Wicked Yummy: Grilled Hawaiian Chicken and Pineapple Kebabs

Servings: 6

Serving Size: 1 Chicken Kebab and 1 Pineapple Kebab

WW Points+: 5 Calories: 179 Total Fat: 1.7 g

Kebabs are one of my favorite things to grill. Along with pineapple. If you have never had grilled pineapple, you need to try it because you're missing out. It is super sweet and gets a nice flavor from the grill when heated. I love it.

This grilled meal has chicken that has been marinated in pineapple juice, teriyaki sauce, and other flavors to make a sweet and savory Hawaiian chicken. Grilled red onions and pineapple are added to give extra natural sweetness.

Whenever we make kebabs, we always put the meat and vegetables on separate skewers because they have different cooking times. I kept the onions with the chicken, however, because the onions wouldn't get too soft that quickly. We usually use this rule when cooking kebabs with tomatoes and other soft vegetables. I did keep the Pineapple separate because that could have gotten too soft and fallen off the skewers while waiting for the chicken to cook thoroughly.

Overall, this meal came out delicious. I served it with my Thai Coconut Rice (which I will be posting soon) and it gave this dish an overall tropical feel. Perfect for summer! (If it ever gets here).

Enjoy!

Ingredients:

12 Wooden or Metal Skewers
1.3 pounds Boneless Skinless Chicken Breast
2 cups Pineapple cut into chunks (about 2/3 of a whole pineapple)
1 small Red Onion
6 oz Pineapple Juice (I used the small Dole cans)
1/3 cup Less Sodium Teriyaki Sauce (I used Kikkoman brand)
2 tbsp Light Brown Sugar
2 tsp Minced Garlic
1 tsp Ground Ginger
1 tsp Crushed Red Pepper Flakes

If using wooden skewers, soak in water to prevent burning.

Slice Chicken Breast into 30 equal size chunks. Place into a large bowl.

Add Pineapple Juice, Teriyaki Sauce, Brown Sugar, Garlic, Ginger, and Red Pepper Flakes to the bowl.

Mix to combine. Cover with plastic wrap and set in the refrigerator to marinate. Marinate for at least 1 hour but the longer the better and marinating overnight is best.

While the chicken is marinating, slice the pineapple into chunks. Also, slice the red onion into chunks as well. Store in the refrigerator until ready to grill.

Once the chicken has had time to marinate, heat grill or grill pan to medium high heat. Remove wooden skewers from water bath. Slide an equal amount of pineapple chunks onto 6 skewers. I was able to get 6 on each one.

Slide 5 pieces of Chicken and 5 pieces of Red Onion, in alternating order onto the remaining 6 skewers. Brush each one with a little extra marinade.

Spray the grill with non stick spray. Place each chicken kebab on the grill and cook for 4 minutes. Turn and cook for another 4 minutes or until chicken is cooked through.

Once you turn the chicken kebabs, add the pineapple kebabs to the grill.
*If you don't have enough room on your grill or grill pan, cook the chicken kebabs fully and keep them warm in a 200 F oven. Then grill the pineapple*