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Photo:Photographer: Stacy k. Allen, Props: Christina Brockman, Food Stylist: Jennifer Wendorf
Photographer: Stacy k. Allen, Props: Christina Brockman, Food Stylist: Jennifer Wendorf
Active Time:40 minsTotal Time:40 minsServings:4
Active Time:40 mins
Active Time:
40 mins
Total Time:40 mins
Total Time:
Servings:4
Servings:
4
Cook Mode(Keep screen awake)Ingredients2cupsfreshpineapple chunks(1-inch), divided1 1/2tablespoonshothoney, plus more for garnish1 1/2tablespoonslower-sodium soy sauce1mediumclove garlic, minced1/2teaspoongratedfresh ginger1/2teaspoontoasted sesame oil1/4teaspoonsalt, divided1poundboneless, skinless chicken thighs, cut into 1-inch pieces2mediumsweet onions, cut into 8 wedges each2smallmulticolored bell peppers, cut into 1-inch piecesChoppedfresh cilantrofor garnish (optional)Sesame seedsfor garnish (optional)
Cook Mode(Keep screen awake)
Ingredients
2cupsfreshpineapple chunks(1-inch), divided
1 1/2tablespoonshothoney, plus more for garnish
1 1/2tablespoonslower-sodium soy sauce
1mediumclove garlic, minced
1/2teaspoongratedfresh ginger
1/2teaspoontoasted sesame oil
1/4teaspoonsalt, divided
1poundboneless, skinless chicken thighs, cut into 1-inch pieces
2mediumsweet onions, cut into 8 wedges each
2smallmulticolored bell peppers, cut into 1-inch pieces
Choppedfresh cilantrofor garnish (optional)
Sesame seedsfor garnish (optional)
Directions
Place 2 tablespoons (about 2 chunks) pineapple on a cutting board and finely chop. Drag the flat side of a large knife back and forth over the chopped pineapple to form a paste. Transfer to a medium bowl; add hot honey, soy sauce, garlic, ginger, sesame oil and 1/8 teaspoon salt; whisk to combine. Transfer 1 tablespoon of the mixture to a small bowl and set aside.
Preheat grill to medium-high heat (400°F to 450°F). Thread chicken, onion wedges, bell pepper pieces and the remaining pineapple chunks onto 8 (12-inch) metal skewers.
Place the kebabs on oiled grates; grill, uncovered, turning occasionally and repositioning as needed to avoid hot spots and brushing with remaining hot honey mixture during final 2 minutes of cook time, until slightly charred and an instant-read thermometer inserted into the thickest portion of chicken registers 165°F, about 12 minutes.
Transfer the kebabs to a platter; brush with the reserved 1 tablespoon hot honey mixture and sprinkle with the remaining 1/8 teaspoon salt. Garnish with cilantro, sesame seeds and/or additional hot honey, if desired.
Equipment8 (12-inch) metal skewers
Equipment
8 (12-inch) metal skewers
Nutrition InformationServing Size: 2 kebabsCalories 277, Fat 6g, Saturated Fat 1g, Cholesterol 107mg, Carbohydrates 33g, Total Sugars 24g, Added Sugars 6g, Protein 25g, Fiber 3g, Sodium 483mg, Potassium 647mg
Nutrition Information
Serving Size: 2 kebabsCalories 277, Fat 6g, Saturated Fat 1g, Cholesterol 107mg, Carbohydrates 33g, Total Sugars 24g, Added Sugars 6g, Protein 25g, Fiber 3g, Sodium 483mg, Potassium 647mg
Serving Size: 2 kebabs
Calories 277, Fat 6g, Saturated Fat 1g, Cholesterol 107mg, Carbohydrates 33g, Total Sugars 24g, Added Sugars 6g, Protein 25g, Fiber 3g, Sodium 483mg, Potassium 647mg
Frequently Asked Questions
Besides having an amazing smoky-sweet flavor with a spicy kick, these kebabs also provide some pretty impressive nutrition. The chicken gives you lean protein, vitamins and minerals. And thepineapple,bell peppersandonionsare loaded with antioxidants and fiber, as well as vitamins and minerals, like vitamins C and A. Even theginger has health benefits, from calming an upset stomach to reducing pain.
We recommend pairing these chicken kebabs with a grain-based side dish, like ourEasy Cilantro-Lime RiceorGarden Fresh Quinoa, plus a refreshingsalad recipe.
Absolutely. Since these chicken kebabs are at their best right off the grill, we suggest prepping all of the ingredients ahead of time. That way, when it comes time to cook them, you’re just adding the ingredients to the skewers, placing them on the grill and basting them with the hot honey marinade.
For this recipe, basting will keep the chicken kebabs moist while adding flavor. Keep an eye on the chicken as it’s grilling, so it’s not overcooked (which will dry it out). You want the temperature to reach 165°F on an instant-read thermometer, which indicates that the chicken is safe to eat.
EatingWell.com, May 2024
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