I love grilled food…but am FAR from being a grilling expert…I tried doing kabobs for the first time the other day and totally charbroiled them. I attempted a second try last night with some fantastic suggestions from my mother-in-law and husband and their advice proved to be great!
I will try to explain what I did the first time , so you can try to avoid the same mistakes. I cooked the kabobs on medium-high heat for 12 minutes and had laid them on the grate vertically (parallel to the grate). They stuck to the grate horribly (food was left on the grate after I picked up the kabob) and they were black on the side that was down. Now, if you can cook kabobs on medium-high heat and they turn out for you, that is fantastic–do it the way that works for you. I, on the other hand, can’t avoid charbroiling anything I cook with direct heat. My husband suggested I use my grill basket to set them in and my mother-in-law (who grills AMAZING steaks) suggested cooking them with indirect heat. Result? Success! And now I am excited to share this recipe with you and hope that you enjoy it!
Pineapple Chicken Kabobs
Kabob Ingredients:
3-4 boneless, skinless chicken breasts
1/2 – 1 pound bacon
1 can of pineapple chunks
Veggies (I think mushrooms, onions and peppers would be good, but didn’t have any on hand so skipped doing veggies)
Marinade Ingredients:
3 Tbsp. coconut aminos (this is a soy-free substitute for soy sauce–I use Coconut Secret brand)
3 Tbsp. apple cider vinegar
2 Tbsp. raw honey
2 Tbsp. olive oil
1 garlic clove, crushed
Directions:
1. Cut chicken into 1 inch cubes.
2. Combine coconut aminos, apple cider vinegar, honey, oil and garlic in a small bowl and blend well.
3. Put chicken (and veggies, if marinating) into dish and pour marinade over top of the chicken. Stir to coat. Cover and refrigerate for at least 1 hour.
4. Cut bacon strips in half so you have shorter lengths to work with.
5. Wrap chicken chunks in bacon and put skewer through both bacon and chicken so bacon is secure. Alternate with pineapple chunks and veggies, as desired.
6. Preheat grill burners over high heat (my grill has 3 burners). Clean off grill, turn off middle burner, and turn down front and back burners to medium or medium-high heat.
7. Place kabobs perpendicular to the grate over the middle burner (which is off). (This is where I had them in a grill basket.)
8. Cook for 10 minutes. Use tongs to turn kabobs over and cook another 10-15 minutes or until chicken juices are clear and bacon is crispy. Enjoy!!
*Note: The amount of bacon and pineapple is not clearly defined in the ingredients because it just depends on how much you want to use. I alternated this way: chicken wrapped in bacon, pineapple, chicken, pineapple, chicken wrapped in bacon, etc., but get creative and tell me what other foods you tried with yours!
This recipe was shared on Allergy-Free Wednesdays, Proverbs 31 Thursday Link-Up, Pennywise Platter and Superfood Sundays!
This post contains affiliate links for which I may receive compensation. Thanks you for your support!
Fitoru keto
Nov 14, 2019 -
Perfect! We’re going to have a bbq party this weekend. I’m thinking of including this one on the menu. Thanks for sharing!
PATTY HANNA
Aug 10, 2016 -
I really need the nutritional content on this and all recipes. Very important . This is for the Pineapple Chicken Kabobs
Thank you
Jennifer @ The Unrefined Kitchen
Aug 10, 2016 -
Hello Patty. There are websites and apps out there that can figure out that information for you. One I know of and have used is My Fitness Pal. Hope that helps.
PATTY HANNA
Aug 10, 2016 -
I really need the nutritional content on this and all recipes. Very important
Ginny
Aug 28, 2014 -
This was fantastic ! Tonight making same but with pork, red bell & mushrooms
Erin Walker
May 11, 2013 -
YUM! This past week was teacher appreciation week and a student bought me a pineapple. I think I will have to try this tonight!! Thank you!
Louise
Apr 9, 2013 -
This looks fantastic – I’ll have to try it when it get warm enough to grill again!
Kaylene
Jul 5, 2012 -
Just found your site. The header is perfect, looks just like what i have in my pantry, even down to the container. Thanks so much for posting the recipe.
Annaliese Lemmon
Apr 10, 2012 -
This is exactly the kind of recipe I was looking for to use the fresh pineapple I recently bought. Looking forward to making it.
Nancy @Real Food Allergy Free
Apr 10, 2012 -
This looks phenomenal! I can’t wait to try this on the grill.
Congratulations! I’ve featured you as my top Allergy Free Wednesday Favorite! I hope you’ll come back and share more later today!
http://www.realfoodallergyfree.com/2012/04/allergy-free-wednesday-411/
Laura @ Gluten Free Pantry
Apr 10, 2012 -
I am featuring this delicious dish this week on Allergy-Free Wednesdays!
Michelle @ The Willing Cook
Apr 9, 2012 -
They look great! I’m going to put this recipe on my meal plan soon. I’m a bit late this week, but want to thank you for sharing at last week’s Allergy-Free Wednesdays. We hope that we’ll see you again this week.
~Michelle, AFW Hostess
Kristi
Apr 8, 2012 -
This looks so yummy and nourishing. It would be perfect for pregnant and breastfeeding mothers. Would you mind posting this to my pregnancy food blog carnival, superfood sundays at:
http://www.painfreepregnancy.org/2012/04/superfood-sunday-april-8th-fifth.html
Thanks!!
Jennifer
Apr 8, 2012 -
Thanks! I posted it!
Pamela
Apr 5, 2012 -
My husband is going to love you — I already do–ha! These look amazing. Thanks for giving all your tips — what worked and what didn’t.