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Tropical Chicken Kabobs

For a deliciously sweet grilling dish, this recipe will exceed your expectations. It is has a wonderful variety of vegetables and even if you family doesn't like vegetables, they will love this dish.—Taste of Home Cooking School, Greendale, Wisconsin
  • Total Time
    Prep: 25 min. + marinating Grill: 10 min.
  • Makes
    4 servings (2 kabobs each)


  • 1 bottle (11-1/2 ounces) sweet-and-sour sauce, divided
  • 1/2 cup pineapple juice
  • 2 tablespoons teriyaki sauce
  • 2 garlic cloves, minced
  • 1-1/2 pounds boneless skinless chicken breasts or thighs, cut into 1-1/2-inch cubes
  • 2 medium sweet red peppers
  • 2 medium green peppers
  • 2 medium onions
  • 1 fresh pineapple, washed and top removed
  • Crushed red pepper flakes
  • 8 cherry tomatoes, optional
  • Hot cooked rice


  • In a bowl, combine 1/2 cup sweet-and-sour sauce, pineapple juice, teriyaki sauce and garlic. Pour half of marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate about 15 minutes. Set aside remaining marinade.
  • Meanwhile, cut peppers into 1-in. pieces and onions into wedges. Core pineapple; cut crosswise into 1/2-in. slices. Cut each slice into 4-6 wedges.
  • Drain chicken, discarding marinade. On metal or soaked bamboo skewers, alternate meat with onions, peppers and pineapple. Brush kabobs with reserved marinade. Sprinkle with crushed red pepper flakes.
  • Grill, uncovered, over medium heat for 4-5 minutes on each side. Baste with marinade. Continue turning and basting for 10-12 minutes longer or until chicken is no longer pink, adding tomatoes to kabobs during the last 5 minutes of cooking if desired. Serve with rice. Serve remaining sweet-and-sour sauce on the side.

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