Thank God for Springtime! I am LOVING the warm weather, green trees, and blossoming flowers. One of my favorite things about the spring season is putting my grill master husband to work on dinners. We both love that grilled out flavor, and lucky for me, he actually enjoys grilling. I guess it’s a man thing. We make a pretty good team together. I find the recipes, make the marinades/sauces, and he handles all the cooking over the flame.
I knew when I found this recipe we had to try it because my husband is addicted to chicken and pineapple combos. It’s his go-to pick on any restaurant menu. I’m really glad we tried it because it did not disappoint! I mean, just look at those pictures! This meal is also surprisingly quick to make, taking only about half an hour (not including cutting up the fresh pineapple). It’s nice that you don’t have to marinade the chicken first, just brush on the sauce as you grill.
Chicken & Pineapple Kebabs
Serves: 4 (we actually made only 3 skewers, but there was so much food on them, we could hardly eat it all so we really should have split it into 4)
1 cup ketchup
1/4 cup soy sauce
1/4 cup brown sugar
3 tbsp honey
1 tbsp Dijon mustard
3 large, boneless and skinless chicken breasts, cut into 1″ chunks
1/2 fresh pineapple, peeled, cored, and cut into 1″ thick wedges
To small saucepan, add ketchup, soy sauce, brown sugar, honey, and mustard. Stirring often, bring to a boil over medium-high heat; reduce heat to low, and cook 5 minutes more. Remove from heat and set aside (reserve 3/4 cup of sauce for serving at the table).
Alternating chicken and pineapple chunks, thread on skewers. Lightly spray chicken-pineapple skewers with olive oil spray.
Place skewers on grill and grill about 5 minutes, turn, brush grilled back sides with sauce, and grill additional 5 minutes; turn and brush newly grilled side with sauce and grill another minute or so until chicken is cooked through
Serve with reserved sauce.