Chicken kebabs with pineapple

1 - 5
PersonalPoints™ per serving
Total Time
52 min
20 min
7 min
These kebabs were inspired by the Caribbean flavor combination of chicken, fresh pineapple, chile pepper, and lime. Grilling the pineapple gives it smoky depth and enhances its sweetness which is a nice contrast to the spicy marinade. If you like heat, marinate the chicken overnight and, if you don't, 20 minutes will do the trick. Use metal skewers instead of the wooden variety if you have them on hand. Enjoy the kebabs along with some grilled bell peppers for more color and flavor. For a side dish, slice a red onion into rings and place on the grill with the kebabs. Cook 3 to 4 minutes per side or until charred; chop and toss with cooked rice.


Fresh lime(s)

1 item(s), grated zest and juice

Olive oil

1 Tbsp

Jalapeño pepper(s)

1 medium, seeded and minced

Garlic clove(s)

2 medium clove(s), minced

Table salt

½ tsp

Black pepper

¼ tsp

Uncooked boneless skinless chicken breast

1 pound(s), cut into 1 1/2-inch chunks


1½ cup(s), fresh chunks

Cooking spray

5 spray(s)


  1. Combine lime juice, oil, jalapeño garlic, salt, and black pepper in large zip-close plastic bag; add chicken. Squeeze out air and seal bag; turn to coat chicken. Refrigerate, turning bag occasionally, at least 20 minutes or up to overnight.
  2. Spray grill rack with nonstick spray. Preheat grill to medium or prepare medium fire. Soak 4 (8- to 10-inch) wooden skewers in water at least 20 minutes.
  3. Remove chicken from marinade; discard marinade. Thread chicken and pineapple alternately onto skewers. Spray kebabs with nonstick spray and place on grill rack. Grill, turning occasionally, until chicken is cooked through, about 7 minutes. Sprinkle with lime zest.
  4. Per serving: 1 kebab