Juicy Pineapple Chicken Kebabs made with tender marinated chicken thighs, fresh pineapple, and a sweet and salty glaze.

Scale

3.5 – 4 lbs boneless skinless chicken thighs

1 pineapple

1 cup pineapple juice

1/2 cup low sodium soy sauce

6 garlic cloves

1 small onion

2 tbsp white wine vinegar

2 tbsp brown sugar

1. Cut pineapple and cube into 1-inch chunks.

2. Whisk pineapple juice, soy sauce, vinegar, garlic, onion, and brown sugar.

3. Cut chicken thighs in half and add to zip-lock bag.

4. Pour marinade over chicken and refrigerate overnight.

5. Preheat grill and prepare skewers alternating pineapple and chicken.

6. Spray skewers lightly with oil and grill turning every 4-5 minutes.

7. Cook until internal temperature reaches 165°F.

8. Simmer leftover marinade until reduced by half.

9. Brush glaze over cooked kebabs before serving.

Marinate at least 2 hours, preferably overnight.

Always cook marinade before using as glaze.

Store leftovers in airtight container up to 3 days.

Keywords: Pineapple Chicken Kebabs, Sweet and Salty Chicken, Marinated Kebabs, Easy Chicken Grilling, Skewers