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Kielbasa Chicken Kabobs Recipe

Kielbasa Chicken Kabobs Recipe

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
TOTAL TIME: Prep: 20 min. + marinating Grill: 20 min. YIELD:8 servings


  • 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 smoked kielbasa 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


  • 1. 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.
  • 2. On 16 metal or soaked wooden skewers, alternately thread the chicken, kielbasa, pineapple and vegetables.
  • 3. Using long-handled tongs, moisten a paper towel with cooking oil and 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.

Reviews for Kielbasa Chicken Kabobs

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Reviewed Jul. 7, 2015

"Substitute boneless skinless chicken thighs for the breasts. You have now eliminated the bland breasts with full flavored chicken pieces. Would not change any other part of this recipe."

Reviewed May. 16, 2015

"Delicious - sausage was especially good. I had marinated overnight because of a time issue. Onions and pineapple were a bit soggy when skewering but tasted very good after cooking."

Reviewed Jul. 18, 2014

"This was very good. i did make a few changes.. I didnt have lemon pepper seasoning so used lemon zest, and used brown sugar instead of regular sugar. I also added grilling spice to the marinade. Helped kick the chicken up a bit. Thanks for sharing!"

Reviewed May. 27, 2014

"Delicious exactly as written!! I do marinate overnight for a stronger flavor! I thicken the veggie marinate and serve over rice, with eggrolls"

Reviewed Jul. 10, 2012

"This was excellent!"

Reviewed Jul. 9, 2012

"We made this last night for dinner and can't wait to have it again. As my husband likes to tell me,"It's a keeper" Delicious!"

Reviewed Jul. 4, 2012

"We gobbled this up in minutes. Delicious. Like another reviewer, I thickened the sauce to serve over rice. Next time I'll try adding zucchini chunks, as someone suggested."

Reviewed Jun. 19, 2011

"I loved the flavor combination in this recipe. I made one change and that was to marinade the chicken with a lemon pepper sauce and I only put the peppers and turkey kielbasa in the recipe-made marinade. My whole family loved them - they were a hit!"

Reviewed Jun. 14, 2011

"These were very good! I thickened the marinade after I took the veggies out of the bag and served it over the rice. Very good."

Reviewed Jan. 14, 2011

"I had lost my recipe for this!! Was frantic. It was one of our all time favorites. Thankfully, it is copied and ready for my file."

Reviewed Dec. 19, 2010

"The sausage and pineapple stole the show in this recipe. They packed a great punch with the marinade. The chicken didn't have a ton of flavor compared to the sausage, so next time I'll either add some seasoning to it or substitute more sausage."

Reviewed Jul. 19, 2010

"the prep work is worth the effort. very tasty with tender, moist chicken."

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Wine Pairings

Light-Bodied White Wine

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