Since I love me a good kebab (or kabob, if you prefer that spelling), I was riding on high hopes for this sweet honey-soy variation. And it delivered in a big way. Maybe we just haven’t had kebabs enough lately, but comments like “best chicken ever” and “I’ll arm wrestle you for the last kebab” were heard round the dinner table.
The real star of the show, I have to admit, are the veggie skewers highlighted by fresh pineapple. I don’t know if there is anything more lovely in this world than grilled pineapple. It is a huge favorite of mine, made even better by the notes of salty and sweet in the marinade. A forkful of juicy pineapple, tangy red onion, a bit of tender mushroom and flavorful chicken and I was nearly undone. Seriously stellar combination.
The hardest part of this super fabulous dinner is planning ahead and waiting for the chicken and vegetables/fruit to marinade. By the way, I served these kebabs with a pasta salad I kind of just threw together (with fresh tomatoes, pesto, basil and olives) but any type of pasta salad would be delicious (so would these skillet potatoes, if you really want another suggestion).
I like to marinate the vegetables and chicken separately because I grill them on separate skewers (the vegetables/fruit grill for less time). If you are skewering the chicken and vegetables together on the same skewer, you could marinate them together knowing they'll be cooked for the same amount of time. It just kind of gives me the eebie-jeebies to marinate the veggies in with the chicken. Issues. Because of the honey in the marinade, the chicken and vegetables can burn a bit easier (and get blacker grill marks) so make sure to use moderate heat not high heat.
- 1/2 cup low-sodium soy sauce
- 1/2 cup honey
- 1/2 teaspoon black pepper
- 2 cloves garlic, finely minced
- 1/3 cup vegetable or canola oil
- 2 1/2 pounds chicken breasts, cubed
- 2 red bell peppers, cored, seeded and cut into large pieces
- 1 large red onion, cut into large pieces
- 8 ounces white button mushrooms, stemmed
- 2-3 cups fresh pineapple chunks
- In a large bowl, whisk together the soy sauce, honey, pepper, garlic and oil. Measure out 1/4 cup marinade and place in a covered container in the refrigerator to use for grilling. Place the cubed chicken in a large ziploc bag and the vegetables in another ziploc bag. Pour half of the remaining marinade over the chicken and the other half over the vegetables. Seal the bags and refrigerate for at least 2 hours (can be refrigerated up to 24 hours).
- If using wooden skewers, soak them in water 30 minutes prior to cooking. Thread the chicken pieces onto skewers and alternate the veggies/fruit on separate skewers.
- Preheat a grill to medium heat and grill the skewers, flipping every couple of minutes, until the chicken is cooked through (about 7-10 minutes total, depending on the heat of your grill and size of the chicken pieces). The vegetable skewers only need a few minutes per side. Use the reserved marinade to brush over the chicken and veggies during the final minutes of cooking. Serve immediately.