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Grilled Chicken Pineapple Kebab Recipe
Fun and delicious shish kebabs with bright colors from pineapple and red bell pepper!
Prep Time
35
minutes
mins
Cook Time
20
minutes
mins
Total Time
55
minutes
mins
Course:
Main
Servings:
8
kebabs
Calories:
141
kcal
Author:
Katie Wells
Equipment
Bamboo skewers
Bowl
Pan
Ingredients
3
chicken
breasts
2
TBSP
apple cider vinegar
1
red bell
pepper
1
sweet onion
½
fresh pineapple
¼
cup
coconut oil
1
tsp
salt
½
tsp
pepper
½
tsp
garlic powder
½
tsp
dried basil
Instructions
Cut the chicken breasts into bite size pieces and put in a bowl.
Pour the apple cider vinegar over them and let sit for 20 minutes.
At the same time, soak the bamboo skewers in warm water for at least 20 minutes.
While the chicken and skewers are soaking, cut the bell pepper, onion and pineapple into chunks the same size as the chicken
After 20 minutes, pour the excess vinegar off the chicken.
Thread the chicken, onion, bell pepper, and pineapple alternately onto the skewers.
Melt the
coconut oil
in a small pan on the stove.
Stir in the spices.
Brush or drizzle the coconut oil mixture onto the skewers.
Grill for 15-20 minutes or until chicken is completely cooked through.
Notes
Can also roast in the oven at 375°F for 15-20 minutes or until chicken is cooked.
Nutrition
Serving:
1
kebab
|
Calories:
141
kcal
|
Carbohydrates:
12.1
g
|
Protein:
7.1
g
|
Fat:
7.6
g
|
Saturated Fat:
6.1
g
|
Cholesterol:
16
mg
|
Sodium:
309
mg
|
Fiber:
1.7
g
|
Sugar:
8.5
g