Time to get out of the kitchen and move to cooking outdoors on the grill. These bright, flavorful grilled pineapple chicken kabobs are the perfect solution to your summertime grilling slump. As much as I enjoy having burgers or turkey sausage hot off the grill, sometimes I want something a little lighter and more colorful on my plate.
Pineapple chicken kabobs are also kid-friendly and easy to assemble ahead of time. Be sure to soak your wood skewers in water for about 15 minutes before you assemble your kabobs. I alternated chicken, red onion, bell pepper and pineapple on my skewers.
I served mine with some brown rice and freshly picked tomatoes and cucumbers from the farmers market. I drizzled some extra-virgin olive oil over the sliced vegetables and sprinkled them lightly with salt. Then I fought off my daughter as she tried to steal every last sliver of cucumber on my plate.
Simple, colorful and delicious; you need to add this recipe to your summertime grilling menu!
Fresh, flavorful and colorful! These grilled chicken kabobs are kid friendly and sure to please the crowd at your next cookout.
- 1 1/4 pounds boneless, skinless chicken breast (preferrably orgaqnic)
- 1/4 cup orange juice
- 2 tablespoons teriyaki sauce
- 1 tablespoon honey
- 1 large red bell pepper
- 1 large green bell pepper
- 1 large red onion
- 2 cups fresh pineapple
- Cut chicken into one inch pieces and place in gallon size ziplock bag. Whisk together orange juice, teriyaki sauce and honey in a small bowl and pour over chicken. Allow to marinate at least 30 minutes or up to 2 hours.
- If using wooden skewers, soak them in water while the chicken is marinating.
- Cut bell peppers, onion and pineapple into one inch pieces.
- Remove chicken from marinade and assemble chicken, peppers, onion and pineapple on a skewer.
- Place on grill over hot coals and cook 8-10 minutes, turning frequently until chicken is cooked through.