Description
Juicy chicken breast cubes and fresh pineapple chunks threaded with red onion onto skewers, grilled over high heat until beautifully charred and caramelized, and finished with a thick, glossy amber glaze made from soy sauce, brown sugar, fresh ginger, and pineapple juice. A sweet, savory, and stunning grilled dinner ready in under 30 minutes.
Ingredients
For the Kabobs:
- 1.5 lbs chicken breast, cut into 1.25-inch cubes
- 2 cups fresh pineapple, cut into chunks
- 1 large red onion, cut into 1-inch segments
- 2 tablespoons avocado oil
- ½ teaspoon kosher salt
For the Amber Glaze:
- ½ cup soy sauce
- ½ cup brown sugar, packed
- 1 teaspoon fresh ginger, grated
- 1 tablespoon pineapple juice
Finishing Touches:
- 1 teaspoon dried herb flakes (parsley or oregano)
- ½ teaspoon white sesame seeds
Instructions
- If using wooden skewers, soak in water for at least 30 minutes before grilling to prevent burning.
- Make the amber glaze. Combine the soy sauce, brown sugar, grated ginger, and pineapple juice in a small saucepan over medium heat. Stir until the sugar dissolves then simmer for 6–8 minutes, stirring occasionally, until the glaze thickens enough to coat the back of a spoon. Remove from heat and set aside. Reserve half for serving.
- Toss the chicken cubes with avocado oil and kosher salt until evenly coated.
- Thread the skewers alternating chicken, pineapple, and red onion pieces until all components are used.
- Preheat the grill to medium-high heat (400–450°F). Lightly oil the grates.
- Place the kabobs on the hot grill and cook for 10–12 minutes total, turning every 3–4 minutes, until the chicken is cooked through to 165°F (74°C) and the pineapple and onion are lightly charred.
- During the last 2 minutes of grilling, brush the kabobs generously with the amber glaze on all sides. Allow the glaze to caramelize briefly on the grill before removing.
- Transfer to a serving platter and drizzle with the reserved glaze. Scatter dried herb flakes and sesame seeds over the top and serve immediately.
Notes
- Cut the chicken and pineapple into similar sizes so everything cooks evenly on the skewer without the smaller pieces burning before the larger ones are done.
- Brush the glaze on in the final 2 minutes only — added too early the sugar burns rather than caramelizes into that beautiful glossy amber finish.
- Reserve half the glaze before using it for basting — never reuse glaze that has touched raw chicken for finishing or serving.
- Prep Time: 15 mins
- Cook Time: 12 mins