Ingredients
Scale
- 1 lb. boneless, skinless chicken breasts cut into 1 1/2 pieces
- 1 red onion diced into 1 1/2″ pieces
- 1 red bell pepper diced into 1 1/2″ pieces
- 1/4 fresh pineapple diced into 1 1/2″ pieces
- 1/2 c. orange juice
- 2 tbsp. La Victoria hot sauce or similar
- 1 tsp. kosher salt
Instructions
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Skewer chicken, onion bell pepper, and pineapple in an alternating pattern. Arrange the kebabs in a large, flat container like a 9 x 13″ baking dish.
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Stir together orange juice, hot sauce, and salt. Pour over skewers to evenly coat them. Cover and refrigerate at least 30 minutes or up to 12 hours. (Alternatively, you can marinate all ingredients in a bowl and skewer before cooking. This will add more flavor but will be messier!)
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Line a baking sheet with foil, and place a baking rack on top of the foil. Move oven rack to about 8 inches below the top broiler. Place this baking sheet setup in the oven, and preheat to 400 degrees F. When oven is hot, turn oven off and broiler to high. Carefully remove baking sheet, and immediately place pineapple chicken skewers in an even layer on the hot baking rack.
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Place baking sheet on the top rack under the broiler, and cook for 8 minutes. Carefully remove baking sheet, flip skewers, and return to oven for 8-10 minutes longer or until chicken is cooked through.
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If you are cooking these on a grill instead, skip the previous step and grill as usual!
Notes
In a hurry? Skip the skewering! Mix all ingredients together, marinade for at least 15 minutes, and stir fry over high heat until chicken is cooked through.
- Prep Time: 50
- Cook Time: 20