Pineapple Chicken Kabobs Recipe
Pineapple Chicken Kabobs Recipe photo by Taste of Home

Pineapple Chicken Kabobs Recipe

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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.
TOTAL TIME: Prep: 30 min. + marinating Grill: 15 min.
MAKES:8 servings
TOTAL TIME: Prep: 30 min. + marinating Grill: 15 min.
MAKES: 8 servings


  • 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


  1. 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.
  2. 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.
  3. 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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Reviewed Aug. 18, 2014

"Delicious! I served these with the Dilly Potato Salad and Grilled Corn on the Cob on the same page."

Reviewed Apr. 27, 2014

"Really delicious. Served these at an impromptu gathering and everyone loved them! I left the onion out only because we didn't have any at the time."

Reviewed Sep. 1, 2013

"I have been making this recipe since it was first published in 07'. It is one of our favorite summer grilling dishes, perfect for company too! It is worth the extra steps of pre cooking the bacon and marinating the chicken. I like to prep the chicken and veggies a day before to save time on grilling day. Sometimes we substitute fresh pineapple and use pineapple juice from a bottle for the marinade. This is a great dish so serve on Fathers Day too."

Reviewed Mar. 29, 2013

"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 May. 8, 2011

"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."

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