Marinated Chicken Kabobs With Pineapple Recipes

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HAWAIIAN CHICKEN KABOBS



Hawaiian Chicken Kabobs image

These kabobs are tender, sweet, and delicious. They're easy to make and only require a few ingredients.

Provided by dailyn2003

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Healthy

Time 2h30m

Yield 8

Number Of Ingredients 9

3 tablespoons soy sauce
3 tablespoons brown sugar
2 tablespoons sherry
1 tablespoon sesame oil
¼ teaspoon ground ginger
¼ teaspoon garlic powder
8 skinless, boneless chicken breast halves - cut into 2 inch pieces
1 (20 ounce) can pineapple chunks, drained
skewers

Steps:

  • In a shallow glass dish, mix the soy sauce, brown sugar, sherry, sesame oil, ginger, and garlic powder. Stir the chicken pieces and pineapple into the marinade until well coated. Cover, and marinate in the refrigerator at least 2 hours.
  • Preheat grill to medium-high heat.
  • Lightly oil the grill grate. Thread chicken and pineapple alternately onto skewers. Grill 15 to 20 minutes, turning occasionally, or until chicken juices run clear.

Nutrition Facts : Calories 202.9 calories, Carbohydrate 17.1 g, Cholesterol 60.8 mg, Fat 4.2 g, Fiber 0.6 g, Protein 23.6 g, SaturatedFat 0.9 g, Sodium 412.6 mg, Sugar 15.2 g

JERK CHICKEN AND PINEAPPLE SKEWERS



Jerk Chicken and Pineapple Skewers image

Provided by Kardea Brown

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 22

3 tablespoons brown sugar
2 tablespoons lime juice (from about 2 limes)
2 tablespoons orange juice
2 tablespoons vegetable oil
2 tablespoons soy sauce
2 tablespoons white vinegar
1 tablespoon ground allspice
1 teaspoon ground ginger
1 teaspoon kosher salt
1/2 teaspoon dried thyme
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 cloves garlic, minced
1 bay leaf, crushed
1 Scotch bonnet or habanero chile, stemmed and seeded
1 scallion, chopped
2 pounds boneless, skinless chicken breast, chopped into 1 1/4-inch cubes
1 large red onion, diced into 1 1/4-inch pieces
Kosher salt and freshly ground black pepper
3 cups fresh pineapple cut into 1 1/4-inch chunks
1 to 2 large green peppers, diced into 1 1/4-inch pieces
Nonstick cooking spray, for the grill grates

Steps:

  • For the jerk marinade: Combine the brown sugar, lime juice, orange juice, oil, soy sauce, vinegar, allspice, ginger, salt, thyme, cinnamon, nutmeg, garlic, bay leaf, chile and scallion in a food processor and puree. (You can mix in a bowl if you don't have a food processor.)
  • For the kebabs: Place the chicken in a gallon-size resealable bag. Pour the marinade over the chicken (reserve any extra marinade for later use). Seal the bag and refrigerate 1 hour.
  • Sprinkle the red onion with salt and pepper. Assemble metal skewers with the chicken, red onion, pineapple and peppers, alternating each ingredient. Brush the kebabs with the remaining marinade.
  • Preheat a grill to medium-high heat. Spray the grill grates with cooking spray.
  • Grill the kebabs until the chicken registers 165 degrees F in the center on an instant-read thermometer, about 4 minutes per side. Serve warm.

PINEAPPLE CHICKEN KABOBS



Pineapple Chicken Kabobs image

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.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 7

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

Steps:

  • 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 longer pink, basting frequently with reserved marinade.

Nutrition Facts :

PINEAPPLE BEEF KABOBS



Pineapple Beef Kabobs image

"I first tried this recipe after reading a similar one in a medical magazine in my doctor's office," says Marguerite Shaeffer of Sewell, New Jersey. "It's easy, colorful, and the basting helps keep the kabobs juicy and tender."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 13

1 can (6 ounces) unsweetened pineapple juice
1/3 cup honey
1/3 cup soy sauce
3 tablespoons cider vinegar
1-1/2 teaspoons minced garlic
1-1/2 teaspoons ground ginger
1-1/2 pounds beef top sirloin steak, cut into 1-inch pieces
1 fresh pineapple, peeled and cut into 1-inch chunks
12 large fresh mushrooms
1 medium sweet red pepper, cut into 1-inch pieces
1 medium sweet yellow pepper, cut into 1-inch pieces
1 medium red onion, cut into 1-inch pieces
2-1/2 cups uncooked instant rice

Steps:

  • In a small bowl, combine first six ingredients. Pour 3/4 cup into a large resealable plastic bag; add beef. Seal bag and turn to coat; refrigerate 1-4 hours. Cover and refrigerate remaining marinade for basting. , Drain and discard marinade. On 12 metal or soaked wooden skewers, alternately thread the beef, pineapple, mushrooms, peppers and onion. Moisten a paper towel with cooking oil; using long-handled tongs rub on grill rack to coat lightly., Grill, covered, over medium-hot heat 8-10 minutes or until meat reaches desired doneness, turning occasionally and basting frequently with reserved marinade., Cook rice according to package directions; serve with kabobs.

Nutrition Facts : Calories 412 calories, Fat 5g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 534mg sodium, Carbohydrate 60g carbohydrate (21g sugars, Fiber 3g fiber), Protein 31g protein.

PINEAPPLE CHICKEN MARINADE



Pineapple Chicken Marinade image

This is the best marinade! It is super simple and lots of flavor. We usually let it set overnight. I have also used this for whole chickens, cornish game hens and pork. I have added a little fresh garlic for an added flavor. ENJOY!

