Tropical Thai Kabobs

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Tropical Thai Kabobs
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I love grilled kabobs, but wanted to create a BBQ sauce that was a little different than the usual. The fresh summer pineapple, veggies and chicken blend so nicely with the Thai flavors of the BBQ sauce. I eat these on a bed of vermicelli noodles (bonus- you don’t even have to turn on the stove)! or rice pilaf, if you prefer. Enjoy!

Ingredients

  • For the kabobs,
  • 1 pound boneless and skinless chicken breast, cut into 1-1/2 inch cubes
  • 2 small zucchini, sliced into 1/2 inch circles
  • 1-1/2 cups cherry tomatoes
  • 1 fresh pineapple, cut into 1 inch chunks
  • For the Thai BBQ sauce,
  • 3/4 cup ketchup
  • 1/4 cup chili sauce
  • 2 Tablespoon brown sugar
  • 1 teaspoon soy sauce
  • 1 Tablespoon fish sauce
  • 1 Tablespoon lime juice
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, finely grated

Instructions

  1. Soak wooden skewers in water for 5 minutes. Preheat BBQ grill to 400 degrees F. Spray with non-stick cooking spray.
  2. Start assembling the skewers. Put chicken and veggies onto skewer (3 veggies, meat cube, 2 veggies, meat cube, 2 veggies) leaving about a 1/2 inch on each end. Do this for all 8 skewers.
  3. Prepare the Thai BBQ sauce. Mix all BBQ sauce ingredients together until well incorporated.
  4. Brush kabobs with Thai BBQ sauce and cook on grill for 5-7 mins on each side until chicken is no longer pink. Brush BBQ sauce on each side when turning over.
  5. Serve hot over a bed of vermicelli noodles or rice. Enjoy!
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Yield: 8
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