These Yummy Honey Chicken Kabobs turn a few of pantry staples into a delicious meal that the whole family will love. Chicken, pepper, onion, and pineapple are skewered and then smothered with a honey-based glaze.
I sometimes find that I get in a rut when it comes to grilling. I’ll often make (the same) grilled chicken breast, burgers, and the occasional steak. Sometimes I forget about the many other things that can be cooked on the grill, like veggies and kabobs. My family actually really likes steak or chicken kabobs, so I’m surprised I don’t think of making them more often.
I first made this recipe nearly 6 years ago, and have since made a few changes. We enjoy it more with the tweaks that I made, and I think you will too. Feel free to add more red chili peppers if you want more heat, 1/4 teaspoon is still pretty mild. It’s a great contrast to the sweet honey in the marinade and glaze though.
I added a little extra flare when it came to serving up these yummy Honey Chicken Kabobs. I cut a pineapple in half, then removed the juicy pineapple in chunks, cutting and scooping as I went along. I used the pineapple chunks on the kabobs, and used the hollowed pineapple halves as personal serving dishes. I filled them with steamed rice, and topped them with the kabob fixings after removing them from the skewer. My kids, who are not fans of rice, devoured their helping. I’m pretty sure that the super cool pineapple serving dish was the reason for that.
Yummy Honey Chicken Kabobs
These Yummy Honey Chicken Kabobs are made up of chicken, pepper, onion, and pineapple that are skewered and then smothered with a honey-based glaze.
Ingredients
- 1/3 cup (80 ml) liquid honey
- 1/3 cup (80 ml) gluten-free soy sauce
- 1/4 cup (60 ml) oil
- 2 cloves garlic, url rel="nofollow" href="http://amzn.to/29usHkU" target="_blank"]minced[/url
- 1/4 teaspoon (1.25 ml) dried red chili pepper flakes
- 1/4 teaspoon (1.25 ml) ground black pepper
- 4 skinless, boneless chicken breast halves - cut into 1-inch (2.5 cm) cubes (about 2 lbs, 0.9 kg)
- 1 small pineapple, cut into 1-inch (2.5 cm) pieces
- 1 large green pepper, cut into 1-inch (2.5 cm) pieces
- 1/2 of a large onion, cut into 1-inch (2.5 cm) pieces
- url rel="nofollow" href="http://amzn.to/29m4hXh" target="_blank"]skewers[/url (if using wooden skewers, soak in water for 1 hour before using to prevent burning)
Instructions
Notes
Adapted from AllRecipes.com
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Recipe and image updated July 2016.
Dinetonite says
Your site is fast becoming one of my favourites – thanks so much for these great recipes.
betty r says
Delicious Jeanine..I agree pineapple would have been an excellent addition.
On those milder winter days we do shovel the snow away and get the bbq going:)
Carolyn - What Life Dishes Out says
The photo is making me hungry! And I just had lunch, too! 🙂 I will definitely be giving this recipe a try. And to answer your question: Our grill is stored in the garage and gets rolled out onto the driveway for grilling right through the winter months.
Now, how about that rice pilaf recipe???
Eliana says
You knocked it out of the park with this one. This is literally making my mouth water right now.
The Not So Perfect Housewife says
These look delicious. Thanks for sharing 🙂
Carolyn - What Life Dishes Out says
Duh! My bad!!! I see you already have your Rice Pilaf recipe posted! 🙂 Thanks!!!
Anonymous says
Yummy looking! I`ve stalked your blog, 1st comment! I have to fill up the propane tank so I can make this. I use the grill all year long, and one year, did Christmas dinner on the bbq so bring it on!
🙂
Tasty Eats At Home says
My kids are fans of pineapple, and I often forget how easy kabobs are. These look tasty!
Jaclyn says
I can’t get the rice pilaf link to work….and when I put it in the search field above, those don’t look ANYTHING like this picture…HELP!
Jeanine says
Hmm…a glitch from transferring my blog last year, I guess. Odd. I can’t find that recipe either, but it was this one, I just used a rice blend that had a little wild rice blended in it (can’t remember the name of it, sorry):
Rice Pilaf:
Adapted from a Recipe @ AllRecipes.com.
Ingredients:
1/2 cup butter, cubed
4 cups uncooked long grain rice
7 cups chicken broth
10 green onions, thinly sliced
2/3 cup soy sauce
1 cup slivered almonds, toasted
Directions:
In a Dutch oven, melt butter. Add rice; cook and stir for 3-5 minutes or until lightly browned. Add chicken broth; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender and liquid is absorbed. Remove from the heat; stir in the onions and soy sauce. Cover and let stand for 5 minutes. Stir in almonds.