Happy Spring everyone! Ahhhh, It’s so nice to see the sun shining again. And with this warmer weather, I can finally get out and do some grilling! These Moroccan Spiced Chicken and Pineapple Kabobs are the perfect choice for a sunny afternoon BBQ. Not only are they simple to make, but they are totally delicious too!
I started with tender bites of chicken that are marinated in a blend of sweet pineapple juice and aromatic spices with a touch of heat. Then placed on skewers with fresh pineapple, onions and peppers and grilled to perfection. Resulting in a wonderful, sweet/savory, delicious bite that just tastes like spring.
When making the marinade for Moroccan Spiced Chicken and Pineapple Kabobs be sure to use canned pineapple juice. Pineapple juice contains enzyme that break down the proteins in meat, making it a natural meat tenderizer. But, if marinated too long, will give meat a mushy texture.
Canned pineapple juice loses some of those enzymes in the canning process. So, it will still tenderize but you can marinate longer. Longer marinating provides more flavor to the meat. More flavor, more yum!
- 1 pound chicken breast tenders
- 1 1/2 cups fresh pineapple chunks, even sized
- 1/4 red onion, cut in even sized pieces
- 1 red bell pepper, cut into even sized chunks
- 1/3 cup pineapple juice (canned)
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- 2 tablespoons good quality olive oil
- 3 cloves fresh garlic, minced
- 1 tablespoon ras el hanout (moroccan spice blend)
- 1 teaspoon salt
using a knife remove the tendon from chicken tenders and then cut into even sized chunks (about 1 inch or so).
After chicken has marinated. Place chicken onto skewers alternating with the pineapple, onion and peppers.
Place skewers on grill and cook about 6 minutes on each side until done. (chicken is done when it reaches an internal temperature of 165 degrees F.)