I have always loved chicken kabobs. Kabobs have just always been one of my favorite foods. However, sometimes the marinade on kabobs is all wrong or maybe the marinade is good but the grilling was done all wrong and they end up a charred mess.
I mean, we have had delicious looking kabobs all made up nicely and then when we grill them the vegetables end up overcooked and the meat ends up dry. Now that we have the Primo ceramic grill, we have found that our meat and veggies on a kabob turn out perfectly.
I just cooked these chicken kabobs a couple of nights ago and my mouth still waters just thinking about them. I will have to say that chicken kabobs are one of my favorite dishes right now. They are wonderful with some white or brown rice (we mix it up) and some grilled asparagus.
This meal is so easy. The only hard part about it is preparing everything. Once everything is prepared you just stick them on the grill and make your rice and you are good to go. I love meals, especially in the summer time, when most everything can be done on the grill. The only thing you have to do inside with this meal is cook your rice.
Now, let’s get to the recipe.
- 2 chicken breasts
- 1 green bell pepper
- 1 red bell pepper
- 1 pineapple
- 1 purple onion
- ½ cup packed brown sugar
- ½ cup ketchup
- ½ cup soy sauce
- ½ cup pineapple juice (I use from the can)
- 2 TBS olive oil
- ¼ tsp garlic powder
- 1 ½ TSBP rice vinegar
- Salt and pepper to taste
- Skewer sticks
First you will want to get a 9×13 dish and soak your skewers for about 30 minutes to an hour. If you are slow cooking your skewers you can do even less than this. The other night I forgot to do this and just ran them under some water for a couple of minutes and they were fine. This just prevents the sticks from turning black.
Next, you will cut up your bell peppers, onion, and pineapple. Make sure you cut all of them into squares that are large enough to slide onto a skewer stick without breaking. This particular recipe usually makes 9-10 skewers. Obviously, If you are cooking for more people you can double the amount of everything to make more.
Once your veggies are cut up, stick them in a Ziploc bag and place in the refrigerator. Now, dice your chicken. You want your chicken to be in good bite sized pieces…not too big and not too small. If they are too small they will not fit well on the skewer sticks. If they are too big they will take longer to cook. Put your chicken in a separate Ziploc bag.
Now that your chicken is all cut up, make your marinade. Combine the brown sugar, ketchup, soy sauce, rice vinegar, pineapple juice, olive oil, garlic powder, and salt and pepper to taste. Whisk until everything is well combined. Pour the marinade into the bag with the chicken – saving about ½ cup for later.
Place this mixture in the refrigerator and let it sit for a couple of hours. Once it sits and marinades, you can take it out and make up your skewers. There is no special way or order for making the skewers. I usually start with the veggies on the outside and keep the chicken in the middle. I think this helps keep the chicken from drying out.
Now you are ready to grill.
Once they are done, remove them from the grill and put them back in a 9×13 dish. Heat up the marinade that you (saved for later) in the microwave. Now, put some rice in your plate and put the chicken kabobs on top of the rice. Next, drizzle the “save for later” marinade over your chicken and rice. This will make your rice juicy and delicious.
You will then let the chicken sit in the refrigerator for about two hours. If you are in a hurry less is okay. My husband just heats the grill to 400 degrees and cooks them on indirect heat for about 15-20 minutes. When they are thoroughly cooked, take them off of the grill and put them in a 9×13 dish or on a platter. Take the leftover marinade and heat in the microwave until warm. Then, drizzle that marinade over the skewers.
Finally, eat and enjoy.
The chicken kabobs make great leftovers. What I do is put some rice in a bowl and take the veggies and chicken off of the kabob and put it on top of the rice. I then drizzle any extra marinade on top of the mixture. The next day, I just heat in the microwave and it is still soo yummy!
Cook your rice according to directions on the package. While cooking, add in salt, pepper, and seasoning salt. This will give a nice subtle flavor to your rice. I am not a fan of just plain and boring rice so I like adding in a little extra seasoning. The seasoning along with the marinade is sooo yummy.
I hope you enjoy!!
PS – I did find this recipe on Pinterest but changed it up for what I liked. I just wanted to throw that in there. I am like anyone else that scrolls Pinterest for great recipes. However, I rarely keep them as I find them. I am always changing things up.