet. Bake for about 20-25 minutes, turning halfway through, until the chicken reaches an internal temperature of 165°F. You can finish them under the broiler for 2-3 minutes to get some charred edges.
- → How can I use leftover chicken and pineapple?
Leftover chicken and pineapple can be repurposed in several delicious ways. They make excellent fillings for quesadillas, tacos, or wraps. You can also chop them up and add them to salads, stir-fries, or grain bowls for a flavor boost.
- → Can I use canned pineapple instead of fresh?
While fresh pineapple provides the best texture and flavor for grilling, you can substitute canned pineapple chunks in a pinch. Just make sure to drain them well and pat dry before skewering. Choose pineapple packed in juice rather than syrup for a more natural flavor.
- → What sides pair well with these chicken kebabs?
These kebabs pair beautifully with coconut rice, a fresh green salad, grilled vegetables, or corn on the cob. For a complete meal with tropical flair, consider serving them with black beans, plantains, or a mango salsa.