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Mini Chicken Kabobs

 Mini Chicken Kabobs
"I first tried these kabobs when my daughter-in-law made them for my granddaughter's birthday party," writes Norma Wells of Cookson, Oklahoma. "Full of soy sauce, ginger and pineapple flavors, these appetizers are popular when I serve them at get-togethers.
12 ServingsPrep: 20 min. + marinating Cook: 5 min.


  • 1/4 cup soy sauce
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • Dash each pepper, garlic powder and ground ginger
  • 1/2 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 1 small green pepper, cut into 1/2 inch pieces
  • 2 cans (8 ounces each) pineapple chunks, drained
  • 1 teaspoon honey


  • In a small bowl, combine the soy sauce, sugar, salt, pepper, garlic
  • powder and ginger. Pour half of the marinade into a resealable
  • plastic bag; add the chicken. Seal bag and turn to coat; refrigerate
  • for 30 minutes. Cover and refrigerate remaining marinade for
  • basting.
  • Drain and discard marinade. For each kabob, thread a piece of
  • chicken, green pepper and pineapple onto a wooden toothpick. Place
  • kabobs on a microwave-safe plate. Add honey to the reserved
  • marinate.
  • Microwave kabobs on high for 3-4 minutes or until chicken is no
  • longer pink, turning occasionally. Baste with reserved marinade
  • during the last minute of cooking. Yield: 3 dozen.

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Mini Chicken Kabobs (continued)

Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer