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Pineapple Chicken Kabobs

 Pineapple Chicken Kabobs
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.
8 ServingsPrep: 30 min. + marinating Grill: 15 min.


  • 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


  • 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

2 of 2

Pineapple Chicken Kabobs (continued)

Directions (continued)

  • longer pink, basting frequently with reserved marinade. Yield: 8
  • servings.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.