Total Time
Prep 20 mins
Cook 20 mins

Chicken is marinaded in a sweet light glaze to create this grilled kabob recipe. Another recipe from Land O Lakes website.

Ingredients Nutrition


  1. Combine all marinade ingredients in large resealable plastic food bag. Reserve 2 tablespoons marinade; set aside. Add chicken pieces. Tightly seal bag. Turn bag several times to coat chicken well. Place in 13x9-inch pan. Refrigerate, turning occasionally, at least 3 hours or overnight.
  2. Heat 1 side of gas grill on medium or charcoal grill until coals are ash white. Remove chicken from marinade with slotted spoon; discard marinade.
  3. To assemble kabobs, alternately thread chicken, pineapple, tomatoes, green pepper and zucchini onto skewers.
  4. Place kabobs onto grill. Grill, turning and brushing occasionally with reserved marinade, until chicken reaches at least 170°F or until juices run clear when pierced with fork (15 to 20 minutes).
Most Helpful

Really great. I grilled it, and it was hard to do because winds were blowing at 20 mph and it was turning cool! But delicious! I added in some yellow squash and used red bell pepper instead of green because I had some. Really enjoyed this "dinner on the grill".

breezermom November 04, 2010

This was delicious! I baked it at 375 for 20 minutes on my grill pan. Somehow, between reading the recipe and buying the meat, I ended up with beef instead of chicken. I will be making this again! For ZWT6 N.

Random Rachel May 20, 2010

I agree with others that this makes for a delicious dinner! The weather didn't cooperate with grilling tonight, but these did just fine under the broiler. I must have had large veggies, as my skewers were very crowded! My only regret is that I had to use canned pineapple, which definitely lost a little something.I used oil like other reviewers, though I will try butter next time because I think the flavor would be delightful. I also forgot to use the reserved marinade (doh!) but the flavor did not suffer for it. Thanks for posting, I'm sure I'll revisit this one again this summer before grilling weather is through :). Made for PRMR.

smellyvegetarian August 05, 2009