Total Time
1hr 16mins
Prep 1 hr
Cook 16 mins

This is a wonderful kabob recipe that is a easy to make. It looks great on a platter and tastes delicious. Some notes:Marinade overnight for the best taste. You may marinade for as little as 3 hours however the taste won't be as good. Make sure you soak your skewers for 3 - 4 hours in water so they don't burn on the grill. I placed the pineapple on their own skewers so they wouldn't burn. Also, I put them on the top rack of the grill a few minutes before the chicken was done; just long enough to warm them.

Ingredients Nutrition

Directions

  1. Combine oil, honey, soy sauce, and pepper in large bowl, then divide.
  2. From that same marinade take a small amount (about 1/2 cup) and have it on reserve. (You will use this to marinade the chicken once on the grill.).
  3. Add 2 cloves of garlic into each bowl.
  4. In one bowl, add the chicken and mix well.
  5. In the second bowl add the vegetables and mix well. (I did not marinade the pineapple chunks because I like the flavor they add on their own.).
  6. Refrigerate 8 - 12 hours making sure to stir halfway through.
  7. Drain the marinade from the chicken and vegetables and discard. Thread chicken and vegetables alternately onto the skewers.
  8. Preheat the grill to a medium-high setting.
  9. Place skewers directly on the grill and cook for 12-16 minutes, turning and brushing with the reserved marinade several times.
  10. Place pineapple skewers on grill with about 5 minutes remaining in cooktime to allow them to warm.
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