Brochetas de pollo a la parrilla con piña

Ingredientes

• 1 pound chicken breast boneless, skinless, cut into 1 inch pieces
• 6 garlic cloves peeled and crushed
• Sea salt to taste
• Ground black pepper to taste
• 3 tablespoons honey
• 1 tablespoon extra virgin olive oil
• 1 large red bell pepper cut into 1 inch pieces (5.29 oz | 150 g)
• 1 large white onion cut into 1 inch pieces
• 1 cup zucchini sliced (4.37 oz | 124 g)
• 1 small pineapple cut into 1 inch pieces (14.10 oz | 400 g)

Preparación

1. 1

   Prepare Chicken: Wash and pat dry the chicken breast with kitchen paper. Cut the chicken into 1 inch cubes for uniform cooking.

2. 2

   Marinate: In a large bowl, combine the chicken pieces, red bell pepper, onion, zucchini, pineapple, crushed garlic, sea salt, ground black pepper, and honey. Toss everything together and let it marinate for 15 minutes to enhance the flavors.

3. 3

   Assemble Skewers: Thread the marinated chicken and vegetable pieces alternately onto skewers, making about 7 to 8 skewers.

4. 4

   Heat Grill Skillet: Preheat a non-stick grill skillet on medium-high heat and brush it lightly with the extra virgin olive oil to prevent sticking.

5. 5

   Cook Skewers: Place the skewers on the hot skillet and cook for about 1 minute on each side, turning carefully until evenly cooked and slightly charred.

6. 6

   Drain Excess Oil: Transfer cooked skewers onto a plate lined with kitchen paper to absorb any excess oil.

7. 7

   Serve the grilled chicken kabobs immediately for best flavor and texture.