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Pineapple Chicken Kabobs Recipe

Pineapple Chicken Kabobs Recipe photo by Taste of Home

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I combined a couple of different kabob recipes to come up with this summer grilling mainstay. The marinade does a terrific job of making the chicken and vegetables so tender and tasty.

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Pineapple Chicken Kabobs Recipe

Prep: 30 min. + marinating Grill: 15 min.

Yield: 8 Servings

30 15 45

Ingredients

2 cans (one 20 ounces, one 8 ounces) unsweetened pineapple chunks
1/3 cup Worcestershire sauce
8 boneless skinless chicken breast halves (4 ounces each)
1 package (1 pound) sliced bacon
2 large sweet onions
4 large green peppers
32 cherry tomatoes

Directions

Drain pineapple, reserving juice; set pineapple aside. In a small bowl, combine Worcestershire sauce and reserved juice. Cut each piece of chicken into four strips. Pour 1 cup marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 1 hour. Cover and refrigerate remaining marinade for basting.
In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain; cut in half widthwise. Cut each onion into 16 wedges; cut each pepper into eight pieces. Drain and discard marinade. Wrap a piece of bacon around each chicken strip.
On 16 metal or soaked wooden skewers, alternately thread the bacon-wrapped chicken, vegetables and pineapple. Grill, uncovered, over medium heat for 6-8 minutes on each side or until meat is no longer pink, basting frequently with reserved marinade. Yield: 8 servings.

Originally published as Pineapple Chicken Kabobs in Taste of Home June/July 2007, p33

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Pineapple Chicken Kabobs

Pineapple Chicken Kabobs

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Reviewed on Mar. 29, 2013 by yvonne8489

when ever I make these, if I want left overs, I can not let any one know they are on the grill. can never make enough.

Reviewed on May. 08, 2011 by micheleclow

These were delicious. It was a little more work than I like to do to eat, but since hubby bbq'd, it was delicious. I did't have any green peppers so I added mushrooms instead.

Reviewed on Aug. 06, 2010 by chenson

Ok for the guy who thinks you need to cook the reserved maranade...it says to discard the marade that was used on the chicken. You would use the reserved maranade that was left over from taking a cup out. Please read before using a recipe and making reviews. I actually cooked this recipe, we go out on the lake in our boat and meet up with alot of people. I made this for everyone and it was the biggest hit yet. Simple and easy.

Reviewed on Jul. 06, 2010 by jennischaaf

I did make these, and they are delicious! Am making again tonight for guests.

Reviewed on Jun. 25, 2010 by Summy

It seems kind of funny to me that this is such a big debate. It's not rocket science. Heck, I'd just cut the chicken into chunks, marinate, wrap a piece of bacon around each chunk, skewer it, and barbecue. Sounds reeeeally yummy!

Reviewed on Jun. 13, 2010 by cnwalrath

I haven't made this yet but plan to. Reading the reviews didn't scare me because if they had really READ the recipe, they would see that you do brush the marinade while it's grilling and you use the RESERVED marinade for this purpose.

Reviewed on Jun. 26, 2009 by tblanch

RE: Pineapple Chicken Kabobs

Looks to me like the bacon and chicken strips are rolled up together. Why can't you baste on a mixture of pineapple juice and worcestershire sauce while the meat is cooking?

GrannyT

Reviewed on Jun. 26, 2009 by Cailleach

It has always been my understanding that one does not use raw meat marinade to bast cooking or cooked meat. The remaining marinade should be treated as a reduction, thoroughly simmered, and then can be used as a glaze for grilling.

Reviewed on Jun. 25, 2009 by moogie207

This does not make a lick of sense. Picture shows chicken cut in cubes, recipes say 4 strips to each breast, and wrap bacon around. Just picture that in your mind.Good Luck