Chicken Pineapple Kabobs
For the marinade:
- ¼ cup olive oil
- ½ cup chopped cilantro
- 1 tablespoon honey
- 2 teaspoons minced ginger, note: Trader Joe’s carries ginger paste that’s perfect for this
- 1 lime, juiced
- 1 teaspoon salt
To build the skewers:
- ½ lb chicken, boneless, skinless thighs work best, cut into 1-inch pieces
- 1 medium red onion, sliced into 1-inch pieces
- Pineapple wedges, cut into 1 inch cubes (see notes)
Combine the ingredients for the marinade in a large bowl or ziplock bag.
Add the chicken to the marinade 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!
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).
Fresh 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).