Grilling at my home is a joint effort between my husband and me. Usually, I prep the meat and veggies, and my husband cooks them on the grill. Lately, he’s taken his job at the grill more seriously by watching cooking shows about grilling and studying techniques in cookbooks. And I’m proud say he’s become quite a master at grilling. Not only does his grilled masterpieces look gorgeous but they taste delicious!
This summer,we made Chicken and Pineapple Kabobs with Jalapeno Mint Marinade. The marinade in this recipe subtly blends sweet and fresh flavors with tangy and spicy ones. You’ll surely be savoring each bite of this marvelous dish.
Chicken & Pineapple Kabobs with Jalapeno Mint Marinade
The marinade subtly blends sweet and fresh flavors with tangy and spicy ones. Basted on chicken and pineapple and grilled to perfection, you’ll surely be savoring each bite of this marvelous dish.
Ingredients
- Juice of 2 limes
- 2 TBSP honey
- 1 jalapeno, finely chopped
- 2 TBSP fresh mint, chopped
- 1/4 tsp sea salt
- 1/3 cup avocado oil
- 1 lb chicken breast, cut into large cubes
- 1 fresh pineapple, peeled, cored, and cut into large cubes
Instructions
- In a small bowl, whisk together lime juice, honey, jalapeno, mint, and salt. Slowly add avocado oil while continuing to whisk the mixture.
- Place chicken kabobs in a shallow bowl and pour half of the marinade over the chicken. In a separate bowl, add the pineapple kabobs and pour the remaining marinade over the pineapple. Let sit in the refrigerator for at least an hour before grilling.
- Preheat the grill to medium-high heat. Thread the chicken and pineapple on skewers. (I place the chicken and pineapple on separate skewers because the pineapple tends to cook faster than the chicken.)
- Grill pineapple skewers, turning them with tongs, until the pineapple is brown and sizzling, about 2 to 3 minutes per side (8 to 12 minutes). At the same time, grill the chicken skewers until chicken is fully cooked, about 3 to 4 minutes per side (12 to 16 minutes total). Baste the chicken and pineapple with marinade occasionally while grilling. Serve immediately. Makes 3 to 4 servings.
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Yum those sound great! We are kind of the same in my house too…I usually prep stuff for the grill and my husband does the grilling 😉
Thanks, Hannah! My husband usually isn’t too fond to work in the kitchen, but ask him to grill, and he’s there in a heartbeat. I think it’s a natural thing for guys. :0)
Jalapeno and mint. I love it!
Sarah, it’s so good to reconnect through our blogs. I’m loving the recipes you’re posting on your blog!
For this recipe, the combination of lime, honey, jalapeno, and mint is surprisingly delicious. I sometimes make a lime, honey, and mint syrup and drizzle it over fruit salad. So I was curious to see how that might taste as a marinade (adding oil and jalapeno) over chicken and pineapple. My kitchen experiments don’t always turn out all that great, but this one was a keeper. :0)