Grilled chicken and pineapple kebabs with Caribbean marinade
Our Caribbean marinated chicken kebabs with pineapple are a delicious way to change up your summer grilling. Best served poolside!
- Prep Time: 3 hours 15 min
- Cook Time: 12 min
- Total Time: 3 hours 30 min*
- Yield: 2 to 4 servings 1x
- Category: Main Dishes
- Method: Grilling
- Cuisine: Grilling
Ingredients
Scale
- 1/2 cup olive oil
- 2 Tbs minced garlic
- 1/4 cup minced fresh parsley (or 1/8 cup dried parsley)
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp ground allspice
- 1/2 tsp black pepper
- 1/4 tsp ground cinnamon
- 1 tsp sea salt
- 1 1/2 pounds boneless, skinless chicken breasts, trimmed and cut into 1-inch cubes
- 1 large or two medium red bell pepper(s), stemmed, seeded, and cut into 1-inch pieces
- 1/2 of a ripe pineapple, cored and cut into 1-inch pieces
- The first 3 layers of a large red onion, cut into 1-inch pieces
Instructions
- Whisk olive oil, garlic, parsley, spices and salt in small bowl.
- Mix marinade and chicken in 1-gallon zipper-lock plastic bag; seal bag and refrigerate, turning once or twice, at least 3 hours or up to 24 hours.
- Remove chicken from marinade. Thread each of the four 12-inch skewers with chicken, pineapple, pepper and onion. It works best if you end with onion or chicken, since the peppers and pineapple fall off more easily.
- For a gas grill: Turn all burners to high, cover, and heat until hot, about 15 minutes. Leave all burners on high.
- For a charcoal grill: Set up grill for direct heat by lighting a full chimney starter. Allow top coals to get slightly ashy then pour charcoal evenly in grill.
- Clean and oil cooking grate. Place kebabs on grill. For a gas grill, close hood while grilling. Cook for a total of 12 minutes, turning as needed every 3-4 minutes so that all vegetables and chicken are charred around edges and chicken is cooked through.
Notes
*The chicken should be marinated for at least 3 hours or up to 24 hours.
Keywords: grilling, kebabs, chicken, marinade