Pineapple Sriracha Chicken & Smoked Sausage Kabobs are an easy, no-heat dinner that packs a sweet and spicy punch. You are just 1-2-3 steps away from getting a family pleasing meal on the table.
This past week, my daughter and I were suppose to have a quiet girls night watching a movie, as the men in this house were at a baseball game. Ironically, we were suppose to be at that baseball game, but I was having some health issues and needed to stay out of 100 degree weather. So us girls decided to have a low key night.
That did not happen. Instead I had a little mishap with a can of mandarin oranges and a trip to Urgent Care was put on our agenda, along with some glue–that medical glue is AMAZING!!!
I joked with the doctors that now I would be forced to rest–not that night, but for several days. However, I have to admit I was a tad bit frustrated that I would be spending my weekend unable to do anything, as my right thumb was unable to be used or get wet–I never realized how important that thumb was to me. Rest was not part of my plans, but apparently it needed to be!
Thankfully, I have the most AMAZING children ever who stepped up to the plate to help me out. In fact, my son was so excited that the cooking was left up to him–he LOVES it. The job of dishes did not excite anyone, but Daddy stepped up to the plate for that one!
My son had the idea to make kabobs on the grill. We had chicken, a bit of smoked sausage leftover from my Quinoa Jambalaya, and so that he knew he wanted to use. Next thing he grabbed was the Sriracha because that boy of mine loves his spice. But then his sister started to complain that Sirracha was too spicy for her and she said she wanted something sweet. So Tate grabbed the pineapples from the pantry and my heart sank. At that point in time, I NEVER wanted to see another can good in my life. However, one must conquer their fears, right?! So I let the kid open the can, and amazingly enough, no one sustained any injuries 😉
But the kid was onto something, the sweet from the pineapple mixed with the heat of the sirracha was a great compliment and made the perfect marinade for the chicken. So in 3 simple steps, Tate whipped up these Pineapple Sirracha Chicken and Smoked Sausage Kabobs. Step One: Marinade the Chicken. Mix equal parts sirracha with pineapple juice and put chicken in marinade for 2-6 hours. (Any more the acidity of this marinade will break the meat down too much.)
Step Two: Prepare the Kabobs. Thread the marinated chicken, slices of smoke sausage or kielbasa, and pineapple chunks onto metal skewers or soaked wood skewers.
Step Three: Grill.
My guy likes things burnt (he toasts his toast 3 times) and so he really let these Kabobs cook–hence the crispy edges. But he was helping out and he is also the one who would beg for every last burnt piece of meat so I kept my mouth shut. Anyways, he just made a great dinner from 4 ingredients that pleased the whole family! No need to be all critical and him decide he would never cook again.
I wish I could tell you that the story was over there. That we all sat down and ate a wonderful meal. However, that was just not our luck. As Tate was getting the Kabobs off the grill, he touched the hood of the grill with his palm. OUCH! How is it that a kid who had been grilling with me for years burned himself for the first time on the same weekend his mom cut herself on a canned good for the first time in her life?! Well, thankfully he was fine. It stung, but no trip to urgent care was needed. I told him that was the first of many cooking scars 🙂
Regardless, this is one meal you want to add to your summer rotation–just open your cans with a spoon, not your thumb and use the handle on the grill to open and close it!
If you are looking for more delicious quick meals for the summer, check out my guest post today on Dish of Daily Life. I am sharing 5 No-Heat EASY meals perfect for the summer–that is one post you don’t want to miss!
- 1 20 ounce can of pineapple chunks in 100% juice
- ½ cup sriracha
- 1 pound boneless, skinless chicken breasts, cut into 1 inch chunks
- 8 ounces smoked sausage, cut into 1 inch chunks
- Drain pineapple chunks, reserving ½ cup of the liquid. Set the pineapple chunks aside for later.
- Mix the juice with the sriracha and place the chicken in the marinade. Refrigerate for 2-6 hours.
- Heat grill to medium.
- Thread the marinated chicken, sausage, and pineapple onto the skewers, in an alternating pattern (chicken, pineapple, sausage, chicken...)
- Grill skewers for 6-8 minutes per side. 5