Grilled Pineapple-Chicken Kabob Packs

Gluten Free
Dairy Free
Health score
15%
Grilled Pineapple-Chicken Kabob Packs
40 min.
4
283kcal

Suggestions


Looking for a delicious and easy meal that’s perfect for any occasion? Look no further than these Grilled Pineapple-Chicken Kabob Packs! Bursting with flavor and vibrant colors, this dish is not only gluten-free and dairy-free, but it also brings a tropical twist to your dinner table. Imagine succulent pieces of chicken marinated in a sweet and tangy pineapple preserves mixture, paired with juicy pineapple chunks and crisp bell peppers. Each bite is a delightful explosion of taste that will transport you to a sunny beach getaway.

What makes this recipe even more appealing is its simplicity. With just 40 minutes of prep and cooking time, you can have a satisfying meal ready for your family or guests. The use of aluminum foil packets ensures that the chicken stays moist and tender while allowing the flavors to meld beautifully. Plus, the clean-up is a breeze! Whether you’re hosting a summer barbecue or looking for a quick weeknight dinner, these kabob packs are sure to impress.

So fire up the grill and get ready to savor the delightful combination of sweet and savory flavors in these Grilled Pineapple-Chicken Kabob Packs. Your taste buds will thank you!

Ingredients

  • tablespoons brown sugar packed
  • 0.3 teaspoon pepper red crushed
  • medium bell pepper green cut into 1 1/2-inch cubes
  • cup pineapple chunks 
  • 0.3 cup pineapple preserves 
  • medium bell pepper red cut into 1 1/2-inch cubes
  • 0.3 teaspoon salt 
  •  chicken breast boneless skinless cut into 2-inch cubes (1 lb)
  • tablespoon soya sauce 

Equipment

  • bowl
  • grill
  • aluminum foil
  • tongs

Directions

  1. Heat gas or charcoal grill. In small bowl, stir together pineapple preserves, brown sugar, soy sauce and crushed red pepper.
  2. Cut 4 (24x12-inch) sheets of heavy-duty foil. Divide chicken, bell peppers, pineapple chunks and pineapple preserves mixture among foil sheets.
  3. Sprinkle with salt. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
  4. Place packets on grill over medium heat. Cover grill; cook 6 minutes. Using tongs, carefully turn packets over, taking care not to puncture foil. Cook 10 to 12 minutes longer or until chicken is no longer pink in center and vegetables are crisp-tender.

Nutrition Facts

Calories283kcal
Protein36%
Fat10.1%
Carbs53.9%

Properties

Glycemic Index
28
Glycemic Load
11.06
Inflammation Score
-8
Nutrition Score
18.98086961456%

Flavonoids

Luteolin
1.58mg
Kaempferol
0.02mg
Quercetin
0.73mg

Nutrients percent of daily need

Calories:282.61kcal
14.13%
Fat:3.17g
4.88%
Saturated Fat:0.69g
4.29%
Carbohydrates:38.1g
12.7%
Net Carbohydrates:35.81g
13.02%
Sugar:30.05g
33.38%
Cholesterol:72.32mg
24.11%
Sodium:543.26mg
23.62%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:25.44g
50.89%
Vitamin C:71.41mg
86.56%
Vitamin B3:12.6mg
62.99%
Vitamin B6:1.06mg
53.18%
Selenium:37.13µg
53.04%
Phosphorus:266.97mg
26.7%
Vitamin A:1142.08IU
22.84%
Potassium:648.08mg
18.52%
Vitamin B5:1.77mg
17.66%
Magnesium:48.46mg
12.12%
Vitamin B1:0.17mg
11.54%
Vitamin B2:0.19mg
11.09%
Fiber:2.29g
9.16%
Copper:0.16mg
7.85%
Folate:28.16µg
7.04%
Manganese:0.13mg
6.33%
Iron:1.12mg
6.25%
Vitamin E:0.89mg
5.92%
Zinc:0.87mg
5.81%
Vitamin K:4.43µg
4.22%
Vitamin B12:0.23µg
3.77%
Calcium:32.22mg
3.22%