With bright, tropical flavors, these Pineapple Chicken Kabobs are an easy, fuss-free camping meal perfect for summertime grilling!
For the marinade:
2teaspoonsminced gingernote: Trader Joe’s carries ginger paste that’s perfect for this
To build the skewers:
½lbchickenboneless, skinless thighs work best, cut into 1-inch pieces
1medium red onionsliced into 1-inch pieces
Pineapple wedgescut into 1 inch cubes (see notes)
Combine the ingredients for the marinade in a large bowl or ziplock bag.
Add the chicken to the marindae and stir to coat. Cover or seal the container, and let marinate for at least an hour, or up to 24 hours. If you're going to marinate for longer than and hour, place it back into your cooler.
In the meantime, fire up your grill or get your campfire going.
Build the kabobs by threading the chicken and vegetables onto your skewers. Brush with a bit of oil.
Grill the kabobs over medium-high to high heat, turning occasionally so they cook evenly until the chicken is cooked through – about 10 minutes total.
Remove from the grill and enjoy!
At home steps (optional)Chicken and vegetables can be pre-chopped. The marinade ingredients can be combined in a small, sealable jar. If you will make this on your first evening in camp, the chicken and marinade can be combined for up to 24 hours (longer than that affects the chicken's texture).Ingredient notesFresh pineapple can be used - either from a whole pineapple (prep this at home!) or if you can find fresh pineapple spears (check the refrigerated section of the produce department) those are super easy. Alternatively, you can use canned pineapple (drain before using).
If you enjoyed this recipe, we would love it if you'd come back and leave a rating! You can find the recipe here: https://www.freshoffthegrid.com/pineapple-chicken-kabobs/