Description
Delicious and colorful grilled chicken kabobs featuring tender marinated chicken breast, fresh bell pepper, onion, zucchini, and pineapple chunks, lightly seasoned and quickly cooked on a hot grill skillet for a perfect weeknight meal or appetizer.
Ingredients
Scale
Chicken and Marinade
- 1 pound chicken breast boneless, skinless, cut into 1 inch pieces
- 6 garlic cloves peeled and crushed
- Sea salt to taste
- Ground black pepper to taste
- 3 tablespoons honey
- 1 tablespoon extra virgin olive oil
Vegetables and Fruit
- 1 large red bell pepper cut into 1 inch pieces (5.29 oz | 150 g)
- 1 large white onion cut into 1 inch pieces
- 1 cup zucchini sliced (4.37 oz | 124 g)
- 1 small pineapple cut into 1 inch pieces (14.10 oz | 400 g)
Instructions
- Prepare chicken: Wash and pat dry the chicken breast using kitchen paper. Cut into 1 inch cubes ensuring even sizes for uniform cooking.
- Marinate ingredients: In a large bowl, combine chicken, red bell pepper, onion, zucchini, pineapple, crushed garlic, sea salt, ground black pepper, and honey. Toss everything thoroughly to coat evenly and let marinate for 15 minutes to absorb flavors.
- Assemble skewers: Thread the marinated chicken and vegetables alternately onto skewers. You should get about 7 to 8 skewers in total.
- Heat grill skillet: Preheat a non-stick grill skillet over medium-high heat and brush lightly with olive oil to prevent sticking.
- Cook skewers: Place the assembled skewers onto the skillet and cook each side for about 1 minute, turning carefully until all sides are cooked and lightly charred.
- Drain excess oil: Transfer cooked skewers to a plate lined with kitchen paper to absorb any excess oil.
- Serve: Serve the grilled chicken kabobs immediately while hot for best flavor and texture.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Cool completely before placing in an airtight container or ziplock bag and freeze for up to 1 month.
- Reheating: Defrost completely before reheating in the microwave.
- Use wooden or bamboo skewers soaked in cold water for at least 1 hour before grilling to prevent burning.
- Cut meat and vegetables into uniform pieces for even cooking.
- When grilling outdoors, baste kabobs to keep them moist and add extra flavor.
- Brush the grill skillet with oil before cooking to prevent sticking.
Nutrition
- Serving Size: 1 skewer
- Calories: 180 kcal
- Sugar: 7 g
- Sodium: 150 mg
- Fat: 5 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 40 mg
