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Asian Chicken Kabobs

Serves: 4
Prep Time: inutes
Cook Time: inutes
Total Time: inutes

Perfectly-sized pieces of white-meat chicken marinate in minutes, while pineapple adds bright, tangy flavor. Fresh pineapple holds together better on the grill than canned fruit. For convenience, look for a whole cored pineapple in its own juice in your supermarket’s packaged produce section.


  • Bell & Evans Kabob Style Cut Chicken Breast Cubes
  • 1/4 cup Dark brown sugar
  • 1/4 cup Pineapple juice
  • 2 T Olive oil
  • 2 T Rice vinegar
  • 2 T Soy sauce
  • 1 T Minced garlic
  • 1 T Grated fresh ginger
  • 1/4 tsp Red pepper flakes
  • Freshly ground black pepper to taste
  • 1 Fresh pineapple, cut into 1-inch chunks
  • 2 Red, orange, or yellow bell peppers, cut into 1-inch pieces
  • 1 Small zucchini, cut into 1-inch pieces
  • 1 Red onion, cut into 1-inch chunks
  • Sliced green onions and toasted sesame seeds, for garnish
  • Cooked white rice, for serving


  1. Whisk together brown sugar, pineapple juice, olive oil, rice vinegar, soy sauce, garlic, ginger, red pepper flakes, and ground black pepper in a medium bowl. Add chicken and toss to coat. Cover and marinate 15 minutes.
  2. Add pineapple and vegetables to chicken, and toss to coat. Thread chicken and vegetables onto skewers and set aside.
  3. Pour remaining marinade into a small saucepan and boil over medium heat until reduced by half, about 10 minutes.
  4. Grill kabobs 10 to 16 minutes, turning a few times and basting frequently with the reduced marinade, until the internal temperature reaches 165° with an accurate meat thermometer.
  5. Remove kabobs to a platter, garnish with green onions and sesame seeds, and serve with rice.
  6. Pro Tip: Covering the skewer completely is the best way to prevent them from burning.

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