Description
Delicious grilled chicken kabobs featuring tender chicken breast pieces marinated with a medley of colorful vegetables and pineapple, then cooked to perfection on a grill skillet. This easy and flavorful recipe is perfect for a quick, healthy main course that balances sweet and savory tastes.
Ingredients
Scale
Chicken and Marinade
- 1 pound chicken breast boneless, skinless, cut into 1 inch pieces
- 6 garlic cloves peeled and crushed
- 3 tablespoons honey
- 1 tablespoon extra virgin olive oil
- Sea salt to taste
- Ground black pepper to taste
Vegetables and Fruits
- 1 large red bell pepper cut into 1 inch pieces (5.29 oz | 150 g)
- 1 large white onion cut into 1 inch pieces
- 1 cup zucchini sliced (4.37 oz | 124 g)
- 1 small pineapple cut into 1 inch pieces (14.10 oz | 400 g)
Instructions
- Prepare Chicken: Wash and pat dry the chicken breast with kitchen paper. Cut into 1 inch cubes to ensure even cooking and easy skewering.
- Marinate: In a large bowl, combine the chicken pieces, red bell pepper, onion, zucchini, pineapple, crushed garlic, sea salt, black pepper, and honey. Toss everything together and let it marinate for 15 minutes to absorb the flavors.
- Assemble Skewers: Thread the marinated chicken and vegetables onto skewers evenly. You should be able to make about 7 to 8 skewers from the mixture.
- Heat Grill Skillet: Place a non-stick grill skillet on medium-high heat and brush with the olive oil to prevent sticking and help with grilling.
- Cook Kabobs: Cook the skewers on the grill skillet, turning each side for about 1 minute until the chicken is cooked through and the vegetables are slightly charred.
- Drain Excess Oil: Transfer the cooked skewers onto a plate lined with kitchen paper to absorb any excess oil.
- Serve: Serve the grilled chicken kabobs immediately while hot for the best taste and texture.
Notes
- To Store: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To Freeze: Cool chicken and veggies completely before placing them in an airtight container or ziplock bag; freeze for up to 1 month.
- To Reheat: Defrost fully and reheat in the microwave until steaming hot.
- Use wooden or bamboo skewers soaked in cold water for at least 1 hour before grilling to prevent burning.
- Cut all ingredients into uniform sizes to ensure even cooking.
- If using an outdoor grill, baste the kabobs occasionally while grilling to keep them moist and flavorful.
- Brush the grill skillet with oil before cooking to avoid sticking.
Nutrition
- Serving Size: 1 skewer
- Calories: 180 kcal
- Sugar: 6 g
- Sodium: 150 mg
- Fat: 4 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1.5 g
- Protein: 22 g
- Cholesterol: 60 mg
