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!
- Prep time
- 15 mins
- Cook time
- 15 mins
- Yield
- 8
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
- Soak wooden skewers in water for 5 minutes. Preheat BBQ grill to 400 degrees F. Spray with non-stick cooking spray.
- 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.
- Prepare the Thai BBQ sauce. Mix all BBQ sauce ingredients together until well incorporated.
- 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.
- Serve hot over a bed of vermicelli noodles or rice. Enjoy!
