1poundchicken breastboneless, skinless, cut into 1 inch pieces
1large red bell peppercut into 1 inch pieces (5.29 oz | 150 g)
1large white onioncut into 1 inch pieces or red
1cupzucchinisliced (4.37 oz | 124 g)
1small pineapplecut into 1 inch pieces (14.10 oz | 400 g)
6garlic clovespeeled and crushed
Ground black pepper
1tablespoonextra virgin olive oil
Wash and pat dry the chicken breast with kitchen paper. Cut into 1 inch cubes.
Add chicken, bell pepper, onion, zucchini, pineapple, garlic, salt, pepper and honey in a large bowl. Toss and let marinate for 15 minutes.
Place chicken and vegetables into the skewers. You will get 7-8 skewers.
Heat a non-stick grill skillet on high-medium with oil. Cook skewers on each side for about 1 minute.
Transfer on a plate with kitchen paper to remove the excess of oil.
To Store: Store leftovers in the refrigerator in an airtight container for up to 3 days.
To Freeze: Allow the chicken and veggies to cool completely and place in an airtight container or ziplock bag. Freeze for up to 1 month.
To Reheat: Defrost completely and reheat in the microwave.
You can use wooden or bamboo skewers instead of metal, but make sure to soak them in cold water for at least 1 hour prior to assembling and cooking so they don’t burn.
Cutting the meat and veggies into uniform-sized pieces will ensure even cooking. If cooking on an outdoor grill, you can baste the chicken skewers while grilling so they don’t dry out. This will also add extra flavor.
Make sure to brush the grill skillet with oil to prevent the skewers from sticking.