Grilled Chicken Kabobs

Grilled Chicken Kabobs marinaded in a delicious sweet and tangy sauce served with beautiful grilled summer vegetables all on a bamboo skewer. The perfect dinner for family or when you’re entertaining. 
 
 
One of the best things about warmer weather is being able to grill.  I love being able to grill outside and not heat up the kitchen.  This marinade recipe is delicious.

I love to marinade the chicken early in the morning and then put the kabobs together just before heading out to the grill.   My family loves this recipe for Grilled Chicken Kabobs and I think yours will too. This works great if you’re having guests over for a backyard party!

You’re going to love the marinade for this recipe too.  The pineapple juice adds a sweetness that tastes amazing.  I sometimes like to make extra marinade to use as a sauce on top.  I like to bring the extra marinade to a boil in a small saucepan until it has reduced and thickened.  The kids love this as a dipping sauce too!

Grilled Chicken Kabobs Recipe

Make sure you print out the recipe below and save it for later!

• One 6 ounce can of pineapple juice
• 2 tbsp chopped cilantro
• 1/4 cup minced shallots; or minced red onion
• 1/3 cup teriyaki sauce
• 2 tbsp honey
• 2 tbsp olive oil
• 2 tbsp brown sugar
• 1 tbsp chopped garlic
• salt and pepper to taste
• 2 boneless skinless chicken breasts
• assortment of vegetables; green and red peppers red onions, pineapple chunks
• bamboo skewers

How to Prepare and Marinade the Chicken

• Combine the first nine ingredients above together in a plastic container. This is the marinade.
• Cut the chicken into bite sized pieces and place inside the plastic container with the marinade.
• Refrigerate for a few hours or overnight.

What are the Best Vegetables to Use for Kabobs

You want to use a sturdy vegetable when putting together your kabobs. Some vegetables just don’t like being on a skewer and will fall off right away making things a mess on the grill. 

Here are a few ideas: 

• Cherry Tomatoes – grape tomatoes would be too small.
• Peppers – an assortment of colors make for a beautiful kabob. Remember, we eat with our eyes first. 
• Zucchini – as well as yellow squash.
• Eggplant – peeled and cut into chunks. 
• Onions – make sure you cut the onions into chunks. 
• Mushrooms – again, go for the bigger sized mushrooms and leave them whole. Larger button mushrooms would be delicious. 

How to Assemble Chicken Kabobs

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First, you need to make sure the bamboo skewers have been soaked for at least 30 minutes before assembling the kabobs. You could always use metal skewers and that would prevent any flare-ups from occurring while grilling. 

To make the kabobs, begin with your favorite assortment of vegetables cut into chunks.  I chose to use red and green peppers and red onion.  I love red onion grilled.  It really does bring a sweetness to the onion that you won’t find in a yellow onion.

It doesn’t get any easier than just start adding the chicken and vegetables in an alternate pattern. I like to double up on the vegetables, but it’s really up to you how to assemble them. 

How to Grill the Chicken Kabobs

Place the kabobs on a preheated grill and cook until the chicken is cooked through or reaches an internal temperature of 165 degree. Make sure you rotate the kabobs a few times while grilling so every piece of chicken and vegetable has grill marks.

Grilled Chicken Kabobs with grilled veggies and a sweet, tangy marinade served with rice pilaf is perfect for dinner.

More Easy Dinner Recipes: 

• Hasselback Chicken Stuffed with Mozzarella, Tomatoes and Basil
• Grilled Chicken Sandwiches
• Chicken Cutlets Italian Style
• Crock Pot Salsa Chicken

Print

Grilled Chicken Kabobs

Prep Time

15 mins

Cook Time

1 hr

Total Time

1 hr 15 mins

 

A delicious sweet and tangy marinade for grilled chicken and vegetable kabobs.  

Ingredients

• One 6 ounce can of pineapple juice
• 2 tbsp chopped cilantro
• 1/4 cup minced shallots; or minced red onion
• 1/3 cup teriyaki sauce
• 2 tbsp honey
• 2 tbsp olive oil
• 2 tbsp brown sugar
• 1 tbsp chopped garlic
• salt and pepper to taste
• 2 boneless skinless chicken breasts
• assortment of vegetables; green and red peppers red onions, pineapple chunks
• bamboo skewers

Instructions

1. Combine the first nine ingredients above together in a plastic container. This is the marinade.
2. Cut the chicken into bite sized pieces and place inside the plastic container with the marinade.
3. Refrigerate for a few hours or overnight.
4. Soak the wooden bamboo skewers for at least 30 minutes before putting the kabobs together.
5. Assemble the kabobs by adding the chicken and vegetables to the bamboo skewers just before placing on the grill.
6. Grill until the chicken is cooked through.

 

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