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Kielbasa Chicken Kabobs

 Kielbasa Chicken Kabobs
You can substitute orange juice for the pineapple juice, or beef for the chicken. Just about any veggie, especially mushrooms, works well in these kabobs. —Cristi Smay, Clearfield, Pennsylvania
8 ServingsPrep: 20 min. + marinating Grill: 20 min.


  • 3/4 cup unsweetened pineapple juice
  • 1/4 cup cider vinegar
  • 1/4 cup canola oil
  • 2 tablespoons sugar
  • 2 tablespoons soy sauce
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon lemon-pepper seasoning
  • 2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
  • 1 pound Johnsonville® Polish Kielbasa Sausage or Polish sausage, thickly sliced
  • 1 can (20 ounces) unsweetened pineapple chunks, drained
  • 2 medium green peppers, quartered
  • 2 cups grape tomatoes
  • 2 medium red onions, quartered


  • In a small bowl, combine the first seven ingredients. Remove 1/2 cup
  • for basting; cover and refrigerate. Divide remaining marinade
  • between two large resealable plastic bags. Add chicken to one bag;
  • add the kielbasa, pineapple and vegetables to the other bag. Seal
  • bags and turn to coat; refrigerate for at least 2 hours.
  • On 16 metal or soaked wooden skewers, alternately thread the chicken,
  • kielbasa, pineapple and vegetables.
  • Using long-handled tongs, moisten a paper towel with cooking oil and

2 of 2

Kielbasa Chicken Kabobs (continued)

Directions (continued)

  • lightly coat the grill rack. Grill kabobs, covered, over medium heat
  • or broil 4 in. from the heat for 10-15 minutes or until chicken is
  • no longer pink, turning frequently and basting with reserved
  • marinade. Yield: 16 kabobs.
Nutritional Facts: 2 kabobs equals 376 calories, 20 g fat (7 g saturated fat), 101 mg cholesterol, 762 mg sodium, 17 g carbohydrate, 2 g fiber, 32 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.