These savory-sweet kebabs feature smoky charred chicken punctuated with colorful peppers and caramelized pineapple—perfect for any cookout.
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- Yields:
- 4 serving(s)
- Total Time:
- 25 mins
- Cal/Serv:
- 234
- 1 lb.
boneless, skinless chicken breast or thighs, cut into 11/2-inch pieces
- 2 tbsp.
olive oil
-
Kosher salt and pepper
- 8 oz.
fresh pineapple, cut into 1-inch chunks
- 6
mini peppers (mixed colors), cut into 1-inch pieces
- 1/2
small red onion, cut into 1-inch-thick wedges, then halved crosswise
Directions
-
- Step 1Heat grill to medium-high.
- Step 2In large bowl, toss chicken with oil and 1/2 tsp each salt and pepper to coat; fold in pineapple, peppers, and onion. Thread onto skewers, separating layers of onion and using only 2 layers of onion at a time between chicken, pineapple, and peppers.
- Step 3Grill, turning occasionally, until chicken is cooked through, 8 to 12 minutes.
NUTRITIONAL INFORMATION (per serving): About 234 calories, 9.5 g fat (1.5 g saturated), 63 mg cholesterol, 298 mg sodium, 12 g carbohydrate, 3 g fiber, 8 g sugar (0 g added sugar), 24 g protein
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Chief Food Director
Kate Merker (she/her) is the Chief Food Director of the Hearst Lifestyle Group, overseeing the team that produces food content for several Hearst titles, including Good Housekeeping, Women’s Health, Prevention, Woman’s Day and Country Living. She has clocked nearly 20 years of experience in food media and before that, worked at some of New York City’s finest restaurants.
