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Pineapple Chicken Kabobs Recipe

Pineapple Chicken Kabobs Recipe

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. YIELD: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.

Reviews for Pineapple Chicken Kabobs

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gregandlory User ID: 6527082 250005
Reviewed Jul. 2, 2016

"Very Good. Very simple. Very quick Prep. We skipped the bacon and it was great without. I also didn't have pineapple juice (used fresh pineapple) so substituted pear juice. Was still great. I look forward to trying the pineapple juice. I also skipped the marinating because of time and it was still very flavorful and moist. I did baste frequently to make up for the marinating. Am sure it would be even better with marinating."

katlaydee3 User ID: 3741999 96364
Reviewed Aug. 18, 2014

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

pajamaangel User ID: 1603339 68778
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."

SusieOFoodie User ID: 1380907 171339
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."

yvonne8489 User ID: 7203442 171337
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."

micheleclow User ID: 6777152 129178
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."

chenson User ID: 5334995 166711
Reviewed Aug. 6, 2010

"Ok for the guy who thinks you need to cook the reserved says to discard the marade that was used on the chicken. You would use the reserved maranade that was left over from taking a cup out. Please read before using a recipe and making reviews. I actually cooked this recipe, we go out on the lake in our boat and meet up with alot of people. I made this for everyone and it was the biggest hit yet. Simple and easy."

jennischaaf User ID: 1900350 154520
Reviewed Jul. 6, 2010

"I did make these, and they are delicious! Am making again tonight for guests."

Summy User ID: 1386846 166710
Reviewed Jun. 25, 2010

"It seems kind of funny to me that this is such a big debate. It's not rocket science. Heck, I'd just cut the chicken into chunks, marinate, wrap a piece of bacon around each chunk, skewer it, and barbecue. Sounds reeeeally yummy!"

cnwalrath User ID: 4229404 166353
Reviewed Jun. 13, 2010

"I haven't made this yet but plan to. Reading the reviews didn't scare me because if they had really READ the recipe, they would see that you do brush the marinade while it's grilling and you use the RESERVED marinade for this purpose."

tblanch User ID: 2971350 152595
Reviewed Jun. 26, 2009

"RE: Pineapple chicken Kabobs

Looks to me like the bacon and chicken strips are rolled up together. Why can't you baste on a mixture of pineapple juice and worcestershire sauce while the meat is cooking?

Cailleach User ID: 2696054 154519
Reviewed Jun. 26, 2009

"It has always been my understanding that one does not use raw meat marinade to bast cooking or cooked meat. The remaining marinade should be treated as a reduction, thoroughly simmered, and then can be used as a glaze for grilling."

moogie207 User ID: 1226306 96447
Reviewed Jun. 25, 2009

"This does not make a lick of sense. Picture shows chicken cut in cubes, recipes say 4 strips to each breast, and wrap bacon around. Just picture that in your mind.Good Luck"

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