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My absolute favorite way to make chicken is to marinade it in pineapple juice. Seriously nothing else beats it, in my opinion. My Dad started making this when I was younger, and I have continued to make it on my own ever since. It takes time to marinate, but it is well worth it. Not only is this recipe delicious, but it is super easy! I usually cut my pieces of chicken and vegetables kind of small, but that is all up to interpretation. This recipe has summer written all over it. Enjoy it on the patio while the sun is setting with a nice, crisp white wine. Mmm…
Pineapple Chicken Kabobs
4 large chicken breasts, skinless & boneless
1 large can of pineapple juice
1/4 cup soy sauce *
2 tbsp Worcestershire sauce
2-3 tbsp siracha sauce (optional)
2 bell peppers (any color, I prefer to not use green ones), cut into 1″ pieces
1 onion, cut into 1″ pieces
1 pineapple, cored, sliced and cut into 1″ pieces
Any other vegetables you would like to include, cut to fit the kabob
In a large bowl, mix together pineapple juice, soy sauce, worcestershire sauce, and siracha. Clean the chicken and cut into approximately 1″ sized cubes. Add the chicken to the bowl and marinade for at least 24 hours. When you are ready to make your kabobs, use either metal skewers or be sure to soak wooden skewers so that they don’t light on fire on your grill. Assemble your chicken and vegetables on the skewers, putting a piece of bell pepper or onion (or 2) between each piece of chicken. Grill until chicken is cooked through. Serve with a quinoa pilaf and a light salad.
I also decided to grill up some plain slices of pineapple. I just rubbed them with olive oil and sprinkled a little salt and pepper on. These are delicious as is, or you could pair them with an ice cream or sorbet for dessert!
What is your favorite chicken recipe?
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*This can easily be made gluten-free by substituting a gluten-free soy sauce alternative.