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chicken and pineapple kabobs

(1 rating)
Linky1 avatar
Recipe by
Carolyn Haas
@Linky1
Whitewater, WI

Peppadew® peppers are from South Africa. I occasionally find them in grocery stores with larger deli sections. They come in mild and hot, I use the mild. One could substitute pickled cherry peppers, but these do have a unique taste. The recipe is from the company's webpage, with some adaptations and using non-metric measurements.

(1 rating)
yield 6 serving(s)
prep time 15 Min
cook time 15 Min
method Grill

Ingredients For chicken and pineapple kabobs

  • 8 oz
    pineapple juice
  • 3
    limes, juice of
  • 3 Tbsp
    olive oil
  • 1/4 c
    brown sugar
  • 1 Tbsp
    brine from peppadew® peppers (or sub pickle or olive or caper brine - whatever is handy)
  • 1 Tbsp
    minced onion
  • salt and black pepper, to taste
  • 6
    chicken breasts, cut into 1 inch cubes
  • 1
    pineapple, cut into chunks
  • 12
    peppadew® peppers, mild or hot (or use pickled cherry peppers)
  • lime wedges to serve

How To Make chicken and pineapple kabobs

  • 1
    Mix together first 6 ingredients to make marinade. Add chicken cubes, stir a few times and let marinade for 2 hrs.
  • 2
    Thread chicken, pineapple and peppers onto skewers.
  • 3
    Grill over moderate coals for 12 - 15 minutes, until chicken is done and pineapple is slightly browned. Serve with wedges of lime. If grilling isn't an option, broiling will work - check often!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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