Grilled Chicken Pineapple Kebabs Recipe

Grilled Chicken Pineapple Kebabs Recipe

• 3 skinless chicken breasts, cut in 1-inch cubes
• 1 onion, cut in 4 wedges
• 4 pineapple slices, cut in 1-inch cubes
• 2 limes, cut in 1/2 rounds

• 1 tsp. powdered ginger
• 1 tsp. salt
• 1 garlic clove, grated
• ½ tsp. fresh ground black pepper
• 2 tbsp. lime juice
• 1 cup honey
• ¼ cup olive oil

• 4 big rustic bread slices
• 1 tbsp. chopped herbs, (chives, oregano, parsley, marjoram)
• ½ tsp. sea salt
• 2 ½ tbsp. olive oil
• Cilantro for garnish
• lime wedges for garnish

1. Cut the chicken breasts into 24 equal cubes about 1x1x1 inch.
2. Marinade ingredients in a Ziplock bag - ginger, salt, garlic, pepper, lime juice, honey and ¼ cup olive oil. Add the chicken, coat and reserve in the refrigerator for at least 30 minutes.
3. Separate onion layers and reserve.
4. If you’re using wooden skewers, soak in water 15 minutes – this prevents them from catching on fire.
5. Thread the skewers with 1 chicken cube, followed by 2 or 3 onion layers, 1 pineapple cube and ½ lime round. Repeat so all skewers have 3 of each.
6. Heat the grill to medium-high. Brush the grill grates with oil or cooking spray, then place the skewers directly on the grates. Grill for about 5 minutes on each side, brushing with any remaining marinade.
7. Serve the skewers as is, or toast bread on both sides, brush with oil, herbs and sea salt, and serve the kebabs on top. Garnish with cilantro and lime.