Tropical Chicken Kabobs

tropical chicken kabobs with onions and peppers

A fruity and fun marinade, perfect for summer cookouts! Recipe submitted by Angela Buchanon.


1 pound boneless skinless chicken breast
1/2 cup pineapple juice
2 packets True Lime
2 cloves garlic, minced
1 teaspoon salt
1 tablespoon olive oil
1 red bell pepper, cored and cut into squares
1 medium sweet onion, peeled and cut into wedges

  1. Trim the chicken and cut it into 2-inch cubes.
  2. Place the chicken in a zip-top gallon-sized plastic bag.
  3. In a small bowl, mix the pineapple juice, True Lime, garlic, salt, and olive oil, and pour over the chicken.
  4. Seal the bag and toss to coat, then refrigerate for at least 20 minutes.
  5. Heat a gas grill or indoor grill pan to medium high.
  6. Discard the marinade and thread the chicken on skewers, alternating with the peppers and onions (use four skewers).
  7. Grill for 7-10 minutes, turning once, or until chicken is cooked through.
  8. Serve with basmati rice, if desired.