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Chicken & Pineapple Kebabs


Chicken and Pineapple Skewers 600_600_406


To make the marinade, mix the oil, honey, soy sauce, lime and 2 tbsp pineapple juice (from the can) in a shallow dish.

Add the chicken then cover and refrigerate for 30 minutes, if possible stirring occasionally.

Preheat the grill on a medium setting. Thread the chunks of chicken, peppers and pineapple onto skewers, baste with the marinade and grill for 8 – 10 minutes turning occasionally.


Serve the kebabs with mini pitta bread or rice salad.             


Serves 4

2 skinless Red Tractor chicken fillets, cut into chunks
1 tbsp vegetable oil
1 tsp honey
1 tbsp soy sauce
zest and juice of a lime
1 x 227g can pineapple chunks in natural juice
1 red pepper, deseeded and cut into chunks
1 yellow pepper, deseeded and cut into chunks
mini pitta breads or rice salad, to serve