Grilled Pineapple Chicken
This Grilled Pineapple Chicken is a perfect recipe for your bbq parties. It is flavourful, juicy and very moist.
Servings 8 people
Calories 129kcal
Ingredients
- 3 large chicken breasts cut into 1-inch cubes
- ½ cup chicken broth
- 3 tablespoons orange juice
- 1 cup soy sauce
- ½ teaspoon ground ginger
- ½ teaspoon garlic powder
- 8 skewers
- 1 purple onion cut into 1-inch pieces
- 1 red bell pepper cut into 1-inch pieces
- ½ fresh pineapple cut into 1-inch pieces
- Olive oil
- 1 tablespoon fresh parsley or cilantro chopped
Instructions
- In a large glass recipient add the chicken breasts.
- In a small bowl, add the chicken broth, orange juice, soy sauce, ginger and garlic powder. Pour the mixture into the large glass recipient with the chicken breasts. Marinade in the fridge for 2-4 hours or overnight.
- Fire up the grill to medium high heat.
- Place the chicken pieces on the skewers alternating with the onion, red bell pepper and pineapple.
- Oil the grill and place the skewers on the grill.
- Cook until the chicken is cooked through, about 5 minutes per side.
- Top with fresh cilantro or parsley, before serving.
Notes
- Make sure to soak your wooden skewers before you use them. This prevents them from being burnt while being grilled.
- Feel free to use different coloured bell peppers if you want to make a colourful skewer.
- Avoid cutting the vegetables too small as they'll burn by the time the chicken is cooked through.
- To store: Put leftover grilled pineapple chicken (removed from skewers) into an airtight glass container and keep them in the refrigerator for up to 4 days.
- To reheat: Rewarm leftover chicken and pineapple in the microwave.
- To freeze: Freeze cooked chicken and pineapple (removed from skewers) in a freezer-safe bag. Freeze for up to 3 months.
Nutrition
Serving: 1/8 | Calories: 129kcal | Carbohydrates: 4g | Protein: 18g | Fat: 4g | Cholesterol: 40mg | Sodium: 1886mg | Potassium: 240mg | Fiber: 1g | Sugar: 2g