Grilled Pineapple Cilantro Lime Chicken Kabobs

Grilled Pineapple Cilantro Lime Chicken Kabobs

This light, sweet and savory chicken kabob recipe is a must make this summer.

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Course: Main Dish

Cuisine: Puerto Rican

Keyword: pinchos, shish kabob, skewers

Prep Time: 15

Cook Time: 15

Marinating Time: 2

Total Time: 2 30

Servings:

Calories: 422kcal

Author: Neyssa

Cost: 10

Equipment

grill
grill skewers if wooden, soak first
large bowl

Ingredients

Chicken and Skewers

1.5 lbs boneless chicken thighs or breast
1 ½ teaspoon adobo seasoning
½ teaspoon black pepper
2 tablespoon neutral oil

Pineapple Lime Marinade

½ cup crushed pineapple in juice, not syrup
2 tablespoon lime juice
4 cloves garlic minced
1 tablespoon fresh cilantro finely chopped
1 teaspoon dried oregano
1 tablespoon soy sauce adds umami depth
1 teaspoon honey or brown sugar balances acidity

Brush on Glaze Options (Choose whichever you'd like)

2 tbsp BBQ Sauce add pineapple juice to keep it fruity
1 tablespoon pineapple juice

Get Recipe Ingredients

Instructions

Prep Chicken

Cut into 1-1.5 inch chunks. Pat dry.
Season dry chicken with adobo, black pepper, and oil.

Marinate

In a large bowl, mix all marinade ingredients, add chicken, and coat well. Cover bowl and refrigerate for at least 2 hours, or overnight.

Assemble Skewers

Thread chicken (and pineapple chunks, and veggies if you're using them). When threading, make sure the chicken is not completely squished, but that it's slightly touching the next piece.
(Leave about two inches of space at the bottom to hold it while eating.)

Grill

Preheat grill to medium-high (400-450° F.)
Grill 10-12 minutes, turning every few minutes. Cook chicken until it reaches and internal temp of 165° F.

Brush and Finish

Brush glaze during the last 2-3 minutes for caramelization.

Notes

Adding 1-inch bite-sized chunks of bell peppers, sweet or red onions, and even pineapple chunks in between chicken on the skewers is another way we make pinchos during the summer months.

Nutrition