How To Make Chicken and Pineapple Kabobs
Refreshing and juicy, everybody will surely enjoy these grilled well-marinated chicken and pineapple kabobs that are topped with a tasty lemon yogurt sauce!
In two separate small bowls, stir together the ingredients for the lemon yogurt and spicy yogurt sauces.
Whisk together the olive oil, pineapple juice, garlic, soy sauce, salt, and pepper in a medium bowl.
Add the chicken to the bowl and stir to coat with the marinade.
Let marinate for 20 to 30 minutes, or overnight.
Heat a gas or charcoal grill to medium-high heat.
Add the pineapple, peppers, and chicken to the skewers in any desired order, alternating between chicken, veg, and fruit.
Try to divide the ingredients evenly among the eight skewers.
Right before adding the kabobs to the grill, rub the grates with some oil to make sure the kabobs don’t stick.
Add the kabobs and cook for 5 to 6 minutes per side, until they get a nice char on them.
Flip a few times until total grilling time reaches the 15 to 18-minute range.
Test a larger piece of chicken to ensure doneness.
Use an instant thermometer to make sure the chicken reaches 165 degrees F, or just cut into the piece a bit to check that it’s cooked through.
Remove from the grill immediately (so they don’t dry out).
Serve the grilled kabobs with yogurt sauce and either rice or couscous.
- If not using the spicy yogurt sauce, it’s okay to double the lemon yogurt sauce recipe.
- Leftover kabobs will keep great for a few days in the fridge and can be reheated on a medium-low grill or in a 350 degrees F oven for about 5 minutes until warmed through.
- Calories: 365.43kcal
- Fat: 24.18g
- Saturated Fat: 5.74g
- Trans Fat: 0.08g
- Monounsaturated Fat: 12.99g
- Polyunsaturated Fat: 3.93g
- Carbohydrates: 20.14g
- Fiber: 2.49g
- Sugar: 14.66g
- Protein: 18.13g
- Cholesterol: 67.77mg
- Sodium: 578.15mg
- Calcium: 69.61mg
- Potassium: 427.10mg
- Iron: 1.41mg
- Vitamin A: 73.34µg
- Vitamin C: 89.55mg
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