Brochetas de pollo y piña

Ingredientes

• 1.5 lbs chicken breast (cut into 1-inch cubes) (Juicy and tender, it's a great source of protein.)
• 1 cup pineapple chunks (fresh or canned) (Adds sweetness and pairs beautifully with the chicken.)
• 2 bell peppers (any color, cut into chunks) (For a crunchy texture and vibrant color.)
• 1 small red onion (cut into wedges) (Adds a mild sweetness when grilled.)
• 1/4 cup soy sauce (A savory base for the marinade; opt for low-sodium if you're watching salt intake.)
• 2 tablespoons brown sugar (Enhances caramelization and brings out the sweetness of the pineapple.)
• 1 tablespoon garlic (minced) (Fresh garlic adds depth to the flavor.)
• 1 teaspoon ground ginger (Brightens the marinade with its warm notes.)
• Skewers (Use metal or soak wooden skewers in water for 30 minutes to prevent burning.)

Preparación

1. 1

   --- Preparation ---

2. 2

   In a medium bowl, combine soy sauce, brown sugar, minced garlic, and ground ginger. Stir until well mixed.

3. 3

   Add the chicken cubes to the marinade; toss to coat evenly. Let it marinate for at least 15 minutes.

4. 4

   While the chicken marinates, prepare your grill for medium-high heat.

5. 5

   Thread the marinated chicken, pineapple chunks, bell pepper pieces, and red onion wedges onto skewers, alternating for a colorful presentation.

6. 6

   --- Grilling ---

7. 7

   Place the skewers on the grill and cook for about 10-12 minutes, turning occasionally, until the chicken is fully cooked and reaches an internal temperature of 165°F.

8. 8

   Once done, carefully remove the kabobs from the grill and allow them to rest for a few minutes before serving.