Provided by mag05

Categories     Meat

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 4

1 cup pineapple juice
1/2 cup brown sugar, packed
1/3 cup light soy sauce
2 lbs chicken tenderloins

Steps:

  • In a medium sauce pans heat the juice, brown sugar and soy sauce. Remove from heat just before it boils. Let it cool a 5-10 minutes.
  • Place chicken in a bowl or baggie and cover with marinade and refrigerate for at least 30 minutes.
  • Remove chicken for marinade and cook. Do not rinse. We have grilled, baked and used our "Set it & forget it.".

Nutrition Facts : Calories 410.2, Fat 3.8, SaturatedFat 1, Cholesterol 131.7, Sodium 1532.4, Carbohydrate 36.2, Fiber 0.3, Sugar 33.1, Protein 55.5

MARINADE FOR CHICKEN KABOBS



Marinade for Chicken Kabobs image

This is a great marinade for kabobs, do not marinade the chicken for more than 5 hours or the lemon juice will start to *cook* the chicken. This recipe may be doubled to 10-12 breasts but prepare two separate marinades in two separate bowls, do not combine the doubled marinade into one bowl. Feel free to thread on you favorite veggies such as mushrooms, cherry tomatoes or whatever you desire! If you prefer a sweeter glaze then increase the honey by a couple tablespoons.

Provided by Kittencalrecipezazz

Categories     Chicken

Time 5h20m

Yield 4 serving(s)

Number Of Ingredients 8

1 cup vegetable oil
1/2 cup low sodium soy sauce
1/3 cup honey (can use more) or 1/3 cup light corn syrup (can use more)
1/4 cup lemon juice
3 large garlic cloves (sliced into thirds, or use 1/2 teaspoon garlic powder or to taste)
1/2 teaspoon black pepper
1 pinch cayenne pepper (optional) or 1 pinch cayenne pepper, to taste (optional)
6 large boneless skinless chicken breasts (cut into 1-inch cubes)

Steps:

  • In a bowl mix together the oil with soy sauce, honey, lemon juice, garlic slices, black pepper and cayenne.
  • Place the chicken cubes in the bowl and toss to coat with the marinade.
  • Cover and chill for 4 hours.
  • Remove the chicken from the marinade.
  • Pour marinade into a saucepan then remove the garlic slices and discard; boil for 10 minutes over medium-low heat (start timing the 10 minutes after boiling starts).
  • Thread the chicken onto wooden skewers that have been soaked in cold water for 30 minutes.
  • Place the skewers on a grill and cook for 18-20 minutes or until the chicken is cooked through, basting with cooked marinade during the last 10-12 minutes of cooking.
  • Delicious!

MARINATED CHICKEN KABOBS



Marinated Chicken Kabobs image

This great summer recipe was given to me by a friend years ago. You can put any vegetables you want on the skewers. Don't be worried when you see the light corn syrup in the ingredients, it comes together great! It's a great change. You can even skip the vegetables and just skewer the chicken. Enjoy!

Provided by D.DETMANN

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 2h35m

Yield 4

Number Of Ingredients 11

1 cup vegetable oil
½ cup soy sauce
½ cup light corn syrup
¼ cup lemon juice
2 tablespoons sesame seeds
½ teaspoon garlic powder
garlic salt to taste
4 skinless, boneless chicken breast halves - cut into 1 1/2 inch pieces
1 (8 ounce) package fresh chopped mushrooms
2 onions, quartered
1 green bell pepper, cut into large chunks

Steps:

  • In a medium bowl, blend vegetable oil, soy sauce, light corn syrup, lemon juice, sesame seeds, garlic powder, and garlic salt. Place chicken in the mixture. Cover, and marinate in the refrigerator at least 2 hours.
  • Preheat an outdoor grill for medium heat, and lightly oil grate. Thread chicken onto skewers alternately with mushrooms, onions, and green bell pepper. Pour marinade into a saucepan, and bring to a boil. Cook for 5 to 10 minutes.
  • Place skewers on the prepared grill. Cook 15 to 20 minutes, turning frequently, until chicken is no longer pink and juices run clear. Baste with the boiled marinade frequently during the last 10 minutes.

Nutrition Facts : Calories 815.7 calories, Carbohydrate 44.9 g, Cholesterol 68.4 mg, Fat 58.5 g, Fiber 2.9 g, Protein 32.8 g, SaturatedFat 9.3 g, Sodium 1995 mg, Sugar 16 g

CHICKEN PINEAPPLE KABOBS



Chicken Pineapple Kabobs image

With a mix of sweet, tangy, and savory, what's not to love about these chicken kabobs? This is an easy kabob recipe. You can fix the chicken and pineapple ahead of time. Then, slide on the skewers for a quick meal or entree for your next party. You don't even need a side dish when serving these. They're very filling. We love the...

Provided by Luci Vieira

Categories     Chicken

Time 2h40m

Number Of Ingredients 8

3 Tbsp soy sauce
3 Tbsp brown sugar
1 Tbsp sesame oil
1/4 tsp ground ginger
1 tsp garlic powder
8 boneless chicken breast, cut into 2" pieces
1 20 oz can(s) pineapple chunks, drained
1/2 c your favorite bbq sauce (I love Sunset Gourmet's sweet & spicy brown sugar bourbon sauce)

Steps:

  • 1. In a shallow glass dish, mix the soy sauce, brown sugar, sesame oil, ginger, and garlic powder.
  • 2. Stir the chicken pieces and pineapple into the marinade until well coated.
  • 3. Cover and marinate in the refrigerator for at least 2 hours.
  • 4. Preheat grill to medium-high heat. Lightly oil the grill grate. Thread chicken and pineapple alternately onto skewers.
  • 5. Grill 15 to 20 minutes or until chicken juices run clear.
  • 6. Turn occasionally and baste with bbq sauce.

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