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Spicy Sriracha Chicken Kabobs

DeShawn Mitchell
These Spicy Sriracha Chicken Kabobs are easy to make and packed with sweet and spicy flavor. Juicy chicken, colorful bell peppers, and pineapple chunks are marinated in a Sriracha-honey blend, then grilled to perfection. Perfect for a cookout or quick dinner!
Print Recipe
Prep Time 40 minutes
Cook Time 12 minutes
Total Time 52 minutes
Course Main Dish
Cuisine Asian-Inspired
Servings 4
Calories 300 kcal

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts cut into bite-sized pieces
  • 2 bell peppers red, yellow, or green, cut into chunks
  • 1 cup pineapple chunks fresh or canned
  • 3 tbsp Sriracha sauce adjust to taste
  • 2 tbsp honey
  • 2 tbsp soy sauce or gluten-free alternative
  • 1 tbsp lime juice
  • 2 cloves garlic minced
  • 1 tsp ginger grated

Instructions
 

Prepare the Marinade

  • In a bowl, whisk together Sriracha, honey, soy sauce, lime juice, garlic, and ginger. Reserve some marinade for basting.

Marinate the Chicken

  • Place chicken pieces in a resealable bag or container, pour marinade over them, and refrigerate for at least 30 minutes (up to a few hours for best flavor).

Skewer the Ingredients

  • Soak bamboo skewers in water for 30 minutes if using. Thread chicken, bell peppers, and pineapple chunks onto skewers, alternating ingredients.

Grill the Kabobs

  • Preheat grill to medium heat (375°F/190°C). Grill kabobs for 10-12 minutes, turning occasionally and basting with reserved marinade during the last few minutes, until chicken reaches 165°F (74°C). Let rest before serving.

Notes

  • 1- Use cold ingredients for flakier biscuits.
  • 2- Taste the apple filling and adjust spices as needed.
  • 3- Serve warm with ice cream or whipped cream for an extra treat.
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